Steam Buns Recipe

Prepare the Dough

In a large bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well.

Add warm water and vegetable oil to the flour mixture. Knead the dough for about 5-7 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Prepare the Pork Belly

In a medium bowl, combine soy sauce, brown sugar, minced garlic, and ginger. Mix well.

Add the pork belly to the marinade, ensuring it is well coated. Cover and marinate for at least 1 hour in the refrigerator.

After marinating, cook the pork belly in a skillet over medium heat for about 15-20 minutes until fully cooked and crispy. Shred or chop into bite-size pieces and mix in chopped green onions.

Prepare the Fried Chicken

Place chicken thighs in a bowl and cover with buttermilk. Let it marinate for at least 1 hour.

In another bowl, combine flour, paprika, salt, and black pepper. Dip the marinated chicken into the flour mixture to coat thoroughly.

Heat oil in a deep skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels and chop into bite-size pieces.

Prepare the Tempura Shitake Mushrooms

Clean the shitake mushrooms and slice them if large.

In a bowl, mix all-purpose flour and cornstarch. Gradually add cold water to create a light batter.

Heat oil in a deep skillet over medium-high heat. Dip mushrooms into the batter and fry until crispy and golden, about 2-3 minutes. Drain on paper towels.

Assemble the Steam Buns

Divide the rested dough into small balls (about 2 inches in diameter). Roll each ball into a flat circle.

Place a spoonful of the pork belly, fried chicken, or tempura mushrooms in the center of each dough circle.

Fold the dough over the filling and pinch to seal tightly.

Place the buns on parchment paper squares and steam in a bamboo or electric steamer for about 15-20 minutes until fluffy and cooked through.