Steamed Pork Buns Recipe

Name: Steamed Pork Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 3/4 cup warm fat-free milk (100u00b0 to 110u00b0); 1/4 cup warm water (100u00b0 to 110u00b0); 1 teaspoon sugar; 1 package dry yeast (about 2 1/4 teaspoons); 3 cups all-purpose flour, divided; 1/2 teaspoon salt; Cooking spray; Filling:; 1/3 cup rice vinegar; 1/3 cup low-sodium soy sauce; 3 tablespoons sugar; 1 teaspoon grated peeled fresh ginger; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; 4 garlic cloves, minced; 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 2-inch pieces; 12 romaine lettuce leaves; Sauce:; 1/3 cup low-sodium soy sauce; 3 tablespoons rice vinegar; 1 teaspoon sesame seeds, toasted

Servings: persons

Dough:
3/4 cup warm fat-free milk (100u00b0 to 110u00b0)
1/4 cup warm water (100u00b0 to 110u00b0)
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray
Filling:
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
3 tablespoons sugar
1 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 2-inch pieces
12 romaine lettuce leaves
Sauce:
1/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon sesame seeds, toasted

1
Combine milk and water in a large bowl. Dissolve 1 teaspoon sugar and yeast in milk mixture; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1/2 teaspoon salt; stir until dough forms. Turn out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2
Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough; if indentation remains, dough has risen enough.) Punch dough down; cover and let rise in a warm place (85u00b0) 30 minutes or until doubled in size.
3
Preheat oven to 475u00b0.
4
To prepare filling, combine 1/3 cup vinegar and next 6 ingredients (1/3 cup vinegar through garlic) in a zip-top plastic bag. Add pork; seal and chill 30 minutes, turning bag to coat. Strain mixture through a sieve over a bowl; reserve marinade. Place pork in a shallow roasting pan coated with cooking spray. Bake at 475u00b0 for 25 minutes or until done. Let stand 5 minutes; finely chop. Pour reserved marinade into a saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 8 minutes). Combine pork and reduced marinade.
5
Divide dough into 24 portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll into a 3 1/2-inch circle on a floured surface. Spoon about 1 tablespoon filling onto center of circle. Moisten edges of dough with water; gather edges together to encase filling, pinching edges to seal. Gently twist sealed edges to form a pouch shape.
6
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1 inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 10 minutes or until dough is translucent (dumplings will be puffy and spongy). Remove the dumplings from steamer. Repeat procedure with remaining lettuce leaves and dumplings.
7
To prepare sauce, combine 1/3 cup soy sauce, 3 tablespoons vinegar, and seeds. Serve the dumplings immediately with sauce.

1045

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Dough:, 3/4 cup warm fat-free milk (100u00b0 to 110u00b0), 1/4 cup warm water (100u00b0 to 110u00b0), 1 teaspoon sugar, and more.

Yes, Steamed Pork Buns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Pork Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions