Chinese Pork Buns Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

Yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Milk: Adds richness and tenderness to the dough.

Vegetable oil: Keeps the dough moist and adds a slight richness.

Ground pork: The main protein for the filling, providing a savory base.

Soy sauce: Adds saltiness and umami to the filling.

Oyster sauce: Adds a rich, savory flavor to the filling.

Sesame oil: Provides a nutty aroma and flavor to the filling.

Garlic: Adds a pungent, aromatic flavor to the filling.

Ginger: Adds a warm, spicy note to the filling.

Green onions: Adds a fresh, mild onion flavor to the filling.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. Additionally, when sealing the buns, make sure to pinch the edges tightly to prevent the filling from leaking out during steaming.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the buns denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note.

• yeast - Substitute with baking powder: Baking powder can be used for leavening, though the texture will be different and less airy.

• warm water - Substitute with warm vegetable broth: Adds a subtle savory flavor to the dough.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that adds a slight nutty flavor.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and savory flavor profile similar to oyster sauce.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor and can be used in similar quantities.

• sugar - Substitute with maple syrup: Maple syrup adds a complex sweetness and a hint of caramel flavor.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the other ingredients.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile but with a more citrusy note.

• green onions - Substitute with chives: Chives offer a mild onion flavor and a similar texture.

• Allow the Chinese pork buns to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the buns in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. When ready to eat, reheat the buns by steaming them for about 5 minutes or until warmed through.

• For longer storage, freezing is the best option. Arrange the cooled buns on a baking sheet lined with parchment paper, making sure they are not touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the buns are frozen solid. This prevents them from sticking together.

• Once the buns are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. The buns can be stored in the freezer for up to 2 months.

• To reheat frozen buns, steam them directly from the freezer. Place the frozen buns in a steamer basket over boiling water and steam for 10-15 minutes, or until they are heated through and soft.

• Alternatively, you can microwave the frozen buns. Place a damp paper towel over the buns and microwave on high for 1-2 minutes. Check the buns and continue microwaving in 30-second intervals until they are fully heated.

• If you prefer a crispy exterior, you can reheat the buns in the oven. Preheat the oven to 350°F (175°C). Place the frozen buns on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for 15-20 minutes, or until they are heated through.

• For an extra touch of flavor, brush the buns with a little sesame oil before reheating. This will enhance their aroma and add a subtle nutty taste.

• Always ensure that the buns are reheated thoroughly before serving. The internal temperature should reach at least 165°F (74°C) to ensure they are safe to eat.

• Steaming Method: Place the Chinese pork buns in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the buns' soft and fluffy texture.

• Microwave Method: Wrap each pork bun in a damp paper towel and place them on a microwave-safe plate. Microwave on medium power for 1-2 minutes. Check if they are heated through; if not, continue in 30-second intervals. The damp paper towel prevents the buns from drying out.

• Oven Method: Preheat your oven to 350°F (175°C). Place the buns on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent them from drying out. Bake for 10-12 minutes until they are warmed through.

• Pan Method: Heat a non-stick skillet over medium-low heat. Add a small amount of vegetable oil and place the pork buns in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through. This method gives the buns a slightly crispy bottom while keeping the insides warm and moist.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the Chinese pork buns in the air fryer basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking. This method provides a quick and efficient way to reheat while maintaining a good texture.

• Mixing bowl: Used to combine the flour, sugar, and yeast with the wet ingredients to form the dough.

• Measuring cups: Essential for accurately measuring the flour, sugar, water, and milk.

• Measuring spoons: Used to measure the yeast, sugar, soy sauce, oyster sauce, sesame oil, and other small quantities of ingredients.

• Wooden spoon: Handy for mixing the dough ingredients together until a dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Greased bowl: Used to let the dough rise after kneading, preventing it from sticking.

• Plastic wrap or kitchen towel: To cover the dough while it rises, keeping it warm and moist.

• Knife: Useful for dividing the dough into 12 pieces.

• Rolling pin: Helps in flattening each piece of dough into a disk.

• Spoon: For placing the filling in the center of each dough disk.

• Parchment paper: Placed under each bun to prevent sticking during steaming.

• Steamer: Essential for cooking the buns until they are puffy and cooked through.

• Chopping board: Used for chopping the green onions, garlic, and ginger.

• Mixing bowl: Another bowl for mixing the filling ingredients together.

• Spatula: Useful for mixing the pork filling thoroughly.

Prepare the filling: Mix the ground pork and seasonings the night before to let the flavors meld and save time on cooking day.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to save time and effort.

Pre-cut parchment paper: Cut the parchment paper squares in advance so you can quickly place the buns on them for steaming.

Batch steaming: If you have a large steamer, steam multiple buns at once to reduce overall cooking time.