Mini Chinese Pork Buns in the Cake Pop Maker
Chinese pork buns or "baozi" are a staple of takeout for many across the country. That chewy outside combined with that savory pork filling is a flavor sensation you just can't beat. Whether you prefer them baked, steamed, or any other preparation method you might know about, it all comes back to a delicious portion of dim sum.
Since everyone has their own way of preparing this dish, it wouldn't exactly be true to say that we've got a recipe that would perfectly emulate the pork buns you get from your local Chinese place. That said, ours should be a pretty good match in terms of flavor.
While a cake pop maker probably isn't your first thought when it comes to making Chinese pork buns the easy way, it's an astoundingly effective method when you actually try it. Great for people who don't have a steamer basket or simply want to try something a little different, this recipe for mini Chinese pork buns in a cake pop maker is definitely worth considering.
Mini Chinese Pork Buns in the Cake Pop Maker
Ingredients
For the Dough:
- ½ cup water
- 1 tbsp. vegetable oil
- 1 ½ tbsp. sugar
- 1 tsp. dried yeast
- 1 ½ cups flour
For the Pork Filling:
- 1 tbsp. sesame oil
- 2 tbsp. fresh ginger grated
- 2 garlic cloves minced
- 2 cups ground pork
- ½ cup scallions finely chopped
- 2 tbsp. soy sauce
- 2 tsp. cornstarch
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce
- 1/8 cup rice vinegar
Tools
- Skillet
Instructions
For the Dough:
- Heat the water until it’s lukewarm (not hot).
- Add the oil and sugar and mix well.
- Add the yeast and let it sit for 10 minutes (it will form a thick foam on top).
- Place the flour in a bowl and slowly pour the water, oil, sugar and yeast mixture in to the center.
- Mix well and start kneading until the dough separates from the bowl.
- Transfer to a flat surface and knead for around 10 minutes.
- Form a ball with the dough and place it in a bowl covered with a bit of flour. Cover the bowl with plastic wrap and let it sit for 1-2 hours. While it's resting, make the pork filling.
For the Pork Filling:
- Heat the sesame oil in a skillet over medium-high heat.
- Add the ginger and garlic and cook for 1 minute.
- Add the pork and cook, stirring constantly, until golden brown and fully cooked.
- Remove from heat. Add the scallion, soy sauce and cornstarch. Season with salt and pepper, if desired. Mix well.
For the Sauce:
- Mix the soy sauce with the rice vinegar.
Preparation:
- Remove dough ball from the bowl, and roll it out on a floured surface until you form a long cylinder.
- Cut it into 48 pieces (or in pieces about the size of the cake pop maker holes).
- Roll each piece out, forming a flat disc. Add a bit of filling into the center and close it with your hands, rolling it between your hands until it’s smooth and round.
- Cook them in the cake pop maker for 3 minutes with the lid closed. Carefully flip the buns over and cook for 1 to 2 more minutes, until golden. (I always use a heat glove and a spatula or toothpick to move the cake pops because the cake pop maker and pops get very hot.) Let cool a few minutes. Serve with the recommended sauce.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.
Notes
Despite any initial hesitation, your effort has paid off with a small army of delicious mini pork buns. Savory, salty, and tangy with a crisp, doughy exterior, you'll have to make a few batches if you've got any intention of sharing. Just try to avoid eating them all by yourself first, though.
As we mentioned before, everyone has their own way of preparing pork buns. This makes this recipe quite adaptable. One variant could include a sweeter filling or dough. For a thinner and crispier exterior, try more filling and rolling the dough out thinner. Even just a few tweaks to the amounts of seasoning can really make this dish your own, so don't be afraid to experiment.
What's your favorite thing about Chinese pork buns? Let us know so we know what to focus on in any updated versions of the recipe. Like any good cooks, we're looking to learn new things to make our food even more delicious than before.
Hungry for more? Try our:
Or check out more Cake Pop Recipes
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
