Ingredients with Measurements:
- 1 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped scallions
- 12-16 mantou buns
Special equipment needed:
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. In a bowl, mix together the ground pork, soy sauce, oyster sauce, sesame oil, and cornstarch until well combined.
2. Heat the vegetable oil in a pan over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the ground pork mixture to the pan and cook for 5-7 minutes, breaking up the pork into small pieces with a spatula, until fully cooked.
4. Stir in the chopped scallions and remove the pan from heat.
5. Cut the mantou buns in half horizontally and place them in a steamer basket or bamboo steamer.
6. Steam the mantou buns for 5-7 minutes until heated through and soft.
7. To assemble, place a spoonful of the ground pork mixture on the bottom half of each mantou bun and top with the other half.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12-16 mantou buns
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 19g
Protein: 11g
Sodium: 350mg
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or soy sauce mixed with a pinch of sugar.
Variations:
- Add diced water chestnuts or shiitake mushrooms to the ground pork mixture for added texture and flavor.
- Use the same filling to make dumplings or potstickers.
Tips and tricks:
- Make sure to fully cook the ground pork to an internal temperature of 160°F for food safety.
- If the mantou buns are too dry, lightly brush them with water before steaming to keep them moist.
- Leftover filling can be stored in the fridge for up to 3 days.
Storage instructions:
Store leftover mantou buns and filling separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
Reheat the mantou buns in a steamer basket or microwave until heated through. Reheat the filling in a pan over medium heat until hot.
Presentation ideas:
Arrange the mantou buns on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, bok choy, or green beans.
Troubleshooting advice:
- If the ground pork mixture is too dry, add a splash of water or chicken broth to moisten it.
- If the mantou buns are too sticky, lightly dust them with flour before steaming.
Food safety advice:
Make sure to fully cook the ground pork to an internal temperature of 160°F for food safety.
Food history:
Mantou is a traditional Chinese steamed bun that dates back to the Zhou Dynasty (1046-256 BCE). It was originally made with millet flour and used as a staple food for soldiers and travelers.
Flavor profiles:
The ground pork filling is savory and umami-rich, with notes of garlic, ginger, and scallions. The mantou buns are soft and slightly sweet.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Chinese