◆Easy Skillet Pork Buns◆

Name: ◆Easy Skillet Pork Buns◆
Yield: Makes 8 small buns
Ingredients: 150 g (about 1 1/4 cups) all-purpose flour; 2 teaspoons baking powder; 2 tablespoons sugar; 1 pinch salt; 80 ml (about 1/3 cup) milk; 1 tablespoon sesame oil; 100 g (about 3.5 oz) ground pork; 1/3 stalk green onion; 1/2 teaspoon grated ginger; 1 tablespoon sake (or dry sherry); 1/2 tablespoon sesame oil; 1/2 teaspoon soy sauce; 1/2 teaspoon oyster sauce; 1 little salt and pepper

優輝ママ @cook_40032011

You can enjoy these in just 30 minutes whenever you feel like it! They're simple yet delicious, and the dough stays fluffy even the next day.
Recipe background:
Since I don't have a steamer at home, I always make pork buns this way. I found this recipe in a magazine a while ago, and it's so tasty I wanted to share it.

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Ingredients

Makes 8 small buns

150 g(about 1 1/4 cups) all-purpose flour
2 teaspoonsbaking powder
2 tablespoonssugar
1 pinchsalt
80 ml(about 1/3 cup) milk
1 tablespoonsesame oil
↓↓ For the pork filling ↓↓
100 g(about 3.5 oz) ground pork
1/3 stalkgreen onion
1/2 teaspoongrated ginger
1 tablespoonsake (or dry sherry)
1/2 tablespoonsesame oil
1/2 teaspoonsoy sauce
1/2 teaspoonoyster sauce
1little salt and pepper
Extra all-purpose flour for dusting
Vegetable oil

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Steps

1

Measure the flour, baking powder, sugar, and salt into a bowl. Mix well with a whisk until evenly combined.
2

Add the milk and sesame oil to the bowl. Mix roughly by hand, then knead the dough for about 3 minutes until it comes together.
3

Once the dough is smooth, cover the bowl with plastic wrap to prevent drying. Let it rest at room temperature for about 15 minutes.
4

While the dough rests, make the pork filling. Finely chop the green onion, then add it and the remaining filling ingredients to a bowl. Mix by hand until sticky and well combined.
5

Lightly dust a cutting board with flour. Place the dough on it and roll it into a log about 10 inches (25cm) long. Cut into 8 equal pieces.
6

Take one piece at a time, roll it into a ball with your hands, then flatten it. Use a rolling pin to roll each piece into a circle about 3 inches (8cm) in diameter.
7

Place a dough circle in your hand, add a spoonful of pork filling, and wrap the dough around the filling to seal.
8

Heat 2/3 tablespoon vegetable oil in a skillet over medium heat. Arrange the buns in the pan, add 2/3 cup water, cover, and steam-fry over medium heat for 3 minutes.
9

Reduce to low heat and steam-fry for another 5–6 minutes. When the water has evaporated, remove the lid and cook over high heat for about 10 seconds to crisp the bottoms.
10

The bottoms should be golden and crispy—delicious!
11

The dough will be super fluffy!
12

Tip: For a more authentic flavor, add shiitake mushrooms or bamboo shoots to the filling.
13

Note: Use a nonstick skillet. If you use a cast iron or other type, the buns may stick (tested and confirmed).
14

If the dough is too sticky in step 2 and doesn't come together, add a little more flour as needed.
15

A tip from others: If you line the skillet with parchment paper before cooking, the bottoms won't burn as easily. Give it a try!