{"id":11740,"date":"2019-12-28T05:00:00","date_gmt":"2019-12-28T13:00:00","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=11740"},"modified":"2024-04-15T11:54:28","modified_gmt":"2024-04-15T18:54:28","slug":"steamed-pork-buns","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/steamed-pork-buns\/","title":{"rendered":"Easy Steamed Pork Buns are Perfect for New Year's or Anytime"},"content":{"rendered":"\n

The aromatic steam rises from the bamboo baskets, filling the air with a tantalizing scent that immediately awakens the senses. As you bite into the soft and fluffy bun, the savory filling bursts with flavors, leaving you wanting more. <\/p>\n\n\n\n

This is the magic of Steamed Pork Buns, a staple in Chinese cuisine that has gained popularity all over the world. <\/p>\n\n\n\n

Get ready to explore the world of steamed pork buns and discover why they are a must-try for any food lover.<\/p>\n\n\n\n

\"pork<\/a><\/figure>\n\n\n\n

This recipe came from a dear friend, Tola, who also gave me this amazing Asian Marinade<\/a> recipe. I adjusted it a bit for my family's tastes and for my laziness to drive cross town to the Asian Market.<\/p>\n\n\n\n

The bun dough recipe can also be used with leftover Chinese BBQ Pork<\/a> to make Char Siu Bao.<\/p>\n\n\n\n

Ingredients for Steamed Pork Buns<\/h2>\n\n\n\n

My friend uses a ready made mix for the bun dough<\/strong>. But, you probably need to get it at a specialty market since I didn't see it in the Asian Food Aisle of my supermarket. So, I used the recipe in Ming Tsai's Blue Ginger<\/a> cookbook. Just basic flour, sugar, yeast, shortening.<\/p>\n\n\n\n

The shitake or wood ear fungus<\/strong> may be available fresh in the produce aisle, or you can check for dried in the Asian aisle. If using dried, be sure to soak before using.<\/p>\n\n\n\n

I also couldn't find the Chinese sausage<\/strong>. So, I went with some linguica so I can make some Portuguese Beans with Linguica<\/a> <\/a>another day. <\/p>\n\n\n\n

There is no way my husband and son would go for the boiled egg<\/strong> inside. So, I made a few for me with egg, and left them out of the rest. Feel free for to do the same.<\/p>\n\n\n\n

Some ground pork, onions, garlic, salt and pepper<\/strong> round out the filling ingredient list.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"pork<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

<\/div>\n\n\n\n
<\/div>\n\n\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div> <\/h3>

DOUGH<\/h4>