Steamed Pork Buns

When making the dough, you can use water or milk as you like. The steamed buns can be kept in freezer for up to two to three weeks. By steaming them again, you can quickly bring their softness and freshness back without any effort to defrost beforehand.

Prepare 10 6cmx6cm baking paper/wax paper


  • 200 gm plain flour
  • 2 tsp caster sugar
  • 1 tsp vegetable oil
  • ½ tsp instant dry yeast
  • 1/3 cup water
  • 1/3 cup, warm milk (should be under 40C)
  • a pinch salt


  • 130 gm Taiwanese cabbage (or other vegetables you like), shredded
  • 170 gm pork mince


  • 1 Tbsp light soy sauce
  • ½ tsp freshly grated ginger
  • ½ tsp sugar
  • ½ tsp chicken powder
  • ½ tsp salt
  • 3 Tbsp water
  • pepper, to taste


  1. Mix pork with seasonings well. Chill in fridge for about 15 to 20 minutes. Combine pork with cabbage. Set aside.
  2. Use a measure cup or a bowl, pour in milk. Add ½ teaspoon of sugar and yeast. Rest for about 5 to 10, until bubbles arise.
  3. Combine flour, 1½ teaspoon of sugar, water, oil and yeast mixture, knead into a smooth dough.
  4. Place the dough in a bowl, covered with a cling film. Let rest for 15 to 20 minutes.
  5. Transfer the dough onto a clean surface. Cut into 10 equal portions. Shape each in round balls, then roll into a disc with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a piece of baking paper. Repeat this step with the rest of the dough. Transfer to a steamer/wok, covered, let rest for about 15 to 20 minutes.
  6. Add cold water into steamer/wok. Steam buns over medium-high heat. When steam is vigorously releasing, continue to steam for 12 minutes. Turn off the heat, let rest for 10 to 15 minutes. Serve hot.
Source: Steamed Pork Buns (菜肉包) [Christine's Recipes]