Steamed Pork Bun Recipe

Activate yeast and combine liquids

In a small bowl, stir warm water, warm milk, and 1 tablespoon of the sugar until dissolved. Sprinkle the instant dry yeast over the surface and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together the all-purpose flour, remaining 2 tablespoons sugar, baking powder, and salt. Make a well in the center and add the foamy yeast mixture and vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly elastic (or knead in a stand mixer with dough hook for 6–7 minutes). The dough should be soft and not sticky; add small dustings of flour only if necessary.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Divide and rest

Punch down the dough to release gas. Turn onto a work surface and divide into 10 equal pieces (about 80–90 g each). Shape each piece into a ball, cover with a damp towel, and rest 10 minutes to relax the gluten.

Roll wrappers

Working with one ball at a time, flatten with your palm, then roll into a 4- to 5-inch round about 1/8 inch thick, tapering the edges slightly thinner than the center. Keep remaining dough covered to prevent drying.

Prepare filling

In a medium bowl combine ground pork, finely chopped green onions, minced ginger, and minced garlic. Add light soy sauce, oyster sauce, shaoxing wine, sesame oil, granulated sugar, white pepper, and 1/2 tsp salt. Mix thoroughly until the mixture becomes slightly sticky, about 1–2 minutes.

Bind filling

In a small cup, dissolve cornstarch in 2 tablespoons water, then stir the slurry into the pork mixture to bind juices and create a cohesive filling. Taste and adjust seasoning if needed.

Fill buns

Place a parchment square on your palm or work surface. Position a wrapper on the parchment. Put about 2 rounded tablespoons (roughly 30 g) of filling in the center of each wrapper. Gather the edges up over the filling and pleat or pinch to seal at the top, creating a smooth bun. Make sure seams are pinched tightly so filling does not leak.

Second rise

Place each sealed bun seam-side down on its parchment square. Arrange buns on a baking tray, cover loosely with lightly oiled plastic wrap or a damp towel, and let rise 20–25 minutes until slightly puffy.

Prepare steamer

While buns rise, bring 4 cups of water to a gentle boil in a wok or large pot fitted with a steamer rack. Reduce to a strong simmer so it produces steady steam but not a violent boil.

Steam buns

Working in batches (do not overcrowd), place 4–5 buns on the steamer rack leaving space between them. Cover the steamer with the lid wrapped in a kitchen towel (optional) to prevent condensation from dripping onto buns. Steam over medium-high heat for 12–14 minutes. Do not open the lid during steaming.

Rest after steaming

After the steaming time, turn off heat and let the buns rest in the closed steamer for 2–3 minutes to reduce collapse from sudden temperature change. Then remove buns carefully and transfer to a plate.

Serve

Serve the steamed pork buns warm. They can be eaten plain or with a dipping sauce such as soy-vinegar-chili.