4.61 of 21

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.
Prep50 Mins
Cook30 Mins
Ready240 Mins
Servings24

Ingredients

  • 8 ounces chopped pork
  • 1 (4 ounce) can shrimp, drained and chopped
  • 1 teaspoon salt
  • 2 green onions
  • 1 tablespoon chopped fresh ginger root
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • 2 1/2 tablespoons water

Steps

  1. 1Cook 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. 2Mix 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. 3Prepare dough for Chinese Steamed Buns.
  4. 4Shape 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. 5Bring 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. 6REMOVE 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.
Share!
Similar Recipes
4.47 of 34

Chinese Steamed Buns with BBQ Pork Filling

Using the dough for Chinese Steamed Buns, these dim sum are filled with homemade Chinese barbequed pork.
4.39 of 185

Chinese Steamed Buns

Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the traditional filled versions.
4.00 of 31

Chinese Pork Buns (Cha Siu Bao)

This classic, steamed yeast bun is filled with marinated pork, and soy and oyster sauces. Making them takes some work, but the results are most impressive.