Napa Cabbage and Pork Steamed Bun (Choy Yoke Pau)
Grace showed us how to make another batch of dough on the spot. For this batch of dough, we made Napa Cabbage and Pork Steamed Bun or in Cantonese it’s called Choy Yoke Pau.
The Napa Cabbage and Pork Steamed Bun is moist and taste great. You can substitute the cabbage with garlic chives.
Ingredients
Ingredients for the dough:
- 4 cups all purpose flour
- 1 1/2 cups milk (you may substitute with water plus two tablespoons of milk powder or 1/2 cup of coconut milk plus a cup of water)
- 1 tablespoon margarine
- 1 teaspoon yeast
- 1 teaspoon baking powder
- 1 or 2 tablespoons granulated sugar
- 1 egg, optional
Ingredients for the filings:
- 1/2 lb lean ground pork
- 1/2 head small Napa cabbage
- soy sauce
- sesame oil
- constarch
- ginger powder
- salt
- sugar
- white pepper
Click on the link below for the instructions.
Instructions














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StyleDish | Jun 16, 2008 | Reply
oh yum! It reminds me of the mini version of the ‘Big Buns’ / Dai Bao from New Town Bakery. It’s this massive of a bun, stuffed with everything imaginable.
Kay | Jun 17, 2008 | Reply
love looking at your bun recipe / photo’s.
LotusRapper | Jun 19, 2008 | Reply
Steamed buns are great healthy, portable and kid-friendly snacks :-D
We buy ours from T&T Supermarket. 6n for $5.99. They have around 4 or 5 varieties. Love ‘em when they’re fresh out of the steamers