These steamed buns are the perfect combination of fluffy, slightly sweet steamed dough and savory pork sausage filling. They are absolutely delicious!
Makes 10 buns
For the dough:
- 1 teaspoon active dry yeast
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 tablespoons sugar
- ¼ cup canola or vegetable oil
- 2½ teaspoons baking powder
For the filling:
- 1 lb ground pork
- ½ lb Chinese cabbage
- 2 T olive oil
- 2 T soy sauce
- ½ t sesame oil
- green onion
- bit of chopped ginger
Prepare the dough
- Whisk together all dry ingredients (EXCEPT BAKING POWDER); stir in warm water & oil.
- Knead for 10 minutes until dough is smooth. Cover and let rise in warm (72F) spot for two hours or until doubled.
Prepare the filling
- Chop cabbage and toss with salt. Let rest.
- Stir sausage in a bowl until meat forms a smooth paste, adding a little water if needed.
- Stir in soy sauce, then stir in green onion and ginger.
- Drain and squeeze water out of chopped cabbage. Chop the cabbage very fine, and then stir into sausage mixture.
- Stir in olive oil, then sesame oil.
Assemble and steam the buns
- Add the baking powder to the dough and incorporate by kneading. At this point, if the dough looks dry or you’re having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes.
- In the meantime, get a large piece of parchment paper and cut it into ten 4×4 inch squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they’re closed on top.
- Place each bun on a parchment paper square, and steam. Multiple batches may be needed. Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat. Repeat for subsequent batches batch.