Steamed Pork Buns

Name: Steamed Pork Buns
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2.5 tsp Active Dry Yeast; 3 cups All-Purpose Flour; 0.5 tsp Ginger Paste; 1 lb Ground Pork; 0.75 cup Milk; 2 cloves Minced Garlic; 3 tbsp Salted Butter; 1 dash Salt & Pepper; 2 tsp Sugar; 0.25 cup Water

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Sodium Comfort-Food

Steamed Pork Buns feature fluffy, tender dough stuffed with a savory filling of ground pork brightened by ginger and garlic. Each bun steams up pillowy and light, with a juicy, well-seasoned center that’s satisfying without being heavy. Perfect for gatherings or a cozy dinner, they’re especially welcome for celebratory occasions like Lunar New Year.

Prep1 hr
Cook30 mins
Serves4
DifficultyMedium

1

Dissolve yeast in water in a bowl. Add milk, then butter and sugar; mix to combine. Add flour and mix until a dough forms.
2

Knead the dough until it forms a smooth, uniform ball. Cover and let rise in a warm place until doubled in size, about 30 minutes.
3

Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard the grease. Set aside.
4

Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring the water to a boil. Do not allow the boiling water to bubble up through the steamer surface.
5

While the water comes to a boil, divide the dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6

Place 1 tablespoon of the prepared filling in the center of each dough circle. Pull the sides of the dough up around the filling, gently pinching the top together to create a flower-like gather at the top.
7

Place about 8 buns on the steamer surface and cover with the lid. Cook until the buns rise and expand and are spongy to the touch, about 12 minutes. Repeat with the remaining buns. Watch out for the hot steam! Carefully remove the buns from the steamer surface with tongs to avoid tearing; let cool slightly before eating.