Chinese Steamed Buns


  • Filling:
  • 2 tsp oil
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp sesame oil
  • 2 tsp soy sauce
  • 1 tsp oyster sauce
  • 3 tsp cornstarch
  • 1 tbs cold water
  • 1/3 cup hot water
  • 1 tsp hoisin sauce
  • 1 tsp sugar
  • 3/4 cup cooked pork, diced
  • Dough:
  • 2 and 1/2 cups ap flour
  • 3 and 1/2 tsp baking powder
  • 3 tbs sugar
  • 2 tbs lard or vegetable shortening
  • About 1/2 cup water
  • 1/2 tsp white vinegar

These are delicious silky steamed buns filled with pork and spices.


  • Heat oil in a wok or large saute pan. Add the garlic and cook for 10 seconds.
  • Add the salt, soy sauce, sesame oil, oyster sauce and cornstarch mixed with 1 tbs cold water.
  • Cook and stir until thick and clear.
  • Remove from heat and stir in the hoisin sauce and sugar.
  • Stir in the pork, cook through then cool.
  • To prepare the dough, stir flour, baking powder into a bowl, stir in sugar and rub in lard of vegetable shortening with your fingers.
  • Add water and vinegar and knead until a soft dough forms. Shape into a smooth ball. Cover and let rest for 30 minutes.
  • Divide dough into 6 to 8 portions and roll each into a 4 inch circle.
  • Place a tsp of filling in the center of each.
  • Bring up the edges to enclose filling making folds at the top, pinching to seal then twisting.
  • Arrange seam side down on lightly oiled waxed paper or foil.
  • Fill wok or saute pan with about 1 inch of water.
  • Place buns and paper on a rack or in a bamboo steamer placed in a wok.
  • Cover and steam for 20-30 minutes or until dough has cooked.
  • Serve with soy sauce and or chili garlic sauce for dipping.

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