Extra Big and Fluffy Pork and Cabbage Steamed Buns

You’ll need the steamed bun dough from my cookbook Mooncakes and Milk Bread. While the dough is proofing for the first time, make the filling. In a large bowl, mix to combine 1lb pork, 3 cups finely shredded cabbage, 6 green onions thinly chopped, 1/4 cup shaoxing wine, 2 tbsp soy sauce, 2 tbsp cornstarch, 1 teaspoon coarse salt, 1 teaspoon sugar, 1/2 teaspoon white pepper. Cover and chill in the fridge until ready to assemble.

Once the dough is double in size, punch down the dough and divide into 8 equal pieces. Pinch and pull into smooth balls. Working with one piece of dough at a time, flatten and roll out into a 5-6” round (focus on thinner edges). Fill with a 1/3 cup of the pork filling and pleat closed. Place either pinch side up or down on a piece of parchment paper. Repeat with remaining dough and filling. Place the buns on a baking sheet and cover with a towel until 1.5x bigger in size (about 45 minutes).

Setup your steamer. Place 3 buns (or however many buns can fit in your steamer) in the steamer and cover with a lid. Steam for 15 minutes over medium low heat, then turn off the heat and keep the steamer on for an additional 5 minutes to prevent the buns from collapsing. Remove and allow to cool for a few minutes and enjoy!