Chinese Steamed Buns with Meat Filling

Chinese Steamed Buns with Meat Filling


"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."


4 h servings 33 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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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  • Prep

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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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  1. 28 Ratings


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. ...

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

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...

I grew up in Hawaii and the buns were just like the ones I grew up with. We call it manapua and since I no longer live in Hawaii this was one of the foods I've craved. Now I can have it...when I...

The buns were decent, but the filling was awful. If there is a next time, I will try the BBQ pork filling instead. This is a time consuming but fun recipe. Rather than 24 buns, I made 11, eac...

This filling was just ok. The dough recipe however, I highly recommend. I omitted the shrimp, due to personal taste, and I substituted the rice wine for sherry. I grated my ginger root instead o...

the filling is sooooo delicious!!! i'm going to use the filling to make egg rolls sometime.

These turned out great. We used different fillings such as chicken, crag meat and even ground beef. These can be time consuming, use the ing. that you like. After trial and error we loved the...

It's just like the ones u have at the restaurant. Really yummy, very easy to make. Thanks for the recipe~!!!