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    You are in: Home / Chinese / Steamed Pork Buns Recipe
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    Steamed Pork Buns

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on February 07, 2010

      The dough is delicious, its fluffy and just sweet enough to counteract the salty soy sauce mixture. I think next time I'll include more green onions since the powerful flavour of the soy sauce and the oyster sauce really overshadow the relative delicacy of the onions. I used 1.25 tablespoons of butter instead of lard, and it worked out well. The dough was difficult to work with until I got used to working with it, then things went along like a breeze. Thanks for the recipe!

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    • on February 22, 2009

      these were outstanding, and so easy to make. used shortening instead of lard, and 1 scallion rather than 2. used a stand mixer with dough hook to mix the dough, and did end up needing to add an extra 2 tbls of water, but the mixer made it very easy. suggestion - make the buns as thin as you possibly can while still keeping them thick enough to hold the filling. they puff up a lot when steamed, and if they start out too thick, you will have way too much bun and not enough filling.

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    • on January 28, 2008

      The dough was quite tough to work with. I had to add more water to get it to work and it was difficult to shape into a flat circle. The filling ,however, was delicious. I have tried the dough from another meat bun recipe, Bergy Dim Sum #6 Steamed sweet Bean Buns and it was much easier to shape. I used the meat filling from this one though.

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    • on April 07, 2007

      I had problem with the dough. I had to add almost 3/4 cup of water and after that I could worked it. I mainly gave two stars because of aftertaste buns had. I think it was given lalrge amount (1tbs) of baking soda. The filling and sauce were good. I would probably make it again but I would use sweetened yeast dough for dinner rolls or something of this kind. Thanks for posting you recipe

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    • on February 16, 2006

      These are surprisingly easy to make. I decided on the ground pork option and added a little garlic to the meat, but otherwise kept the filling exactly as written. I made the dough in the food processor and found I needed 2/3 cup water in order for it to come together. I used shortening in place of the lard. Twelve of these fit perfectly in my large bamboo steamer. The dough is slightly sweet with a savoury meat inside. These were so popular in my house that I am making another batch today. Thanks for the recipe.

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    Nutritional Facts for Steamed Pork Buns

    Serving Size: 1 (63 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 138.1
     
    Calories from Fat 22
    15%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 1.0 mg
    0%
    Sodium 327.5 mg
    13%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 0.7 g
    2%
    Sugars 6.7 g
    26%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    Chinese barbecue pork

    Detailed Nutrition Values About Nutrition Info

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