Ingredients1 h 30 m servings 277 cals
- Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
- Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up, about 30 minutes.
- Cook's Notes:
- If dough seems too moist in step 2, add more flour until it no longer sticks to your fingers.
- I'm still trying to find a means of making the buns white. I usually add a tablespoon of white vinegar to the steaming water. However, I don't really see any difference. Others have advised using baking powder. I may try that next time.
Per Serving: 277 calories; 9.6 g fat; 34.6 g carbohydrates; 12.9 g protein; 65 mg cholesterol; 736 mg sodium. Full nutrition
ReviewsRead all reviews 2
These turned out really good! I did add some minced wood ear mushroom and also diced the Chinese sausage. I didn't have shallots so I used regular onion instead. I have to work on my dough seali...