Chinese Style Steamed Pork Buns

Chinese Style Steamed Pork Buns

This is one of my favorite recipes. All of the ingredients
may not be strickly authentic, but this turns out really good
and I think it tastes just like what you get at a Chinese restaurant.


Steamed Buns:
1 1/2 cups warm water (95°F to 105°F)
3 teaspoons active dry yeast (or 1 packet)
3 tablespoons granulated white sugar
4 cups all-purpose flour
2 tablespoons cooking oil
1 teaspoon baking powder
1/2 teaspoon salt

Bun Filling:
1 cup (about 8 ounces) shredded already cooked pulled pork or chicken (canned ok)
1/2 cup barbeque sauce
1 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon granulated white sugar
1 tablespoon teriyaki sauce
1 teaspoon garlic chili sauce
1/4 teaspoon Chinese five spice powder
1/4 teaspoon toasted sesame oil


Steamed Buns:

  1. Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95°F to 105°F). Let stand for 15-minutes.

  2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl. Stir until dough forms.

  3. Knead dough for 10-minutes.

  4. Allow dough to rise in a warm place for 1-1/2 hours.

  5. Punch dough down and divide into 12 pieces.

  6. Roll each piece of dough into a ball, then flatten into a 6-inch circle.

  7. Place about 1 to 1 1/2 tablespoons of meat mixture in center of dough and pull dough up over filling and pinch seams closed to form filled bun.

  8. Place buns on individual 4-inch x 4-inch pieces of parchment paper.

  9. Allow to rise in warm place 1 hour, until doubled in size.

  10. Steam buns, in steamer, over boiling water for 20-minutes or use electric steamer.

  11. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.

  12. Serve warm.

Bun Filling:

  1. Place all ingredients in food processor.

  2. Process until ingredients are blended and chopped fine.

  3. Use 1 to 1 1/2 tablespoons of mixture per bun.

Makes 12 steamed pork buns

This seems like a great recipe. Do you have a picture of the finish product of this recipe?

Sorry, no I don’t have a picture.