Thai Buns Recipe

Flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough and filling.

Salt: Enhances the overall flavor of the buns.

Yeast: Helps the dough rise, making it light and fluffy.

Water: Needed to activate the yeast and bring the dough together.

Vegetable oil: Adds moisture and richness to the dough.

Ground pork: The main component of the filling, providing a savory taste.

Soy sauce: Adds umami and saltiness to the filling.

Oyster sauce: Contributes a deep, savory flavor to the filling.

Garlic: Adds aromatic depth and flavor to the filling.

Cornstarch: Helps to bind the filling ingredients together.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the flour, resulting in a smooth and elastic dough. Additionally, when sealing the buns, make sure to pinch the edges tightly to prevent the filling from leaking out during steaming.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the buns denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though the texture will be slightly different.

• warm water - Substitute with milk: Milk can add richness and a slight sweetness to the dough.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar fat content with a slightly different flavor profile.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor, though it is slightly thicker.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a unique flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent and works well in place of cornstarch.

• Allow the Thai buns to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.
• Place the cooled buns in an airtight container or a resealable plastic bag. Ensure there is minimal air inside to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the buns within 3-4 days. This helps to keep the pork filling fresh and safe to eat.
• For longer storage, freeze the buns. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the buns to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
• To reheat refrigerated buns, steam them for about 5-7 minutes until heated through. This helps to retain their soft texture.
• For frozen buns, steam them directly from the freezer for about 10-12 minutes. Alternatively, you can thaw them in the refrigerator overnight and then steam for 5-7 minutes.
• Avoid microwaving the buns as it can make the dough tough and chewy. Steaming is the best method to maintain their original texture and flavor.
• If you prefer a crispy exterior, you can lightly pan-fry the steamed buns in a bit of vegetable oil until golden brown on the outside.

• Steaming Method:

  • Place the leftover Thai buns in a steamer basket.
  • Fill a pot with a small amount of water and bring it to a boil.
  • Once boiling, place the steamer basket over the pot, ensuring the buns are not touching the water.
  • Cover and steam for about 5-7 minutes until the buns are heated through.

• Microwave Method:

  • Place the Thai buns on a microwave-safe plate.
  • Cover them with a damp paper towel to keep them moist.
  • Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the Thai buns in aluminum foil to prevent them from drying out.
  • Place them on a baking sheet and heat in the oven for about 10-12 minutes.

• Pan Method:

  • Heat a non-stick skillet over medium-low heat.
  • Add a small amount of vegetable oil to the pan.
  • Place the Thai buns in the skillet and cover with a lid.
  • Heat for about 3-5 minutes on each side, or until they are warmed through and slightly crispy on the outside.

• Mixing bowl: Use this to combine the flour, sugar, salt, and yeast, and later to mix the dough with warm water and vegetable oil.

• Measuring cups: These are essential for accurately measuring the flour, sugar, and water.

• Measuring spoons: Use these to measure the yeast, salt, sugar, soy sauce, oyster sauce, and cornstarch.

• Wooden spoon: This is useful for mixing the ingredients together before kneading.

• Clean surface: You'll need a clean surface to knead the dough until it becomes smooth and elastic.

• Kitchen towel: Use this to cover the dough while it rises.

• Separate bowl: This is for mixing the ground pork with the other filling ingredients.

• Knife: Use this to mince the garlic.

• Steamer: This is essential for steaming the buns once they are filled and shaped.

• Rolling pin: This will help you flatten each piece of dough into a disc.

• Spoon: Use this to place the filling in the center of each dough disc.

• Steamer paper or parchment paper: Place this under the buns in the steamer to prevent sticking.

• Kitchen scale: Optional, but useful for dividing the dough into equal pieces.

Prepare the filling: Mix the ground pork with soy sauce, oyster sauce, sugar, minced garlic, and cornstarch ahead of time and refrigerate.

Use a mixer: Use a stand mixer with a dough hook to knead the dough for 10 minutes instead of doing it by hand.

Pre-portion dough: Divide the dough into 12 pieces before letting it rise to save time later.

Steam in batches: If your steamer is small, steam the buns in batches to ensure even cooking.