Steamed Pork Bun 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 water, stir gently, and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together the all-purpose flour, remaining 2 tablespoons sugar, baking powder and salt until evenly combined.

Make a well in the flour. Add the foamy yeast mixture and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky add up to 2 tablespoons flour; if too dry add a teaspoon of water at a time.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

After the first rise, punch down the dough to release gas. Turn onto a lightly floured surface, divide into 12 equal pieces (about 70–80 g/2.5 oz each). Roll each piece into a ball and let rest 10 minutes, covered, to relax the gluten.

While the dough is rising or resting, prepare the filling. In a bowl combine ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, granulated sugar, white pepper, minced ginger and garlic, chopped green onions, cornstarch, and 2 tablespoons water.

Mix the filling thoroughly until sticky and well combined. You can use a spoon or your hands (wet hands prevent sticking). Taste a small bit by cooking a teaspoon in a skillet and adjust seasoning if needed (add a little more soy sauce or sugar to balance).

Cover filling and refrigerate until ready to assemble to keep it firm.

Prepare a steamer pot: fill the bottom with about 3–4 cups water and bring to a gentle simmer. Line bamboo steamer tiers with parchment rounds or squares, leaving space between buns for expansion. If using a metal or electric steamer, line similarly.

On a lightly floured surface, flatten one dough ball with your palm and roll into a 4–5 inch (10–12 cm) round, slightly thicker in the center and thinner at the edges.

Place about 1½ to 2 tablespoons of filling in the center of the dough round. Gather the edges up and pleat or pinch to seal at the top, forming a smooth, sealed bun. Twist gently to lock the seal. Transfer the bun seam-side down to a prepared parchment square. Repeat with remaining dough and filling (should make 12 buns).

Arrange buns in the steamer with at least 1 inch (2–3 cm) between them. Cover and let rest 15–20 minutes for a short proof while the water returns to a simmer—buns should puff slightly.

Place the steamer over simmering water, cover, and steam on medium-high heat for 12–14 minutes. Do not lift the lid during steaming. After cooking time, turn off the heat and let buns sit, covered, for 3–5 minutes to avoid sudden collapse from temperature shock.

Carefully remove buns from the steamer, transfer to a serving plate, and serve hot.