Steaming Soft Pork Buns: A Beginner's Guide

Steamed pork buns are a popular dish in Chinese cuisine, often served as a grab-and-go street food or enjoyed at yum cha, a traditional Chinese dining experience. Making steamed pork buns at home may seem daunting, but with some time and effort, you can create delicious, soft and fluffy buns with a juicy sweet and savoury filling. In this guide, we will take you through the steps to make steamed pork buns, from preparing the dough to assembling and cooking the buns. So, get ready to impress your family and friends with this mouth-watering treat!

How to make the dough

The dough for steamed pork buns is a soft, elastic dough that is easy to work with. Here is a step-by-step guide on how to make it:

Ingredients

• 2 cups of plain flour (sifted)
• 1 1/2 tsp instant yeast
• 1 1/2 tsp baking powder
• 1/4 to 2 cups of warm water
• 1/4 cup of caster sugar
• 1/4 cup of vegetable oil
• A pinch of salt

Method

• In a large mixing bowl, sift the flour, yeast, baking powder, and salt. Ensure they are well combined.
• In a separate jug or bowl, whisk together the warm water and sugar until the sugar has dissolved. Then, add the vegetable oil and stir to combine.
• Gradually pour the wet mixture into the dry ingredients and mix until everything is combined. You may need to adjust the amount of water to get the right consistency. The dough should be soft but not sticky.
• Once the dough has come together, turn it out onto a lightly floured surface and knead it until it is smooth. This should take around 10 minutes by hand or 3 minutes if using a stand mixer.
• Wrap the dough in plastic wrap and place it in the refrigerator to rest for about an hour. Alternatively, you can leave it in a warm, draught-free place for an hour or until the dough has doubled in size.
• After the dough has rested, remove it from the refrigerator and sprinkle it with baking powder. Return the dough to the stand mixer (if using) and mix on low for 2 minutes.
• Turn the dough out onto a clean work surface and knead it lightly for a couple of minutes to get rid of any air pockets and form a smooth round disc.

Now your dough is ready to be shaped and filled!

How to make the filling

The filling is a key component of steamed pork buns, and making it is a fairly straightforward process. Here is a detailed guide on how to prepare the filling:

Ingredients

Firstly, gather the ingredients. The specific ingredients may vary slightly depending on the recipe, but the core ingredients for the filling typically include:

• Ground pork or Chinese barbecue pork (char siu pork)
• Onion or eschalot
• Ginger
• Garlic
• Soy sauce
• Oyster sauce or hoisin sauce
• Sugar
• Wine (rice wine, rice wine vinegar, or Shaoxing wine)
• Cornstarch
• Scallions or green onions
• Sesame oil
• White pepper (optional)
• Sweet bean sauce (optional)
• Ground bean sauce (optional)

Preparation

• Stir the ground meat: In a large mixing bowl, add the ground meat (pork) and stir in about 3 tablespoons of water until it is well incorporated. This step ensures that the meat is evenly moistened and easy to work with.
• Cook the aromatics: Heat a wok or a cast-iron pan over medium heat. Add oil, along with the minced or grated ginger, and the diced onion or eschalot. Cook this mixture until the onions soften and become translucent.
• Brown the pork: Add the pork to the pan and turn up the heat. Stir and break up any large chunks of meat. Cook until the pork is no longer pink and has turned pale and opaque. There is no need to brown or crisp the meat.
• Add the sauces and seasonings: To the wok, add the wine, soy sauce, oyster sauce or hoisin sauce, sugar, white pepper (if using), and sesame oil. With the heat on high, stir everything together until well combined. Taste the filling and adjust the seasoning if needed.
• Thicken the filling: Cook the mixture for a couple of minutes more to reduce the liquid. Then, stir in the cornstarch (dissolved in water) and allow everything to bubble together for about 30 seconds to a minute. This step helps to thicken the filling and give it a nice consistency.
• Cool and add scallions: Turn off the heat and let the filling cool uncovered. Once it has cooled down, mix in the chopped scallions or green onions. This adds a fresh flavour to the filling.

Tips and Variations

• If you have the time, hand-chopping the meat using a cutting board and a cleaver (or heavy knife) can create a superior texture and taste.
• You can substitute other types of ground meat, such as chicken or beef, instead of pork.
• For a vegetarian option, try using sautéed mushrooms or other vegetables as a filling.
• Feel free to adjust the seasoning and spices to your taste. You can also add additional ingredients like honey, five-spice powder, or chilli peppers to give the filling a kick.

How to assemble the buns

Now for the fun part—assembling your steamed pork buns!

First, roll out your dough into thin rounds, making the edges thinner than the centre so you don't end up with a thick wad of dough when you pinch it together. Aim for a diameter of around 11-12 cm.

Next, place the dough in your hand and top with the pork filling. You don't want to overfill, so a spoonful or around 1.5 tablespoons should be enough.

Now, it's time to start pleating. Using your thumb and index finger, pinch the dough around the edges to create pleats. You'll want to make around 8 pleats, gathering them together as you go to seal the bun at the top.

Finally, give the top a good twist and pinch to seal. Repeat this process until you've used up all your dough and filling. You should end up with around 10-12 buns, depending on your recipe.

If you're finding the pleating too tricky, don't worry—you can simply pinch the edges of the dough around the filling and seal tightly. Then, just flip the buns over so the seam side is down, and you've got a perfect-looking bun without all the work!

How to cook the buns

Step 1: Prepare the dough

First, sift the flour, yeast, baking powder and salt into a large bowl. Then, whisk together warm water and sugar in a jug until the sugar dissolves. Next, add the vegetable oil to the water mixture. Now, stir the water mixture into the flour mixture and mix until combined. Knead the dough for 1 minute or until it becomes smooth. Cover the bowl and leave the dough to stand in a warm, draught-free place for 1 hour or until it has doubled in size.

Step 2: Prepare the filling

Heat vegetable oil in a large frying pan over medium heat. Cook the eschalot, stirring for 3 minutes or until softened. Then, add the garlic and ginger. Cook, stirring, for 1 minute or until fragrant. Next, add the pork, hoisin sauce, sesame oil and rice wine vinegar. Cook, stirring, for 1 minute or until well combined. Set aside to cool.

Step 3: Assemble the buns

Punch the dough back with your fist and knead it into a ball. Cut the dough into 10-12 even portions. With floured hands, press out and stretch a portion into a 10-12cm wide circle. Place 1-2 tbsp of the pork mixture into the centre of the dough circle. Bring the edges up around the filling and pinch them together to seal. Repeat with the remaining dough and pork filling.

Step 4: Steam the buns

Line a bamboo steamer with baking paper and place it over a wok or deep frying pan filled with water to a third of the way full. Bring the water to a boil over high heat. Place 5-6 buns into the steamer, cover with the steamer lid and cook for 10-15 minutes or until a skewer inserted into the centre comes out clean. Keep warm and repeat with the remaining buns. Serve immediately.

How to store the buns

Once you've made your steamed pork buns, you'll want to store them properly to enjoy them later. Here's a detailed guide on how to store your buns to keep them fresh and tasty:

Refrigerating Steamed Pork Buns:

• Allow the buns to cool completely before storing them in an airtight container.
• Place the buns in a single layer, if possible, to avoid squishing them.
• Refrigerate for up to 3-4 days.
• To reheat, simply microwave the buns briefly until warm. You can also re-steam them for about 5 minutes.

Freezing Steamed Pork Buns:

• Allow the buns to cool completely before freezing.
• Wrap the buns individually in plastic wrap or place them in an airtight container.
• Label the container with the date and store them in the freezer.
• Frozen buns will keep well for up to 1 month.
• There is no need to thaw the buns before reheating. Simply place them in the steamer and steam for about 8 minutes, or microwave them for 1 to 1.5 minutes until piping hot.

Storing your steamed pork buns correctly will ensure that you can enjoy them at their best, even if you're not eating them right away. So, go ahead and make a big batch to enjoy whenever the craving strikes!

Frequently asked questions