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Steamed Pork Buns
Authentic Chinese steamed pork buns are a dim sum classic.
Yields 16 buns
For the filling
Basic Dough for Chinese Steamed Buns Recipe
The recipe can be used for steamed and baked buns.
Make the dough
Make the filling
Vegetarian filling:
Portion the dough
Have ready 12 2-1/2-inch squares of parchment or waxed paper or cupcake liners.
Lightly flour a work surface. Roll the prepared dough into a 16-inch-long log. Cut the log into 2 oz equal pieces (you should get 10-12) and then roll each piece into a ball. Cover the dough with the damp cloth.
Make the buns
Working with one piece at a time, shape a dough ball into a cup that’s about 1-1/2 inches deep and about 3 inches in diameter. The sides of the dough cup should be thinner than the bottom. Hold the dough cup in one hand and spoon about 1 – 1 ½ Tbs. of the pork filling into the center. Gather the edges of the dough and pull them up and over the filling, using your thumb to push the filling down as you pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough. Put the bun, knot side up, on a parchment square and set aside. Repeat until 16 buns have been made.
Divide the buns (still on their parchment squares) equally between 2 bamboo steamers, spacing the buns at least 2 inches apart. Stack the steamers on top of each other and cover.
In a wok, bring 6 cups of water to a boil over high heat. Set the stacked steamers over the boiling water and steam the buns until they look fluffy and their tops have opened like flowers to slightly reveal the filling, 15 to 20 minutes. Remove the steamers from the wok, put them on platters and serve the buns immediately, straight from the steamers.
make ahead tips
The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer. To reheat: If frozen, let the buns thaw and come to room temperature; if refrigerated, let them come to room temperature. Then steam the buns in bamboo steamers until very hot, 5 to 7 minutes.
From Fine Cooking 109 , pp. 76-79 December 30, 2010
Chinese Barbecued Roast Pork
This recipe makes more barbecued pork than you need for the Steamed Pork Buns. Freeze what’s left to make another batch of buns, or use it thinly sliced in stir- fries or diced in fried rice.
Authentic Chinese steamed pork buns are a dim sum classic.
Yields 16 buns
For the filling
- 1/2 cup lower-salt chicken broth
- 1 Tbs. oyster sauce
- 1 Tbs. hoisin sauce
- 2 Tbs. ketchup
- 5 tsp. granulated sugar
- 4 tsp. cornstarch
- 1 Tbs. dark soy sauce
- Kosher salt and freshly ground white pepper
- 4-6 ozs. Chinese Barbecued Roast Pork
- 1-2 Tbs. veg oil
- 1/2 small yellow onion, cut into 1/4-inch dice (1/2 cup)
- 1 Tbs. Shaoxing (Chinese rice wine)
- 1-1/2 tsp. Asian sesame oil
Basic Dough for Chinese Steamed Buns Recipe
The recipe can be used for steamed and baked buns.
- 12 oz flour
- 7 oz warm water
- 2 Tbs sugar
- 1 tsp active dry yeast (or a little less if using instant)
- 1 ½ tsp baking powder
- 1 Tbsp shortening (softened)
Make the dough
- Place the flour and yeast (if using instant yeast ) in a large bowl and set it aside.
- Mix the baking powder, the flour, and the sugar.
- In mixer add water to dries and mix until a dough forms.
- Add the shortening and continue to mix until a stiff dough forms.
- Once a dough forms, use your hands and mix everything together thoroughly.
- At this point, the dough should be a bit sticky and malleable. Continue to mix until all of the flour is incorporated into the dough. If the dough feels too dry and is breaking apart, add just a little water and continue to mix.
- Once the dough is done, cover it with plastic wrap or put in plastic bag and let it sit for at least 2 hours or overnight.
Make the filling
- In a medium bowl, whisk the broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, 1/2 tsp. salt, and a pinch of pepper. Finely dice enough of the barbecued roast pork to yield 3/4 cups (about 6 oz.). Heat a wok over high heat for 30 seconds. Add the peanut oil and swirl to coat.
- When a wisp of white smoke appears, in about 30 seconds, add the onion. Reduce the heat to medium low and cook, stirring often, until golden-brown, about 6 minutes.
- Add the pork, increase the heat to high, and stir-fry to combine, 2 to 3 minutes. Drizzle the wine from the edge of the wok into the pork mixture and stir well. Reduce the heat to medium.
- Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3 minutes. Add the sesame oil and mix well. Refrigerate until cool.
Vegetarian filling:
- 1 cup finely chopped Napa cabbage or baby bok choy
- 4 oz fresh shitake mushrooms, chopped
- 1 green onion, diced fine
- 1 teaspoon fresh peeled ginger, minced
- 1 small clove garlic, minced
- ¼ cup vegetable broth
- 2 tsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oyster sauce or use hoisin sauce to keep veg
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- In a medium bowl, whisk the broth, oyster sauce, sugar, cornstarch, soy sauce, and 1/2 tsp. salt.
- Heat a wok over high heat. Add the peanut oil and swirl to coat.
- Add the onion, ginger and garlic. Reduce the heat to medium low and add the mushrooms and stir-fry 2 to 3 minutes. Add the cabbage and cook for 30 more seconds.
- Reduce the heat to medium. Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3 minutes. Add the sesame oil and mix well. Refrigerate until cool.
Portion the dough
Have ready 12 2-1/2-inch squares of parchment or waxed paper or cupcake liners.
Lightly flour a work surface. Roll the prepared dough into a 16-inch-long log. Cut the log into 2 oz equal pieces (you should get 10-12) and then roll each piece into a ball. Cover the dough with the damp cloth.
Make the buns
Working with one piece at a time, shape a dough ball into a cup that’s about 1-1/2 inches deep and about 3 inches in diameter. The sides of the dough cup should be thinner than the bottom. Hold the dough cup in one hand and spoon about 1 – 1 ½ Tbs. of the pork filling into the center. Gather the edges of the dough and pull them up and over the filling, using your thumb to push the filling down as you pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough. Put the bun, knot side up, on a parchment square and set aside. Repeat until 16 buns have been made.
Divide the buns (still on their parchment squares) equally between 2 bamboo steamers, spacing the buns at least 2 inches apart. Stack the steamers on top of each other and cover.
In a wok, bring 6 cups of water to a boil over high heat. Set the stacked steamers over the boiling water and steam the buns until they look fluffy and their tops have opened like flowers to slightly reveal the filling, 15 to 20 minutes. Remove the steamers from the wok, put them on platters and serve the buns immediately, straight from the steamers.
make ahead tips
The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer. To reheat: If frozen, let the buns thaw and come to room temperature; if refrigerated, let them come to room temperature. Then steam the buns in bamboo steamers until very hot, 5 to 7 minutes.
From Fine Cooking 109 , pp. 76-79 December 30, 2010
Chinese Barbecued Roast Pork
This recipe makes more barbecued pork than you need for the Steamed Pork Buns. Freeze what’s left to make another batch of buns, or use it thinly sliced in stir- fries or diced in fried rice.
- 1/2 lb. boneless pork loin roast
- 2 Tbl honey
- 1 Tbl oyster sauce
- 1 Tbl hoisin sauce
- 1 Tbl double dark soy sauce or double black soy sauce
- 1 Tbl light soy sauce
- 1 tsp. Shaoxing (Chinese rice wine)
- 1/4 tsp. five-spice powder
- Kosher salt and freshly ground white pepper
- Cut the pork into 2 inch cubes and using a small knife, pierce pork loin to help the marinade penetrate the meat. Put the pork in a shallow bowl.
- Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing, five-spice powder, 1/8 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.
- Position a rack in the top third of the oven and heat the oven to 425°F. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times. Remove from oven and broil or grill the pork until it’s slightly charred in places, about 2 minutes.