Steamed Buns with Meat

Steamed buns with meat are a delightful and protein-rich Chinese breakfast dish, featuring soft and fluffy buns filled with a savory pork mixture. This dish is perfect for a hearty start to your day, combining flavors and textures that are both satisfying and nutritious.

Ingredients

• all-purpose flour - 250 grams
• active dry yeast - 5 grams
• sugar - 10 grams
• warm water - 150 ml
• ground pork - 200 grams
• green onions - 2 stalks, finely chopped
• ginger - 10 grams, minced
• soy sauce - 15 ml
• sesame oil - 5 ml
• salt - 3 grams
• pepper - 1 gram

Steps

1. In a bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
2. In a separate bowl, combine all-purpose flour and a pinch of salt. Gradually add the yeast mixture and knead until smooth and elastic, about 10 minutes.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 30 minutes, or until doubled in size.
4. In the meantime, prepare the filling: In a bowl, mix ground pork, chopped green onions, minced ginger, soy sauce, sesame oil, salt, and pepper until well combined.
5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a disc.
6. Place a tablespoon of the pork filling in the center of each disc, then fold and pinch the edges to seal the bun.
7. Arrange the buns on a piece of parchment paper and let them rise for another 10 minutes.
8. Prepare a steamer and bring water to a boil. Place the buns in the steamer basket, cover, and steam for 15-20 minutes until cooked through.
9. Serve hot with soy sauce or chili sauce for dipping.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential nutrients from ginger and green onions, aiding digestion and boosting immunity.

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