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Cake pop maker Chinese Pork Buns in a bowl, soy dip on the side, marble background.
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Mini Chinese Pork Buns in the Cake Pop Maker

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.
Course Snack
Cuisine American, Chinese
Prep Time 50 minutes
Cook Time 16 minutes
Resting Time 1 hour
Total Time 2 hours 6 minutes
Servings 48 pork bites
Calories 49kcal
Author Joss D

Equipment

  • Cake Pop Maker
  • Skillet

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

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.

Notes

If there is leftover filling, you can freeze it for later use.

Nutrition

Calories: 49kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.3mg