These piggy steamed buns are almost too cute to eat! The buns are equal parts art project and dessert, with a melty, delicious chocolate filling. Want to try other fillings? Stay sweet with taro or red bean, or go savory with the pork or veggies!
Cook Time
9 minutes
Total Time
2 hr 20 min
Yield
12 servings
Ingredients
Dough
⅓ cup milk (80 mL)
½ teaspoon instant yeast
2 tablespoons sugar
1 ¼ cups all purpose flour (155 g)
pink food coloring
black food coloring
water, for brushing
Filling
12 chocolate truffles
Nutrition Info
Calories 113
Fat 4g
Carbs 16g
Fiber 0g
Sugar 6g
Protein 2g
How to Make It
1. Step
In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
2. Step
Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
3. Step
Cover the dough with a wet towel and let rest for 1 hour.
4. Step
Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
5. Step
Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
6. Step
Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
7. Step
Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
8. Step
Let the buns rest for 30 minutes.
9. Step
Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
10. Step
Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9–10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.