Braised Pork Buns

Method

1. 01

   Step 1

   Mix all-purpose flour and yeast in a container until well combined. Alternatively, you can dissolve the yeast in a little warm water before adding it to the flour. Add warm water and stir with chopsticks until it resembles cotton wool. Then knead by hand into a smooth dough. Cover with plastic wrap and let it ferment in a warm place.

   

2. 02

   Step 2

   Use the time while the dough is fermenting to prepare the filling: Select pork with a ratio of 30% fat to 70% lean, mince it, put it in a container, and then add water in small amounts several times.

   

3. 03

   Step 3

   Use four chopsticks to stir the minced meat in one clockwise direction until all the water is incorporated into the minced meat, and the minced meat fully absorbs the water, increases in volume, and becomes viscous.

   

4. 04

   Step 4

   Then add chopped green onions and ginger, and season with light soy sauce, cooking wine, soybean paste, sugar, Sichuan peppercorn powder, a little salt and chicken bouillon.

   

5. 05

   Step 5

   Continue stirring until the meat filling becomes firm. The filling is now ready. Refrigerate until needed.

   

6. 06

   Step 6

   Once the dough has doubled in size, poke it in the center with a floured finger and pull it out. If it doesn't shrink back, it's ready.

   

7. 07

   Step 7

   Remove the dough, knead it to remove air bubbles, roll it into a long strip, and cut it into even dough pieces.

   

8. 08

   Step 8

   Roll the dough out into a thinner sheet, thicker in the middle and thinner at the edges. Cover any unused dough with plastic wrap to prevent it from drying out.

   

9. 09

   Step 9

   Take a piece of dough, place an appropriate amount of meat filling in the center, and use your right thumb and forefinger to pinch pleats along the edge.

   

10. 10

    Step 10

    Continue pinching the opening closed until it is sealed. You can also wrap the buns according to your own preferred method.

    

11. 11

    Step 11

    Arrange all the wrapped buns in a steamer, cover with the steamer lid, and let them sit for about half an hour. In summer, the time can be shortened.

    

12. 12

    Step 12

    Once the buns have noticeably increased in size, steam them over high heat for about 20 minutes in a pot of cold water. After turning off the heat, wait two or three minutes before opening the lid.

    

13. 13

    Step 13

    The fluffy, white steamed buns with braised pork are ready to be enjoyed! They're rich in flavor and bursting with juice with every bite—you'll be stuffed after just one bowl!