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.

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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

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Ingredients for the filings:

  • 1/2 lb lean ground pork
  • 1/2 head small Napa cabbage
  • soy sauce
  • sesame oil
  • cornstarch
  • ginger powder
  • salt
  • sugar
  • white pepper

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Click on the link below for the instructions.

Instructions

IMG_6175Mix 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.
IMG_6176Place 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.
IMG_6170Meanwhile, prepare the filing by washing and cutting the cabbages into small pieces. Mix all the filings ingredients together.
IMG_6171Let the filings marinate while waiting for the dough to rise.
IMG_6199When 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.

IMG_6173Roll 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.
IMG_6172Then she dip the bottom of the bun into a plate of sesame seeds.
IMG_6184Let the buns rise for 30 minutes before steaming them for 15 to 20 minutes.

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  1. love looking at your bun recipe / photo’s.

  2. 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.

  3. Steamed buns are great healthy, portable and kid-friendly snacks 😀

    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

  4. This looks so unbelievably delicious !
    I think I’m going to take a shot at making them.

    I do have a question though . In the Ingredients for the filling there aren’t any measurements for all the items aside from the meat and Cabbage . Does that mean you just add a pinch or a dash into the filling ?

    ^_^ Thanks a bunch for posting all your delicious recipes , I really cant wait to try this one out !

    1. Hi Amber, you are right on the seasoning. Just season according to your taste preference. My guide line for salt is 1 teaspoon of salt for 1 pound of meat and I would balance the salt with some sugar; like 1.5 teaspoons of sugar to 1 teaspoon of salt.

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