Chef Danny Wong · Sun Fresh Bakery
Steamed Pork and Cabbage Buns
Makes 20 to 24 buns
IN THE northern and western regions of China, steamed buns—known in Mandarin as jing bao—are the main source of protein and carbohydrates. Elsewhere they are an indulgence for many Chinese food lovers. Steamed buns have a beautiful round shape, a smooth surface and a sweet yeast flavour. Their fillings can be savoury or sweet. Sun Fresh Bakery makes its buns throughout the day, and they are soft and fluffy with generous portions of irresistible fillings. Those in the know flock to this Keefer Street institution and buy them by the dozen. Whole wheat varieties are also available.
If you have more than one steamer, stack them one on top of the other and steam the buns all at the same time by covering the top steamer. If you only have one steamer, simply steam the buns in batches. Steamed buns can be frozen in resealable plastic bags for up to 2 weeks. (When reheating them in the microwave, fill a small microwave-safe bowl with water and place it beside the buns; cook on medium-high heat for 1 minute.)
Steamed Bun Dough
9 cups sifted all-purpose flour
2 tsp baking powder
4 Tbsp fresh yeast
½ tsp salt
1¼ cups white sugar
3⁄8 cup shortening, cubed (about 3 oz)
2 cups hot water (135°F)
STEAMED BUN DOUGH In a large bowl, combine flour, baking powder, yeast, salt and sugar. Using two knives, cut in shortening until ingredients are well mixed and smooth.
Slowly stir in ¼ cup hot water to moisten the dry ingredients. Gradually add more water while gently kneading the dough, until it just holds together. Continue kneading for 15 to 20 minutes until the dough feels dry to the hand. Allow the dough to rest for 20 minutes.
Pork and Cabbage Filling
1 ½ lbs Taiwanese cabbage (gao-li choy), chopped
1 ½ lbs raw ground pork
1 ½ Tbsp salt
1 ½ Tbsp white sugar
2 Tbsp soy sauce
3 Tbsp sesame oil
2 Tbsp cornstarch
PORK AND CABBAGE FILLING Place cabbage in a microwave-safe bowl, cover and cook on high for 2 to 3 minutes. Allow to cool for 10 minutes, then drain in a colander and roll in dry towels to remove any excess moisture.
In a large bowl, combine cabbage, pork, salt, sugar, soy sauce, sesame oil and cornstarch until well mixed. Set aside.
FINISH STEAMED BUNS Lightly dust a clean work surface with flour. Cut twenty-four 3-inch squares of parchment paper.
Divide the dough into 24 equal pieces. Roll each piece between your hands to create a ball. Using a rolling pin, roll each ball into a circle ¼ inch thick and 5 inches in diameter.
Holding the dough in one hand, spoon 2 Tbsp stuffing into the centre, then cup your palm so that the dough forms a bowl shape around the filling. With your other hand, gather the edges of the dough toward the centre to completely encase the filling. Press the edges of the dough together with your fingers and twist them into a small knob. Gently place the bun, knob side up, on a square of parchment paper and set it on a baking sheet. Fill and shape the remaining buns, then cover with a clean, dry cloth and allow to rise for 45 to 60 minutes until almost doubled in size.
Arrange buns in large bamboo steamers, leaving 1 inch around each one so that they don’t stick together. In a large wok, bring 2 cups water to a boil on high heat, set steamer on top (make sure the water is boiling), cover and steam for 20 minutes. Remove from the heat and allow to cool for 3 to 5 minutes with the lid on to prevent the buns from collapsing. Serve immediately.