Minced Pork & Scallion Twist Rolls — The Smell Hits You the Moment They Come Out
By Vivian
Why You'll Love It
As someone who can never get enough of wheat-based food, I have to share these pork twist rolls with you!! Savory, spicy, packed with filling in every bite. One in the morning and you're set for the day. Steam extra and freeze them, and you're covered for three days.
Ingredients
| Pork Filling | |
|---|---|
| 10½ oz (300 g) ground pork | salt and chicken bouillon powder, to taste |
| 1 tbsp light soy sauce | ½ tbsp dark soy sauce |
| ½ tbsp oyster sauce | ½ tbsp Shaoxing wine |
| Chili Oil | |
|---|---|
| chili powder, chili flakes, and five-spice powder, to taste | white sesame seeds, to taste |
| a pinch of salt and sugar | |
| Dough | |
|---|---|
| 4¼ cups (500 g) all-purpose flour | 1¾ tsp (5 g) instant yeast |
| 1 tsp sugar | 1 cup + 2 tbsp (250 ml) warm water |
Ingredient Notes
- Go for 30% fat, 70% lean. All-lean pork turns dry after steaming.
- Toss the scallions with a pinch of baking soda and sesame oil, and they'll stay bright green after steaming.
- Use half fine chili powder, half coarse flakes, and pour the hot oil over in two goes for more aroma.
- Roll the sheet to ⅛ in (3–4 mm). Thicker won't roll up; thinner tears.
- Light soy, dark soy, and oyster sauce all carry salt, so go easy on the salt.
Instructions
-
1
For the filling: take pork with some fat in it and mix in salt, bouillon powder, light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine until combined.
-
2
For the chili oil: put chili powder, chili flakes, five-spice powder, white sesame seeds, and a pinch of salt and sugar in a bowl, and pour sizzling oil over them.
-
3
In a large bowl, combine the flour, yeast, and 1 tsp sugar, then add warm water gradually and knead into a dough. Cover and rise about 40 minutes, until doubled.
-
4
Punch down the risen dough and roll it into a rectangle. Spread on a layer of chili oil, then a thin layer of pork, and finish with a layer of scallions.
-
5
Roll it up from one side and cut into equal pieces.
-
6
Press a chopstick down across the middle of each piece, pull it out, then fold both ends down and under. Fill the pot with warm water, set the tray in and let them rise 10–20 minutes; once they look puffy again, turn on the heat and steam 12 minutes from boiling.
-
7
These pork and scallion rolls out of the steamer are so good 😋 — fluffy dough wrapped around pork juices and scallion, fragrant enough to make you want to dance.
-
8
Quick tip: toss the scallions with a little baking soda and sesame oil first, and they'll stay green instead of going yellow.
Recipe Notes
Minced Pork & Scallion Twist Rolls
Spiced minced pork and scallions rolled into fluffy twist rolls: every bite gives you pork juices and scallion aroma. Make a big batch and freeze them — three days of breakfasts sorted.
Time Needed
Prep Ahead
- The pork filling can be cooked ahead — just let it cool completely before you roll.
- Toss the scallions with a pinch of baking soda and sesame oil first, so they steam up green instead of yellow.
- 【Yield】4¼ cups (500 g) flour makes 10–12 rolls; 10½ oz (300 g) pork is just the right amount of filling.
- 【Key ratios】Flour to warm water ≈ 500:250, with 1¾ tsp (5 g) yeast and 1 tsp sugar to help it along. Rest the mixed filling 10 minutes so it seasons through.
- 【Heat】Steam 12 minutes from boiling, then rest 3 minutes before opening.
- 【Rising】First rise to double, about 40 minutes; after shaping, rise 10–20 minutes and steam as soon as they look puffy.
- 【Storage & reheating】Freeze up to 2 weeks, re-steam 10 minutes.
- 【Common problems】Layers collapsing means the second rise went too far. Yellow scallions mean no oil was tossed through them, or they steamed too long.
Nutrition (per 100 g, estimated)
| Calories | about 273 kcal |
|---|---|
| Protein | about 8 g |
| Fat | about 9 g |
| Carbohydrates | about 40 g |
| of which sugars | about 3 g |
| Fiber | about 1.5 g |
| Sodium | about 520 mg |
Estimated from the ingredient amounts, not lab tested. One roll is about 3 oz (85 g), roughly 232 kcal, calculated at 4 / 9 / 4 kcal per g of protein / fat / carbs.