How to Make Chinese Pork Buns | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Combine the flour, powdered sugar and baking powder for the dough. Add the oil, water and vinegar and knead for 3 to 5 minutes until it forms a ball. Set aside.
2. Blanch the cabbage in boiling water for 30 seconds, then drain and squeeze out the water.
3. Mince the rehydrated mushrooms.
4. Brown the pork in a skillet until cooked through.
5. Add the cabbage, mushrooms, ginger and green onion, then add the sherry, soy sauce and honey and cook until the liquid has reduced.
6. Transfer the filling to a plate, leaving excess liquid in the pan, and let it cool while you shape the dough.
7. Divide the dough into 12 equal pieces and roll each into a circle about 4 inches (10 cm) in diameter, keeping the centre slightly thicker than the edges.
8. Place a spoonful of filling in the centre of each, pinch the edges up and over to seal, and set each bun on a 3-inch (7.5 cm) square of parchment.
9. Steam the buns for 25 minutes until risen and cooked through, then let them cool slightly.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

GingerScallionMushroomCabbagePork