Fluffy Chinese Steamed Pork Buns Recipe: Homemade Joy in Every Bite

Tucking into a classic chinese steamed pork buns brings memories of bustling street markets and warm family kitchens.

Soft, pillowy dough cradles savory filling that melts in your mouth with each delightful bite.

Dim sum enthusiasts know these little parcels pack incredible flavor in compact packages.

Steam rises from perfectly pleated dumplings, promising authentic taste and culinary comfort.

Mastering this recipe connects you to centuries of traditional cooking techniques passed through generations.

Generations of home cooks have perfected these delectable morsels, balancing delicate textures with rich, umami-packed meat.

Let’s uncover the secrets to creating these irresistible buns that will transport you straight to the heart of china.

Why Chinese Steamed Pork Buns Hit the Spot

• Craft Authentic Asian Comfort: Learn to create traditional Chinese steamed pork buns that bring restaurant-quality flavors straight to your kitchen.
• Beginner-Friendly Cooking Adventure: Perfect for home cooks wanting to explore Chinese cuisine without complex techniques, with straightforward steps anyone can master.
• Family Meal Magic: These buns offer a delightful shared dining experience, allowing everyone to enjoy handmade dumplings packed with savory pork filling.
• Versatile Crowd-Pleaser: Great for weekend gatherings, potlucks, or casual dinners, these buns satisfy both kids and adults with their delicious, portable format.

Ingredients for Perfect Chinese Pork Buns

• Flour: Provides the primary structure for the steamed buns.
• Cornflour: Helps create a softer, more tender texture in the dough.
• Sugar: Adds subtle sweetness and helps activate the yeast.

• Yeast: Essential for making the dough rise and creating a light, airy texture.
• Warm Water: Helps activate and dissolve the yeast for proper fermentation.
• Vegetable Oil: Adds moisture and helps create a smooth, elastic dough.

• Pork: The main protein that provides rich flavor and substance to the buns.
• Soy Sauce, Oyster Sauce: Contribute deep, savory umami flavors to the filling.
• Eschalots: Provide a mild, sweet onion flavor to the pork mixture.

• Sugar, Sesame Oil, Water: Enhance and balance the overall flavor of the filling.
• Cornflour: Helps thicken the sauce and bind the filling ingredients together.

• Baking Powder: Helps the dough become lighter and more fluffy during steaming.

How to Make Soft, Juicy Chinese Steamed Pork Buns

Step 1: Awaken the Yeast

Combine yeast, sugar, and warm water in a small bowl. Allow the mixture to sit and become frothy for about 10 minutes.

Step 2: Create Dough Magic

• Flour
• Cornflour
• Sugar

Add the activated yeast mixture, vegetable oil, and water. Knead until the dough becomes soft and stretchy.

Let the dough rise in a warm spot for 2 hours.

Step 3: Prepare Dough Rounds

Sprinkle baking powder over the risen dough and knead gently.

Divide the dough into 12 equal portions. Roll each piece into thin, circular shapes.

Step 4: Craft Savory Filling

• Sugar
• Soy sauce
• Oyster sauce
• Sesame oil
• Water

Incorporate cornflour mixture and diced pork.

Cook until the sauce thickens and becomes glossy.

Step 5: Assemble Buns

Place a generous spoonful of filling in the center of each dough round.

Carefully pinch and seal the edges, creating a delicate twist at the top.

Step 6: Steam to Perfection

Position the buns in a lined bamboo steamer.

Steam over simmering water for 12 minutes. Serve these delectable pork buns while they’re warm and inviting.

Tips for Better Steamed Pork Buns Every Time

• Activate yeast precisely by ensuring water temperature is around 110°F for optimal rising and flavor development.
• Knead dough thoroughly to create smooth, elastic texture that helps buns become light and fluffy during steaming.
• Control filling moisture carefully to prevent soggy or dry bun centers, using cornflour as a thickening agent for perfect consistency.
• Allow adequate resting time for dough to rise, which develops complex flavors and ensures soft, pillowy bun texture.
• Line steamer with parchment paper or cabbage leaves to prevent sticking and absorb excess moisture during cooking.

Unique Takes on Chinese Steamed Pork Buns

• Spicy Sichuan Pork Buns: Replace standard pork with spicy ground pork seasoned with Sichuan peppercorns, chili oil, and ginger for a fiery kick.
• Chicken and Mushroom Buns: Swap pork for shredded chicken and add chopped shiitake mushrooms for an earthy, protein-rich alternative.
• Vegetarian Tofu Buns: Substitute pork with crumbled firm tofu, mixed with finely chopped vegetables like carrots, cabbage, and green onions for a plant-based version.
• BBQ Pulled Pork Buns: Use slow-cooked pulled pork with barbecue sauce instead of traditional Chinese-style filling for an American-inspired adaptation.

What to Pair with Steamed Pork Buns

• Flavor Fusion Pairings: Complement Chinese Steamed Pork Buns
• Refresh with Crisp Beverages: Pair these savory buns with light green tea or chilled jasmine tea to balance the rich pork filling and cleanse the palate.
• Enhance with Tangy Sides: Serve alongside quick-pickled cucumber salad or spicy kimchi to add bright, zesty contrast to the soft, meaty buns.
• Elevate with Dipping Sauces: Create a simple sauce mixing rice vinegar, soy sauce, and chili oil for an extra kick that highlights the buns' delicate flavors.
• Match with Herbal Notes: Include fresh cilantro or chopped green onions as garnish to introduce a vibrant, aromatic element that complements the pork's depth.

Best Way to Store Chinese Pork Buns

• Refrigerate: Store leftover steamed pork buns in an airtight container for up to 3 days. Wrap each bun individually in plastic wrap to prevent them from drying out.
• Freeze: Place cooled buns in a freezer-safe bag or container. They'll keep well for 1-2 months. Remove excess air to prevent freezer burn.
• Reheating Steamer Method: Steam frozen or refrigerated buns for 5-6 minutes until heated through. This helps maintain their soft, fluffy texture.
• Microwave Option: Wrap each bun in a damp paper towel and microwave for 30-45 seconds. Check temperature and add 10-15 seconds if needed to ensure even warming.

Pork Bun FAQs to Help You Master the Dish

• What makes the dough rise perfectly?

Adding yeast with sugar in warm water activates the fermentation process, creating a soft, fluffy texture. Letting the dough rest for 2 hours allows gluten to develop and yeast to work its magic.

• Can I use different meat for the filling?

Absolutely! You can substitute pork with ground chicken, beef, or even use a vegetarian filling like mushrooms and tofu. The key is maintaining similar seasoning proportions.

• How do I know the buns are fully cooked?

The buns are done when they look puffy, slightly translucent, and feel soft to touch. They should spring back when gently pressed after 12 minutes of steaming.

• Is kneading the dough important?

Yes, kneading develops gluten, which gives the buns their signature soft and stretchy texture.

Chinese Steamed Pork Buns Recipe

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4.8 from 18 reviews

• Total Time: 2 hours 22 minutes
• Yield: 10 1x

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Description

Succulent Chinese steamed pork buns bring authentic street fare directly to home kitchens with classic flavors and tender meat. Delicate dough wrapped around savory filling creates a perfect handheld bite you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 cups plain flour
• 1 cup cornflour
• 1 1/2 cups Chinese Barbecue Pork (Char Siu), diced

Leavening Agents:

• 1 teaspoon active dry yeast
• 2 1/2 teaspoons baking powder

Liquid and Seasoning Ingredients:

• 1/4 cup (60 milliliters) warm water
• 1/2 cup (120 milliliters) warm water
• 1/4 cup (60 milliliters) vegetable oil
• 1 tablespoon vegetable oil
• 1/3 cup finely chopped eschalot or white onion
• 5 tablespoons white sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1/2 cup (120 milliliters) water
• 1 tablespoon cornflour dissolved in 1 tablespoon water

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Instructions

1. Awaken the yeast by combining it with sugar and tepid water in a small vessel. Allow the mixture to develop for 10 minutes until a frothy texture emerges.
2. Utilize a stand mixer to blend flour, cornflour, and sugar. Introduce the activated yeast, vegetable oil, and additional water. Manipulate the ingredients until a supple, stretchy dough materializes. Let the dough rest and expand for approximately 2 hours in a warm environment.
3. After the rising period, delicately sprinkle baking powder over the dough and gently knead. Segment the dough into 12 uniform portions, then roll each piece into thin, circular shapes.
4. Craft the savory filling by heating oil in a skillet. Sauté eschalots until they become translucent and tender. Incorporate sugar, soy sauce, oyster sauce, sesame oil, and water. Blend in the cornflour mixture and diced pork. Simmer until the sauce thickens and coats the meat.
5. Position approximately 1 1/2 tablespoons of filling at the center of each dough round. Carefully fold and pinch the edges to create a secure seal, then artfully twist the top to create a distinctive bun shape.
6. Arrange the assembled buns in a lined bamboo steamer. Steam over simmering water for 12 minutes at medium-high heat. Serve immediately while warm for optimal texture and flavor.

Notes

• Choose a bamboo steamer for authentic flavor and even steaming, which helps maintain the buns’ delicate texture and prevents sticking.
• Ensure warm water is not too hot when activating yeast, as temperatures above 110°F can kill the yeast and prevent proper dough rising.
• For gluten-free adaptation, replace wheat flour with a combination of rice flour and potato starch to maintain soft, stretchy dough consistency.
• Allow dough to rest in a warm, draft-free area during rising to help yeast develop and create light, fluffy bun texture.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Steaming
• Cuisine: Chinese

Nutrition

• Serving Size: 10
• Calories: 210
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 15 mg