Steamed Pork & Vegetable Buns
Soft, fluffy homemade steamed pork buns filled with savory ground pork, fresh ginger, spinach, and vegetables. These Chinese-style bao buns are steamed until pillowy and tender, making them perfect for dinner, meal prep, or homemade dim sum night.
Equipment
- bamboo steamer basket
- Large mixing bowl
- Rolling Pin
- box grater
- sharp knife and cutting board
- Measuring cups and spoons
- Parchment paper
- large pot or wok for steaming
- dough scraper
- small sauce bowls
Ingredients
Pork Bun Filling
- 1 carrot large and shredded
- ½ cup kohlrabi finely minced cabbage turnip, or water chestnuts
- 1 cup baby spinach chopped cooked and moisture squeezed out
- 1 cup pork ground
- 2 cloves garlic minced
- 1 tbsp ginger freshly grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 green onion finely chopped
Bao Bun Dough
- 2½ cups all-purpose flour
- ¾ cup warm water
- 1 tbsp active dry yeast
- 2½ tbsp sugar
- 1 tbsp neutral oil
- ½ tsp baking powder
- ¼ tsp salt
Soy Ginger Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tsp ginger freshly grated
- Optional: chili flakes or chili oil for heat
- Whisk all ingredients together in a small bowl and serve alongside the steamed pork buns.
Instructions
Prepare the Dough
- In a large bowl, combine ¼ cup flour, ¼ cup warm water, yeast, and 1 tsp sugar. Let sit for 30 minutes until bubbly and active.
- Add the remaining flour, water, sugar, oil, and salt. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover, and refrigerate overnight. For a quicker option, let rise at room temperature for 2½–3 hours until doubled in size.
- Punch down the dough and sprinkle with baking powder. Knead again for about 5 minutes until fully incorporated.
- Roll the dough into a log and divide into 8 equal pieces.
- Flatten each piece into a circle about 4 inches wide, keeping the center slightly thicker than the edges.
Make the Filling
- In a mixing bowl, combine shredded carrot, kohlrabi, spinach, ground pork, garlic, ginger, soy sauce, sesame oil, and green onion.
- Mix thoroughly until evenly combined.
Assemble the Steamed Pork Buns
- Place one dough circle into the palm of your hand.
- Add about 1½ tablespoons of filling to the center.
- Pleat and pinch the dough edges together to fully seal the bun.
- Place each bun onto a small square of parchment paper.
Steam the Bao Buns
- Arrange the buns inside a steamer basket, leaving space between each bun for expansion.
- Cover and steam over boiling water for 15–20 minutes until the buns are puffed and fully cooked.
- Remove from heat and let rest for 2 minutes before serving.
For the softest homemade steamed pork buns, let the buns rest for 2 minutes after steaming before opening the lid completely. This helps the fluffy bao buns stay light and pillowy instead of collapsing from sudden temperature changes.
Notes
- For extra fluffy steamed pork buns, let the dough rise slowly overnight in the fridge. This develops better flavor and creates softer homemade bao buns.
- Be sure to squeeze all excess moisture from the spinach before mixing the filling. Too much liquid can make steamed buns soggy inside.
- Rolling the dough with slightly thicker centers and thinner edges helps the buns hold their shape while keeping the classic soft bao texture.
- Leave space between each bun in the steamer basket because the bao buns expand significantly while steaming.
- Parchment paper squares prevent sticking and help homemade steamed buns lift easily from the steamer without tearing.
- Fresh ginger and garlic give the pork filling authentic homemade dim sum flavor and pair perfectly with the soy ginger dipping sauce.
- These homemade pork bao buns freeze well after steaming. Reheat in a steamer for a soft, fresh-from-the-kitchen texture.
- Avoid opening the steamer lid too often during cooking or the steamed bao buns may collapse from sudden temperature changes.
Nutrition
Calories: 260kcalCarbohydrates: 37gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 21mgSodium: 630mgPotassium: 237mgFiber: 2gSugar: 5gVitamin A: 1646IUVitamin C: 8mgCalcium: 38mgIron: 3mg
Tried this recipe?Let us know how it was!