pork buns in a bamboo steamer with text overlay "steamed pork buns"

Steamed Pork Buns

Easy Steamed Pork Buns: fluffy dough stuffed with flavorful pork and mushrooms with optional sausage and eggs. Perfect for Lunar New Year



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


  • 1 pound 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


  • 3 boiled eggs cut into quarters
  • 1/4 poined Chinese sausage cut in 12 slices



  1. 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.
  2. In a food processor combine flour, lard/shortening and yeast mixture. Blend until dough forms a ball.
  3. On a floured board knead dough until smooth and elastic, about 10 minutes. Divide dough into 12 balls.


  1. Combine all filling ingredients. And divide into 12 portions.


  1. 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.
  2. Pull dough edges to the top to surround the filling and pinch to close.
  3. 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.
  4. Cover with a towel and let rise until buns are doubled in size, about 1 hour.
  5. Steam buns for 30 minutes.