Hmong Steamed Pork Buns

Difficulty
medium

VN:F [1.9.9_1125]
(4 Ratings)

Preparation time
1 hour 20 mins

Cooking time
15 mins

Serves
16

This is a simple recipe that you can make at home.

Hmong Steamed Pork Buns, 4.0 out of 5 based on 4 ratings

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup warm water
  • 1 1/2 teaspoons yeast
  • 2 tablespoons grapeseed oil or canola oil
  • 3 tablespoons instant dry milk powder
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 pound ground pork
  • 1/2 cup cabbage, chopped
  • 1/2 cup green onion, chopped
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon salt
  • 1 egg
  • 1 slice tofu (optional)
  • 1 chinese sausage, diced (optional)
  • hard boiled eggs, diced (optional)

Preparation

1.  Combine the yeast with the warm water, set aside.

2.  Combine flour, milk powder, sugar, and baking powder together in a food processor. Blend for 30 seconds.

3.  Mix the oil with the yeast and water mixture.

4.  Open the food processor and pour the liquid into the dry ingredients. Process for 2 minutes.

5.  Remove the dough and let rise in a warm place for 1 hour or until double in size.

6.  Mix together pork, cabbage, green onion, hoisin sauce, salt, egg, tofu (optional), sausage (optional), and hard boiled egg (optional) with your hands.

7.  Divide the dough into 16 pieces (or make bigger buns - your choice, you just get less buns)

8.  Roll out with rolling pin into 6 inch diameter

9.  Add 1 tablespoon meat mixture to the center.

10.  Fold sides of dough to center over filling, pinch and twist. (watch my video)

11.  Place onto squares of parchment paper.

12.  Steam for 12 - 15 minutes depending on the size of the bun.

3 Comments add one

  1. mcleroi says:

    Wow, I can’t believe it was so easy to make homemade pork buns. They were really good and super easy. I got lazy and filled them with sliced pork belly and sriracha, but next time I’ll make the filling … and there will be a next time. I thought I was going to have to freeze most of them but somehow they all disappeared in just 2 days!

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    • mcleroi says:

      Also, in case you see the photo I uploaded, they take a bit of practice to make pretty. Those were my first two but by the end I got the hang of it and they looked almost professional.

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      +1
  2. mcleroi says:

    I made these again and used the filling in the recipe. Really good! I also tried baking a few for 15-20 minutes at 350F. Also really good!

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