Steamed Buns with Dry Pork Meat

Steamed Buns with Dry Pork Meat (肉松包)

A delicious Chinese style steamed bun with dry pork meat (肉松).
Most Chinese grocery stores sell it, it is a quick ready-to-use bun filling.
The buns are great for breakfast or snack, especially for kids.



Cooking Steps

1. Prepare the bun wrappers,
2. Add 2-3 table spoon dry pork meat product (肉松) to the center of the wrapper.  Wrap the dough by twisting the edges and seal the bun .

 

3. On a large plate, add a few drops of cooking vegetable oil, use a wrapped bun to evenly distribute the oil on the plate, so that the buns will not stick to the plate. Put wrapped buns evenly on the plate with spaces between buns.

Tip: This is a great way to keep the steamer cleaning much easier.

4. Heat a steamer (preferrably with multiple tiers to have enough cpacity) using low heat, add the plates with the buns to the steamer, cover the steamer. The low heat will help speed up the rising of the dough.

Wait for 10-20 minutes to let the dough rise or the size is doubled (caution: avoid waiting too long, if the dough rises too big, once it is steamed, and then it cools off, the dough might collapse and it will not be fluffy). Use steamer to steam the buns for 10 minutes. Serve fresh.

How to store and consume leftover buns?

If there is any leftover, sealing the buns well in plastic bags or other containers, store the buns in the fridge (for a few days) or the freezer (for longer time).

When needed, use microwave to warm it, use high power to warm one bun stored in fridge for 15-20 seconds, frozen ones takes longer (40-60 seconds). Adjust the time accordingly depending on the size of the bun and how powerful the microwave is.

If the bun becomes too dry due to long storage time, simply touch some water on the bun surface evenly, then microwave it, it will become soft with enough moisture again.