Heavenly Pork Scallion Rolls: A No-Yeast Summer Delight (No Steaming Required!)

Growing up in Shandong—China’s wheat heartland—flour runs through our veins. Every kitchen here stocks sacks of all-purpose flour, and elders swear by their daily steamed buns. But let’s face it: standing over a steamer in sweltering heat isn’t exactly Gen Z’s idea of fun. Today, I’m sharing a game-changing recipe that skips fermentation entirely! These paper-thin rolls burst with juicy pork and aromatic scallions, ready in under 2 hours. Even kitchen newbies will nail this!

I. Hot Water Dough: 10-Minute Miracle

No waiting, no yeast, no sweat!

1. The Art of Scalding Flour

Grab a large ceramic bowl. Add 2 bowls (400g) of all-purpose flour and 1 tsp salt. Critical step: Boil water and measure 150g boiling water. Pour it into the flour while stirring rapidly with chopsticks to create flaky clusters—this creates soft yet stretchy dough. Immediately add 100g cold water and knead into a smooth ball (5 minutes max!).

2. Shortcut "Resting" Hack

Cover the dough with a damp cloth and let it rest in a cool spot for 15 minutes—just enough time to prep the filling. No fermentation means zero downtime!

3. Roll It Like Pro

Dust your countertop lightly. Roll the rested dough into a 16-inch-long rectangle (thickness: wonton wrapper). Pro tip: Keep edges slightly thicker than the center to prevent tearing when rolling.

II. Filling Secrets: "3 Musts & 3 Bans"

Where science meets saliva-inducing aroma

1. Fat = Flavor

Use 1 lb pork shoulder (20% fat). Dice into pinky-nail-sized chunks—never use lean meat or ground pork. Texture is key! Separate scallions: mince white parts for mixing, slice green parts into 2-inch strips for layering.

2. Seasoning Code

To the pork, add:

• 1 egg (binder)

• 2 tbsp light soy sauce

• 1 tbsp oyster sauce

• ½ tbsp dark soy (color)

• 1 tsp white pepper (＊NO料酒!＊ Bitter when steamed)

• 2 tbsp sizzling hot Sichuan pepper oil (game-changer).

3. Slap It Till It Sings

Stir vigorously in one direction until sticky. Lift and SMACK the mixture into the bowl 10+ times. This builds elasticity for bouncy, cohesive filling that won’t crumble.

III. Rolling Masterclass: Floss Bread’s Savory Cousin

Thread beats knife—every time

1. Filling Layout

Brush the rolled dough with oil (prevents sogginess). Spread pork evenly, leaving a 3-inch border. Scatter scallion greens and a generous handful of white sesame seeds—prepare for instant drooling.

2. Rolling Wizardry

Start rolling from the long edge, gently stretching the dough as you go (creates layers!). Seal the end, then shape into a log. Genius trick: Use unflavored dental floss (yes, really!) to slice rolls. Loop it under the log, cross hands, and pull—clean cuts without squishing!

3. Steam to Perfection

Line bamboo steamer with damp cloth. Arrange rolls with space to expand. Steam over rapidly boiling water for 15 minutes on high heat. No peeking! Open immediately post-steam to avoid sogginess.

First Bite Revelation

Picture this: Glossy, translucent layers hugging plump pork cubes that pop with savory juices. The scallions melt into sweetness while sesame adds nutty crunch. Unlike buns, there’s no doughy heaviness; unlike dry meat pies, it’s luxuriously moist. Serve with a bowl of millet congee for breakfast, or wow guests as an appetizer—they’ll swear you’ve smuggled these from a 5-star dim sum kitchen!

Why This Beats Traditional Buns

• Time Saver: No 2-hour yeast proofing.

• Texture Play: Chewy yet tender vs. doughy buns.

• Flavor Bomb: Steaming locks in juices better than baking.

• Versatility: Swap pork for chicken/mushrooms. Add chili crisp for heat!

Pro Tip: Make a double batch! Uncooked rolls freeze beautifully—steam straight from freezer (add 5 minutes). Perfect for lazy mornings or midnight cravings.

So ditch the steamer guilt this summer—these rolls are your golden ticket to carb bliss without the sweat! 🥢✨

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