• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Nana With Chopstick
  • Home
  • Recipe Index
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
Home » Homemade Steamed Pork Buns: Soft, Juicy, and Irresistible!

Homemade Steamed Pork Buns: Soft, Juicy, and Irresistible!

September 28, 2024 by Nana Leave a Comment

Jump to Recipe Jump to Video Print Recipe

Follow my step-by-step guide to make these delicious pork buns. With their fluffy, soft dough and flavorful, juicy filling, they are the perfect choice for a delightful homemade meal. I’ve included key tips throughout to ensure success at every step, so you can confidently create buns that your family will love!

Fluffy Delights: Why I Love Making Buns at Home

In China, you can easily find buns at street vendors or dim sum restaurants.

They’re affordable, and you’ll be amazed at how fluffy they are—every bite makes you wonder, “How can it be so fluffy?”Pork Buns5

I enjoy making buns at home because I can control every detail, ensuring they come out fresh. My daughters absolutely adore them, and when one of them said my pork buns were even better than the ones from the store, I was thrilled! Plus, they freeze perfectly, so we always have some ready to go.

I love exploring different kinds of buns and have shared many variations with various fillings and shapes. Some classics include:

  • Steamed Beef Buns
  • Red Bean Paste Buns
  • Mini Red Bean Buns
  • Milk Mantou
  • Chinese Sugar Buns
  • Sweet Potato Mantou
  • Spinach Buns

It’s no surprise that my freezer is always stocked with a variety of buns. Having them on hand means I can enjoy a quick breakfast after just 15 minutes of steaming.

Pairing them with a cup of soy milk or regular milk makes for a fantastic morning meal!

Mastering the Perfect Bun Dough

I’ve used this dough multiple times, including for Fluffy Mushroom Steamed Buns (Vegan) and Steamed Beef Buns.

Just follow my exact measurements and step-by-step instructions, and you’re sure to succeed!

Once you master this ideal bun wrapper, I believe you’ll be inspired to explore a variety of fillings, just like I did, and you’ll feel confident in your skills.

Here are some other fillings you might be interested in trying:

  • Black Sesame Paste
  • Winter Melon Paste
  • Taro Paste
  • Purple Sweet Potato Paste
  • Red Bean Paste

Ideal Pork Cut for Pork Bun Filling

For the filling, I suggest using pork shoulder, which I find to be an excellent choice for its texture and flavor.

This cut of meat has a beautiful marbling of fat and lean meat, making it juicy and tender.

Here are some reasons why I love using pork shoulder for my pork buns:

  • Texture: The marbled fat creates a tender and juicy filling, ensuring that each bite is flavorful without being greasy.
  • No Tough Connective Tissue: This cut has minimal sinew, which makes it easy for me to chop and mix into a smooth filling.
  • Versatile: I often use pork shoulder not only for buns but also in dishes like steamed minced pork with lotus rootor preserved vegetables, and it’s a fantastic choice for making char siu.

Using pork shoulder for my pork buns gives me a rich, aromatic filling that is perfectly balanced, making these buns irresistibly delicious. Pork belly is another excellent option.

How to wrap a bun

Folding a bun is easier than you think! Check out my beginner-friendly video guide to master it step by step.Pork Buns4

Ingredients

For the Dough:

  • 500g all-purpose flour (medium gluten flour)
  • 3g sourdough starter or yeast
  • 270ml warm water (approximately 30-40°C)
  • 15g corn oil

For the Filling:

  • 300g pork shoulder (with a balanced fat-to-lean ratio)
  • 4g salt
  • 4g chicken bouillon powder
  • 6g light soy sauce
  • 8g dark soy sauce
  • 2g five-spice powder
  • 3g sugar
  • 150ml water
  • 80g green onions (scallions), finely chopped

Instructions

  1. Prepare the Dough:
  • In a large mixing bowl, combine 500g of all-purpose flour and 3g of sourdough starter or yeast.
  • Gradually add 270ml of warm water while stirring with chopsticks or a mixing spoon to form a shaggy mixture.
  • Once the mixture starts to come together, add 15g of corn oil and knead the dough with your hands until it becomes smooth and elastic. Ensure that there are no dry bits or lumps.
  • Cover the dough with a lid or plastic wrap and place it in a warm spot to ferment until it doubles in size, usually about 1 hour.Prepare the Dough
  1. Prepare the Filling:
  • Clean and chop the pork shoulder into small pieces. Then, use a knife to finely chop the meat or pulse it briefly in a food processor, being careful not to over-process. You want to maintain some texture.
  • In a small bowl, mix together 4g of salt, 4g of chicken essence, 6g of light soy sauce, 8g of dark soy sauce, 2g of five-spice powder,150ml of water and 3g of sugar to create a seasoning sauce.
  • Pour this seasoning sauce over the chopped pork and mix well with chopsticks, stirring in one direction to make the meat filling sticky and cohesive. This should take about 1 minute.
  • Continuing to stir until the pork absorbs the moisture and becomes thick and sticky.
  • Finally, fold in the chopped green onions and mix thoroughly.
  • Place the filling in the freezer for about 30 minutes to firm up, which will make it easier to wrap later.chop the pork shoulder into small piecescreate a seasoning saucePrepare the Filling
  1. Form the Buns:
  • Once the dough has doubled in size, transfer it to a clean work surface dusted with flour. Gently punch it down to release any air bubbles.
  • Divide the dough into 20 equal portions. Roll each portion into a ball.
  • Take one ball and flatten it into a disc using a rolling pin. Aim for a thicker center and thinner edges, about 3-4mm thick.
  • Spoon approximately 30g of the filling into the center of each dough disc.
  • Pinch the edges together to fully encase the filling, ensuring the top is sealed tightly. You can twist the top to secure it further if desired.
  • Place the filled buns on a piece of parchment paper to prevent sticking, ensuring they have space between them for rising.Form the Buns
  1. Second Proofing:
  • Place each bun on a piece of parchment paper. Arrange the buns in a steamer basket, ensuring they have room to expand. Cover with a cloth or lid and let them rise in a warm, humid environment for 15-20 minutes until they have visibly puffed up.
  • You can create a warm environment by placing the steamer over a pot of warm water or putting it inside an unheated oven.Second Proofing
  1. Steaming:
  • Fill a pot with enough water and bring it to a boil. Once boiling, carefully place the steamer basket over the pot and cover it with a lid.
  • Steam the buns for about 15 minutes. Ensure to maintain a strong steam throughout the cooking process for even cooking.
  • After 15 minutes, turn off the heat but let the buns sit in the steamer for another 3 minutes. This resting period helps to stabilize the buns and prevent them from collapsing.
  1. Serve:
  • Carefully remove the lid and the buns from the steamer. Allow them to cool slightly before serving.
  • Serve the pork buns warm, and enjoy their soft texture and flavorful filling.Pork Buns3

Notes:

  • When making the dough, ensure the warm water temperature is appropriate; too hot can kill the yeast, while too cold can prevent it from activating properly.
  • Adjust the seasoning of the filling according to your taste preferences. Feel free to add chili oil or sesame oil for an extra kick! After adding the seasonings, you might notice a lot of liquid in the mixture. Don’t worry, this is the key to making juicy buns. Just keep stirring for a few more minutes, and the moisture will gradually reduce.
  • You can store any leftover buns in the freezer. Just ensure they are completely cool before sealing them in an airtight bag. When ready to eat, steam directly from frozen for about 10-15 minutes until heated through.
    Pork Buns3
    Print Pin

    Homemade Steamed Pork Buns: Soft, Juicy, and Irresistible!

    Follow my step-by-step guide to make these delicious pork buns. With their fluffy, soft dough and flavorful, juicy filling, they are the perfect choice for a delightful homemade meal. I’ve included key tips throughout to ensure success at every step, so you can confidently create buns that your family will love!
    Prep Time 45 minutes minutes
    Cook Time 18 minutes minutes
    Resting Time 1 hour hour
    Servings 5
    Calories 458kcal

    Ingredients

    For the Dough:

    • 500 g all-purpose flour medium gluten flour
    • 3 g sourdough starter or yeast
    • 270 ml warm water approximately 30-40°C
    • 15 g corn oil

    For the Filling:

    • 300 g pork shoulder with a balanced fat-to-lean ratio
    • 4 g salt
    • 4 g chicken bouillon powder
    • 6 g light soy sauce
    • 8 g dark soy sauce
    • 2 g five-spice powder
    • 3 g sugar
    • 150 ml water
    • 80 g green onions scallions, finely chopped

    Instructions

    Prepare the Dough:

    • In a large mixing bowl, combine 500g of all-purpose flour and 3g of sourdough starter or yeast.
    • Gradually add 270ml of warm water while stirring with chopsticks or a mixing spoon to form a shaggy mixture.
    • Once the mixture starts to come together, add 15g of corn oil and knead the dough with your hands until it becomes smooth and elastic. Ensure that there are no dry bits or lumps.
    • Cover the dough with a lid or plastic wrap and place it in a warm spot to ferment until it doubles in size, usually about 1 hour.

    Prepare the Filling:

    • Clean and chop the pork shoulder into small pieces. Then, use a knife to finely chop the meat or pulse it briefly in a food processor, being careful not to over-process. You want to maintain some texture.
    • In a small bowl, mix together 4g of salt, 4g of chicken essence, 6g of light soy sauce, 8g of dark soy sauce, 2g of five-spice powder,150ml of water and 3g of sugar to create a seasoning sauce.
    • Pour this seasoning sauce over the chopped pork and mix well with chopsticks, stirring in one direction to make the meat filling sticky and cohesive. This should take about 1 minute.
    • Continuing to stir until the pork absorbs the moisture and becomes thick and sticky.
    • Finally, fold in the chopped green onions and mix thoroughly.
    • Place the filling in the freezer for about 30 minutes to firm up, which will make it easier to wrap later.

    Form the Buns:

    • Once the dough has doubled in size, transfer it to a clean work surface dusted with flour. Gently punch it down to release any air bubbles.
    • Divide the dough into 20 equal portions. Roll each portion into a ball.
    • Take one ball and flatten it into a disc using a rolling pin. Aim for a thicker center and thinner edges, about 3-4mm thick.
    • Spoon approximately 30g of the filling into the center of each dough disc.
    • Pinch the edges together to fully encase the filling, ensuring the top is sealed tightly. You can twist the top to secure it further if desired.
    • Place the filled buns on a piece of parchment paper to prevent sticking, ensuring they have space between them for rising.

    Second Proofing:

    • Place each bun on a piece of parchment paper. Arrange the buns in a steamer basket, ensuring they have room to expand. Cover with a cloth or lid and let them rise in a warm, humid environment for 15-20 minutes until they have visibly puffed up.
    • You can create a warm environment by placing the steamer over a pot of warm water or putting it inside an unheated oven.

    Steaming:

    • Fill a pot with enough water and bring it to a boil. Once boiling, carefully place the steamer basket over the pot and cover it with a lid.
    • Steam the buns for about 15 minutes. Ensure to maintain a strong steam throughout the cooking process for even cooking.
    • After 15 minutes, turn off the heat but let the buns sit in the steamer for another 3 minutes. This resting period helps to stabilize the buns and prevent them from collapsing.

    Serve:

    • Carefully remove the lid and the buns from the steamer. Allow them to cool slightly before serving.
    • Serve the pork buns warm, and enjoy their soft texture and flavorful filling!

    Video

    Nutrition

    Calories: 458kcal | Carbohydrates: 79g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 602mg | Potassium: 293mg | Fiber: 3g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 6mg

 

Filed Under: Bun and Bread

Previous Post: « Fluffy Mushroom Steamed Buns (Vegan)
Next Post: Homemade Tofu Buns (Vegan-Friendly Option) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

My name is Nana, and I am the person behind this blog and the creator of the recipe videos. I was born in Zhejiang Province, China, and I am a mother of two. I love life and enjoy good food, which is why I started this journey of sharing delicious recipes that you can easily make at home.

More about me

Popular Recipes

Black Sesame Buns3

Homemade Black Sesame Buns

Mung Bean Cake (Gluten-Free)

Steam black rice cake

Black Rice Cake Recipe

Mango Popsicles

Dumpling Wrapper Buns2

Dumpling Wrapper Buns (No-Knead)

Brown Sugar Fa Gao

Brown Sugar Fa Gao (Chinese Prosperity Cake)

Footer

Follow Us

  • Facebook
  • Instagram

My name is Nana, and I am the person behind this blog and the creator of the recipe videos. I was born in Zhejiang Province, China, and I am a mother of two. I love life and enjoy good food, which is why I started this journey of sharing delicious recipes that you can easily make at home.

My favirate

garlic ribs (2)
Chocolate Castella Cake (2)
Pork Rind Jelly (1)

© 2024 · NANA WITH CHOPSTICK · ALL RIGHTS RESERVED