Asian Steamed Pork Dumplings

  • 130 mins
  • 12 ingredients


  • 1 and 3/4 cups flour
  • 1 tbs rapid rise yeast
  • 1/2 cup milk
  • 2 tbs corn oil
  • 1 tbs sugar
  • 1 tsp kosher salt
  • 2 tbs vegetable oil
  • 1 small red bell pepper, seeded and minced
  • 2 1/2 cups cook pork, finely chopped
  • 1/4 cup light brown sugar, tightly packed
  • 1/4 cup ketchup
  • 2 tsp hot chili powder


  • Put 3/4 cup of the flour in a bowl and stir in the yeast.
  • Heat the milk, corn oil, sugar, and salt in a small saucepan until warm, stirring until the sugar has dissolved.
  • Pour into a bowl and with an electric mixer, beat on low speed for 30 seconds, scraping down the sides of the bowl until blended.
  • Beat at high speed for 3 minutes, then with a wooden soon, stir in as much of the remaining flour as possible until a stiff  dough forms.
  • Shape into a ball, place in a greased bowl, cover with plastic wrap, and leave for 1 hour in a warm place until doubled in size.
  • To make the filling, heat a wok or large saute pan, add the vegetable oil, and, when hot add the red bell pepper and garlic. Stir fry for about  3 minutes, being careful not to burn the garlic.
  • Add the remaining ingredients and bring to a boil, stir frying for 2-3  until thick and syrupy. Cool and set aside.
  • Punch down the dough and turn onto a lightly floured surface.
  • Divide into 12 pieces and shape them into balls, then cover and let rest for 5 minutes.
  • Roll each ball into a 3 inch circle, then place a heaping tbs of filling in the center of each.
  • Dampen the edges, then bring them up and  around the filling, pinching together to seal.
  • Place seam side down on parchment paper.
  • Continue with the remaining dough and filling.
  • Let rise for 10 minutes.
  • Bring a large wok or saucepan half filled with water to a boil, and place the buns on a lightly greased steamer, without touching each other. Cover and steamfor 20-25 minutes, then remove and let cool.
  • Garnish with scallion tassels.

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