pork and cabbage steamed buns

How to Make Pork and Cabbage Buns: A Complete Guide

Pork and cabbage buns, a beloved Chinese dim sum, are fluffy, savory, and perfect for any meal. Here’s a step-by-step guide to crafting them at home.

Ingredients:

For the dough: 500g all-purpose flour, 7g active dry yeast, 250ml warm water, 15g sugar, 5g salt.

For the filling: 300g ground pork, 400g cabbage (finely chopped), 2 green onions (minced), 1 ginger (grated), 2 cloves garlic (minced), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp white pepper, salt 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, knead into a smooth dough. Cover and let rise for 1 hour until doubled.

2. Make the filling: Sauté ginger and garlic until fragrant. Add pork, cook until browned. Mix in chopped cabbage, soy sauce, sesame oil, white pepper, and salt. Cook until cabbage softens. Let cool.

3. Shape the buns: Punch down the dough, divide into small balls. Roll each into a 15cm circle. Place 1-2 tbsp filling in the center, fold edges and pleat to seal.

4. Steam: Place buns on parchment-lined steamer baskets. Let rest for 15 minutes. Steam over high heat for 15-20 minutes. Rest for 5 minutes before serving.

Enjoy these warm, flavorful buns as a comforting breakfast or snack!