Chinese Steamed Buns with Meat Filling

Chinese Steamed Buns with Meat Filling

20

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns."

Ingredients

4 h {{adjustedServings}} servings 33 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
  2. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
  3. Prepare dough for Chinese Steamed Buns.
  4. Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
  5. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  6. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

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Reviews

20
  1. 28 Ratings

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I spent a good part of my childhood growing up in Southeast Asia. One of my favorite memories is buying Bao Tzes (Chinese Steamed Buns) at the stalls at the Wednesday Night Market in Singapore. ...

These dumpling-like buns are absolutely delish. I made mine about the size of a fist, though, and there was no WAY I could have squeezed 24 out of the dough. It turned out to be more like 6. Tha...

Absolutely wonderful recipe Carol. The kids flipped over these delicious and authentic tasting buns! Thanks so much!