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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a large bowl, mix 450g plain flour, 15g sugar and 5g salt evenly. Dissolve 1 tsp yeast in 250ml warm water, pour into flour while stirring into flakes, and knead into a medium-firm dough.
Watch out
Flour absorbs water differently, add water gradually and observe to get a medium-firm dough.
Cover the kneaded dough with plastic wrap and let it rest for 15 minutes.
Watch out
Dough must be covered with plastic wrap, otherwise the surface will dry out and harden.
Take half a spring onion, remove the leaves, keep the white parts and chop into small bits, then set aside.
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Watch your fingers while chopping spring onion. Chop finely so it blends into the meat filling easily.
Chop 6 bok choy into small pieces, put in a bowl, sprinkle with 2g salt and mix well to draw out water and remove bitterness.
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Greens must be salted and drained thoroughly, otherwise the vegetable juice will be bitter and make the buns soggy.
Take out the rested dough, knead a few times until smooth, put back in the bowl, cover with plastic wrap and ferment for 1 hour.
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Fermentation requires proper temperature. If room temperature is low, place in a warm spot.
Take a cheesecloth, pour the salted bok choy into it, and squeeze out the green water firmly to keep the vegetable bits compact.
Watch out
Do not chop the greens too fine, otherwise bits will be lost when squeezing through cheesecloth.
Wash hands thoroughly after handling raw meat to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients if touched unwashed.
In the bowl with spring onion, add 500g pork mince and the squeezed bok choy, pour in 2g white pepper powder, 10ml sesame oil, 15ml soy sauce, sugar, salt, and 15g oyster sauce. Mash first, then stir in one direction until the meat filling becomes sticky and clumps together.
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Stir in one direction continuously while seasoning so the meat becomes sticky and retains moisture.
Check the fermented dough; dense air holes and no collapse means success. Move dough to board, divide into small pieces, and round each one smooth.
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Knead each small dough piece smooth to ensure even and delicate bun skin texture.
Use a rolling pin to roll each dough piece in circles into a round wrapper that is thick in the center and thin at edges, not exceeding palm size. Add filling, use left hand to pleat and right hand to guide wrapper, pinch into a swirl pattern and seal tightly. Rest for 15 minutes after wrapping.
Watch out
Wrapper size must not exceed your palm, otherwise it will be hard to seal the filling.
Steam is extremely hot when opening the lid; tilt the lid away from you to prevent steam burns on face and hands.
Steam for 15 minutes over medium heat after water boils. If pot is well sealed, insert a fork to release steam and prevent water drops on buns. Open lid quickly when done.
local_fire_departmentmedium heat, 15 minutesWatch out
Open the lid quickly after steaming to prevent condensed water from dripping onto the buns.
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