Asian Steamed Pork Buns - fluffy dough stuffed with flavorful pork and mushrooms with optional sausage and eggs.
Appetizers, Pork

Chinese Steamed Pork Buns plus Tasty Tuesdays

Celebrate Chinese New Year with these filling Steamed Pork Buns that are oh so easy to make.

steamed pork buns

My dear friend, Tola, gave me this recipe a year ago and I am just now getting around to making it. I had to adjust it a bit for my family’s tastes and for my laziness to drive cross town to the Asian Market.


She uses a ready made mix for the bun dough, but you probably need to get it at a specialty market since I didn’t see it in the Asian Food Aisle of my supermarket. So, I used the recipe in Ming Tsai’s Blue Ginger cookbook. I also couldn’t find the Chinese sausage so I went with some linguisa so I can make some Portuguese Beans with Linguisa another day.

There is no way my husband and son would go for the boiled egg inside these, so I made a few for me with egg, and left them out of the rest.

One word of caution: leave space for them to rise in the streamer. Six will fit nicely in most steamers, until they expand and stick to the sides and each other. Learn from my mistake. Still tasty, but I had to cut them away from the sides and each other. ūüôĀ

Steamed Pork Buns

Serves 12
Prep time 1 hour, 20 minutes
Cook time 30 minutes
Total time 1 hour, 50 minutes
Meal type Appetizer, Meat Dishes
Occasion Winter
Region Asian
From book Blue Ginger by Ming Tsai
Asian Steamed Pork Buns - fluffy dough stuffed with flavorful pork and mushrooms with optional sausage and eggs.

Ingredients

dough

  • 3/4 cups water
  • 2 tablespoons sugar
  • 2 1/4 teaspoons yeast (1 package)
  • 3 cups flour
  • 2 teaspoons lard or shortening (melted)

filling

  • 1lb ground pork
  • 1/3 cup wood ear fungus or shitake (finely chopped)
  • 1/3 cup onions (finely chopped)
  • 1 tablespoon garlic (finely chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

buns

  • 3 eggs (boiled and cut into quarters)
  • 1/4lb Chinese sausage (cut in 12 slices)

Directions

dough
Add sugar and yeast to the warm water and let it sit for 5-10 minutes to get foamy on top (I use the measuring cup - one less thing to wash!). If it does not foam, your yeast is bad and the dough will not rise.
In a food processor combine flour, lard/shortening and yeast mixture. Blend until dough forms a ball.
On a floured board knead dough until smooth and elastic, about 10 minutes. Divide dough into 12 balls.
filling
Combine all filling ingredients. And divide into 12 portions.
buns
Roll a ball of dough into a 2-3" circle with hands. Add one portion of pork filling, 1/4 of an egg and a slice of sausage.
Pull dough edges to the top to surround the filling and pinch to close.
Place dough seam side down on a piece of parchment paper and place in a bamboo steamer with room for the buns to expand (about 4 per steamer tray). Repeat with all buns.
Cover with a towel and let rise until buns are doubled in size, about 1 hour.
Steam buns for 30 minutes.

If you need more Chinese New Year inspiration, check out our Pinterest Board.
Follow That Recipe’s board Chinese New Year on Pinterest.

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Until next time, happy eating.
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22 thoughts on “Chinese Steamed Pork Buns plus Tasty Tuesdays”

    1. Wendy, you had me stumped for a minute, until Google to the rescue.

      Instead of the inexpensive bamboo steamer I have (that I use for storing potatoes when I am not cooking with it), you can use:
      – a metal colander in a stock pot (if it fits)
      – or wad up 3 balls of aluminum foil and place in the bottom of your pot, add water to the bottom of the pot and place a heat proof plate on top of the foil then the buns (or tamales or vegetables) on top of the plate.

      For steaming all you need is water in the bottom of the pot, something for the food to rest on out of the water and then close it with a lid so the food steams and doesn’t boil.

  1. You know, Dim Sum buns like this always get me excited, but then disappoint me when I eat them because they always seem to be all doughy and empty. I never thought of making some myself, though – then I could pack them full of all sorts of goodies!

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