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How to Make Hand-Torn Pork Buns: A Simple Guide

Hand-torn pork buns, or "shou si bao," are beloved for their fluffy texture and savory filling. Here’s a basic guide to crafting them at home.

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

For the filling, prepare 200g ground pork, marinated with 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ginger, and a pinch of salt. Sauté until cooked, then mix in chopped scallions and let cool.

Assembly: Punch down the risen dough and divide into small balls. Roll each into a thin circle, place a spoonful of filling in the center, and gather the edges, pleating to seal. Pinch the top tightly to prevent leakage.

Steaming: Place the buns on parchment-lined steamer baskets. Let them rest for 15 minutes to proof. Steam over high heat for 15–20 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.

Serve warm with soy-vinegar dip. Enjoy the tender, juicy buns fresh from the steamer!