Yield: Yields 16 buns
Authentic Chinese steamed pork buns are a dim sum classic. Watch the video for Eileen’s step-by-step demonstration of how to make the dough, the filling, and how to shape the buns.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Add the pork, increase the heat to high, and stir-fry to combine, 2 to 3 minutes. Drizzle the wine from the edge of the wok into the pork mixture and stir well. Reduce the heat to medium.
Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3 minutes. Add the sesame oil and mix well. Refrigerate until cool.
Gather the dough with the dough scraper in one hand and begin kneading with the other. Knead the dough for 10 to 12 minutes—it should feel smooth, pliable, elastic, and slightly tacky to the touch. If the dough is too sticky to work with, sprinkle a little flour on the work surface and your hands as you knead it. If the dough feels dry, lightly wet your hands with water and continue kneading. When the dough is smooth and elastic, shape it into a ball, cover with a slightly damp cloth, and let rest at room temperature for about 1 hour. (The dough must be used within 2 hours of the time it was made. It cannot be frozen.)
Lightly flour a work surface. Roll the prepared dough into a 16-inch-long log. Cut the log into 16 equal pieces and then roll each piece into a ball. Cover the dough with the damp cloth.
Divide the buns (still on their parchment squares) equally between 2 bamboo steamers, spacing the buns at least 2 inches apart. Stack the steamers on top of each other and cover.
In a wok, bring 6 cups of water to a boil over high heat. Set the stacked steamers over the boiling water and steam the buns until they look fluffy and their tops have opened like flowers to slightly reveal the filling, 15 to 20 minutes. Remove the steamers from the wok, put them on platters and serve the buns immediately, straight from the steamers.
Make Ahead Tips
The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer. To reheat: If frozen, let the buns thaw and come to room temperature; if refrigerated, let them come to room temperature. Then steam the buns in bamboo steamers until very hot, 5 to 7 minutes.
Fantastic dough! I used already cooked pork shoulder and simply added to the sauce and then stuffed the buns. Absolutely great. Had been wanting to make this for a long time and am so glad I did
Ok so made these and something is most definitely off in this recipe. Tried twice, followed directions perfectly, and.... not good. The dough is not pliable. However...... filling is delicious. Also after giving up I baked the dough and they made great biscuits perfect for strawberry shortcake! LOL HAHAHAHHEHEHOHO Very frustrating experience
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?