fennel pork buns

How to Make Delicious Fennel and Pork Buns

Fennel and pork buns, a beloved Chinese dim sum, are fragrant, juicy, and packed with flavor. Here’s a step-by-step guide to crafting these delightful treats at home.

### For the Dough:

Mix 300g all-purpose flour, 3g yeast, and 15g sugar. Gradually add 150ml warm water, knead into a smooth dough, and let it rise in a warm place for 1–2 hours until doubled in size.

### For the Filling:

Finely chop 300g pork shoulder (mix fat and lean for juiciness). Combine with 200g finely diced fennel, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, and a pinch of salt. Mix well and refrigerate for 30 minutes to enhance flavors.

### Assembly & Steaming:

Punch down the risen dough and divide into small balls. Roll each into a thin circle, place a tablespoon of filling in the center, and pleat the edges to seal, ensuring no leaks. Let the buns rest for 15 minutes to proof.

### Cooking:

Steam the buns in a preheated steamer over high heat for 15–18 minutes. Avoid opening the lid prematurely to prevent deflation.

Serve hot with a drizzle of black vinegar or soy sauce. These buns are best enjoyed fresh, with their tender dough and aromatic fennel-pork filling—a perfect balance of savory and herbal notes!