pork and fennel steamed buns

How to Make Pork and Fennel Buns: A Step-by-Step Guide

Pork and fennel buns, a beloved Chinese snack, combine savory pork with aromatic fennel, wrapped in soft, fluffy dough. Here’s a detailed recipe to recreate them at home.

### Ingredients

For the dough: 500g all-purpose flour, 3g active dry yeast, 10g sugar, 5g salt, 280ml warm water, 15g vegetable oil.

For the filling: 300g ground pork, 200g fennel (finely chopped), 2 cloves garlic (minced), 1 tbsp ginger (grated), 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, 1 tbsp cooking oil, salt to taste.

### Instructions

1. Prepare the dough:

Dissolve yeast and sugar in warm water; let sit for 5 minutes until frothy. Mix flour and salt in a large bowl, add yeast mixture and oil, and knead into a smooth dough. Cover and let rise in a warm place for 1–2 hours, until doubled in size.

2. Make the filling:

Heat oil in a pan, sauté garlic and ginger until fragrant. Add ground pork, cook until browned. Stir in fennel, soy sauces, sesame oil, white pepper, and salt. Cook for 3–5 minutes until the fennel softens. Let cool completely.

3. Shape and steam:

Punch down the dough and divide into 12 equal portions. Roll each into a circle, place 1 tbsp filling in the center, and pleat the edges to seal. Place buns on parchment-lined steamer trays. Let them rest for 15 minutes. Steam over high heat for 15 minutes. Turn off the heat and let sit for 5 minutes before serving.

These buns are best enjoyed warm, with a tender crust and a juicy, herby filling. Perfect for breakfast or dim sum!