These Chinese-style savory stuffed buns are a delightful treat filled with a flavorful mixture of ground meat and vegetables. Perfect as a snack or a main dish, these buns can be steamed or baked to your preference.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 1 cup warm water (110°F/45°C)
- 1/4 cup vegetable oil
- 1/2 tsp salt
For the Filling:
- 1 lb ground pork or chicken
- 1 cup napa cabbage, finely chopped
- 1/2 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Salt and pepper to taste
Instructions
Making the Dough:
- In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for about 10 minutes, until frothy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preparing the Filling:
- While the dough is rising, prepare the filling. In a large bowl, combine the ground meat, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, salt, and pepper.
- Mix well until all ingredients are thoroughly combined.
Assembling the Buns:
- Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
- On a lightly floured surface, roll out each ball into a 4-inch circle.
- Place about 2 tablespoons of the filling in the center of each circle.
- Gather the edges of the dough around the filling and pinch them together to seal. Make sure the buns are well-sealed to prevent the filling from leaking out.
- Place each bun seam-side down on a piece of parchment paper.
Cooking the Buns:
Steaming:
- Arrange the buns in a steamer, leaving some space between them to allow for expansion.
- Cover and steam over boiling water for about 15-20 minutes, until the dough is cooked through and the filling is hot.
Baking:
- Preheat the oven to 375°F (190°C).
- Place the buns on a baking sheet lined with parchment paper.
- Brush the tops of the buns with an egg wash (1 beaten egg with 1 tbsp water).
- Bake for 20-25 minutes, until golden brown.
Enjoy your delicious Chinese-style savory stuffed buns hot, with soy sauce or your favorite dipping sauce!
