Steamed Pork Buns

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Pillowy soft steamed buns wrapped around juicy, savory pork are a beloved Chinese classic enjoyed from street carts to dim sum parlors. These homemade versions deliver cloud-soft dough and a richly seasoned, aromatic filling in every bite.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 1180 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour, plus more for dusting
• 1 packet (7 g) active dry yeast
• 1 tablespoon granulated sugar
• 1 cup (240 ml) warm water, about 110°F
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder

For the pork filling and steaming

• 1 lb (450 g) ground pork, about 20% fat
• 2 cups finely chopped napa cabbage, squeezed very dry
• 4 scallions, 1 tablespoon grated ginger, and 2 minced garlic cloves
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch plus 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 teaspoon salt
• 12 parchment paper squares, about 3 inches each

Directions

1. Activate the yeast by stirring it and the sugar into the warm water; let stand 8 to 10 minutes until foamy on top.
2. In a large bowl, combine the flour and baking powder. Pour in the yeast mixture and vegetable oil, then knead for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rise in a warm spot for 1 to 1.5 hours, until nearly doubled.
3. Meanwhile, make the filling: in a medium bowl, combine the pork, cabbage, scallions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, white pepper, and salt. Stir vigorously in one direction for about 2 minutes until the mixture becomes sticky and cohesive.
4. Punch down the dough, turn onto a lightly floured surface, and divide into 12 equal pieces (about 50 g each). Roll each into a smooth ball and keep covered with a damp towel.
5. Roll each ball into a 4-inch round with a slightly thicker center and thinner edges. Place about 2 tablespoons of filling in the middle, then pleat the edges up around the filling, twisting and pinching firmly to seal the top closed.
6. Set each finished bun on a parchment square on a tray. Cover loosely and let rest 15 minutes while you bring a wok or large pot of water to a rolling boil.
7. Arrange the buns on parchment squares in steamer baskets, leaving 1.5 inches between each to allow for expansion. Stack the baskets over, not in, the boiling water.
8. Steam over high heat for 12 to 15 minutes without lifting the lid. Turn off the heat and let the buns rest in the steamer, lid still on, for 2 minutes to prevent collapse.
9. Carefully remove the buns and serve hot with chili crisp, Chinese black vinegar, or extra soy sauce for dipping.

Cook’s Notes

• Squeeze the cabbage thoroughly; excess moisture will make the filling soggy and cause the buns to leak while steaming.
• Always keep unused dough pieces covered with a damp towel so they do not form a skin, which prevents proper pleating.
• Use pork with around 20% fat for the juiciest filling; lean pork tastes dry and crumbly.
• Never skip the parchment squares; bare bamboo or metal surfaces will cause the buns to stick and tear on removal.
• Resist lifting the steamer lid during cooking because the temperature drop can cause the buns to collapse and turn dense.

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