This Cabbage & Minced Pork Steam Buns is an authentic recipe and a common food in Taiwan. Enjoy this delicious recipe below.This post may contain affiliate links. Please view our disclosure statement.
One of our favorite ways to buy meat is through Zaycon Fresh. We have also run fundraisers for our school and community through Zaycon as well but the way we use it the most is through ordering the meat we want at the location nearby us and then picking it up. It’s great because we can stay in our car the whole time. We pull up at the location near the Zaycon truck, a person there checks us in, and then loads our order into the back of the car, or wherever we want it.
Anyway, this recipe is from our recipe author, Yu-Ting Thompson. She always makes the most delicious recipes. This Cabbage & Minced Pork Steam Buns is delicious. I left the ingredient list in grams because I assure you that your dough will work out better if you can make it as listed with grams. I recommend using a food scale, which you can find at a pretty inexpensive price. If you don’t want to get a food scale, use Google to find the closest cups/tablespoon relationship.
- 460 grams all purpose flour
- 40 grams whole wheat flour
- 30 grams warm water to mix with dry yeast
- 6 grams active dry yeast
- 26 grams sugar
- 1 pinch salt
- 200 grams milk
- 1 teaspoon oil
- 1/2 head cabbage or Taiwanese cabbage
- 300 grams minced pork
- 1 bundle mung bean noodles
- 1/4 cup shredded carrots
- 1/8 cup chopped green onions
- 1 pinch ground white peppercorn
- 1 pinch salt
- 1 pinch sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
Mix 30 grams of warm water with active dry yeast and let the mixture sit for 5 minutes.
Mix all purpose flour, wheat flour, sugar, salt, milk, and oil together and then add the yeast mixture. Knead the dough for roughly 5 minutes until the dough is well combined and appears smooth on the surface. Let the dough rest for 20 to 30 minutes, depending on the room temperature. You may knead the dough by hand or using a mixer.
Shred cabbage and carrots in a bowl and sprinkle salt generously all over the mixture; let it sit for 5 to 10 minutes. Drain and squish out the excessive liquid. While waiting, soak a bundle of mung bean noodles in warm water.
Cut the mung bean noodles into one-inch length. Mix the processed cabbage and carrots with the rest of the stuffing ingredients and make sure they are well combined. You may microwave tiny bit of the mixture to determine how would you like to adjust the seasoning.
Divide the dough into 20 balls. Roll each dough into a round disk, which is a bit thick in the center and thinner on the edge. Put some stuffing on the center of the disk and then wrap it up. Make sure every bun is sealed on the top.
Let the wrapped buns sit in an enclosed warm environment for another 40 minutes. Then steam them for about 15 minutes.
You may freeze the steamed buns for up to 2 weeks for the best taste!