cabbage and pork buns

How to Make Delicious Pork and Cabbage Buns

Making juicy, flavorful pork and cabbage buns is easier than you think! Follow this step-by-step guide to recreate this comforting classic at home.

Ingredients: For the dough, you’ll need 500g all-purpose flour, 7g active dry yeast, 250ml warm water, 10g sugar, and 5g salt. For the filling, combine 300g ground pork, 400g finely chopped cabbage (seasoned with salt to draw out water, then squeezed dry), 2 chopped green onions, 1 minced garlic clove, 1 tbsp soy sauce, 1 tbsp oyster 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 salt until a dough forms. Knead on a floured surface for 10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.

2. Make the filling: While dough rises, mix all filling ingredients thoroughly. Chill for 30 minutes to enhance flavors.

3. Shape and steam: Punch down risen dough and divide into 12 equal portions. Roll each into a 15cm circle. Place 1-2 tbsp filling in the center, fold edges, and pleat to seal. Place buns on parchment-lined steamer trays. Let them rest for 15 minutes.

4. Steam: Bring water to a boil in a steamer. Add buns (leave space between them), cover, and steam for 15-20 minutes. Avoid opening the lid during steaming to prevent deflation.

Serve hot with a side of black vinegar or soy sauce. These buns are best enjoyed fresh but can be refrigerated for up to 3 days or frozen for longer storage. Happy steaming!