Chinese Pork Buns / Chinese Steamed Buns / Chinese Steamed Buns with Meat Filling Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Yeast: A leavening agent that helps the dough rise and become fluffy.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

Warm water: Activates the yeast and combines with the flour to form the dough.

Milk: Adds richness and tenderness to the dough.

Vegetable oil: Keeps the dough moist and adds a slight richness.

Ground pork: The main protein for the filling, providing a savory and juicy texture.

Soy sauce: Adds saltiness and umami to the filling.

Oyster sauce: Enhances the savory flavor of the filling with a hint of sweetness.

Sesame oil: Adds a nutty aroma and flavor to the filling.

Garlic: Provides a pungent and aromatic flavor to the filling.

Cornstarch: Thickens the filling mixture, ensuring it stays together inside the bun.

Water: Combines with cornstarch to create a slurry that thickens the filling.

When kneading the dough, ensure it is smooth and elastic by pressing it with the heel of your hand, folding it over, and turning it 90 degrees. Repeat this process for about 10 minutes. This helps develop the gluten structure, which is essential for achieving a light and fluffy texture in your steamed buns.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a slightly chewier texture.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though the texture will be different and less fluffy.

• sugar - Substitute with honey: Honey adds a different flavor profile and moisture to the dough.

• warm water - Substitute with warm milk: Warm milk can add richness and a slightly sweeter taste to the dough.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that can provide a similar texture.

• vegetable oil - Substitute with olive oil: Olive oil can be used, though it will impart a different flavor to the dough.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner alternative and can be seasoned similarly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, though it is slightly thicker.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it a good alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used similarly to cornstarch.

• water - Substitute with chicken broth: Chicken broth can add additional flavor to the filling mixture.

• Allow the Chinese pork buns to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze the buns, individually wrap each bun in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to take out only the number you need.

• Place the wrapped buns in a single layer on a baking sheet and freeze until solid. This step ensures they maintain their shape and don't get squished.

• Once the buns are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When ready to eat, reheat refrigerated buns by steaming them for about 5-7 minutes until they are warmed through. For frozen buns, steam them directly from the freezer for about 10-12 minutes.

• Alternatively, you can microwave the buns. Place a damp paper towel over the bun and microwave on medium power for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. This method helps retain moisture and prevents the buns from drying out.

• For a crispy exterior, you can also reheat the buns in a preheated oven at 350°F (175°C) for about 10 minutes if refrigerated, or 15-20 minutes if frozen. Wrap them in aluminum foil to prevent them from drying out.

• Enjoy your Chinese steamed buns with a side of soy sauce or chili oil for an extra burst of flavor.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the leftover Chinese pork buns on a piece of parchment paper or a steamer basket.
  3. Steam the buns for about 5-7 minutes until they are heated through and soft.

• Microwave Method:

  1. Place the Chinese steamed buns on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Chinese steamed buns with meat filling in aluminum foil to keep them moist.
  3. Place them on a baking sheet and heat for about 10-15 minutes.

• Pan-frying Method:

  1. Heat a small amount of vegetable oil in a non-stick skillet over medium heat.
  2. Place the buns in the skillet and cover with a lid.
  3. Cook for 2-3 minutes on each side until the buns are heated through and the bottoms are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the Chinese pork buns in the air fryer basket, making sure they are not touching.
  3. Heat for 5-7 minutes, checking halfway to ensure they are evenly heated.

• Mixing bowl: Used to combine the flour, yeast, sugar, warm water, milk, and vegetable oil to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and milk.

• Measuring spoons: Used to measure the yeast, sugar, vegetable oil, soy sauce, oyster sauce, sesame oil, and cornstarch.

• Wooden spoon: Handy for initially mixing the dough ingredients before kneading.

• Clean surface: Necessary for kneading the dough until it becomes smooth.

• Kitchen towel: Used to cover the dough while it rises for 1 hour.

• Second mixing bowl: Needed to mix the ground pork, soy sauce, oyster sauce, sesame oil, sugar, minced garlic, cornstarch, and water for the filling.

• Knife: Useful for mincing the garlic.

• Cutting board: Provides a surface for mincing the garlic.

• Rolling pin: Helps to roll each dough ball flat before adding the filling.

• Steamer: Essential for steaming the buns for 20 minutes.

• Parchment paper: Can be used to line the steamer to prevent the buns from sticking.

• Spoon: Used to place a spoonful of filling in the center of each flattened dough ball.

Prepare the filling: Mix the ground pork and seasonings the night before to let the flavors meld and save time on the day of cooking.

Use a stand mixer: Knead the dough using a stand mixer to save time and ensure a smooth, elastic texture.

Pre-cut parchment squares: Cut parchment paper squares in advance to place under each bun in the steamer, preventing sticking and making cleanup easier.

Batch steaming: Steam multiple buns at once by using a multi-tiered steamer to reduce overall cooking time.