Gallery

Locust Flower and Pork Steamed Buns

Name: Locust Flower and Pork Steamed Buns
Prep time: 54 min
Cook time: 90 min
Total time: 144 min
Yield: 25 servings
Cuisine: Chinese
Ingredients: 500-1000 locust flower; 400 pork shoulder; about 1/5 of the locust flower volume chives; to taste salt; to taste light soy sauce; to taste white pepper powder; to taste peanut oil; to taste dark soy sauce; to taste MSG; to taste sugar; to taste scallion and ginger (minced); 500 all-purpose flour; 300 warm water; 3 yeast

Other★★ Intermediate144min

Prep 54m ·
Cook 90m ·
25 Servings

IngredientsWhat you'll need for Locust Flower and Pork Steamed Buns

	Ingredient	Amount	Notes
	locust flower	500-1000
	pork shoulder	400
	chives	about 1/5 of the locust flower volume
	salt	to taste
	light soy sauce	to taste
	white pepper powder	to taste
	peanut oil	to taste
	dark soy sauce	to taste
	MSG	to taste
	sugar	to taste
	scallion and ginger (minced)	to taste
	all-purpose flour	500
	warm water	300
	yeast	3

A delicious Locust Flower and Pork Steamed Buns recipe.

Cooking StepsHow to cook Locust Flower and Pork Steamed Buns step by step

Step 1 Detail

Cut the pork into small pieces and marinate with 3g salt, light soy sauce, dark soy sauce, and white pepper. Place minced scallion and ginger on top of the meat, then pour hot oil over them to bloom the aromatics.
Step 2 Detail

Blanch the locust flowers in boiling water, then drain. Let the chives air-dry (cut them right before mixing the filling to prevent water release). Mix 500g flour with 300g warm water and 3g yeast to form the dough. Let it rise until doubled in size, then knead to release air. Mix the filling — add 1.5 tablespoons of salt and a splash of peanut oil. Wrap the buns and let them proof for about 20 minutes. Steam over cold water for 15-20 minutes, then let rest with the lid on for 3 minutes. Makes about 25 medium-sized buns.
Step 3 Detail

Any buns that don’t fit in the steamer can be pan-fried as crispy pan-fried buns (shuijian bao).