Japanese · Lunch
Pork Steamed Buns
Steamed wheat buns filled with braised pork shoulder cooked in soy sauce, Shaoxing wine, hoisin and five-spice until tender enough to shred. The dough puffs light and pillowy in the steamer, encasing a glossy, savory-sweet pork filling finished with scallion for a fresh, sharp contrast.
$4
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
702Calories
31.2gProtein
24.8gFat
89.4gCarbs
16.3gSugar
4.1gFiber
1580mgSodium
83mgChol
7.9gSat Fat
560mgPotassium
80mgCalcium
4.6mgIron
0.7mcgVitamin B12
3mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes; set aside.
2
Braise
Combine pork, hoisin, soy sauce, Shaoxing wine, sugar and five-spice; simmer over medium-low heat 35 minutes until pork shreds easily and liquid reduces to thick coating.
3
Thicken
Stir cornstarch slurry into pork; cook over medium heat 1 minute until glossy and clings to meat.
4
Knead
Whisk flour, yeast, baking powder and sugar together; stir in warm water and knead 5 minutes until smooth and springs back when poked.
5
Proof
Cover dough with damp cloth; leave in warm spot 60 minutes until roughly doubled.
6
Wrap
Punch down dough, roll into 4-inch round, spoon filling into center, gather edges and pleat to seal into bun.
7
Rest
Set bun on parchment square and rest at room temperature 30 minutes until visibly puffed.
8
Steam
Lower bun into steamer basket over gently simmering water; steam over medium heat 12 minutes until dough springs back when lightly pressed.
9
Plate
Lift bun from steamer; shred pork with two forks, fold in thinly sliced scallion and sesame oil, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 1 1/2 cup188g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp baking powder
- 1 tbsp1 tbsp sugar
- 1/2 cup120ml warm water
- 2 tbsp2 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 2 tsp2 tsp sugar
- 1 tsp1 tsp Chinese five-spice
- 1 tsp1 tsp cornstarch
- 2 tbsp2 tbsp water
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp vegetable oil
