Pork Filling for Steamed Buns - gua bao

300 g (11 oz) ground pork
1 tablespoon oyster sauce
1 tablespoon light soy sauce (or regular soy sauce)
1 teaspoon dark soy sauce
1/2 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon toasted sesame oil
8 stalks Chinese chives , sliced into 1/4” (0.5 cm) pieces

Ginger Water
Add the minced ginger to a small bowl and pour the boiling water over it.
Let cool completely. Then drain off the ginger using a fine mesh strainer and discard it

Add the pork into a medium-sized bowl and pour in the strained ginger water.
Add the rest of the filling ingredients except for the sesame oil and Chinese chive.
Beat everything together in one circular direction by hand or with a wooden spatula, until all the liquid is absorbed and the pork is streaky, 5 minutes or so.
Add the sesame oil and Chinese chive. Mix for another minute.
Cover with plastic wrap and transfer into the refrigerator until the dough is ready.


coffee bean imageReturn to the Fullbean Recipes Main Page

Copyright© 2023 by Ralph Sutter. All Rights Reserved.
Please send your comments regarding this site to ralph@rsutter.com