Shrimp Triple Delight Buns Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the sugar in a small bowl. Sprinkle instant dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together the all-purpose flour, remaining 1 tablespoon sugar, salt, and baking powder. Make a well in the center and add the foamed yeast mixture, warm milk, and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Alternatively, knead in a stand mixer with dough hook for 6–8 minutes.) The dough should be soft and slightly tacky but not sticky; add a teaspoon of flour at a time if too sticky.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough back, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Portion and rest

Punch down the dough and divide into 8 equal pieces (about 2 oz / 55 g each). Roll each piece into a smooth ball, then flatten into 4–5 inch rounds with a rolling pin, making the center slightly thicker than the edges. Cover the rounds with a damp towel and let rest 15 minutes before filling.

Prepare shrimp and mushrooms

Trim and pat dry the shrimp. Chop ¾ of the shrimp very finely or pulse in a food processor to a coarse paste (reserve some small pieces for texture). Finely chop the shiitake mushrooms (if using dried, rehydrate first in warm water, squeeze dry, then chop).

Combine proteins

In a medium bowl, combine the ground pork, chopped mushrooms, and coarse shrimp paste. Add the reserved small shrimp pieces for texture.

Add aromatics

Stir in the finely chopped Chinese chives, green onion, minced ginger, and minced garlic until evenly distributed.

Season filling

To the protein-vegetable mixture add soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper, and salt. Mix gently but thoroughly so flavors incorporate.

Bind the mixture

Add the cornstarch, egg white, and chicken stock (or water). Fold the mixture repeatedly (lift and slam technique) to develop a slightly sticky, cohesive filling — this helps the filling hold together and become springy when steamed. Taste and adjust seasoning as needed.

Chill briefly

Cover the filling and refrigerate 10–15 minutes to firm up; this makes portioning easier.

Portion filling

Prepare a work surface with the rested dough rounds. Lightly oil your hands. Place about 2 tablespoons (≈30 g) of filling in the center of each dough round — adjust to preference but avoid overfilling to prevent bursting during steaming.

Form buns

Gather the edges of the dough up and around the filling, pleating as you go, and pinch to seal at the top to form a round bun. Turn the bun seam-side down and gently shape into a smooth ball. Place each bun on a steamer liner or small parchment round.

Second rise

Arrange buns in a bamboo or metal steamer, leaving at least 1–2 inches between buns for expansion. Cover and let rest 20–30 minutes to puff slightly (second proof).

Steam

Bring about 4 cups of water to a simmer in a wok or large pot fitted with the steamer basket. Place steamer over simmering water, cover, and steam buns over medium-high heat for 10–12 minutes until the dough is set and glossy. Do not lift the lid during steaming. If using a metal steamer, rotate basket once halfway through for even cooking.

Rest after steaming

Turn off heat and let buns sit, covered, for 2–3 minutes to avoid sudden condensation. Carefully remove buns from steamer and serve warm.