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Ingredients
Scale
- 1 1/2 tablespoons ginger, minced
- 1/4 cup hot water
- 250 g (1 2/3 cup) all-purpose flour
- 50 g (1/3 cup + 1 tablespoon) cornstarch
- 4 g (3/4 teaspoon) instant yeast
- 5 g (1 teaspoon) sugar
- 150 g (2/3 cup) warm water
- 15 g (1 tablespoon) vegetable oil
- 8 oz (227 g) ground pork
- 1 1/2 teaspoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 4 green onions, sliced
- 1 tablespoon toasted sesame oil
- 4 tablespoons vegetable oil
- 1/2 cup hot water, separated
- Chopped green onions, for garnish (optional)
- Roasted sesame seeds, for garnish (optional)
Instructions
- Prepare ginger water by mixing minced ginger with hot water and set aside.
- Mix all-purpose flour, cornstarch, instant yeast, and sugar in a bowl. Gradually add warm water and vegetable oil, kneading until smooth.
- Cover the dough and let it rise for about 1 hour until doubled in size.
- Prepare filling by combining ground pork with ginger water, soy sauces, Shaoxing wine, salt, sugar, white pepper, green onions, and sesame oil.
- Assemble buns by dividing dough, rolling pieces into circles, adding filling, and sealing.
- Cook the buns in a skillet by frying until golden, then adding hot water and steaming until cooked through.
- Let rest before serving.
Notes
Ensure dough is well-kneaded for the right texture.
Allow buns to rest after wrapping for improved results.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-fried and steamed
- Cuisine: Chinese
Nutrition
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 5
- Cholesterol: 20