Chinese Steamed Buns with Meat Filling Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

Instant yeast: Essential for making the dough rise and become fluffy.

Warm water: Helps activate the yeast and brings the dough together.

Milk: Adds richness and softness to the dough.

Vegetable oil: Keeps the dough moist and tender.

Ground pork: The main protein for the filling, providing a savory base.

Soy sauce: Adds saltiness and umami to the filling.

Oyster sauce: Enhances the savory flavor with a hint of sweetness.

Sesame oil: Adds a nutty aroma and depth of flavor to the filling.

Cornstarch: Helps bind the filling together and keeps it moist.

Garlic: Provides a pungent, aromatic flavor to the filling.

Ginger: Adds a warm, spicy note to the filling.

Green onions: Adds freshness and a mild onion flavor to the filling.

When kneading the dough, ensure it is smooth and elastic by using the heel of your hand to push it away from you, then folding it back over itself. This process helps develop the gluten structure, which is crucial for achieving a light and fluffy texture in the steamed buns.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the buns denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in water first and may take longer to rise.

• warm water - Substitute with warm milk: Warm milk can make the dough richer and softer.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to maintain the liquid content.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar fat content but with a distinct flavor.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can be used to reduce fat content.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor profile similar to oyster sauce.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild nutty flavor, though it lacks the distinct sesame taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent and can be used in the same quantity.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a direct substitute.

• Allow the freshly steamed buns to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• Once cooled, place the buns in an airtight container or a resealable plastic bag. If stacking the buns, separate each layer with parchment paper to prevent them from sticking together.

• Store the buns in the refrigerator if you plan to consume them within 3-4 days. This keeps the meat filling fresh and safe to eat.

• For longer storage, freeze the buns. Place them on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This method prevents the buns from sticking together.

• When ready to eat, reheat refrigerated buns by steaming them for 5-10 minutes until heated through. For frozen buns, steam for 15-20 minutes without thawing to ensure they are thoroughly heated.

• Alternatively, you can microwave the buns. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Be cautious as microwaving can sometimes make the dough chewy.

• To maintain the buns' soft texture, avoid reheating them in the oven or toaster, as this can dry them out and make the dough hard.

• If you have leftover filling, store it separately in an airtight container in the refrigerator for up to 2 days. You can use it to make fresh buns or add it to other dishes like fried rice or noodles.

• Steaming Method:

  • Place the leftover Chinese steamed buns in a steamer basket lined with parchment paper.
  • Bring water to a boil in a pot and place the steamer basket over it.
  • Steam for about 5-7 minutes until the buns are heated through. This method helps retain the buns' original soft and fluffy texture.

• Microwave Method:

  • Wrap each bun in a damp paper towel to prevent drying out.
  • Place the wrapped buns on a microwave-safe plate.
  • Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the buns in aluminum foil to keep them from drying out.
  • Place them on a baking sheet and heat for about 10-12 minutes. This method is great for reheating multiple buns at once.

• Pan Method:

  • Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
  • Place the buns in the pan and cover with a lid.
  • Heat for 3-4 minutes on each side until they are warmed through and slightly crispy on the outside. This adds a delightful texture contrast to the soft interior.

• Air Fryer Method:

  • Preheat the air fryer to 320°F (160°C).
  • Place the buns in the air fryer basket, ensuring they are not touching each other.
  • Heat for 5-7 minutes, checking halfway through to ensure even heating. This method provides a quick and efficient way to reheat while maintaining a nice texture.

• Mixing bowl: A large bowl used to combine the flour, sugar, and yeast with the wet ingredients to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, sugar, water, and milk needed for the recipe.

• Measuring spoons: Essential for measuring smaller quantities of ingredients like yeast, sugar, soy sauce, oyster sauce, sesame oil, and cornstarch.

• Wooden spoon: Useful for stirring the dough mixture before kneading.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth.

• Steamer: A device used to steam the buns until they are cooked through.

• Parchment paper: Lining the steamer with parchment paper prevents the buns from sticking.

• Knife: Used to mince the garlic and ginger.

• Cutting board: A surface to chop the green onions and mince the garlic and ginger.

• Small bowl: Used to mix the ground pork with the other filling ingredients.

• Spoon: For placing the filling into the flattened dough balls.

• Rolling pin: Optional, but can be used to flatten the dough balls evenly.

Prepare the filling in advance: Mix the ground pork and seasonings the night before to let the flavors meld and save time on the day of cooking.

Use a stand mixer: Knead the dough with a stand mixer to save effort and ensure a smooth texture.

Pre-cut parchment paper: Cut parchment paper squares ahead of time to quickly line the steamer.

Batch steaming: Steam multiple buns at once to reduce overall cooking time.

Freeze extras: Make a double batch and freeze the uncooked buns for a quick meal later.