Tuesday, July 15, 2014

Steamed Pork Buns

These are something I've never eaten before, let alone made before.  These Chinese Steamed Pork Buns are amazing! Not only was the BBQ pork inside tender and delicious, the bread on these steamed buns was the softest bread I've ever made.  Huge hit!  You do need a steamer basket for this, but they are pretty cheap.  Enjoy!

1 packet highly active yeast
1 1/4 to 1 1/2 C warm water, about 110 to 115 degrees
4 1/2 C flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 C warm milk
1 teaspoon salt

1 lb pork (like boneless chops), sliced thin or diced
1 clove garlic, minced
2 T soy sauce
2 T oyster sauce
1 T cornstarch
2 T water
2 T Hoisin sauce
2 T brown sugar
1 teaspoon ginger
Sesame oil
1 green onion, sliced

For the dough, put the sugar, yeast, water and milk in the bowl of a stand mixer and let it sit about five minutes to get frothy or bubbly.  Add in the remaining ingredients and knead until it forms a ball.  Add in the extra 1/4 C water if it doesn't come together well.  Place the dough in a large greased bowl and cover.  Let it rise about an hour.

Meanwhile, for the pork, drizzle a little sesame oil into a wok or nonstick skillet.  Cook the pork for about 5 minutes (or until done) in the sesame oil.  Whisk together the remaining ingredients (not the green onions) and pour into the skillet with the pork.  Let it boil and thicken slightly.  Stir in the green onions and let it cool.

When the dough is ready, pull off approximately golf ball size pieces.  Roll them into balls.  To fill them, flatten them out into a disk.  Place about 1 1/2 T of the BBQ pork in the center. Wrap the disk up around the filling and pinch to close.  Line the steamer basket with pieces of parchment paper.  Place the buns in the baskets, being careful not to put them too close together because they will get bigger as they steam. Steam over a pot of boiling water for about 15-20 minutes or until done.


  1. Sounds awesome! Can't wait to try to make these. Need to get ingredients on my shopping list! Thank you for awesome recipe!

    1. Thank you so much, Cheryl! I hope you enjoy them. And you're so welcome!

  2. Do you use fresh or ground ginger?