Mushroom and Pork Steamed Buns (5–6 buns)

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A savory, slightly bold-flavored Chinese steamed bun filling with mushroom, pork, and a rich soybean sauce mixture.

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Ingredients

Dough

240 g all-purpose flour

130 g cake flour

110 g bread flour

2 g instant yeast

10 g sugar

130 g warm water

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Filling

200 g ground pork (about 70% lean, 30% fat)

5 shiitake mushrooms

1 scallion, finely chopped

10 g fresh ginger, grated

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Sauce Base

1 tbsp vegetable oil (15 ml)

1 tbsp soybean paste (黄豆酱, Chinese soybean paste)

1 tbsp sweet bean paste (甜面酱, sweet wheat bean paste)

2 tbsp water (30 ml)

Instructions

Heat the oil in a small saucepan over medium-low heat.

Add the soybean paste and sweet bean paste and stir-fry until fragrant.

Add the water and stir well.

Simmer until slightly thickened.

Remove from heat and allow to cool completely.

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Seasoned Oil (Liaoyou / Aromatic Oil)

Ingredients

50 ml vegetable oil

1 scallion, cut into sections

3–4 slices ginger

1 star anise

½ tsp Sichuan peppercorns

Instructions

Place all ingredients in a small saucepan with cold oil.

Heat gently over low heat.

Cook until the scallion and ginger turn golden brown.

Remove from heat and cool completely.

Strain out all solids.

You will need about 1–1½ tbsp (15–20 ml) of this aromatic oil for the filling.

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Prepare the Filling

Mushrooms

Blanch the shiitake mushrooms in boiling water for 1 minute.

Drain well and squeeze out excess moisture.

Finely dice.

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Season the Pork

In a large bowl, combine:

Ground pork

Chopped scallion

Grated ginger

All of the cooled sauce base

4 g salt (about ¾ tsp)

1 g MSG (about ¼ tsp)

3 g sugar (about 1 tsp)

2 tsp light soy sauce (10 ml)

2 tsp oyster sauce (10 ml)

Mix thoroughly.

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Add Water

Gradually add:

20–30 ml water

Add in 2–3 batches, stirring vigorously in one direction until the meat absorbs all the liquid and becomes sticky.

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Finish the Filling

Add:

Diced shiitake mushrooms

1–1½ tbsp aromatic oil (15–20 ml)

Mix thoroughly.

Cover and refrigerate for 30 minutes before use.

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Make the Dough

Combine the flour, yeast, and sugar.

Add the warm water.

Knead until a smooth dough forms.

First Proof

Temperature: approximately 35°C (95°F)

Time: 40–60 minutes

Allow the dough to double in size.

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Shape the Buns

Deflate the dough.

Divide into 5–6 portions.

Roll each portion into a wrapper, thicker in the center and thinner around the edges.

Fill with the pork mixture and seal.

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Steam

Place the buns into a steamer lined with parchment paper or lightly brushed with oil.

Start with cold water in the steamer.

Bring to a boil over high heat.

Once the water is boiling, steam for 15 minutes.

Turn off the heat and let the buns rest in the steamer for 3–5 minutes before opening the lid.

Serve hot.

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Notes

The aromatic oil is important and should not be replaced with sesame oil. It provides a deeper savory flavor without overpowering the filling.

The combination of soybean paste and sweet bean paste gives the filling its characteristic rich "baozi shop" flavor.

Blanching the mushrooms helps remove excess moisture and prevents the filling from becoming watery.

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