Description

Ingredients

• Dough
• 🌾 All-purpose flour: 300 g (2 1/2 cups / 10.6 oz) gluten Original: 🌾 All-purpose flour: 300 g (2 1/2 cups / 10.6 oz)
• 🍬 Sugar: 30 g (2 tbsp / 1.1 oz) Original: 🍬 Sugar: 30 g (2 tbsp / 1.1 oz)
• 🧂 Fine salt: 4 g (3/4 tsp) Original: 🧂 Fine salt: 4 g (3/4 tsp)
• 🧪 Instant yeast: 6 g (2 tsp) Original: 🧪 Instant yeast: 6 g (2 tsp)
• 🔺 Baking powder: 4 g (1 tsp) Original: 🔺 Baking powder: 4 g (1 tsp)
• 💧 Warm water (38–40°C): 180 ml (3/4 cup) Original: 💧 Warm water (38–40°C): 180 ml (3/4 cup)
• 🛢️ Neutral oil: 15 ml (1 tbsp / 0.5 fl oz) Original: 🛢️ Neutral oil: 15 ml (1 tbsp / 0.5 fl oz)
• Filling
• 🐖 Ground pork: 300 g (10.6 oz) Original: 🐖 Ground pork: 300 g (10.6 oz)
• 🥬 Finely chopped cabbage: 150 g (5.3 oz) Original: 🥬 Finely chopped cabbage: 150 g (5.3 oz)
• 🧂 Salt: 1/4 tsp (for cabbage) Original: 🧂 Salt: 1/4 tsp (for cabbage)
• 🧅 Green onions, finely sliced: 2 Original: 🧅 Green onions, finely sliced: 2
• 🧄 Garlic, minced: 1 clove Original: 🧄 Garlic, minced: 1 clove
• 🫚 Fresh ginger, grated: 1 tsp (5 g / 0.18 oz) Original: 🫚 Fresh ginger, grated: 1 tsp (5 g / 0.18 oz)
• 🧂 Soy sauce: 1 tbsp (15 ml / 0.5 fl oz) glutensoy Original: 🧂 Soy sauce: 1 tbsp (15 ml / 0.5 fl oz)
• 🦪 Oyster sauce: 1 tbsp (15 ml / 0.5 fl oz) seafood Original: 🦪 Oyster sauce: 1 tbsp (15 ml / 0.5 fl oz)
• 🍶 Sake (optional): 1 tbsp (15 ml / 0.5 fl oz) Original: 🍶 Sake (optional): 1 tbsp (15 ml / 0.5 fl oz)
• 🍬 Sugar: 1 tsp (4 g / 0.14 oz) Original: 🍬 Sugar: 1 tsp (4 g / 0.14 oz)
• 🌾 Cornstarch: 1 tbsp (8 g / 0.28 oz) Original: 🌾 Cornstarch: 1 tbsp (8 g / 0.28 oz)
• 🌿 Sesame oil: 1 tsp (5 ml / 0.17 fl oz) sesame Original: 🌿 Sesame oil: 1 tsp (5 ml / 0.17 fl oz)

Preparation

• Cabbage: Toss cabbage with salt, rest 10 min, then squeeze out moisture.
• Dough: Whisk dry ingredients. Add warm water and oil; mix, then knead 8–10 min until smooth. Cover and proof 45 min (doubled).
• Filling: Mix pork, squeezed cabbage, green onions, garlic, ginger, sauces, sugar, cornstarch, and sesame oil until sticky.
• Shape: Punch down dough; divide into 8–10 pieces. Roll each to a 10–12 cm (4–5 in) round, thicker in the center. Add filling, pleat, and pinch to seal. Place seam-side down on parchment squares.
• Second proof: Rest buns 15 min while bringing steamer to a boil.
• Steam: Steam over medium-high 12–15 min (don’t open lid early). Rest off heat 2 min before uncovering. Serve hot.

Total Time

Nutritional Value

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