Steamed Pork Buns

Ingredients

• 90 gpulled pork
• 1 tbspsesame seeds
• 2 tbspoyster sauce
• 1 tbsplight soy sauce
• 1 tbspShaoxing rice wine
• 1/2 tspdark soy sauce
• 1/4 tspgarlic chilli sauce
• 250 gself-raising flour
• 200 mlsemi-skimmed milk
• 1 tbspsesame seeds

Instructions

1. 1

   Mix the filling

   Chop the pork into small pieces and put it in a bowl with the other filling ingredients. Set the mixture aside.

2. 2

   Make the dough

   Put the flour in a bowl and add the milk. Mix until a sticky dough forms.

3. 3

   Shape the dough

   Turn the dough out onto a floured surface and roll it into a long sausage shape.

4. 4

   Divide into rounds

   Cut the dough into 8 equal pieces, then shape each piece into a circle about 5 cm in diameter.

5. 5

   Fill and seal

   Spoon a teaspoon of pork mixture into the centre of each circle. Fold one side of the dough over the other and pinch the edges together; twist the dough slightly to help seal it.

6. 6

   Prepare the steamer

   Set each bun upside down in two muffin cases, layered together, and place it in the steamer. Repeat with all 8 buns.

7. 7

   Steam the buns

   Pour a couple of centimetres of boiling water into a wok. Set the steamer above the water and steam the buns for 12 minutes.

8. 8

   Finish with sesame

   Once steamed, sprinkle the buns with sesame seeds.

What are steamed pork buns?

Steamed buns filled with meat are part of a broad tradition of Chinese baozi, with many regional styles and fillings. This version uses pulled pork and a quick milk-and-self-raising-flour dough rather than a yeast dough.

The filling brings savoury, gently sweet and spicy notes, while steaming keeps the dough soft. The muffin cases make the small buns easier to handle in the steamer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 7g protein, 27g carbs, 3g fat.

The flour and milk provide most of the carbohydrates, while the pork contributes protein and some fat. The sauces and sesame seeds also contribute flavour and some of the fat and sodium; balance the plate with vegetables that are not heavily seasoned.

Building a savoury filling

Pork: chop it finely so each bun is easier to fill and the mixture sits neatly in the centre.

Sauces: oyster sauce and light soy season the pork, while dark soy adds a deeper savoury note. Shaoxing rice wine and a little garlic chilli sauce round out the flavour.

Working with sticky dough

Milk: add it to the flour and mix just until a sticky dough comes together. The dough is meant to be soft enough to shape, so use a floured surface when rolling it.

Rounds: divide the dough into 8 equal pieces and shape them to about 5 cm across. Keeping the rounds similar in size helps them cook evenly.

Sealing each bun

Filling: add a teaspoon of pork mixture to the centre of each round, leaving enough dough around the edges to close it.

Pinch: fold the dough over and press the edges together firmly. A slight twist, as described in the method, helps keep the seam closed during steaming.

Steaming and checking

Water: pour a couple of centimetres of boiling water into the wok, making sure the water sits below the steamer rather than touching the buns.

Timing: steam for 12 minutes. Keep the lid on during cooking so the steam stays inside, then check that the dough looks set and feels soft before lifting the buns out.

Serving the buns

These buns work well as a snack or as part of a shared meal. Serve them with a simple vegetable side, such as steamed greens, to add freshness and contrast to the rich, savoury filling.

The final sesame sprinkle adds a nutty finish. Serve the buns soon after steaming, while their dough is warm and fluffy.

Recipe notes & tips

• Chop the pork finely so it is easier to portion into the small dough rounds.
• Use a floured surface when rolling the sticky dough into a long shape.
• Keep the pork filling centred so the dough edges can meet cleanly.
• Pinch the seam firmly and twist it slightly to help keep the filling enclosed.
• Arrange the buns with space around them in the steamer so steam can circulate.

Variations

• More heat: add a little extra garlic chilli sauce to the pork mixture.
• Extra sesame: use some of the listed sesame seeds in the filling and reserve the rest for sprinkling.
• Milder filling: reduce the garlic chilli sauce for a gentler flavour.
• Vegetable side: serve with steamed greens for a fresh contrast.
• Different filling: use another cooked, finely chopped meat in place of the pulled pork.

Common mistakes to avoid

• Large pork pieces: they can make the small buns difficult to fill; chop the meat finely.
• Overfilling: too much filling makes the edges hard to seal; use a teaspoon in each round.
• Loose seams: filling may escape during steaming; pinch the dough closed and twist it slightly.
• Water touching the steamer: the buns can become wet underneath; keep the water below the steamer.
• Opening the lid repeatedly: steam escapes and cooking becomes less consistent; leave the lid on for the 12-minute steam.

How to store

Cool leftover buns promptly, then store them in an airtight container in the fridge and eat within 3 days. Reheat in a steamer until hot throughout; cooked buns can also be frozen and reheated from frozen until steaming hot.

Frequently asked questions