Scallion and pork buns, a beloved dim sum classic, are fluffy, savory, and filled with aromatic flavors. Here’s a simple guide to crafting them at home.
Ingredients: For the dough, mix 300g all-purpose flour, 3g yeast, 15g sugar, and 150ml warm water. Knead into a smooth, elastic ball, then let it rise for 1 hour until doubled. For the filling, combine 200g ground pork, 2 finely chopped scallions, 1 minced garlic, 1 soy sauce, 1 oyster sauce, a pinch of white pepper, and 1 tsp sesame oil. Mix well and marinate for 15 minutes.
Steps: Punch down the risen dough and divide into 8 equal portions. Roll each into a 15cm circle. Place 1-2 tbsp filling in the center, fold the edges, and pleat to seal, ensuring no leaks. Place the buns on parchment paper, proof for 20 minutes. Steam over high heat for 15 minutes. Rest for 5 minutes before serving to keep them tender.
Tips: For extra flavor, add a dash of rice wine to the filling. Ensure the dough is well-proofed for a soft texture. Enjoy these buns warm—they’re perfect as breakfast or a snack!
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