Steamed Pork Buns | 猪肉小笼包

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix dry yeast powder, sugar, lard with warm water in a small bowl, mix well until lard dissolved.

Step 2

Pour mixed dry yeast solution in all-purpose flour in a big bowl. Knead until dough surface becomes smooth and supple; Set dough aside covered with lid on, let it rise for at least 1 hour until it's about doubles in size.

Step 3

Mix grounded pork with salt, chicken powder, light soy sauce, dark soy sauce, oyster sauce and scallion& ginger water mixture to mix (add a small amount of scallion & ginger water mixture a few different times throughout this mixing process),stir well until smooth and pasty.

Step 4

Finally, place chopped scallion on ground meat, sear scallion with sizzling hot, mix scallion in the meat thoroughly.

Step 5

Take dough out from bowl and knead for a few more minutes; Roll out dough into a long log, further divide the log into roughly 10 evenly cut pieces depending on how big you want your buns.

Step 6

Roll each small piece into a round and smooth looking ball with hand, and then flatten it into a 4-5 inch circle with rolling pin, leaving the center slightly thicker than its edge. Put a couple tablespoons of marinated grounded pork in the center of each wrapper, pinch the tops closed to seal.

Step 7

Let wrapped buns rest for a second rise for another 20 minutes before steaming.

Step 8

Bring steamer to boil. Arrange the buns on a cooking wax paper in the steamer, steam on high heat for approximately 12-15 minutes;

Step 9

Take steamed buns on to a plate, serve them warm.

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