Restaurant-Quality Steamed Pork Buns

Name: Restaurant-Quality Steamed Pork Buns
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Cake flour; 100 grams Bread (strong) flour; 37 grams Sugar; 1 dash Salt; 5 grams Dry yeast; 8 grams Baking powder; 10 grams Skim milk powder; 1 tbsp Vegetable oil; 150 ml Lukewarm water; 250 grams Ground pork; 3 large Dried shiitake mushrooms; 100 grams Onions; 100 grams Cooked bamboo shoot in water; 3 tbsp Soy sauce; 1/2 tsp Salt; 1 1/2 tbsp Sugar; 1 Ginger (grated); 2 tbsp Sesame oil; 1 tbsp Katakuriko

cookpad.japan @cookpad_jp

I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!

It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

cookpad.japan @cookpad_jp

It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

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Ingredients

10 servings

For the dough:
200 gramsCake flour
100 gramsBread (strong) flour
37 gramsSugar
1 dashSalt
5 gramsDry yeast
8 gramsBaking powder
10 gramsSkim milk powder
1 tbspVegetable oil
150 mlLukewarm water
Filling:
250 gramsGround pork
3 largeDried shiitake mushrooms
100 gramsOnions
100 gramsCooked bamboo shoot in water
3 tbspSoy sauce
1/2 tspSalt
1 1/2 tbspSugar
1Ginger (grated)
2 tbspSesame oil
1 tbspKatakuriko

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Steps

1

In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
2

When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap. Leave to rise for about 40 minutes or until doubled (1st rising).
3

Chop the rehydrated shiitake mushrooms and onion finely. Roughly chop up the bamboo shoots. Put all the filling ingredients in a bowl and mix well.
4

When the dough has doubled in size, divide into 50g portions (10 pieces).
5

Roll each piece into a ball. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
6

When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
7

Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.