Traditional Northern Chinese Steamed Pork and Cabbage Buns
Chinese · Organized from the video by Lu Cookbook
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Ingredients
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Steps
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- 1
In a large bowl, combine 1 Tbsp dry yeast, 2 Tbsp sugar, and 1.5 cups of 100°F warm water. Let it proof for 3 to 5 minutes until foamy.
💡 The water should match body temperature.
🔥 100°F⏱ 3 to 5 minutes
- 2
Add 4 cups of flour to the yeast mixture and mix briefly. Add 2 Tbsp canola oil and 1 Tsp salt. Knead the dough until smooth.
💡 The dough and bowl should be smooth.
- 3
Cover the dough and let it rise for 1 hour or until it has doubled in size.
💡 In winter, it may take 1.5 to 2 hours to rise properly.
⏱ 1 hour⏱ 2 hours
- 4
For the filling, wash 1 to 1.5 lbs of napa cabbage and dry it thoroughly. Chop the cabbage into fine pieces and place in a dry bowl. Mix with 1.5 Tbsp vegetable oil to prevent water escape.
💡 The oil prevents the filling from becoming soggy.
- 5
In a separate large bowl, combine 1.5 lbs ground pork, 1 egg, 1 Tsp salt, 1.5 Tbsp soy sauce, 1/2 Tsp ground ginger, 1/2 Tsp black or white pepper, and 1/2 Tsp chili powder. Mix well.
💡 Chili powder is optional for a spicy kick.
- 6
Add the cabbage mixture into the pork bowl and mix everything together.
💡 Gently stir or shake to combine.
- 7
Punch down the risen dough. Divide into equal chunks and knead into long rolls, then cut into small, equal pieces. Roll each piece into a circle, making the edges thinner than the center.
💡 If the dough gets sticky, add a touch of flour.
- 8
Place a spoonful of filling in the center of each dough circle. Gather the edges and pinch tightly to seal the top.
💡 Squeeze tight so the filling doesn't burst during steaming.
- 9
Place the buns on a non-stick surface or parchment paper. Let them rest for 20 to 45 minutes for a second rise.
💡 The second rise time depends on room temperature.
⏱ 20 to 45 minutes
- 10
Add 7 cups of water to the steamer. Place cheesecloth on the steamer layer. Arrange the buns in the steamer, leaving plenty of space between them.
💡 Do not overcrowd the steamer as they will grow in size.
- 11
Steam over high heat. Once steam starts to rise, keep on high heat for 25 minutes. Turn off the heat and let the buns rest untouched for 5 minutes.
💡 The 5-minute rest prevents the buns from shrinking when removed.
🔥 steam → high heat⏱ 25 minutes⏱ 5 minutes
- 12
Serve hot with soy sauce, black vinegar, and chili oil for dipping.
💡 Dipping in vinegar and chili oil balances the savory pork.
Tips
- The water temperature should be around 100°F to activate the yeast.
- Adding oil to the cabbage helps prevent water from escaping, which keeps the filling from getting soggy.
- When rolling, keep the center thicker than the edges to ensure a good seal.
- The second rise time varies; judge by volume rather than strictly by time.
- Letting the buns rest for 5 minutes after steaming prevents them from shrinking.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Lu Cookbook on YouTube