I aimed to recreate the steamed pork buns served at restaurants, but I failed several times. Finally, with some advice from my Chinese friend, I was able to prepare the perfect one I had been searching for!
In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap. Leave to rise for about 40 minutes or until doubled (1st rising).
Chop the rehydrated shiitake mushrooms and onion finely. Roughly chop up the bamboo shoots. Put all the filling ingredients in a bowl and mix well.
When the dough has doubled in size, divide into 50g portions (10 pieces).
Roll each piece into a ball. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.
Story Behind this Recipe
I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!
It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy.