Salapao (steamed buns)
Salapao (steamed buns) – This is a classic recipe for steamed pork buns. When I used to live in Thailand I lived not far from a salapao shop and would buy a bun for 1 $. A piece of paradise on earth. These are so good you won’t be able to stop eating them, so make sure to make a lot! This recipe is a bit longer and requires some more technique, but the effort is worth it! We bought the red lotus cake flour band from our local Asian store.
Salapao (steamed buns)
Course: MainCuisine: Thai, ChineseServings
2-3
ServingsIngredients
- Salapao dough
200 g cake flour (red lotus brand)
110 g water
30 g caster sugar
a pinch of salt
2 tsp dry yeast
20 g butter
- Filling
300 g of minced pork
2 cloves of garlic
4 tbsp chopped spring onion
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp white pepper
2 tsp seasame oil
Instructions
- Siff the cake flour in a large mixing bowl, add sugar, salt and dry yeast. Let it sit for 10 mins to activate the yeast.
- Add water and butter, knead the dough until it becomes a smooth bun. Let the dough rest for 45-60 min.
- Start marinading the pork. Add all marinade ingredients into a bowl with the minced pork. Mix well and set aside for at least 1hr in a refridgerator. This step can be done the day before.
- When the dough is ready, divide them into 12 pieces, 30g each.
- Using small rolling pin to flatten the dough into a circular shape, make sure to keep the edges thinner than the center.
- Add around 20 g of pork filling at the center of the dough, wrap and seal the bun and put it on a baking sheet. Cover with a clean kitchen cloth to prevent it from getting dry while working on the other buns.
- Once the bun is all prepped, let it rest for another 15mins to allow the bun to increase in size.
- Steam the bun for 15 mins on high heat. Once they are cooked, serve warm.