Cabbage, Pork & Corn Steamed Buns

Cooking StepsHow to cook Cabbage, Pork & Corn Steamed Buns step by step

Cooking Process

1. 
   Step 1 Detail

   Prepare the yeast liquid: Warm water (35°C / 95°F, not hot to touch) about 520g (adjust based on your flour absorption — add gradually). Active dry yeast: 5g (0.5% of flour weight; use 6g in winter). White sugar: 10g (helps yeast activate; won not make the buns sweet). Mix warm water, yeast, and sugar together. Wait about 3 minutes until the sugar dissolves and bubbles appear — this means the yeast is activated.

2. 
   Step 2 Detail

   Use the yeast-sugar-water mixture to knead the dough. Knead until the dough is smooth and no longer sticks to your hands.

3. 
   Step 3 Detail

   Cover the dough with a lid or plastic wrap and place it in a warm spot to proof.

4. 
   Step 4 Detail

   Let it rise in a sealed, warm place until doubled in size. When poked with a finger, the hole should not spring back or collapse, and the interior should be full of honeycomb-like air pockets. In summer this takes about 40 minutes; in winter, 1.5–2 hours.

5. 
   Step 5 Detail

   While the dough is proofing, prepare the filling. Slice ginger and scallion, soak in warm water to extract flavor, then let cool. Add the ginger-scallion water to the ground pork in 3 batches, stirring vigorously in one direction (about 120g total) until the meat becomes sticky, glossy, and holds together. Season in order: salt 6g, light soy sauce 22g, dark soy sauce 3g, oyster sauce 18g, sugar 3g, white pepper 1.2g, 13-spice powder 1.5g — stir clockwise until fully incorporated. Lock in moisture with oil: add 20g sesame oil and mix well so the filling stays juicy even after long steaming. Finally, fold in the vegetables gently: first add 180g corn kernels (no need to pre-cook; frozen sweet corn works fine), then add 260g cabbage that has been salted, wilted, and thoroughly squeezed dry. Fold gently until evenly combined. Let the filling rest and marinate in the fridge for 20 minutes. Meanwhile, punch down the dough to expel air bubbles. Roll into a log, cut into portions, roll each into a wrapper that is thicker in the center and thinner at the edges, and start filling.

6. 
   Step 6 Detail

   Second proof (the most critical step — determines how soft the buns will be!): Place the shaped buns in a steamer, do NOT turn on the heat yet. Cover and let rest for 15–20 minutes. The buns should feel lighter, visibly plumper, and spring back quickly when gently pressed. Then start steaming.

7. 
   Step 7 Detail

   The elongated buns are filled with Chinese sausage; the triangular ones are sweet buns with brown sugar and roasted, peeled, crushed peanuts. They may not look as polished as store-bought ones, but the sense of accomplishment is real!

8. 
   Step 8 Detail

   Small buns: steam for 10 minutes after the water boils and steam rises. Large, meaty buns: steam for 12 minutes after steam rises, then turn off the heat and let sit for 3 minutes before opening the lid — this prevents shrinking or collapsing. Make sure there is enough water so it does not boil dry halfway through! Foolproof mantra: Smooth dough, clean bowl, clean hands → First rise to double → Do not rush to steam after shaping → Second proof fully before turning on heat → Rest 3 minutes after steaming → White, plump buns that do not collapse!