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Chinese Steamed Pork Buns

Chinese Steamed Pork Buns Chinese Steamed Pork Buns













Trans-fat Free


2 tablespoons hoisin sauce
1 ½ tablespoons oyster sauce
1 ½ tablespoons soy sauce, tamari
½ teaspoon sesame oil
8 ounces pork
4 each scallions, spring or green onions
2 tablespoons vegetable oil
2 teaspoons ginger
fresh, pared, grated
1 clove garlic
1 ¼ cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup vegetable shortening
or lard
1 teaspoon white vinegar
1x water
24 ounces pork tenderloin
two whole, about 12 ounces each
¼ cup soy sauce, tamari
2 tablespoons red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons food coloring
red, optional
½ teaspoon cinnamon
1 clove garlic
1 each scallions, spring or green onions


These buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers.

For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan.

Bamboo steamer imparts flavor to recipe; aluminum Chinese steamer may be used.

Combine hoisin sauce, oyster sauce, soy sauce and sesame oil.

Chop pork and onions finely.

Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute.

Stir in hoisin mixture.

Cook and stir two minutes.

Combine ½ cup of the water and the constarch.

Blend into hoisin mixture.

Cook and stir until liquid boils.

Reduce heat to medium and simmer 2 minutes.

Stir in pork and onions.

Remove from heat.

Cool completely.

Combine flour, baking powder and salt in large bowl.

Cut or rub in shortening until mixture resembles bread crumbs.

Combine remaining ¾ cup of the water and the vinegar.

Mix water-vinegar into flour until dough sticks together.

Shape dough into ball.

Knead on lightly floured surface 6 or 8 times.

Cover with plastic wrap and let stand 20 minutes.

Uncover and knead 4 or 5 more times.

Divide dough into 12 equal portions.

Shape each portions into a smooth ball.

Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter.

Brush around edges lightly with water.

Spoon a heaping tablespoon of pork mixture onto center of each circle.

Carefully pinch edges together to seal dough around filling.

Bring the two ends of dough over the seam and pinch together.

Cut waxed paper into twelve 5-inch squares.

Brush one side of paper lightly with oil.

Place a bun, seam side down, on each square.

Place buns with paper in single layer on steamer rack over boiling water.

Cover and steam buns until done about 20 minutes.

Barbecued Pork:

Remove and discard fat from meat.

Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl.

Add pork, turning tenderloins to coat completely.

Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly.

Drain pork, reserve marinade.

Place pork on wire rack over baking pan.

Bake in preheated 350℉ (180℃). oven until done, about 45 minutes.

Turn and baste frequently during baking.

Remove pork from oven. Cool. Cut into diagonal slices.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 27521% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 658mg 27%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 42g
Vitamin A 1% Vitamin C 3%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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