📝 About This Recipe
Born from the vibrant fusion of Cantonese traditions and Peruvian ingredients, Min Pao is the heart and soul of Chifa cuisine. These pillowy-soft, snow-white steamed buns are stuffed with a savory-sweet 'Nikkei' inspired pork filling, offering a comforting texture that melts in your mouth. Whether enjoyed as a street food snack in Lima or as a dim sum centerpiece, this recipe captures the authentic 'calle Capón' flavor that has delighted generations.
🥗 Ingredients
The Bun Dough (The Mantou)
- 500 grams All-purpose flour (high quality, sifted)
- 250 ml Warm water (approximately 100°F/38°C)
- 7 grams Instant dry yeast (one standard packet)
- 80 grams Granulated sugar (helps with fermentation and color)
- 2 tablespoons Vegetable oil (neutral oil like canola)
- 1 teaspoon Baking powder (adds extra fluffiness)
The Chifa Pork Filling
- 400 grams Pork belly or shoulder (finely diced or ground)
- 3 tablespoons Char Siu sauce (Chinese BBQ sauce)
- 1 tablespoon Oyster sauce (adds umami depth)
- 1 tablespoon Soy sauce (Sillao) (Peruvian-style dark soy if available)
- 1 teaspoon Sesame oil (for aroma)
- 1 tablespoon Ginger (freshly grated)
- 3 stalks Green onions (finely chopped)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to thicken)
- 1/2 teaspoon Five-spice powder (essential for the Chifa profile)
👨🍳 Instructions
-
1
In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and active.
-
2
Gradually add the sifted flour, baking powder, and vegetable oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
-
3
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth, elastic, and no longer sticks to your hands. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
-
4
While the dough rises, prepare the filling. Heat a splash of oil in a wok or skillet over medium-high heat. Add the pork and cook until browned.
-
5
Add the ginger and white parts of the green onions, sautéing for 1 minute until fragrant. Stir in the Char Siu sauce, oyster sauce, soy sauce, and five-spice powder.
-
6
Pour in the cornstarch slurry and stir constantly until the sauce thickens and glazes the pork perfectly. Remove from heat, stir in the green parts of the onions, and let the filling cool completely before using.
-
7
Once the dough has doubled, punch it down to release air. Divide the dough into 10-12 equal portions (about 60-70g each) and roll them into smooth balls.
-
8
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle. Ensure the edges are thinner than the center to prevent the bottom from breaking.
-
9
Place 1.5 tablespoons of the cooled pork filling in the center. Pleat the edges of the dough upward, rotating the bun as you go, and pinch the top firmly to seal.
-
10
Place each finished bun on a small square of parchment paper. Cover with a towel and let them rest (second proof) for 20-30 minutes until they look puffy.
-
11
Prepare your steamer. If using a metal steamer, wrap the lid with a kitchen towel to prevent condensation from dripping onto the buns, which causes yellow spots.
-
12
Steam the buns over boiling water for 12-15 minutes. Crucially, do not open the lid during this time.
-
13
Turn off the heat but leave the lid on for an additional 5 minutes. This 'tempering' period prevents the buns from collapsing or wrinkling due to a sudden temperature change.
💡 Chef's Tips
For the whitest buns possible, add a teaspoon of white vinegar to the steaming water. Always ensure your filling is completely cold; warm filling will make the dough soggy and prevent a proper rise. If the dough is too sticky, add flour one tablespoon at a time; if too dry, add water sparingly. To check if the second proof is done, gently press a bun with your finger—it should spring back slowly. Leftovers can be frozen and re-steamed for 5-8 minutes for a quick snack.
🍽️ Serving Suggestions
Serve hot with a side of spicy Rocoto chili paste for a true Peruvian kick. Pair with a cup of hot Jasmine tea to balance the richness of the pork. A side of 'Salsa Criolla' (marinated red onions) adds a bright acidity that cuts through the sweet glaze. Offer a small bowl of extra soy sauce mixed with a drop of lime juice for dipping. Great as a starter for a full Chifa feast alongside Arroz Chaufa.