Meat Buns (Steamed Version) Recipe
If you are on the hunt for a comforting, fluffy delight that’s packed with savory goodness, this Meat Buns (Steamed Version) Recipe is an absolute must-try. These soft, pillowy buns wrapped around a flavorful meat filling are perfect for any meal or snack, bringing an authentic touch of Asian-inspired cuisine right to your kitchen. Each bite promises a satisfying balance of tender dough and juicy, aromatic filling that makes these steamed buns your new favorite go-to comfort food.
Ingredients You’ll Need
The magic behind these Meat Buns (Steamed Version) Recipe lies in a handful of simple but essential ingredients, each playing a vital role in creating the perfect balance of flavor, texture, and appearance. Whether it’s the springy dough or the savory filling, these components come together effortlessly to deliver delicious results.
- All-purpose flour: The foundation for the soft, elastic dough that steams up beautifully.
- Active dry yeast: This gives your dough the light and fluffy texture by helping it rise properly.
- Sugar: Just a touch to feed the yeast and add a subtle sweetness.
- Warm water: Activates the yeast and hydrates the dough perfectly.
- Vegetable oil: Adds moisture and tenderness to the dough’s crumb.
- Salt: Enhances all the flavors in the dough and filling.
- Ground pork (or chicken or beef): The star protein in the filling, rich and savory.
- Soy sauce: Brings umami depth and saltiness.
- Oyster sauce: Adds a touch of sweetness and complexity.
- Sesame oil: Infuses a nutty, aromatic note that elevates the filling.
- Sugar (for filling): Balances the savory elements with a hint of sweetness.
- Cornstarch: Helps bind the filling, keeping it juicy and tender.
- Green onions: Contribute freshness and a mild onion flavor.
- Garlic cloves: Add a punch of savory aroma and flavor.
- Grated ginger: Offers warmth and a little zing.
- White pepper: Gives subtle heat without overpowering the filling.
How to Make Meat Buns (Steamed Version) Recipe
Step 1: Preparing the Dough
Start by dissolving the yeast and sugar in warm water. You’ll notice the mixture becoming foamy within a few minutes—that’s the yeast waking up and ready to help your dough rise. Next, combine the flour and salt in a large bowl. Adding the yeast mixture and vegetable oil, mix until a rough dough forms. Knead this on a floured surface for 8 to 10 minutes until it’s smooth and elastic, which is key for that pillowy texture. Let the dough rest in a lightly oiled bowl, covered, to rise and double in size—this usually takes about an hour.
Step 2: Mixing the Filling
While your dough is resting, mix together the ground pork, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, chopped green onions, garlic, ginger, and white pepper in a bowl. This combination builds layers of savory, sweet, and aromatic flavor all in one filling. Pop it in the fridge to keep it nice and fresh while your dough rises.
Step 3: Shaping the Buns
After the dough has doubled, punch it down gently to release the air. Divide it into 12 equal pieces, then shape each into a circle about 4 inches wide. Spoon a tablespoon of filling into the center of each circle, then gather the edges and pinch tightly to seal the bun. This sealing step traps the meat juices inside, so none get lost during steaming.
Step 4: Steaming the Buns
Place each bun on a small parchment square, seam-side down, and allow them to rest for 15 to 20 minutes to relax the dough. Bring water to boil in your steamer. Steam the buns over medium-high heat for 15 to 18 minutes, working in batches as needed. Once steamed, rest them for a couple of minutes before opening the lid to keep the buns soft and avoid wrinkling. Now, you have perfectly fluffy, warm meat buns ready to enjoy.
How to Serve Meat Buns (Steamed Version) Recipe
Garnishes
While these buns shine on their own, adding a few simple garnishes can elevate the experience. Try sprinkling freshly chopped green onions or cilantro on top for a burst of color and freshness. A dash of toasted sesame seeds also adds a subtle crunch and nutty aroma that pairs beautifully with the flavors inside.
Side Dishes
Meat buns make an excellent centerpiece alongside light and refreshing sides. Think crisp cucumber salad, pickled vegetables, or a simple soy-lime dipping sauce. These sides balance the richness of the meat filling and keep your palate intrigued with every bite.
Creative Ways to Present
For a fun twist, serve your Meat Buns (Steamed Version) Recipe on a bamboo steamer basket, letting everyone grab their own warm delights straight from the steamer. You could also arrange them on a platter lined with banana leaves for a traditional, elegant touch that delights both the eyes and the taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover buns are best stored in an airtight container in the fridge. They’ll stay fresh for up to two days, making them a perfect make-ahead snack or quick meal option.
Freezing
To freeze, place the buns on parchment paper on a tray and freeze until solid. Then transfer them to a freezer-safe bag or container. Frozen buns can last up to a month and are great for preparing batches ahead of time.
Reheating
When ready to enjoy leftovers, simply re-steam the buns for about 5 to 7 minutes until warmed through. This method keeps the buns soft and moist, avoiding the dreaded dry texture from microwaving.
FAQs
Can I use other types of meat for the filling?
Absolutely! Ground chicken or beef works wonderfully and simply changes the flavor profile slightly to suit your preferences.
Do I need a special steamer to make this recipe?
No special equipment is required. You can use any steaming setup, such as a bamboo steamer, metal steamer basket, or even a makeshift steamer using a heatproof plate over boiling water.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping and filling your buns.
Is it possible to make vegetarian meat buns with this recipe?
Definitely! Swap the ground meat for finely chopped mushrooms, tofu, or a mix of vegetables and season accordingly for a delicious vegetarian alternative.
How can I tell when the buns are fully cooked?
They typically take 15 to 18 minutes steaming time. The buns will puff up and feel firm to the touch. Be sure to avoid opening the steamer lid too early to prevent sinkage.
Final Thoughts
There’s something truly special about making homemade Meat Buns (Steamed Version) Recipe. From crafting the tender dough by hand to filling each bun with savory, fragrant meat, this recipe feels like a warm hug from the inside out. I hope you find as much joy in preparing and sharing these buns as I do. Give it a try—you’ll quickly see why these buns are a beloved favorite for so many!
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Meat Buns (Steamed Version) Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 buns 1x
- Diet: Dairy-Free
Description
These steamed meat buns, also known as baozi, are fluffy, savory buns filled with a flavorful ground pork mixture seasoned with soy sauce, oyster sauce, and aromatic spices. Perfect as a main course or snack, these Chinese-inspired buns are soft, tender, and bursting with umami goodness. The dough is light and airy thanks to yeast fermentation, and steaming keeps the buns moist and pillowy.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1 cup warm water (about 110°F)
- 2 tablespoons vegetable oil
- ½ teaspoon salt
For the Filling:
- ½ pound ground pork (or chicken or beef)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ¼ teaspoon white pepper
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
- Make Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Prepare Filling: While dough rises, combine all filling ingredients in a bowl and mix well. Refrigerate until ready to use to allow flavors to meld.
- Shape Buns: After the dough has risen, punch it down and divide into 12 equal pieces. Flatten each piece into a 4-inch wide circle. Place a tablespoon of filling in the center of each circle, then gather and pinch the dough edges tightly at the top to seal.
- Rest Buns: Place the sealed buns seam-side down on parchment paper squares and let rest for 15–20 minutes to relax the dough.
- Steam Buns: Prepare a steamer and bring water to a boil. Steam the buns in batches for 15–18 minutes over medium-high heat. Let buns rest for 2 minutes before opening the lid to avoid wrinkling.
- Serve Warm: Serve the steamed buns warm, enjoying their soft texture and savory filling.
Notes
- You can customize the filling by adding chopped mushrooms, cabbage, or pieces of hard-boiled egg.
- For an even fluffier texture, let the shaped buns rise a second time for 30 minutes before steaming.
- Store leftover buns in the refrigerator and re-steam them to reheat, preserving their softness.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course, Snack
- Method: Steaming
- Cuisine: Asian, Chinese-Inspired
