Thai · PANTRYHOP RECIPE
Salapao (Thai Steamed Pork Buns)
70 minutes · 6 servings · omnivore
Thai steamed buns are common bakery snacks; this version uses a basic yeast dough and a simple pork filling.
Ingredients
Check you have the quantities below.
- 3 cups all-purpose flour
- 2 tsp instant yeast
- 3 tbsp sugar
- 1 cup warm water
- 1/4 cup milk
- 2 tbsp neutral oil
- 1 tsp salt
- 450 g ground pork
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 hard-boiled eggs, halved
Let’s make it
- Mix flour, yeast, sugar, warm water, milk, oil, and salt into a dough; knead 8 minutes, then cover and rise until doubled, about 45 minutes.
- Mix pork, garlic, soy sauce, and oyster sauce for the filling.
- Divide the dough into 12 pieces, fill each with pork and an egg half if using, and pinch closed.
- Steam over boiling water for 12-15 minutes until puffed and fully cooked.
Let the buns cool a few minutes before serving so the filling is not too hot for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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