Steamed Bun Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon sugar, sprinkle the instant dry yeast over the water and let sit 5–8 minutes until foamy.

In a large mixing bowl whisk together the flour, remaining sugar and salt. Make a well in the center.

Pour the foamed yeast mixture, warm milk and vegetable oil into the flour. Mix with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–75 minutes.

After rising, punch dough down and turn onto a floured surface. Divide dough into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball and let rest, covered, 10 minutes. Then roll each ball into a 4–5 inch (10–12 cm) circle about 1/8 inch (3 mm) thick for filling and folding, or follow shaping step below if making folded buns.

In a medium bowl combine ground pork, light soy sauce, oyster sauce, rice wine, sesame oil, white pepper, coarsely ground black pepper, grated ginger, chopped green onions, salt, cornstarch and egg.

Mix thoroughly until sticky and well combined. Stir in 1–2 tablespoons water if the mixture feels too dense; this helps it stay juicy after steaming. Taste a small cooked piece (pan-fry a teaspoon) and adjust salt or pepper if needed.

Portion filling into 12 equal portions (about 1.5 oz / 45 g each) and keep refrigerated until ready to assemble.

Prepare a steamer: line steamer basket with parchment paper rounds (poke a few holes) or cabbage leaves to prevent sticking. Bring water in the wok or pot to a rolling simmer.

Place a round of dough on a lightly floured surface. Put one portion of pork filling in the center. If making classic round steamed buns, gather dough edges up over the filling and pinch to seal tightly at the top, forming a smooth bun. Tuck seam side down onto parchment. For a sausage-style log, place filling along center and fold dough over to form an oblong bun, sealing seam underneath.

Arrange buns in the steamer with at least 1–1.5 inches (2.5–4 cm) between them for expansion. Cover and let rest 10–15 minutes while the steamer water returns to a simmer.

Steam buns over high heat for 12–15 minutes for 12 medium buns. Do not lift lid during steaming. After steaming, turn off heat and let buns rest in covered steamer for 3–5 minutes to prevent collapse, then remove carefully.

While buns rise or steam, make the chili oil: place crushed red chili flakes and Sichuan peppercorns (if using) in a heatproof bowl. Heat neutral oil in a small saucepan until shimmering but not smoking (around 350°F / 175°C). Carefully pour hot oil over the chilies and peppercorns — it will sizzle and release aroma. Let cool to warm.

Stir in soy sauce, rice vinegar, sesame seeds, sliced scallion and 1/2 teaspoon salt. Taste and adjust salt or vinegar. Let sit at room temperature for at least 10 minutes so flavors meld.

To serve, brush or spoon chili oil over steamed buns or serve on the side. Garnish buns with extra sliced scallion or sesame seeds if desired.