Chinese Steamed Pork Buns (包子

thewoksoflife.com

DennisB

subheading: FOR THE DOUGH:

5 g active dry yeast

(about 1 ½ teaspoons, or more precisely, 1.6 teaspoons; best to use weight measurements)

8 g granulated sugar (2 teaspoons)

1 ½ cups lukewarm water (355 ml)

580 g all purpose flour (about 5 cups, plus extra for kneading and rolling)

subheading: FOR THE FILLING:

700 g ground pork

(1 ½ pounds; can substitute ground chicken or beef)

3 tablespoons water (45 ml)

3 tablespoons vegetable oil (45 ml)

2 tablespoons ginger (about 20g, minced)

1 large onion (about 200g, minced)

2 tablespoons Shaoxing wine (30 ml, can substitute any other Chinese rice wine or dry cooking sherry)

1 tablespoon dark soy sauce (15 ml)

1 tablespoon sweet bean sauce (甜面酱; can substitute hoisin sauce)

2 tablespoons ground bean sauce

1 tablespoon oyster sauce

1 teaspoon sugar (4g)

½ teaspoon white pepper

2 teaspoons sesame oil

1 ½ teaspoons cornstarch (mixed with 1 tablespoon water)

3 scallions (finely chopped)

Directions at thewoksoflife.com

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