As the weather cools and cozy evenings beckon, I find myself craving something warm, comforting, and incredibly satisfying. Enter these Steamed Pork Buns with Chive—each bite transports me to bustling street markets where the scent of ginger and savory pork fills the air. These little pockets of happiness are not just a treat; they embody the art of home cooking, allowing you to impress your friends and family without spending hours in the kitchen.
I could hardly believe how simple it was to make these buns from scratch, transforming humble ingredients into something that feels indulgent yet wholesome. The dough, fluffy and tender, serves as the perfect canvas for a flavorful mix of pork, ginger, and chives. And let’s not forget about the dipping sauces! Whether you opt for a splash of Chinkiang vinegar or a kick of homemade chili oil, these buns are destined to steal the spotlight.
So, grab your apron and let’s dive into the wonderful world of homemade steamed buns. You’ll soon discover that there’s nothing quite like the warm, satisfying feeling of sharing a homemade treat with loved ones.
Why are Steamed Pork Buns with Chive a Must-Try?
Irresistibly delicious! Each bite bursts with a rich, savory filling that combines the warmth of ginger and the satisfying flavor of ground pork. Easy to make, you’ll find the steaming process brings out the best in these ingredients with minimal effort. Versatile comfort food, great as an appetizer or a meal, these buns are customizable with your favorite dipping sauces. Perfect for gatherings, they’re sure to impress friends and family, turning any meal into a special occasion. Plus, if you’re looking for more tasty ideas, don’t miss my guide on making homemade chili oil.
Steamed Pork Buns with Chive Ingredients
• Get ready to make irresistible Steamed Pork Buns with Chive that will have your family asking for seconds!
For the Dough
- Boiling water – 120 ml, helps to release the flavors of the ginger.
- Ginger, minced – 2 inches, adds a zesty kick to the filling.
- Warm water – 150 ml, ensures the yeast activates properly.
- Sugar – 4 g, nourishes the yeast for a fluffy dough.
- Active dry yeast – 3 g, the magic ingredient that makes the dough rise.
- All-purpose flour – 300 g, forms the base structure of the buns.
For the Filling
- Ground pork – 300 g, the heart of the bun, giving it a rich flavor.
- Oyster sauce – 1 tablespoon, enhances the umami taste of the meat.
- Light soy sauce – 1 tablespoon, adds depth and saltiness.
- Dark soy sauce – 1 teaspoon, enriches the color and flavor.
- Shaoxing wine – 1/2 tablespoon, imparts a lovely aromatic essence.
- Cornstarch – 2 teaspoons, helps bind the filling ingredients together.
- Salt – 1 teaspoon, essential for seasoning.
- Sugar – 1/2 teaspoon, balances the flavors in the filling.
- Ground white pepper – 1/8 teaspoon, offers a gentle heat.
- Toasted sesame oil – 1 tablespoon, brings a nutty aroma to the filling.
- Chinese chives – 8 stalks, sliced into 1/4” pieces, adds freshness and a mild onion flavor.
For Dipping Sauces
- Chinkiang vinegar – to taste, a tangy complement to the buns.
- Soy sauce – optional, for an extra flavor kick.
- Homemade chili oil – optional, brings a delightful heat for chili lovers.
How to Make Steamed Pork Buns with Chive
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Prepare the Ginger: Add the minced ginger to a small bowl and pour the boiling water over it. Allow it to cool completely before draining the ginger through a fine mesh strainer and discarding it.
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Activate the Yeast: Heat warm water to about 110°F (43°C). Stir in the sugar until dissolved, then sprinkle the yeast on top and let it sit for 5 minutes until it becomes bubbly.
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Mix the Dough: For the Dough: Use a stand mixer to combine the flour with the yeast water, mixing on low until a shaggy dough forms. Increase the speed to 3 and mix until smooth and elastic, about 15 minutes. Alternatively, mix by hand, kneading until smooth and elastic, taking about 15 to 18 minutes.
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Let it Rise: Cover the dough with a cloth and let it rise in a warm spot until it doubles in size, which should take about 1 hour.
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Make the Filling: While the dough rises, combine the ground pork with the strained ginger water in a bowl. Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, salt, sugar, and white pepper, beating until absorbed. Then add sesame oil and chives, mixing well before refrigerating.
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Prepare the Steamer: Line your steamer with steamer paper or parchment paper. Make sure to maintain proper water levels, especially if using a bamboo steamer or a stainless steel model.
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Shape the Buns: Once the dough has risen, punch it down. Knead briefly, then divide it into two pieces, covering one with plastic wrap. Roll the other into a log and cut it into 6 equal pieces.
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Form Each Bun: Shape each piece into a round disk about 4.5 inches wide. Place 2 tablespoons of the filling in the center and pleat the edges together to seal the bun, making sure to leave space between each one in the steamer.
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Second Rise: Allow the buns to rise for about 15 minutes. If using a regular steamer, you may need to work in batches. For a stacked bamboo steamer, reduce the rise time to 10 minutes.
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Steam the Buns: Cook the buns over high heat for 15 minutes, starting once the steam begins. After cooking, let them sit for 2 minutes before removing the lid.
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Serve and Enjoy: Serve your hot steamed buns with Chinkiang vinegar as a dipping sauce, and feel free to add soy sauce or homemade chili oil for an extra flavor punch!
Optional: Drizzle with additional sesame oil before serving for added flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Steamed Pork Buns with Chive
Fridge: Keep leftover steamed pork buns in the refrigerator, wrapped in plastic wrap or placed in an airtight container for up to 3 days to maintain their softness.
Freezer: For longer storage, freeze the buns by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be kept for up to 2 months.
Reheating: To reheat, steam frozen buns directly from the freezer for about 15-20 minutes or until heated through. You can also microwave them in a damp paper towel for quick warming.
Best Enjoyed Fresh: While you can store and freeze these buns, they are best when enjoyed fresh, just made, with your favorite dipping sauces like Chinkiang vinegar.
Steamed Pork Buns with Chive Variations
Feel free to get creative with your buns! Customize these delightful pockets of flavor to cater to your taste preferences.
- Spicy Twist: Add a tablespoon of sriracha or chili paste to the pork mixture for a spicy kick that will tantalize your taste buds!
- Vegetarian Delight: Substitute ground pork with finely chopped mushrooms and tofu for a hearty, plant-based version that everyone will enjoy.
- Herbaceous Hit: Incorporate fresh herbs like cilantro or basil into the filling for an aromatic flair that elevates the overall taste.
- Crispy Texture: Top each bun with a sprinkling of crispy fried onions before steaming for a delightful crunch contrast to the soft dough.
- Cheesy Surprise: Add a small cube of mozzarella in the center of the filling for a gooey cheesy center that melts beautifully.
- Sweet & Savory: Mix in a dash of hoisin sauce along with the other sauces for that perfect balance of sweetness and saltiness!
- Colorful Buns: Experiment with adding beet or spinach puree to the dough for a vibrant twist that makes your buns more visually enticing.
- Kimchi Kick: Incorporate finely chopped kimchi into the pork filling for an extra layer of flavor and a lovely tang that complements the dish.
What to Serve with Steamed Pork Buns with Chive?
Creating a delicious meal moment is easy with these warm, tender buns in hand, perfect for sharing with loved ones.
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Sesame Noodles: Tossed in a nutty sesame sauce, these noodles add a refreshing crunch that complements the steamed buns beautifully.
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Crispy Green Salad: A light salad with crunchy cucumbers and a zesty dressing can balance the rich flavors of the pork filling, making each bite feel light and vibrant.
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Stir-Fried Bok Choy: This garlicky stir-fry adds a touch of crunch and a burst of color, elevating your table’s appeal while keeping the meal wholesome.
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Hot and Sour Soup: A warm bowl of spicy and tangy soup provides a delightful contrast, enhancing the savory taste of your buns.
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Chili Oil Dipping Sauce: A drizzle of homemade chili oil will amp up the flavor, inviting a spicy kick that pairs perfectly with every bite of the buns.
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Ginger Tea: To echo the warming notes of ginger, a cup of soothing ginger tea makes for a wonderful beverage, enhancing the cozy experience.
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Steamed Veggies: Lightly steamed broccoli or carrots can add a healthy side that brightens your meal both visually and nutritionally.
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Pineapple Tart: For dessert, a sweet and tart pineapple tart provides the perfect ending, balancing the savory richness of your meal with its bright flavors.
Expert Tips for Steamed Pork Buns with Chive
Perfect Dough: Ensure your water temperature is about 110°F to activate the yeast properly; too hot will kill it, too cold will prevent rising.
Flavor Infusion: Let the minced ginger steep in boiling water to extract maximum flavor before draining. This step enhances the richness of your filling.
Knead Well: Whether by hand or stand mixer, knead until your dough is smooth and elastic; proper kneading creates a fluffy texture for your buns.
Space Them Out: When placing your buns in the steamer, leave enough space between them to expand during cooking. This prevents them from sticking together!
Watch the Timing: Steam buns for exactly 15 minutes; overcooking can dry them out. Allow resting time afterward to keep them tender.
Serve Warm: Serve your Steamed Pork Buns with Chive immediately for best results, alongside your favorite dipping sauces, to enhance that comforting experience!
Make Ahead Options
These Steamed Pork Buns with Chive are a fabulous choice for meal prep, saving you valuable time on busy weekdays! You can prepare the dough and filling up to 24 hours in advance. Simply complete the first steps—mixing the dough and making the filling—then refrigerate both components separately. For the best results, cover them tightly to prevent drying out. When you’re ready to serve, shape the buns and allow them to rise for about 15 minutes before steaming. This way, you’ll enjoy freshly steamed buns just like they were made from scratch, with flavors that remain just as delightful!
Steamed Pork Buns with Chive Recipe FAQs
How do I select the right ginger for the filling?
Absolutely! Look for fresh ginger that feels firm and has a smooth, unblemished skin. Avoid any that has dark spots or looks shriveled. The more aromatic the ginger, the better your buns will taste!
What’s the best way to store leftover steamed pork buns?
Keep them in the fridge wrapped in plastic wrap or in an airtight container for up to 3 days. This helps maintain their softness. Reheat them gently before serving to enjoy their fluffy texture again.
Can I freeze steamed pork buns with chive?
Yes, you can! To freeze, place the buns in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be kept frozen for up to 2 months. When you’re ready to enjoy, steam them directly from the freezer for 15-20 minutes until heated through.
What should I do if my dough doesn’t rise?
Firstly, check the yeast’s freshness; expired yeast won’t activate. Ensure your water is warm (around 110°F). If the dough isn’t rising effectively, try placing it in a slightly warm oven or a sunny spot to create a cozy environment.
Can I make these buns gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that works for yeast recipes. You may need to add xanthan gum to help the dough hold its shape. Just ensure your filling is also gluten-free to maintain consistency.
Are there any pet-related concerns with the ingredients?
While the ingredients in steamed pork buns are generally safe for humans, avoid sharing these buns with pets, as ingredients like soy sauce and certain spices can be harmful to dogs and cats. Always consult your vet if you’re unsure about specific foods.
Steamed Pork Buns with Chive That Beat Takeout Every Time
Ingredients
Equipment
Method
- Prepare the Ginger: Add the minced ginger to a small bowl and pour the boiling water over it. Allow it to cool completely before draining the ginger through a fine mesh strainer and discarding it.
- Activate the Yeast: Heat warm water to about 110°F (43°C). Stir in the sugar until dissolved, then sprinkle the yeast on top and let it sit for 5 minutes until it becomes bubbly.
- Mix the Dough: Use a stand mixer to combine the flour with the yeast water, mixing on low until a shaggy dough forms. Increase the speed and mix until smooth and elastic, about 15 minutes, or knead by hand for about 15 to 18 minutes.
- Let it Rise: Cover the dough with a cloth and let it rise in a warm spot until it doubles in size, around 1 hour.
- Make the Filling: While the dough rises, combine the ground pork with the strained ginger water in a bowl. Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, salt, sugar, and white pepper, mixing well.
- Prepare the Steamer: Line your steamer with steamer paper or parchment paper, ensuring proper water levels.
- Shape the Buns: Once the dough has risen, punch it down, knead briefly, divide it into two, and shape each into a round disk. Place filling in the center and seal.
- Second Rise: Allow buns to rise for about 15 minutes, reducing to 10 minutes for a stacked bamboo steamer.
- Steam the Buns: Cook over high heat for 15 minutes. Let sit for 2 minutes post cooking.
- Serve and Enjoy: Serve with Chinkiang vinegar, optionally adding soy sauce or chili oil.