Steamed Pork Buns

I’ve had some requests for the recipe for the Steamed Pork Buns. I’ve just transcribed it from my scribbled notes from when I was making them yesterday.


Makes 18

The Bun Dough

375g plain flour
1¼ teaspoons instant dried yeast
2 teaspoons salt
35g sugar
¾ teaspoon baking powder
1 ½ tablespoons rice bran (or similar) oil
½ cup warm milk
½ cup + 1 tablespoon warm water

Mix together the dry ingredients and then make a well in the centre.

Pour in the oil and the ½ cup of milk and ½ cup of water.

Mix to a soft dough, adding the extra water if needed.

Cover and leave to rise in a warm place until approximately doubled in size.

Meanwhile, make:

The Filling

3 spinach leaves, tough stalk removed
500g lean pork mince
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
3 spring onions, finely chopped (both white and green parts)
3 cloves garlic, crushed
3.5cm piece fresh ginger root, finely grated
3 teaspoons chutney
2 teaspoons ketchup
½ teaspoon salt
1 egg, lightly beaten

Cut the spinach into 5mm slices and then steam for lightly cook in about 1 tablespoon of water until it has wilted.

Remove from heat, drain well, chop finely, then cool.

Mix with remaining filling ingredients. Refrigerate until needed.


When the dough is sufficiently risen, turn out onto a lightly floured surface, sprinkle with flour and knead briefly, about 2 minutes.

Shape into a long sausage about 1.5cm thick. Cut into 18 equal pieces.

Roll each piece into a ball in the palm of you hand.

Roll each ball out with a rolling pin to a circle approximately 4cm in diameter.

Place about 1 tablespoon of filling in the centre, leaving about 1cm clear around the edges.

Pleat the dough around each dumpling, leaving a little open space at the top. I found it helps to dampen the outer edge of the dough that is being pleated to ensure the seal is good.

Place each on a square of baking paper a little larger that the dumpling itself.

Place several in a bamboo steamer, allowing a little room for spreading (I put 7 in each steamer basket).

Cover with a tea towel and allow to rise for 30 minutes.

Place steamer over a pot of boiling water, about one third full – the pot should be just slightly smaller in diameter than the steamer basket.(or you can use a wok). You can use a wok, but less water is required, under the basket. However, you need to keep an eye on it that the water doesn’t boil away. Top up with more boiling water as needed.

Steam for 20 minutes, until the dumplings are cooked through.

Serve with the:

Dipping Sauce

½ cup soya sauce
2 tablespoons honey
2 teaspoons sugar
½ cup rice wine vinegar
3 cloves garlic, crushed
2 tablespoons finely grated fresh green ginger root
2 tablespoons sweet chilli sauce
½ cup water
2 teaspoons sesame oil, optional

Place all in a saucepan and bring to the boil. Simmer 2 minutes.

Serve in individual bowls to accompany the dumplings.

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