My parents visited over Easter break and it was also my mother’s birthday! For her special day I decided to make something that takes effort and would impress. I immediately decided on the Maang Chi steam pork buns. These are super delicious, something you wouldn’t think one could make on their own from scratch, and all around impressive.
Maang Chi’s website: http://www.maangchi.com/
Maang Chi’s Steam Pork Buns + Video: http://www.maangchi.com/recipe/jjinppang-mandu
Before attempting this recipe I HIGHLY recommend you watch her video. Especially for the folding part of the dough. It’s hard and will make a lot more sense if you just watch her.
Time: 2.5-3 hours (Active) YES this takes a long time but it is worth it.
Skill Level: Difficult – The stuffing/folding of the dough is the hard part.
Amount: 16 steamed buns
- 1 cup warm water
- 2 tsp rapid rise yeast
- 1/2 tsp salt
- 2 Tbl vegetable oil
- 1 tsp sugar
- 3 cups flour
- 16 PAPER cupcake cups
The filling (NOTE: If you want to use mixed frozen veggies you can.)
- 1 onion, chopped
- 1 small carrot, chopped
- 1 zucchini, chopped
- 1 bunch green onion, chopped
- 2 cups mushrooms, chopped
- 1 tsp salt
- 1 lb ground pork
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 cloves of minced garlic
- 1/2 tsp ground black pepper
- 1 Tbl vegetable oil
- In a large bowl mix the warm water, yeast, salt, oil, and sugar until yeast is dissolved.
- Add flour, mix, and then knead for 2-3 minutes. Dough should not be sticky.
- Cover dough and set aside in a warm place for 40-50 minutes
- Knead dough again for 1 minute to remove any air/gas bubbles
- Cover dough and set aside again in a warm place for 30 minutes
The filling (Start this while your dough is rising the first time)
- Place the onion, carrot, zucchini, green onion, mushroom, and salt in a large bowl. Mix and set aside for 15 minutes.
- Drain the vegetables through a fine mesh strainer or cheese cloth. Squeeze and press the veggies to get out as much water as possible.
- The reason we do this is because we want the final filling mixture to be fairly dry otherwise it will ruin the dough. Another option is to cook the veggies and drain afterwards. Either method is fine.
- In another bowl, add the pork, soy sauce, sesame oil, garlic, and black pepper. Mix by hand and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the veggies and saute for 7-10 minutes or until onions become translucent.
- Drain veggies if they are wet or if you did not drain at the start. Remove as much moisture as possible.
- Place veggies back in the bowl and place the skillet back on the burner over medium-high heat.
- Add the pork mixture to the pan and cook until all the pork is fully cooked through. Drain any excess moisture.
- Add the pork to the veggies and mix together.
Making the buns
Divide your dough into 16 even dough balls. At this point you should have something like this….
NOTE: I tried using tin cups but they did not allow for as much rising in the steamer. USE PAPER CUPCAKE CUPS! Also I have extra dough balls off to the side so you can not see all 16 in the picture.
- On a floured board, roll out each dough ball to approximately 4 inches.
- With the rolled dough in your hand, add filling (~2 Tbl)
- Lift and stretch the edges of the dough around the filling while pressing together to seal up the filling in a cute little dough circle
- Please watch Maang Chi do this. It will make so much more sense. http://www.maangchi.com/recipe/jjinppang-mandu
- Repeat with remaining dough. You will have a lot of left over filling. We used the filling to make fried rice to go along with the steamed buns.
- Place buns in your steamer. We do not have a double steamer so we can only do 8 at a time.
- Steam the buns for 20 minutes
- ENJOY the spoils of your hard work.