If you have ever craved that perfect soft, fluffy bun with a savory, juicy filling bursting with umami flavors, then this Steamed Pork Filling Buns Recipe is exactly what you need in your kitchen. These delightful buns combine a pillowy dough with a rich pork and mushroom filling, accented by boozy Chinese sausage and creamy boiled eggs, creating a wonderful balance of textures and tastes that feel like a warm hug in every bite. Whether you’re making them for a cozy family dinner or impressing friends at a weekend gathering, this recipe is sure to become one of your go-to favorites.
Ingredients You’ll Need
This Steamed Pork Filling Buns Recipe calls for simple but thoughtfully chosen ingredients that each play a crucial role. The dough ingredients ensure a tender, airy bun, while the filling components bring bold, aromatic flavors and a satisfying texture contrast.
- 230 ml warm water: Activates the yeast perfectly to give your dough a light, airy rise.
- 1 Tbsp yeast (13g): Essential for that fluffy, risen dough.
- 1 Tbsp sugar (13g): Feeds the yeast and adds a subtle sweetness to the dough.
- 425 grams Red Lotus Special Flour: Provides the ideal protein content for perfect bun texture.
- 2 tsp double acting baking powder (7g): Helps the dough to rise and become extra fluffy.
- 1/4 cup sugar (55g): Gives a gentle sweetness balancing the savory filling.
- 1/4 tsp salt: Enhances all the flavors beautifully.
- 3 Tbsp vegetable oil (55g): Keeps the dough soft and pliable.
- 1 lb ground pork (57g): The star protein that makes the filling juicy and savory.
- 1/3 cup chopped wood-ear mushrooms (57g): Adds a unique chewy texture and earthy flavor.
- 1/2 cup diced yellow onion (148g): Brings sweetness and aroma to the filling.
- 1/2 cup sliced green onion (55g): Adds brightness and a mild onion freshness.
- 1 tsp fish sauce (6.5g): Injects a deep umami punch into the filling.
- 1 Tbsp oyster sauce (26g): Enhances savory complexity and moisture.
- 1/4 tsp salt: Balances the filling seasoning perfectly.
- 1 tsp ground black or white pepper (4g): Adds a hint of warmth and spice.
- 2 tsp sesame oil (9g) (optional): Delivers a lovely nutty aroma that some may prefer; can be skipped if not a fan.
- 3 whole boiled eggs (quartered): Provides richness and a creamy texture inside each bun.
- 3 links Chinese sausage (sliced): Imparts a sweet-savory bite that elevates the filling dramatically.
How to Make Steamed Pork Filling Buns Recipe
Step 1: Preparing the Dough
Start by activating your yeast in warm water with a touch of sugar, which helps create a fragrant and light dough. Once foamy and alive, incorporate the flour, baking powder, salt, and additional sugar to create a shaggy dough. Whether using a mixer or your hands, knead for at least 10 minutes to develop the gluten structure needed for that soft yet resilient bun texture. After kneading, coat your bowl with oil, cover, and let the dough rise warmly for 1 to 1.5 hours, doubling in size beautifully.
Step 2: Preparing the Filling
While the dough rests, combine the ground pork with finely chopped wood-ear mushrooms, yellow and green onions, fish and oyster sauces, salt, pepper, and optionally sesame oil. This mixture should feel flavorful and cohesive but not overly wet, as the moisture will release during steaming. Refrigerate this filling to let the flavors marry until you are ready to assemble.
Step 3: Shaping and Filling the Buns
Once your dough has doubled, divide it evenly into 12 portions, each about 64 grams. After a brief rest, roll each ball into a flat circle with a slightly thicker center and thinner edges, preparing it to cradle the filling. Spoon a portion of the pork mixture onto the center, add one quarter of boiled egg, and a few slices of Chinese sausage before carefully pleating the dough up and around to seal tightly on top. Place each bun on a parchment square to prevent sticking during steaming.
Step 4: Proofing and Steaming
Allow your filled buns to proof for another 30 minutes so they puff up to their fluffy potential. Set up your steamer over boiling water and steam the buns for 20 minutes with the lid on, then turn off the heat and leave them to sit for 5 more minutes without lifting the lid—this prevents the buns from deflating, preserving their airy softness.
How to Serve Steamed Pork Filling Buns Recipe
Garnishes
Serve these buns warm and soft, garnished simply with a sprinkle of finely chopped green onions or fresh cilantro to enhance their aromatic appeal. A light drizzle of soy sauce or a dab of chili oil on the side can add an exciting dimension for dipping.
Side Dishes
These buns are perfect alongside a fresh cucumber salad or a crunchy Asian slaw, which provide a crisp contrast to the soft texture and rich pork filling. A bowl of hot, clear broth or miso soup complements the meal, creating a balanced and comforting dining experience.
Creative Ways to Present
For a fun twist, try serving these buns as part of a dim sum spread alongside steamed dumplings and vegetable rolls. Alternatively, slice the buns in half and use them as sliders, piling in some quick-pickled vegetables, fresh herbs, and a spicy mayo for a fusion snack that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once your buns have cooled down, wrap them tightly in plastic wrap and store in the refrigerator for up to 4 to 5 days. This keeps them fresh and maintains the dough’s softness.
Freezing
You can freeze these buns for up to 3 months. Wrap each bun individually in plastic wrap and place them in a freezer bag to prevent freezer burn. This way, they’re ready to pop into the steamer anytime a craving hits.
Reheating
To reheat, steam the buns again for about 8 to 10 minutes until warm throughout. Avoid microwaving unless in a rush since steaming preserves the fluffy texture best. If you do use a microwave, cover the buns with a damp paper towel to retain moisture.
FAQs
Can I use frozen pork for the filling?
Yes, you can use frozen pork as long as you fully thaw it before mixing with the other ingredients. This helps achieve a consistent texture and ensures even cooking inside the bun.
Is it possible to make the buns vegetarian?
Definitely! Simply swap the ground pork for finely chopped or crumbled tofu or mushrooms, and omit fish and oyster sauces, replacing them with soy sauce or vegetarian mushroom sauce for umami flavor.
What if I don’t have a steamer?
If you don’t own a traditional steamer, you can improvise with a large pot and a metal rack or heatproof plate inside. Just make sure the buns are above boiling water and covered tightly with a lid to trap steam.
How can I tell when the dough has risen enough?
The dough should roughly double in size and feel airy and light to the touch. Pressing gently with a finger should leave an indentation that slowly springs back.
Can I add other fillings to the buns?
Absolutely! The buns are versatile, so feel free to experiment by adding ingredients like chopped shrimp, barbecue pork, or vegetables. Just be mindful of balancing moisture levels to keep the dough from getting soggy.
Final Thoughts
There is something truly magical about making and sharing steamed buns filled with savory pork. This Steamed Pork Filling Buns Recipe is a heartwarming journey from the soft dough to the rich, flavorful filling, guaranteed to delight anyone lucky enough to enjoy them. So roll up your sleeves and dive into this rewarding cooking experience—you’ll wonder how you ever lived without these comforting treats in your recipe collection.
Print
Steamed Pork Filling Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 steamed buns
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Description
Soft and fluffy steamed buns filled with savory pork, wood-ear mushrooms, onions, Chinese sausage, and boiled eggs. This recipe guides you through making a tender homemade dough, preparing a flavorful pork filling, and steaming the buns to perfection for a classic Asian comfort food experience.
Ingredients
Dough Ingredients
- 230 ml warm water (100°F to 115°F)
- 1 Tbsp yeast (13g)
- 1 Tbsp sugar (13g)
- 425 grams Red Lotus Special Flour
- 2 tsp double acting baking powder (7g)
- 1/4 cup sugar (55g)
- 1/4 tsp salt
- 3 Tbsp vegetable oil (55g)
Filling Ingredients
- 1 lb ground pork (454g)
- 1/3 cup chopped wood-ear mushrooms (57g)
- 1/2 cup diced yellow onion (148g)
- 1/2 cup sliced green onion (55g)
- 1 tsp fish sauce (6.5g)
- 1 Tbsp oyster sauce (26g)
- 1/4 tsp salt
- 1 tsp ground black pepper or white pepper (4g)
- 2 tsp sesame oil (9g) (optional)
- 3 whole boiled eggs (quartered)
- 3 links Chinese sausage (sliced)
Instructions
- Activate Yeast: Place the yeast, 1 Tbsp sugar, and warm water into your mixing bowl. Let it sit for 5 minutes to allow the yeast to activate and bloom.
- Make Dough Mixture: Add the flour, baking powder, salt, and 1/4 cup sugar to the yeast mixture.
- Knead Dough: Using a dough mixer with hook attachment or by hand, mix knead the dough for at least 10 minutes on medium low until the dough is smooth and elastic. Slowly add in the vegetable oil during kneading. Form a smooth, rounded dough ball.
- Let Dough Rise: Lightly oil a large bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm place (e.g., oven with light on) for 1 to 1.5 hours until doubled in size.
- Divide Dough: Remove the risen dough and divide into 12 equal balls (about 64 grams each). Tuck and roll each ball to smooth surface, cover with damp towel, and rest 10 minutes.
- Roll Dough: Roll each dough ball flat with a rolling pin, keeping the middle slightly thicker than the edges to support filling and folding.
- Prepare Filling: Mix together ground pork, chopped mushrooms, yellow onion, green onion, fish sauce, oyster sauce, salt, pepper, and optional sesame oil until well combined. Portion into 12 equal parts.
- Prepare Additional Fillings: Have boiled eggs peeled and quartered, and Chinese sausage sliced and ready.
- Fill Buns: Place filling, a quarter of boiled egg, and a few slices of Chinese sausage in center of each rolled dough piece. Crimp sides around filling to seal and form a bun. Place each bun on a square of parchment paper.
- Proof Buns: Place buns in steamer, cover, and let proof for 30 minutes.
- Steam Buns: Steam buns over boiling water for 20 minutes. Turn off heat and let stand with lid on for 5 minutes before removing to prevent deflating.
- Serve: Enjoy the buns warm for best texture and flavor. Store leftovers cooled, wrapped in plastic, in freezer up to 3 months or refrigerator 4-5 days. Reheat by steaming or microwaving.
Notes
- Use warm water (100°F to 115°F) to properly activate the yeast.
- If you don’t have a dough mixer, knead the dough by hand for about 10 minutes.
- Adjust the thickness when rolling dough: thicker in the center to hold filling, thinner at edges to fold easily.
- Do not lift the lid immediately after steaming as buns may deflate; wait 5 minutes.
- Sesame oil in the filling is optional and can be omitted if you dislike its flavor.
- The buns can be frozen and reheated by steaming or microwaving while wrapped.
- Keep proofing environment warm and humid for best dough rise; oven light is a good method.
