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Pork & Cabbage Steamed Buns

Savory Pork & Cabbage Steamed Buns for Your Cozy Meals

Delight in the heartwarming flavors of Pork & Cabbage Steamed Buns, perfect for any meal and easy to prepare.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 buns
Course: APPETIZERS
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 4 cups All-Purpose Flour You can substitute with bread flour for added chewiness.
  • 2 teaspoons Active Dry Yeast (instant) Ensure it's fresh for fluffy buns.
  • 1.5 cups Warm Water Use water around 110°F (43°C).
  • 1 teaspoon Salt Alternatively, use soy sauce for umami.
Filling
  • 1 pound Ground Pork Can be substituted with ground chicken, turkey, or tofu.
  • 2 cups Napa Cabbage Dehydrate to avoid soggy buns, or use bok choy.
  • 4 stalks Green Onion Chives can be a milder substitute.
  • 1 medium Yellow Onion Shallots can also be used.
  • 1 tablespoon Ginger (minced) Fresh is best, powdered will do in a hurry.
  • 2 tablespoons Dark Soy Sauce Regular soy sauce alters flavor slightly.
  • 1 tablespoon Shaoxing Cooking Wine Can be substituted with dry sherry.
  • 1 tablespoon Hoisin Sauce Barbecue sauce makes for a good alternative.
  • 1 tablespoon Oyster Sauce Mushroom sauce is a vegetarian swap.
  • 1 teaspoon Sugar Honey or agave syrup can substitute.
  • 2 teaspoons Sesame Oil Replace with vegetable oil if desired.
  • 1 teaspoon White Pepper Black pepper may change flavor.
  • 1 teaspoon Five Spice Powder Feel free to omit if not available.

Equipment

  • mixing bowl
  • floured surface
  • Steamer basket

Method
 

Making the Buns
  1. In a mixing bowl, bring together the all-purpose flour, active dry yeast, and salt. Gradually pour in warm water at about 110°F (43°C), mixing as you go until a dough forms.
  2. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
  3. Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rest in a warm spot for 1-2 hours or until it doubles in size.
  4. While the dough rises, dehydrate 2 cups of finely chopped Napa cabbage by sprinkling with salt and squeezing out excess moisture. Mix with ground pork, green onion, onion, ginger, and all sauces until well combined.
  5. After the dough has risen, punch it down and divide it into equal portions. Roll each piece into a circle, add about a tablespoon of filling in the center, and fold the edges together to seal, pinching the top.
  6. Line a steamer basket with parchment paper and arrange the buns inside, leaving space for them to rise. Steam over simmering water for 15-20 minutes until fluffy and fully cooked.

Nutrition

Serving: 1bunCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

For serving, pair with chili oil or soy sauce for dipping. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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