Special Recipes

Steamed Minced Pork Bun (Sa La Pao Sai Moo Sub)


  • Part 1 : Ingredients for sponge:
  • 375 grams of special wheat flour
  • 10 grams of yeast
  • 10 grams of sugar
  • 200 grams of water
  • Part 2: Ingredients for filling:
  • While waiting for the sponge to rise for 40-60 minutes, we will start to cook the filling.
  • 300 grams of minces pork
  • 20 grams of sugar
  • ½ teaspoon of salt
  • 2 tablespoons of white soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of sesame oil
  • 2 teaspoons of pepper
  • 1 teaspoon of corn flour
  • 2 tablespoons of sliced spring onion
  • 1 boiled egg cut into 8 pieces
  • Part 3 : Ingredients for dough:
  • 150 grams of wheat flour
  • 5 grams of baking powder
  • 40 grams of milk or water
  • 100 grams of sugar
  • 4 grams of salt
  • 50 grams of Healthy Chef Canola Oil


Direction to make sponge:
  1. In a bowl, sift the wheat flour, set aside.
  2. Add yeast into the bowl.
  3. In another bowl, add sugar and water together. Mix together with spatula. Then pour the ingredients into the flour bowl. Knead all ingredients until combined. Let it rise for 45-60 minutes.

Direction to cook filling:
  1. In the large bowl, add minced pork with all ingredients except the spring onion. Knead all ingredients until combined well. 
  2. Lastly, add the spring onion and set aside.  

Direction to make dough:
  1. In a bowl, sift the wheat flour and baking powder, set aside. Make a pond in the middle wait to add the ingredients from sponge.
  2. Add water / milk, sugar, and salt into the bowl.
  3. Add the sponge from part 1 into the bowl.
  4. Add Healthy Chef Cooking Oil into the bowl. 
  5. Start to knead all ingredients until the mixture is smooth. 
  6. Knead the dough and slice into pieces as 30 grams/pcs. Roll it out into 3-4 inch piece diameter. 
  7. Pinch the sides and put 1 -2 tablespoons of meat filling. Gather the sides into pleats towards the filling and twist to seal the bun. 
  8. Place on the parchment paper. Let wait until the bun rise for double size for 30 minutes. Then steam for 15 minutes with high heat. 
  9. Ready to serve.