pork buns with mushroom sauce

How to Make Savory Shitake Pork Buns

Shitake pork buns, a beloved dim sum classic, combine earthy mushrooms with savory pork in a fluffy, steamed wrapper. Here’s a simple guide to crafting these delicious buns at home.

Ingredients:

For the dough: 300g all-purpose flour, 2g yeast, 15g sugar, 150ml warm water, 10g vegetable oil.

For the filling: 200g ground pork, 100g dried shitake mushrooms (soaked and diced), 2 green onions (chopped), 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper to taste.

Steps:

1. Prepare the dough: Dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. Mix with flour and oil, knead into a smooth dough. Cover and let rise for 1 hour until doubled in size.

2. Make the filling: Soak mushrooms in hot water for 20 minutes, then dice. Sauté pork in a pan until browned, add mushrooms, soy sauce, sesame oil, salt, and pepper. Cook until dry. Cool completely.

3. Shape the buns: Punch down the dough and divide into 8 equal pieces. Roll each into a circle, place a tablespoon of filling in the center, and pleat the edges to seal.

4. Steam: Place buns on parchment-lined steamer baskets. Let rest for 15 minutes. Steam over high heat for 15 minutes. Rest for 5 minutes before serving.

These buns are best enjoyed warm, with a balance of umami-rich filling and soft, airy dough. Perfect for breakfast or dim sum!