Steamed Pork Buns {Rou Bao Zi Huai Yang Style}

Instructions

The First is to make a Fluffy Yeast Dough for steamed pork buns:

• Measure out all-purpose flour in a large mixing bowl, using a kitchen scale, and then use the "TARE" function to add oil, salt, and sugar one at a time.
• Measure out 205 g water in a 2-cup glass measuring cup using the kitchen scale.
• Add 2.5 tsp active dry yeast in a small bowl, add some water from the measuring glass, mix and blend until it completely dissolves into a smooth paste, and then pour into the large mixing bowl. Scrape clean the small bowl either using the flour.
• Gradually add water to the large mixing bowl while kneading until it forms a smooth dough.
• Cover the large mixing bowl with a damp kitchen towel and let it rest for 30 minutes.
• Read here for a detailed step-by-step guided recipe to make a super fluffy yeast dough for buns.
  

The Second is to make a juicy and tasty Pork Filling:

• Add everything under "For the Pork Filling" in a bowl. Use a bamboo spatula to break down the pork first and then fold the seasoning into the pork. Once everything is loosely mixed together, turn the bamboo spatula in one direction, either clockwise or counter-clock until the whole thing turns into a smooth meat paste.
  

The Third is to Make Bun Wrappers:

• This recipe makes about 13 buns. Divide the dough into 13 equal portions, with each portion of dough weighing about 50 g. Use a kitchen scale to help with this step.
• Read here for a detailed guided recipe on how to make bun wrappers two ways, either manual roll using a rolling pin, or leverage the Stand Mixer roller and then cutting out into rounds.

The Fourth is to Warp Buns:

• This is the same method as wrapping Shanghai Soup Dumplings or Red Bean Paste Buns. See here for a detailed step-by-step tutorial.
  

The Last is to Steam Pork Buns:

• I prefer using dried bamboo leaves as a coaster for freshly wrapped buns to rest on before adding them to the steaming set. Wax paper or cabbage leaves are alternative popular ways.
  

• For the steaming set, you can either use a steamer pot, a stockpot with a steamer basket, or a Wok with a 12-inch bamboo steamer combination.
  

• Add ample water to the pot or wok, about 6 cups of water. Turn the heat to high, and bring it to a boil first. Then add the steamer with the buns, cover the lid, and steam for 20 minutes.

• Turn off the heat, wait for about 1 minute and then remove the steamer from the pot.

• Enjoy a freshly steamed super soft juicy savory pork filling bun.