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

Mix all the dough ingredients together until you get a dough ball.If you are using traditional yeast, dissolve the yeast in some luke warm water first. We did encounter some problem as Grace forgot to dissolve the yeast first because she usually uses instant yeast. We ended up with a dough which still had some granular yeast visible. But after kneading the down, the yeast did dissolved. We used the coconut milk version for this dough and the dough smelt really good.

Place the dough ball on a floured counter and knead for about 10 minutes or until you get a smooth dough ball. Use the back of your palm to push the dough forward and use your fingers to pull back the dough for kneading.Place the dough in an oiled bowl, cover with plastic wrap and let rise for 40 minutes.

Meanwhile, prepare the filing by washing and cutting the cabbages into small pieces.Mix all the filings ingredients together.

Let the filings marinate while waiting for the dough to rise.

When the dough has risen, punch the dough down and give it a few more kneads on a floured counter . Roll the dough ball into a long log.

Cut the log into equal size small pieces.

Roll each piece out and fill with the filings as describe in the Red Bean Paste Steamed Bun post.For this bun, Grace wanted to coat the bottom part with some sesame seed. First she dap the bun on a wet towel.

Then she dip the bottom of the bun into a plate of sesame seeds.

Let the buns rise for 30 minutes before steaming them for 15 to 20 minutes.