Back to 12 servings 300 g all-purpose flour, about 9-10% protein; swap 50 g for cornstarch for a softer crumb 140 ml lukewarm water, about 35°C; hold back 1 tbsp if flour is damp 1 tsp active dry yeast, instant yeast can go straight in with the flour 1 tsp sugar, feeds the yeast 1 tbsp neutral cooking oil, canola, grapeseed or corn 150 g ground pork, 70-80% lean 1 tsp light soy sauce 1 tsp oyster sauce, mushroom stir-fry sauce works for a vegetarian filling 0.25 tsp salt 1 pinch ground Sichuan pepper, or five-spice powder 4 tbsp water or unsalted stock, added to the meat in three pours 1 tbsp cooking oil, for the vegetables 150 g carrot, grated, about 1 medium 1 small onion, finely chopped; shallot or scallions work 2 tbsp cilantro (coriander), chopped; scallion greens as a swap parchment paper squares, for steaming
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1 Step 1: Dissolve the yeast and sugar in the lukewarm water and wait about 5 minutes until foamy. Skip this for instant yeast and add it with the flour.2 Step 2: Stir in the flour and oil to form a shaggy dough, then bring it together by hand.3 Step 3: Knead 8 to 10 minutes until smooth and springy.4 Step 4: Cover and let rise in a warm spot until doubled, 40 to 90 minutes depending on temperature.5 Step 5: Punch the dough down and divide it into 12 equal pieces.6 Step 6: Combine the pork with the soy sauce, oyster sauce, salt and Sichuan pepper. Stir in the water in three additions, always in one direction, until fully absorbed.7 Step 7: Stir-fry the grated carrot and onion in the oil for 2 to 3 minutes until soft. Cool them completely, then fold them into the pork with the cilantro.8 Step 8: Roll each piece into a disc about 10 cm across, thick in the middle and thin at the edge. Add filling and pleat into a bun.9 Step 9: Rest the shaped buns on parchment squares for about 15 minutes.10 Step 10: Set the buns in a steamer basket with about 2 cm between them and the edges. Start from cold water over high heat, then reduce to medium-low once it boils, and steam 15 to 18 minutes until the buns spring back when pressed and the pork is cooked through, reaching 160°F (71°C) in the center.11 Step 11: Serve warm, alone or with dipping sauce.getsaucepan.com/r/3b51273d-0256-5035-8360-30961ee082d4
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