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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 400 grams of Chinese cabbage into boiling water for 10 seconds, remove, rinse with cold water until completely cooled, thoroughly drain, and cut into small pieces for later use.
local_fire_departmentHigh heat boilWatch out
Make sure the vegetables are thoroughly drained
otherwise, excess water will make the filling soggy
In a large bowl, combine 400 grams of ground pork shoulder, 90 grams of diced soaked dried mushrooms, 10 grams of salt, 12 grams of MSG, 24 grams of sugar, 12 grams of cornstarch, 26 grams of oyster sauce, and an appropriate amount of white pepper. Mix with a mixer until sticky, then add 12 grams of sesame oil and stir a few more times.
Watch out
Pay attention to the stickiness of the meat mixture
do not add the sesame oil too early before it becomes cohesive
Add the previously prepared cabbage into the meat filling, mix thoroughly by hand until the cabbage is evenly distributed.
Watch out
Mix the cabbage and meat gently and evenly
otherwise, excessive water release will make wrapping difficult
In a mixing bowl, add 380 grams of fresh milk, 90 grams of sugar, 7 grams of active dry yeast, 650 grams of low-gluten flour, and 6 grams of baking powder. Set to the lowest speed and stir for about 20 minutes until the dough becomes smooth and slightly elastic.
Watch out
Knead the dough on the lowest speed
otherwise, high friction will raise the temperature and damage yeast activity
Remove the dough and place it on a cutting board, knead it a bit, cover it with plastic wrap, and let it rest for about 10 minutes.
Watch out
Make sure the plastic wrap is tightly sealed during resting
otherwise, the dough surface will dry out and form a hard crust
Divide the rested dough into 20 to 24 small doses of suitable size, adjusting according to your preference.
Watch out
Try to divide the dough into even portions
otherwise, they will cook unevenly when steaming
Roll out the small dough pieces into round wrappers, add an appropriate amount of the prepared filling, and pleat to seal.
Watch out
Make sure to pinch the seal tightly
otherwise, the juices will leak out during steaming
Place the wrapped buns into a steamer with cold water at the bottom, cover with a lid, and ferment for about 1 to 1.5 hours until fluffy.
Watch out
Adjust the proofing time based on room temperature
over-proofing will cause the buns to collapse and wrinkle
Use insulated gloves or cloth when moving hot steamer trays to avoid burns.
Steam over high heat with boiling water for 12 minutes until fluffy and soft, then remove from heat.
local_fire_departmentHigh heat steam for 12 minutesWatch out
Do not open the lid immediately after steaming
let it sit for 2 minutes, otherwise the buns will shrink and wrinkle
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