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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 210g warm water into a measuring cup, add 5g dry yeast, and stir well with chopsticks until fully dissolved.
Watch out
Keep warm water temperature around 35-40°C. Water that is too hot will kill the yeast.
In a large bowl, combine 400g all-purpose flour and 8g white sugar. Slowly pour in the yeast mixture while stirring continuously until dough flakes form.
Watch out
Pour the yeast water slowly in batches while stirring so the flour absorbs water evenly.
Add 10g vegetable oil to the dough flakes, and knead firmly with hands until the dough becomes smooth and leaves the bowl and hands clean.
Watch out
Knead thoroughly until dough is very smooth, otherwise the steamed bun surface will be bumpy and wrinkled.
Shape dough into a smooth ball, cover bowl with lid or plastic wrap, and let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
Watch out
Fermentation time depends on room temperature. Check that dough has doubled and formed a fine honeycomb texture inside.
Be careful when pouring boiling water to prevent scalding splashes.
In a small bowl, place 15g scallion segments, 10g ginger slices, 2 star anise, and 2g Sichuan peppercorns. Pour in 100ml boiling water and steep for 10 minutes.
Watch out
Must use freshly boiled water to extract maximum aroma from scallion, ginger, and spices.
Place 450g ground pork in a bowl. Strain and add 4 tbsp of the steeped aromatic water in batches to the meat. Stir vigorously with chopsticks in ONE direction until fully absorbed and sticky, then fold in 20g chopped scallions.
Watch out
Always stir in ONE single direction and wait until each batch of liquid is completely absorbed before adding more.
Watch out for hot oil splashes when adding liquid sauces to oil.
Heat 10g oil in a pan over low heat. Add 15ml dark soy sauce, 30ml light soy sauce, 30ml cooking wine, 15g sweet bean sauce, 2.5g white pepper, and 2.5g five-spice powder. Stir until bubbling and fragrant, then add HALF of the ground pork and stir-fry until fully cooked.
local_fire_departmentLow heat until bubbling, then medium-low heat until cookedWatch out
Sweet bean sauce burns easily—keep heat low while frying. Remember to cook only HALF of the meat filling.
Turn off heat. Pour the cooked hot meat sauce directly into the bowl containing the remaining half of raw meat. Stir thoroughly with chopsticks until fully combined.
Watch out
Mixing cooked and raw meat ensures rich sauce flavor while keeping the filling cohesive so it holds together inside the bun.
Dust cutting board with 20g extra flour. Take the fermented dough, knead gently to deflate, roll into a long log about 3-4cm in diameter, and cut into 14-15 equal portions using a bench scraper.
Watch out
Cover cut dough portions with a damp towel to prevent them from drying out.
Flatten a dough portion with palm. Rotate dough with left hand while rolling edges with rolling pin in right hand, forming a round wrapper with a thick center and thin edges.
Watch out
Make sure wrapper is thick in the middle and thin at edges so juice won't break through the bottom.
Place a wrapper in left palm and add meat filling in center. Using right thumb and index finger, pleat folds sequentially in one direction, pinching firmly at top to seal tight.
Watch out
Do not overfill if beginner. Keep fingers dry from oil/liquid so the top seal stays closed during steaming.
Place shaped buns spaced apart in a bamboo steamer lined with silicone mat. Cover with lid and let second-proof in a warm room for 10-15 minutes until slightly puffed and light.
Watch out
Never steam freshly wrapped buns immediately. Second proofing is mandatory to prevent dense, unrisen skin.
Steam is extremely hot. Keep face and hands clear of vents.
Fill steamer pot with COLD water and set the steamer basket on top. Cover lid, bring to boil over high heat until steam rises, then steam on high heat for 10 minutes.
local_fire_departmentHigh heat steam for 10 minutesWatch out
Must start with COLD water to allow final dough expansion as the water heats up.
Careful when opening steamer lid to avoid hot condensation water dripping.
Turn off heat. DO NOT open lid immediately! Leave covered and resting for 10 minutes. Then remove lid and serve fresh fluffy pork buns.
Watch out
Must rest for 10 minutes after turning off heat. Opening immediately causes cold air to collapse the fluffy buns.
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