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Hong Kong Style Pork and Cabbage Steamed Buns

Name: Hong Kong Style Pork and Cabbage Steamed Buns
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 servings
Cuisine: cantonese
Ingredients: all-purpose flour; yeast; Warm water (60°C); sugar; Salt; baking soda; pork; Cabbage; green onion; oyster sauce; soy sauce; cornstarch; sesame oil; Cooking oil; white pepper powder

groups12 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 15 minsscheduleTotal: 135 minsoutdoor_grillSteamed

Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Preparation

00:00:52

Take 230g warm water, add 4g yeast powder and stir to dissolve. In a separate bowl, mix 400g all-purpose flour, 45g sugar, and 2g salt. Pour in the yeast water, stir well into a dough, add a little oil, and knead into a smooth dough.

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Watch out

Yeast must be dissolved in warm water

otherwise, water that is too hot will kill the yeast and prevent the dough from rising

Ingredients:Warm water (60°C) (230 ml)yeast (4 g)all-purpose flour (400 g)sugar (45 g)SaltCooking oil

Tools:bowlspoon

Waiting Time

00:01:55

Cover with plastic wrap and let it proof at 25°C room temperature for 2 hours until the dough doubles in size.

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Watch out

Proofing time depends on room temperature

under-proofed dough will result in dense, hard buns instead of fluffy ones

Tools:plastic wrap

Preparation

00:02:11

warningStay safe

Must wash hands thoroughly after handling raw meat to prevent cross-contamination from raw meat bacteria.

Chop 240g cabbage, wash and drain thoroughly; chop 50g green onions; wash and mince 150g pork shoulder.

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Watch out

Cabbage must be thoroughly drained after chopping

otherwise, it will release water into the filling and burst the bun wrapper

Ingredients:Cabbage (240 g)green onion (50 g)pork (150 g)

Tools:knifecutting board

Active Cooking

00:03:20

Add 1 tsp sugar, 1 tsp cornstarch, a little white pepper, 1 tbsp light soy sauce, 1 tsp salt, a little sesame oil, 1 tbsp oyster sauce, and 1 tbsp oil to the minced pork, mix well. Stir-fry the cabbage with a little oil until softened, remove and mix into the pork with green onions, then marinate for 15 minutes.

local_fire_departmentMedium-low heat for 2 minutes

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Watch out

Use little oil and moderate heat when stir-frying cabbage

just cook until softened, otherwise overcooking will make it mushy

Ingredients:sugar (1 tsp)cornstarch (1 tsp)white pepper powdersoy sauce (1 tbsp)Salt (1 tsp)sesame oiloyster sauce (1 tbsp)Cooking oil (1 tbsp)Cabbagegreen onionpork

Tools:spatulapan

Active Cooking

00:04:18

Dissolve 0.5g baking soda in 15g warm water and drizzle into the proofed dough. Add some flour, knead to expel gas, and repeatedly roll and fold with a rolling pin until you hear air bubbles popping, forming a smooth long log.

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Watch out

Baking soda must be completely dissolved in water before adding

otherwise, uneven distribution will cause yellow spots or bitter taste

Ingredients:baking soda (0.5 g)Warm water (60°C) (15 ml)all-purpose flour

Tools:rolling pindough scraper

Active Cooking

00:05:11

Divide the long dough log into two portions, cover one portion with plastic wrap to prevent moisture loss; cut the other portion into 6 equal-sized pieces and roll each piece into a ball.

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Watch out

Dough not currently in use must be covered with plastic wrap

otherwise, the surface will dry out and affect proofing and texture

Tools:dough scraper

Active Cooking

00:05:46

Flatten the dough ball with a rolling pin into a wrapper that is thick in the center and slightly thinner at the edges. Add about 1 tablespoon of pork filling, pinch even pleats with thumb inside and index finger outside, and twist to seal and shape.

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Watch out

The wrapper should be thick in the middle and thin at the edges with moderate filling

otherwise, uneven thickness or overfilling will cause leaks

Ingredients:porkCabbage

Tools:rolling pin

Waiting Time

00:06:32

Place the wrapped buns on parchment paper in a steamer rack; add water to the pot (do not cover during proofing), and let undergo second proofing for 45 to 60 minutes.

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Watch out

Add water to the pot during second proofing but do not cover the lid. Properly proofed buns will feel light and plump when picked up.

Tools:parchment papersteamer pot

Active Cooking

00:06:51

warningStay safe

Be careful of hot steam when opening the steamer to avoid facial and arm scalds.

After 1 hour, cover with the lid, steam the buns on high heat until steam rises, then switch to medium heat and steam for 15 minutes. After steaming, crack the lid open slightly and wait 5 minutes before removing the lid to serve.

local_fire_departmentHigh heat then medium heat for 15 minutes

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Watch out

Do not open the lid immediately after steaming

let it rest with a cracked lid for 5 minutes, otherwise sudden temperature drop will cause the buns to collapse

Tools:steamer pot