Chinese Steamed Pork Buns
User Reviews
4.9
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Prep Time
50 mins
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Cook Time
20 mins
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Rising
2 hrs 15 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
226 kcal
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Cuisine
Asian
Chinese Steamed Pork Buns
Description
The dough for the Chinese Steamed Pork Buns starts with activating yeast in warm water and sugar. This yeast mixture is added to a blend of plain flour, cornstarch, white sugar, vegetable oil, and water to create a smooth, elastic dough. The dough rests in a warm place for two hours to double in volume. Baking powder is then incorporated to aid in the airy texture. After kneading lightly, the dough is divided into small pieces rolled thin, filled with a savory pork filling, and shaped into buns.
The filling features diced Chinese barbecue pork mixed with sautéed eschalots (or shallots/onions) and a sauce of soy and oyster sauces with sesame oil, thickened with cornflour slurry. This combination gives the filling a rich, umami taste with sweetness and depth from the barbecue pork. Steaming cooks the buns gently, making the dough soft and fluffy while ensuring the filling remains juicy.
These steamed pork buns are traditionally served warm and can be stored in the refrigerator for 3 to 4 days or frozen. Reheating involves steaming or microwaving with a damp paper towel to maintain moisture. This recipe can be adapted to other fillings such as duck, chicken, mushrooms, or ground meats as well.
The dough benefits from a warm, draft-free rising environment, such as a dryer set briefly at low heat. Homemade or store-bought Chinese barbecue pork (Char Siu) is used, with quick methods provided for making it from pork steaks marinated and cooked. Paper liners for the steamer can be made easily from baking paper to prevent sticking.
Ingredients
Yeast Activation:
- 1 tsp active dry yeast
- 1/4 cup / 65 ml water warm
- 1 tbsp white sugar
Dough:
- 1/2 cup /125 ml water warm
- 4 tbsp /70g white sugar
- 2 cups / 300g plain flour (all purpose)
- 1 cup / 155g cornstarch or cornflour
- 1/4 cup / 65 ml vegetable oil
- 2 1/2 tsp baking powder
Pork Filling:
- 1 tbsp vegetable oil
- 1/3 cup onion Note 1, finely chopped, or escalot (shallot
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce , regular or light (not dark)
- 1 1/2 tbsp oyster sauce (can sub Hoisin)
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornflour dissolved in 1 tbsp water
- 1 1/2 cups Chinese barbecue pork , diced (Note 2)
Instructions
Dough:
- Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
- Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
- Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
- Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
- Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
- Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
Making Buns (watch video):
- Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
- Take one piece of dough, cover remaining with cling wrap or tea towel.
- Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
- Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
- Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
- Repeat with remaining dough - make 12 in total.
- Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
Steaming:
- Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
- Place 6 to 8 buns on paper, cover with steamer lid.
- Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
- Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
- Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
- Remove steamer from wok, serve warm!
Filling:
- Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
- Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
- While stirring, slowly pour cornflour mixture in. Mix until smooth.
- Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Notes
- Eschalots are finer than regular onions; brown onions or the white part of scallions or shallots can also be used for the filling.
- Use store-bought or homemade Chinese Barbecue Pork (Char Siu) diced for the filling; quick home methods include marinating pork steaks with char siu sauce and baking or pan frying.
- Provide a warm, draught-free spot (like briefly running a dryer) for dough rising to help it double in size thoroughly.
- To prevent sticking in the steamer, make paper liners from folded baking paper with cut holes; these suffice instead of commercial steamer liners.
- Other filling options include cooked duck, chicken, pork, steak, ground meats, or sautéed vegetables like mushrooms.
- Cooked buns can be refrigerated for up to 4 days or frozen; reheat steamed or microwaved (covered with damp paper towel) until steaming hot for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226cal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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