The aromatic steam rises from the bamboo baskets, filling the air with a tantalizing scent that immediately awakens the senses. As you bite into the soft and fluffy bun, the savory filling bursts with flavors, leaving you wanting more.
This is the magic of Steamed Pork Buns, a staple in Chinese cuisine that has gained popularity all over the world.
Get ready to explore the world of steamed pork buns and discover why they are a must-try for any food lover.
This recipe came from a dear friend, Tola, who also gave me this amazing Asian Marinade recipe. I adjusted it a bit for my family's tastes and for my laziness to drive cross town to the Asian Market.
The bun dough recipe can also be used with leftover Chinese BBQ Pork to make Char Siu Bao.
Ingredients for Steamed Pork Buns
My friend 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. Just basic flour, sugar, yeast, shortening.
The shitake or wood ear fungus may be available fresh in the produce aisle, or you can check for dried in the Asian aisle. If using dried, be sure to soak before using.
I also couldn't find the Chinese sausage. So, I went with some linguica so I can make some Portuguese Beans with Linguica another day.
There is no way my husband and son would go for the boiled egg inside. So, I made a few for me with egg, and left them out of the rest. Feel free for to do the same.
Some ground pork, onions, garlic, salt and pepper round out the filling ingredient list.
Recipe
Ingredients
DOUGH
- ΒΎ cups water
- 2 tablespoons sugar
- 2 ΒΌ teaspoons yeast (1 package)
- 3 cups flour
- 2 teaspoons lard or shortening (melted)
FILLING
- 1 pound ground pork
- β cup wood ear fungus or shitake (finely chopped)
- β cup onions (finely chopped)
- 1 tablespoon garlic (finely chopped)
- Β½ teaspoon salt
- 1 teaspoon pepper
BUNS
- 3 boiled eggs (cut into quarters)
- ΒΌ pound Chinese sausage (cut in 12 slices)
Instructions
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, ΒΌ 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.
Sound fabulous? Share it!
more Asian pork recipes
Until next time, happy eating
~Audrey
Wendy @ Wholistic Woman
Looks delicious! If I don't have a steamer, is there an alternate way of cooking them?
Audrey
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.
Easy Peasy Life Matters
What a fun recipe for the Chinese New Year! And they sound so filling π Thanks so much for hosting!
Audrey
I have been nibbling on them all week. YUMMY!
Jean | DelightfulRepast.com
Audrey, I love Chinese steamed buns, and yours look lovely!
Audrey
I was really pleased with my first attempt. I may need to make more this week.
Jamie
Those look so yummy - what a great treat! #HomeMattersParty
Audrey
Thanks, Jamie.
Teri
Very tasty, however Mine turned out more like dumpling than bun. Any suggestions?
Audrey
It sounds like the dough didn't rise. Was the yeast fresh?
Jeanne Grunert
This recipe looks fantastic! Pinning and saving it. Visiting as your fellow co-host from the #HomeMattersParty
Audrey
Thanks, Jeanne!
Lisa/SyncopatedMama
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!
Audrey
I agree, I would definitely try to make them fuller next time.
Karen
These look so perfect! Great shaping technique on the dough!
Amy (Savory Moments)
These look like they came from a restaurant! Perfect! I bet they are delicious, too.
Lisa Kerhin
Audrey, these look amazing! I love the tips you gave a reader for steaming them without the bamboo basket too!
Cheese Curd In Paradise
What a great bite for a New Year's party! My family would love these!
Colleen - Faith, Hope, Love, & Luck
These look so good! A great recipe to make on a weekend when I have a little extra time to spend in the kitchen!!!
ANNE LAWTON
These look like the perfect little appetizer!
Ellen
I've always wanted to do a Chinese New Year dinner with my kids. This will be perfect!