Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight after the first proof. Bring it to room temperature before shaping.
BREAKFAST
Cambodian Steamed Pork Buns with Chives and Eggs
These Cambodian-style steamed buns offer a delightful breakfast or snack, featuring a savory filling of seasoned ground pork, fresh chives, and hard-boiled eggs. The soft, fluffy buns provide a perfect contrast to the rich and aromatic interior.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine flour, yeast, and sugar. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 45 minutes, or until doubled in size.
02
While the dough rises, prepare the filling. In a medium bowl, combine ground pork, fish sauce, soy sauce, and chopped chives. Mix well.
03
Once the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a flat, round disc, about 4-5 inches in diameter.
04
Place a spoonful of the pork filling in the center of each dough disc. Top with two quarters of a hard-boiled egg. Gather the edges of the dough and pinch them together to seal the bun, forming a pleated top.
05
Line a steamer basket with parchment paper or cabbage leaves. Arrange the buns in the steamer, ensuring they are not touching. Steam over medium-high heat for 15-20 minutes, or until the buns are cooked through and fluffy.
06
Serve the Cambodian Steamed Pork Buns immediately while hot.
About This Recipe
These Cambodian-style steamed buns offer a delightful breakfast or snack, featuring a savory filling of seasoned ground pork, fresh chives, and hard-boiled eggs. The soft, fluffy buns provide a perfect contrast to the rich and aromatic interior.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your water for the yeast is warm, not hot, to activate it properly. For extra flavor, you can add a pinch of black pepper or a tiny bit of minced garlic to the pork filling. Don't overcrowd the steamer basket; steam in batches if necessary.
Easy Substitutions
Ground chicken or turkey can be used instead of pork. Green onions can replace chives. If you don't have fish sauce, you can increase the soy sauce slightly, but the flavor will be different.
Storage & Reheating
Store leftover buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5-7 minutes or microwaving until warm.
Serving Suggestions
Serve these steamed buns with a side of sweet chili sauce or a simple soy-ginger dipping sauce. They pair wonderfully with a hot cup of Cambodian coffee or tea for a complete breakfast. For a heartier meal, serve alongside a light cucumber salad.
Common Mistakes
1. Using water that is too hot or too cold for the yeast, which can kill or fail to activate it, resulting in dense buns. 2. Overfilling the buns, making them difficult to seal and prone to bursting during steaming. 3. Overcrowding the steamer, which prevents even cooking and can lead to soggy buns. 4. Not kneading the dough enough, leading to a less elastic and chewy texture. 5. Steaming for too long, which can make the buns dry and tough.
Frequently Asked Questions
What if I don't have a steamer?
You can create a makeshift steamer by placing a heatproof bowl upside down in a large pot with about an inch of water. Place a plate with the buns on top of the bowl, cover the pot tightly, and steam.
Can I freeze these buns?
Yes, once cooled, you can freeze the cooked buns in an airtight container or freezer bag for up to 1 month. Reheat from frozen by steaming for 10-12 minutes.
MORE TO KNOW
Achieving a perfectly fluffy steamed bun relies heavily on proper dough proofing and steaming technique. The initial rise allows the yeast to create air pockets, while steaming cooks the dough gently, maintaining its soft texture. Over-steaming can make the buns tough, so keep an eye on them. The pleated top is a classic aesthetic for these buns, but a simple gathered top is also perfectly fine.
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