Steamed Pork Bun


For yeast mixture:

255ml luke warm milk (1 cup + 1 tbsp)

2 tsp dry instant yeast

1 tbsp sugar

1/2 tsp salt

For the flour mix:

500g (1.1 lb) all-purpose flour

2 tsp baking powder

100g (1/2 cup) sugar

2 tbsp vegetable oil

For the fillings:

250g (0.55 lb) minced pork/chicken

10g shitake mushroom (1/4 cup)

10g woodear mushroom (1/4 cup)

1 tbsp minced shallot

1 tbsp minced garlic

1 tbsp oyster sauce

1 tsp sesame oil

3 tbsp charsiu powder (red pork seasoning powder)

2 tbsp tapioca starch

1/4 tsp pepper

1/2 cup diced onion

1/2 cup diced carrot (or water chestnut)

4 hard-boil eggs
4 Chinese sausages


  • Soak dried mushroom in hot water for 15 minutes.
  • Mix all ingredients for yeast mixture: milk, yeast, sugar, salt. Stir well until yeast dissolved and set aside 5 minutes.
  • Mix all ingredients for flour mixture: flour, sugar, baking powder. Make a hole in the middle and add in vegetable oil, and the yeast mixture. Mix well with a spoon and knead into a soft non-sticky dough. Place dough in a large bowl, cover with a damp cloth and let dough rise in a warm place (37°C/99°F) for 1 hour or until the dough doubles in size.
  • Prepare the fillings: Rinse the soaked mushroom and mince or process (not too fine) in a food processor.
  • Combine all ingredients for fillings:  minced pork, minced mushroom, minced shallot, etc. Mix well and let marinate for 30 minutes. Divide in to 8 equal balls.
  • Hard boil eggs for about 10-12 minutes. Peel and halve lengthwise.
  • Cut Chinese sausages into thin slices diagonally.
  • After resting for 1 hour, the dough has doubled in size. Remove from the bowl and knead a few minutes to remove the gas inside. Drop a few drop lime juice to make the bun whiter in color. Divide dough into 8 pieces, shape into balls and cover with damp cloth, let them rest for 10 minutes before shaping.
  • To shape the bun, roll the dough into 1cm thick disk with the edges thinner than the center. Top up with the fillings and shape into a bun as demonstrated in the video.
  • Let the shaped bun rest for 10-15 more minutes in a warm place before steaming.
  • Wrap lid of steamer with kitchen towel to avoid water dropping into the bun. Steam 25 minutes.
  • The buns can be stored in the fridge up to a week and in freezer for months. Steam again (5-10 mins) or microwave (2 minutes) if to eat on the next days.