Steamed Pork Buns - Ellen Cooks

These homemade steamed pork buns are a delicious take on a classic, inspired by the popular Allrecipes Chinese Steamed Buns recipe but with a few personal twists. The dough remains soft and pillowy, just like the original, but the filling has been updated with extra veggies, bold seasoning, and a heartier portion of pork for a more satisfying bite. This version is perfect for anyone looking to try their hand at steamed buns with a bit of creative freedom—fun to make, full of flavor, and sure to impress at the table!

Steamed Pork Buns (Makes 8 medium buns – serves 4 people)

Filling Ingredients

1 large carrot, shredded (about 1 cup / 100 g)
½ cup / 75 g minced kohlrabi or cabbage turnip (or water chestnuts)
1 cup / 100 g chopped and cooked baby spinach (squeeze out moisture)
1 cup / 225 g ground pork
2 cloves garlic, minced
1 tbsp / 15 ml finely grated fresh ginger
2 tbsp / 30 ml soy sauce
1 tsp / 5 ml sesame oil
1 green onion, finely chopped

Dough Ingredients

2½ cups / 310 g all-purpose flour
¾ cup / 180 ml warm water
1 tbsp / 15 ml active dry yeast
2½ tbsp / 35 ml sugar
1 tbsp / 15 ml neutral oil (vegetable or canola)
½ tsp / 2 ml baking powder
¼ tsp / 1 ml salt

Method

Prepare the Dough:

In a large bowl, mix ¼ cup (60 ml) flour, ¼ cup (60 ml) warm water, yeast, and 1 tsp (5 ml) sugar.
Let sit for 30 minutes, until bubbly.
Add the remaining flour, water, sugar, oil, and salt. Mix to form a shaggy dough.
Knead on a floured surface for 8–10 minutes, until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise overnight in the fridge (or for 2.5–3 hours at room temperature until doubled in size).
Punch down the dough to deflate.
Sprinkle with baking powder and knead for 5 minutes.
Roll into a log and divide into 8 equal pieces.
Flatten each piece into a circle about 4 inches / 10 cm wide, making the center thicker and the edges thinner.

Make the Filling:

Combine carrots, kohlrabi, spinach, ground pork, garlic, ginger, soy sauce, sesame oil, and green onion in a bowl.
Mix well until evenly combined.

Assemble the Buns:

Place a dough circle in your palm.
Add about 1½ tbsp (22 ml) of filling to the center.
Pleat and pinch the edges together to seal the bun.
Place each bun on a square of parchment paper.

Steam:

Arrange buns in a steamer, leaving space between each.
Cover and steam over boiling water for 15–20 minutes, until puffed and cooked through.
Remove from heat and let rest 2 minutes before serving.

Suggested Dipping Sauce:

Soy-Ginger Dipping Sauce

2 tbsp / 30 ml soy sauce
1 tbsp / 15 ml rice vinegar
1 tsp / 5 ml sesame oil
½ tsp / 2.5 ml sugar
1 tsp / 5 ml finely grated fresh ginger
Optional: pinch of chili flakes or a few drops of chili oil for heat

Whisk together and serve in small bowls.

Mixing the vegetables and pork together with the sauces is key to building the flavorful filling that makes these buns so irresistible. Combine the shredded carrots, chopped spinach, minced kohlrabi, and ground pork, then add soy sauce, sesame oil, fresh ginger, and garlic. Stir everything well to ensure the flavors meld perfectly, creating a juicy, savory filling that’s ready to be wrapped inside the soft dough.

After the dough has risen and developed its airy texture from the yeast, baking powder is added to give the buns an extra lift and ensure a light, fluffy texture once steamed. Unlike yeast, which works slowly during the proofing stage, baking powder acts quickly when heated, providing a second rise during steaming. This combination results in buns that are not only soft but also tender and slightly springy.

It’s important to fully incorporate the baking powder by kneading it evenly into the dough. This helps prevent any uneven texture or bitter pockets of leavening. Adding it after the initial rise allows the yeast to do its work undisturbed, building flavor and structure in the dough, while the baking powder gives that final push during cooking for a perfect finish.

Kneading the dough is a vital step in developing the structure and elasticity that give steamed pork buns their signature soft yet chewy texture. Don’t be afraid to get a bit rough with it—kneading is all about working the gluten in the flour to build strength. The video demonstrates how to use the heels of your hands to push the dough away, then fold it back over and repeat. This motion should be firm and consistent, creating a smooth, springy dough.

It’s perfectly normal for the dough to feel sticky or uneven at first. With a bit of persistence and energy, it will come together into a cohesive ball. Getting hands-on and giving the dough a good workout might feel intense at first, but it’s one of the most rewarding parts of the process—and essential for buns that hold their shape and steam up light and fluffy.

Three photos showing the rolling and partitioning of dough for steamed pork buns, with hands flattening and dividing the dough into portions. — Once the dough is smooth and rested, it’s time to roll it into a long log shape. This helps divide the dough evenly, ensuring each bun is the same size for even cooking. Using a sharp knife or dough cutter, slice the log into equal portions, then gently roll each piece into a ball. When rolling each dough ball into a circle, start from the center and work outwards—making the edges thinner than the center. This thinner edge better supports the filling and makes pleating the bun easier. Forming the dough into round balls and rolling them this way helps create a uniform look and perfect texture for your finished buns.

Filling and pleating the pork buns is where the magic (and fun!) really happens. Place a generous scoop of filling in the center of each dough circle, then gently gather the edges and pleat them together, pinching as you go to seal the top. The goal is to create a tight, round bun with neatly folded seams. Don’t worry if your pleats aren’t perfect—each bun will have its own handmade charm, and they’ll still taste amazing!

Steam the buns over boiling water for 15–20 minutes, watching as they puff up and nearly double in size. Because they expand so much, it’s best to steam only two at a time to give them plenty of room to rise without sticking together. This way, each bun cooks evenly and stays perfectly fluffy and light.