Recipes

Steamed pork buns

Jjinppang-mandu 찐빵만두

When I lived in Toronto, I learned how to make  Chinese steamed pork buns from my Korean-Chinese friend, Ms. Bong.

Ms. Bong’s story relating to this food fascinated me for a while. She said:

“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”

I was overwhelmed by this story. I could picture them making the buns and keeping them in a huge earthenware pot. I could imagine them bringing some to their kitchen, thawing them out, and eating them with the whole family! Ms. Bong said they usually served them with rice porridge for a meal.

The small rolling pin that I use in this video was given to me by her. When she gave me the rolling pin, I was so excited that I ran to Chinatown to buy my steamer! The steamer has been one of my most precious kitchen items for 3 years. : )

I modified the filling to be more like a Korean style filling. Real Chinese steamed buns use ground pork, dried shrimp, chives, and blanched napa cabbage.

Yield:
16 steamed pork buns (6-8 servings)

Ingredients:
For dough
All purpose flour, dry yeast, water, salt, sugar, and vegetable oil.

For filling
Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms.

Directions:
Make the dough:

  1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved.
  2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes.
  3. Set aside in warm place until the dough doubles in size.
    *tip: watch the video to see how you can make your dough rise faster! 


  4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes.

While we wait for this to rise, we can prepare the fillings:

  1. In a large bowl, place:
    • 1 cup chopped onion
    • ½ cup chopped carrot
    • 1½ cup chopped zucchini
    • 1½ cup chopped green onions
    • 2 cups chopped white mushrooms
  2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes.
  3. Squeeze the excess water out.
    *tip: using cheesecloth will make this easier. Wrap the chopped vegetables in cheesecloth and gently squeeze the water out.  

  4. In a mixing bowl, place:
    • 400 grams (14 oz) of ground pork
    • 1 ts soy sauce
    • 2 cloves of minced garlic
    • 1 ts sesame oil
    • ½ ts ground black pepper
  5. Mix it by hand and set aside.

Let’s cook!

  1. In a heated pan, add 1 tbs vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl.
  2. Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked.
  3. Put the pork into the bowl with the vegetables and mix it all up.

Now let’s make the buns:

  1. Split the dough into 16 smaller pieces.
  2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out.
  3. Roll out each ball into a disk 4 inches (10 cm) in diameter.
  4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
  5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
  6. Repeat with the remaining dough and filling, until you’ve made 16 buns.
  7. Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack.
    *tip: Place cheesecloth or cotton cloth on the steamer rack before adding each bun. Baking cups also work well. When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed.
  8. Wait for 20 more minutes to let the dough rise even more.
  9. Bring to a boil over high heat, and steam for 20 minutes.

Dipping sauce:

  1. Combine 1/3 cup soy sauce, 2 tbs of vinegar, and 2 ts sugar in a small bowl.
  2. Add some chunks of onion (½ cup), chunks of green chili pepper, and roasted sesame seeds.

When the buns are cooked, turn off the heat and remove the lid to prevent water from the top of the lid from dripping over the buns.



Serve with the dipping sauce, and enjoy!

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130 Comments:

  1. jfung Jacksonville, NC My profile page joined 7/13
    Posted July 7th, 2013 at 3:20 pm | # |

    Help! I can’t get the dough to rise for some reason. It always hard and yellow when i finish steaming them :(

  2. DarkVixen Saint Cloud My profile page joined 6/13
    Posted June 8th, 2013 at 1:17 pm | # |

    Definitly need a recipe using something other then flour due to wheat allergies…I use to love eating these and can no longer eat them..Gluten free flour just doesnt taste the same when you try to make these.. I think a rice flour would be better!! Gonna have to experiment some with this!!

    • Creepy_Apple Montreal My profile page joined 9/13
      Posted September 15th, 2013 at 10:32 pm | # |

      I saw on a show some people making the dough out of dried corn. They had to knead it for a while though, but it seemed reeeeaally good. Maybe you could try that?

  3. Rai Texas My profile page joined 5/13
    Posted May 4th, 2013 at 8:48 pm | # |

    I will have to try your recipe out. I’ve spent the last 3 years making various steamed bun recipes with all sorts of different fillings! I love steamed buns because of how versatile you can be with the filling. My most popular request I get is for BBQ Pork, simple and really yummy :)

  4. sirshartsalot Goiania, Goias, Brazil My profile page joined 4/13
    Posted April 30th, 2013 at 9:51 am | # |

    Maangchi noona!! Annyeonghaseyo?? I love to read your blog for the techniques. I live in Brazil and a lot of the ingredients are unavailable, but your techniques are so solid! I made these dumplings and I have some tips for your readers:

    1. Don’t try to roll the dough too thin. When the dumplings rise for the last time, the yeast bubbles will compromise the dough and they become like wet paper bags. If you can, keep the dough in the center of the circle (the bottom) thick, and the edges (the top) thin. Then you will have nice, even buns.

    2. Get as much water out of the filling as you can. Either cook it out, or if you have a vegetarian filling (in my case), *wait*. If you don’t, and you have a small steamer and you have to steam in batches (in my case), the water will inundate the bottom of the bun, and again, wet paper bag. Yeast is a living thing and if you don’t respect it, you get soggy buns. :)

    3. Don’t be lazy making the sauce. These have a high bread-tp-filling ratio and they need to be seasoned after they’re cooked. That’s what the sauce is for.

    My wife loves you, maangchi!! Fighting!

  5. NorthBelle Toronto My profile page joined 4/13
    Posted April 20th, 2013 at 4:21 pm | # |

    Maaangchi – tae dan hi kamsah hamnidah! This is an awesome recipe. My Yobbo (nampyon) just made these. MAYOO MASHESAYO! YUM!!!!!!! Great to eat any time of the day or night. I even take them to work for my mid-morning snack and heat them in the microwave very briefly.

  6. catloverwolfe@gmail.com Deland Florida My profile page joined 4/13
    Posted April 19th, 2013 at 12:00 am | # |

    Hi, I just wondering Can I use my bamboo steam for the steam buns??

    • Rai Texas My profile page joined 5/13
      Posted May 4th, 2013 at 8:43 pm | # |

      I make buns all the time, and I use a bamboo steamer. They come out just the same!

  7. ilovekoreancuisine united kingdom My profile page joined 4/13
    Posted April 8th, 2013 at 3:38 pm | # |

    Hi Maangchi!

    Thank you so much for sharing this lovely recipe – I made these for the first time today but unfortunately they did not turn out as great :(. The dough became a dull yellow/grey brown colour after steaming and was really hard to knead. I followed your recipe except I used plain flour (no all purpose flour here in the UK) and olive oil. Am I doing something wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2013 at 4:57 pm | # |

      You got the right flour because plain flour is all purpose flour. I think the dough didn’t rise properly. Check out your yeast to see if it’s still active or not. And when you mix the yeast with water, the temperature of the water shouldn’t be too high. Less than 30 celsius.

  8. Lore Colombia My profile page joined 1/13
    Posted January 17th, 2013 at 10:15 pm | # |

    the water has to be hot or have to be boiled????

  9. Aeriae Illinois My profile page joined 1/13
    Posted January 12th, 2013 at 5:02 pm | # |

    These taste great with ground Turkey as well. I added a tablespoon of Worchestershire Sauce along with the soy sauce and whatever to season it just because I could <3 The only other ingredient alternations I made was using bamboo salt instead of normal salt and I used less because my father has high blood pressure, so there were no juices to drain out. I would like to say that having an electronic steamer (that my mom bought on a whim) made it a lot easier. The only problem was that it was not round but a bit flatish… but that may be because I tried to steam too much of it at once.

    The little girl I tutor loved it. She ate nine in one sitting and wouldn't share with her brothers and father. I've gotten multiple comments that it was very clean and healthy tasting unlike store brands. This is the first recipe that I've tried from your website and will be trying more (since I'm trying to cook more Korean foods)

  10. Sophisto California, USA My profile page joined 1/13
    Posted January 8th, 2013 at 3:17 pm | # |

    Hi Maangchi! Thank you so much for putting this recipe up, my family loves it! I’ve made them multiple times already. Tomorrow I’m planning to make a triple batch, Instead of putting all the veggies in the bun I leave them to the side. They are so delicious! Thank you !

  11. Beel montreal My profile page joined 12/12
    Posted December 25th, 2012 at 2:37 pm | # |

    Hi Maangchi! Just wanted to let you know that I love every recipe you put on the site! I’m planning on doing them all! lol But I just wanted to know where you bought your steamer or maybe you could tell me what brand it is … By the way are there any kitchen tools that you recommend?? Which ones are a must have??? Merry x-mas Maangchi Take care!!

  12. nikujaga Singapore My profile page joined 2/11
    Posted November 5th, 2012 at 8:21 am | # |

    Hi Maangchi!

    I made these twice and both times my buns grew cute and big in the steamer and then after I opened the lid, rough hard yellowish spots appear on the surface of the buns. Looked like my buns had yellow rashes. I have the same steamer as yours except my lid is glass so I can see what’s in there. I followed your directions to leave one inch gap between each bun and away from e sides of the steamer. :( I tried googling what’s wrong and I came across people saying to prevent blemishes, open the lid quickly to prevent water droplets from dripping onto the buns. I did that, had blemishes. and I even cover the lid with a cloth to collect all the water droplets for one batch, didn’t work. I placed dry cloth on the buns another batch and they still have blemishes. So I tried placing a parchment paper on top of the buns and also wrap a cloth around the lid. Still the same. Any idea what’s wrong? :(
    I really want to make the good looking buns on top of them tasting great. If not I will be the only one eating these delicious babies :(

    • Maangchi New York City My profile page joined 8/08
      Posted November 5th, 2012 at 9:40 am | # |

      You really work so hard to make nice steamed buns!
      But I’m afraid to say I’m not sure what is going wrong, and it’s hard for me to tell what the problem is when I can’t see them. It sounds like you did everything right here.

      If I were you, I would try cooking for a shorter time. It’s possible that your stove is hotter than mine and they are cooking too hot.
      Give it a try. I hope you can solve the problem!

    • JiEunHee Richmond VA My profile page joined 11/12
      Posted November 24th, 2012 at 11:28 pm | # |

      The yellow “rashes” may be from undissolved yeast. Make sure when you are dissolving your yeast, to stir it for a bit very gently, and then let it sit to make sure all the yeast is dissolved.

    • ramjam Finland My profile page joined 12/12
      Posted December 2nd, 2012 at 10:15 am | # |

      I have learned on the ‘net that the yellow spots are caused by water dropping on to the dumplings during steaming. Traditional steamers do not have this problem. A suggestion would be to place a teatowel inside the lid of your steamer.

  13. fitXmom Florida My profile page joined 5/12
    Posted August 6th, 2012 at 1:51 pm | # |

    I am looking for a recipe to make the steamed buns with whole wheat flour. I started buying these two weeks ago and love them but I try to keep my white flour intake down. If they come out good, I will share with everyone.

  14. Woman loves korea KSA My profile page joined 8/12
    Posted August 2nd, 2012 at 4:23 am | # |

    Hi maangch! Ur website is v.useful for me.. Thanks alot …
    About steamed bun … If i replace the pork with beef… Is that making a big different in the taste?
    And sorry for my bad english language>_<

  15. kkat9011 Alabama My profile page joined 10/11
    Posted June 21st, 2012 at 7:15 pm | # |

    I just made these today, and they’re so good! My brother doesn’t usually like vegetables, and he really hates onions, but he’s raving about these. A huge success! I added 2 ounces more of pork than you used (so 16 instead of 14) but it wasn’t that big a difference, and all the flavor is still there

  16. Sali My profile page joined 6/12
    Posted June 7th, 2012 at 6:52 am | # |

    I made these yesterday, they were a huge success! I couldn’t leave the house to go to the store, so I used a different filling… I used chicken, ginger, chinese cabbage, mushrooms, a little onion and sweet spring cabbage. Maybe not very authentic but tasted great~~ I didn’t have a big steamer so I could only do 4 buns at a time. I kept the rest in the fridge (I had 4 steaming racks) and took them out in time so that they rose while the previous batch was cooking. My buns turned out fluffy and delicious. :) Thank you for the recipe! I want to make these again soon.

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2012 at 9:53 am | # |

      Thank you very much for sharing your cooking experience with us! “I could only do 4 buns at a time..” wow, lots of work! I’m very impressed with your passion for cooking!
      Cheers!

  17. sandy76 Singapore My profile page joined 5/12
    Posted May 24th, 2012 at 2:40 am | # |

    Maangchi! I did the steamed buns this morning, it was very good result:) thank you for your useful recipe.

  18. pigrabbit86 USA My profile page joined 5/12
    Posted May 10th, 2012 at 10:35 pm | # |

    Hi Maangchi!
    I’m allergic to wheat, would it work if I used rice flour?
    Thank you :)

    • DarkVixen Saint Cloud My profile page joined 6/13
      Posted June 8th, 2013 at 1:11 pm | # |

      I would like to know to, Im allergic to wheat too. Thought maybe a sweet rice bun would do the trick. Let me know if you experiment with this!! Thanks!!

  19. sopheasophea New Zealand My profile page joined 4/12
    Posted April 29th, 2012 at 5:46 am | # |

    Today my mother made this (she had some chicken filling left over) and the dough was perfect! She thinks you’re so funny – we’ll be keeping an eye out for your videos ;)

    • Maangchi New York City My profile page joined 8/08
      Posted April 30th, 2012 at 11:48 am | # |

      Thanks a lot! You mom must be a good cook! Steamed pork bun (jjinppangmandu) is not easy to make for a beginner cook.

  20. interestsarefree New York City My profile page I'm a fan! joined 11/11
    Posted November 27th, 2011 at 2:34 am | # |

    Hey, Maangchi! It’s interestsarefree from Flickr. I’m not on there anymore. I decided to be here exclusively.

    I made hobakjuk for last year’s Thanksgiving. This year, I made these! I got thirteen of them out of this recipe. I’ll upload a picture soon. My family loved them, especially my mom.

    We both love steamed buns, but she prefers chapssalddeok as she loves sweet bean paste, known in Peru as frijol colado, except cloves and evaporated milk are added to it.

    I would apply for a visit to Peru for Gapshida!, but I live in New York. Love your recipes anyway!

    Go Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2011 at 5:12 am | # |

      wow, welcome to my website! I’m glad to hear that your 13 babies came out delicious! : )

  21. valerieee Texas My profile page joined 11/11
    Posted November 23rd, 2011 at 12:52 pm | # |

    Ms. Maangchi, can you substitute white flour for whole wheat flour?

    • Maangchi New York City My profile page joined 8/08
      Posted November 23rd, 2011 at 11:09 pm | # |

      Yes, sure. Some of my readers did this already and it turned out great!

      • valerieee Texas My profile page joined 11/11
        Posted November 25th, 2011 at 1:23 am | # |

        Cool!… Also, I see that you are very involved in communicating with your followers. Thank you so much for that. You really put a lot of effort and care into helping us.

  22. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 21st, 2011 at 2:01 am | # |

    similar to a filipino dish called siopao… i want to do this… i love this dish perfect for snack and perfect for picnic get outs… or potluck and it can be eaten all the way to the road… i hope i can make this through using ground chicken or beef… for vegetarian i guess its tofu…

  23. audi_ann08 Morris My profile page joined 10/11
    Posted October 29th, 2011 at 1:05 am | # |

    I made this for my family today, and my husband couldn’t stop eating it. It takes time to prepare but time flew by quick. thank you maangchi :).

  24. bob_m Incheon My profile page joined 10/11
    Posted October 23rd, 2011 at 3:15 am | # |

    I’m going to learn how to make these so I can carry on eating them when I leave Korea. All the local stalls here have glass noodles in their mandu. One of the stalls includes vegetables in the dough which makes them look really pretty. Most stalls also sell a sweet version using red bean paste which I like.

  25. Pc Malaysia My profile page joined 9/11
    Posted September 13th, 2011 at 9:16 am | # |

    Maangchi! I love your cooking! I want to freeze the bun, sould I freeze it before I steam or after? Thanks maangchi!

  26. alluring_gyrl Oklahoma City, Ok My profile page joined 8/11
    Posted August 16th, 2011 at 12:59 am | # |

    I just discovered your videos on YouTube tonight while looking for recipes for pork buns. You are wonderful and your vids are very straight forward and thorough.
    Could you use doejibulgogi for filling in the steamed buns? Or do you have another bbq pork recipe that would work as a filling?

  27. louie nz My profile page joined 8/11
    Posted August 13th, 2011 at 7:58 pm | # |

    your recipe is all good and yummmmmmmy…….my family loves it…
    thank you maangchi

  28. yoshimori Reno,NV My profile page joined 8/11
    Posted August 3rd, 2011 at 10:36 pm | # |

    man this recipe looks delicious with a capital D i must try this next week when my steamer is here it will be its first job!
    one question though can we add tofu in there i just love tofu and i was just wondering about it to see if i could i mean its your recipe!!!!

  29. Audernaj Northern Kentucky My profile page joined 7/11
    Posted July 12th, 2011 at 2:14 am | # |

    Thank you so much for this recipe!

    I made these buns today and my whole family loved them! Even my dad did, and he doesn’t really like Asian cooking!

    I only made half of this recipe because we are a small family (I’m only a 17 year old boy) and I gave the extra ones to some relatives and they called me to tell me how much they liked them!

    I’m starting to really like cooking Asian food, and this is definitely going to be a favorite of mine! So thank you again, Maangchi!

  30. kurokokoro Phoenix, Arizona My profile page joined 3/10
    Posted June 25th, 2011 at 2:33 pm | # |

    I LOVE this recipe!!! It’s not very hard to make, just takes a bit of time for the dough to rise, but i did use your warm water trick. I had a hard time at first filling and sealing the buns but I got the hang of it. They steamed beautifully. I also made the sauce and it goes PERFECT with these buns!!! I will be making this recipe A LOT! Thanks so much for all the the great recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2011 at 9:18 pm | # |

      Good news! Making steamed pork buns is not very easy for a beginner cook. It sounds like you are good at cooking! Happy cooking!

  31. mmmkhang minnesota My profile page joined 6/11
    Posted June 24th, 2011 at 7:11 pm | # |

    Hi Maangchi!
    I saw u make a video of the just the pork and veg mandu. I was wondering if you can tell me how to make kogi mandu with the noodle.

    • NorthBelle Toronto My profile page joined 4/13
      Posted April 20th, 2013 at 4:24 pm | # |

      YUM! Did she provide you with a kogi and noodle version (kind of like with the chapchae noodle)?

  32. Wynterlovemusic My profile page joined 5/11
    Posted May 17th, 2011 at 6:28 pm | # |

    I just made these ^^ I must say they turned out quite well. Thanks for this recipe :)
    I substituted the pork with vegetarian ground “beef” turned out really well ^-^

  33. allen allen, tx My profile page joined 5/11
    Posted May 13th, 2011 at 5:51 pm | # |

    Hello Maangchi,
    Thank you so much for simple recipe for skin of bun . I make it today and it turn out really good .

  34. lintpelusa barcelona My profile page joined 2/10
    Posted May 4th, 2011 at 4:42 pm | # |

    Hi Maangchi!!
    I made this buns last Sunday for breakfast for my boyfriend and two friends!!!
    Amazing!!! they said that I’m the master of “pancitos chinos” (little Chinese buns in Spanish)
    I’ll do it again this weekend!!
    Thank you very much for share all your recipes!!

    Pd: They made Bibimbap at midnight with the leftover filling!!!

  35. Girlieannyen My profile page joined 7/09
    Posted April 27th, 2011 at 6:47 am | # |

    Hi Maangchi,

    I would like to ask if this dough recipe can be use as Chinese Fried Baozi.

  36. littletoki youngmian@gmail.com My profile page joined 2/11
    Posted April 19th, 2011 at 11:01 pm | # |

    hi maangchi! my mom makes really yummy red bean jjimppang. would this dough recipe work well with red bean paste too?

  37. Selene My profile page joined 4/11
    Posted April 19th, 2011 at 12:29 am | # |

    Dear Maangchi

    We’ve tried a lot of your recipes by now and I was very excited to see this one. We actually do make similar buns at home( our family is koreans from Central Asia, Kazakhstan) I’ve been looking for a similar recipe in Korean cuisine because at home my grandmother used to make the steamed buns and I thought that the recipe was genuinely Korean, however I guess it originated from Chinese cuisine ^^
    Koreans in Central asia have somewhat different recipes for their traditional food ( that includes other diaspors besides Uzbek Koreans, and probably some part of Koreans in Russia). The reason to it is probably that our ancestors were from northern part of Korea and some of them spent lives in China

    In our family recipe we use ground meat, cabbage and chives for the filling and — which is a family secret– a portion of soy bean paste. Soy bean paste makes the meat more flavoured, yummi ^_^ And yes we also freeze the buns– in the freezer

    • Maangchi New York City My profile page joined 8/08
      Posted April 27th, 2011 at 9:01 am | # |

      “..In our family recipe we use ground meat, cabbage and chives for the filling and — which is a family secret– a portion of soy bean paste”
      Thank you for revealing your family secret filling recipe! ^^

  38. hkv2777 My profile page joined 2/11
    Posted February 27th, 2011 at 12:17 am | # |

    Hi, Maangchi,

    I really like this recipe. When you have to double the recipe, do you double the amount of yeast too?

    I’m Korean from Uzbekistan and we make something similar at home, but we only use onions, meat and cabbage for the filling. I love your recipe, though I did use cabbage instead of the zucchini …

  39. kpopJasmine My profile page joined 1/11
    Posted January 25th, 2011 at 6:46 pm | # |

    May I ask a question
    what type of steamer should i buy for this recipe because there is a lot of steamers and I’m sort of confused. If you could help I’d be really thankful

  40. Juul Rotterdam, Netherlands My profile page joined 6/09
    Posted January 2nd, 2011 at 6:23 am | # |

    Dear Maangchi,
    Yesterday I tried to make this recipe, and it turned out perfect. Thanks to your easy to follow step-by-step instructions. My guests said that they were the best steamed buns (in the Netherlands they’re called bakpao) they ever had! So I am planning to make more later this week…
    Thank you so much, they were delicious.

  41. Gracy Berlin My profile page joined 1/11
    Posted January 1st, 2011 at 1:39 pm | # |

    Hello Maangchi, do you know how to make Korean steam bun in the soup? I saw in Korean series call ”Dae Jang Geum”. Would love to know if you can show us how to?

    Thank you from
    Berlin

  42. Kona My profile page joined 12/10
    Posted December 24th, 2010 at 9:35 pm | # |

    This looks so good! Can you share how to make this with the red beans inside instead?

  43. TRLLLA My profile page joined 12/10
    Posted December 3rd, 2010 at 1:08 pm | # |

    Oh yeah.. and I also used coffee filters instead of cupcake holders, haha

  44. TRLLLA My profile page joined 12/10
    Posted December 3rd, 2010 at 1:02 pm | # |

    This was delicious! I’m allergic to mushrooms so I replaced it with tubu and used ground chicken because I didn’t have enough pork meat. Thank you so much. My kids loved it so much they wanted to take it to school and my husband devoured 3! Do you have a recipe for this with the red bean insides?

  45. heykay15 Bodega Bay, CA My profile page joined 10/10
    Posted November 20th, 2010 at 8:27 pm | # |

    do you have to cook the filling before stuffing the buns? I’ve seen recipes before where raw meat was stuffed into the buns and cooked in the steamer. Do you think it makes a big difference?

  46. abi Cebu, Philippines My profile page I'm a fan! joined 11/10
    Posted November 14th, 2010 at 8:35 am | # |

    ooohhhh…. some call it bakpao? from where i’m at, we call this siopao (in chinese)

    • Maangchi New York City My profile page joined 8/08
      Posted November 14th, 2010 at 9:24 am | # |

      oh yeah? “bakpao? sounds like “are u busy?” in Korean: bapayo:바빠요? : ) siopao, bakpao, I will try to remember these words.

  47. icee5932 CA My profile page joined 10/10
    Posted October 27th, 2010 at 7:38 pm | # |

    Dear Maangchi,
    Hello!! My name is Vickie Mallari, I am 13 years old and probably the youngest to watch you cook. I have 50 videos from your podcast and they are amazing!!! I tried making these for my friend on his birthday but 3 of my friends hated them, oh well! I love your cooking show and you are amazing!! Thank you!!

    From,
    Vickie Mallari

    • Maangchi New York City My profile page joined 8/08
      Posted November 14th, 2010 at 9:29 am | # |

      Thank you Vickie! 3 of your friends hated your food? Some of my friends don’t like ethnic food, either. I know how you felt, but we can’t expect everybody to like what we like. That’s their choice! : )

  48. mamim bangkok My profile page joined 9/10
    Posted October 13th, 2010 at 9:30 am | # |

    Hi, this your recipes for the dough is the best .It’s the real old and classic dough that make me happy again and try to make my own bun with different things inside .Thankssssss

  49. navert Cheonan, South Korea My profile page joined 9/10
    Posted October 2nd, 2010 at 9:03 am | # |

    Do you know a good place to locate dry yeast in Korea?

  50. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 17th, 2010 at 5:51 pm | # |

    In your written directions you do not mention the amount of water to add for the dough. In the video you say 1 cup!

    Just thought I’d let you know because I printed out the directions to have in the kitchen and then had to come back to the website for that!

  51. OliviaShim Toronto My profile page joined 9/10
    Posted September 14th, 2010 at 2:52 pm | # |

    Thank you Maangchi!! I made it!!! I replaced pork with chicken because I didn’t have it with me at the moment and also i didn’t have mushrooms– so i replaced it with boochoo… It was my first time making any mandoo- and it worked!!!! SO delicious!! I’m so excited to make it again so i can make it look really nice- like yours! :D

  52. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:35 pm | # |

    Maangchi, do you know if there’s a way to make this dough gluten-free that actually works? I love these buns but I can’t eat them anymore.

  53. unchienne Georgia, USA My profile page I'm a fan! joined 10/08
    Posted September 4th, 2010 at 9:14 am | # |

    I love this type of bun and have been having a lot of trouble finding them pre-made at the markets (tons of red bean buns but no Korean meat filled ones except for mandu), so with this recipe I won’t have to look anymore.

    Love the sauce, btw…I’ve never seen one that had large pieces of onion and pepper like that. I bet it tastes delicious and can’t wait to try.

    One thing I’ll probably add to the buns is cooked cellophane noodles, like the kind in japchae, because I want to cut down a little bit on meat. I think I remember eating buns with the chopped up, clear noodles in them from before, but I can’t be sure. I’ll let you know how they turn out. :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 9:05 am | # |

      Cooked cellophane noodles sounds great! Let me know how your steamed pork burn turns out later.

  54. Ikkin-bot edmonton My profile page joined 9/10
    Posted September 1st, 2010 at 10:28 pm | # |

    I just made this recipe this weekend and it was great. Definitely my new pork bun recipe! I wrote a blog about it too!

    http://ikkin-bot.blogspot.com/2010/09/korean-pork-buns.html

  55. myah Los Angeles, CA My profile page joined 5/10
    Posted August 27th, 2010 at 2:33 am | # |

    Could I substitute the pork with ground chicken or ground turkey?

    • Maangchi New York City My profile page joined 8/08
      Posted August 27th, 2010 at 3:57 pm | # |

      yes, you could use ground chicken or turkey. Good luck with making delicious jjinppang mandu!

  56. AnDy Canada ,Montreal My profile page joined 6/10
    Posted August 24th, 2010 at 5:34 pm | # |

    can i use ground pork in stead

  57. AnDy Canada ,Montreal My profile page joined 6/10
    Posted August 24th, 2010 at 5:02 pm | # |

    hey maanngchi CAnt U TEll ME WAth SOuld I BUY FOR A good food PRocessor like yours that u used its awsome please help AND THE song at 5:25 whats the songs name thank u

  58. Downstack North Carolina My profile page joined 8/10
    Posted August 21st, 2010 at 6:07 pm | # |

    I never believed I could make something like this– but I tried today (it took all day) and it was a total success! I can’t believe it. The only problem was that the 만두 stuck to the cupcake papers. Should I put some oil on them next time? I’m looking forward to making so many things from your website :)

    • Downstack North Carolina My profile page joined 8/10
      Posted August 21st, 2010 at 6:09 pm | # |

      I forgot to mention, I steamed them with my rice cooker and it was no problem. I could only fit 4 at a time though, so I made them in shifts… haha

    • Maangchi New York City My profile page joined 8/08
      Posted August 22nd, 2010 at 6:19 am | # |

      Congratulations! : ) ” stuck to the cupcake papers” oh yeah? Mine was ok though.

    • qruby_184 Pullman, WA My profile page joined 7/10
      Posted August 22nd, 2010 at 5:12 pm | # |

      Usually, I use a piece of aluminum wrap and not to use cupcake papers. Then, it is much more easy to take it out! Hope this help though

  59. eldiem Illinois My profile page joined 8/10
    Posted August 20th, 2010 at 7:57 pm | # |

    These look great! Provided my yeast proofs ok, I’m going to make some tonight. Question about how to freeze the leftover buns–should I freeze them before or after the final proofing? My guess is before, but I’m unsure. Thanks!

  60. lulu888 My profile page joined 8/10
    Posted August 19th, 2010 at 12:43 am | # |

    I’m so excited for this recipe! I’m going to make it for my grandpa tomorrow! I might add some shrimp and napa cabbage to it though! You are so wonderful, I follow you on youtube but this site just totally adds so much more to sharing your recipes! Thank you!!!

  61. Nuri Spain My profile page joined 8/10
    Posted August 18th, 2010 at 9:51 am | # |

    hello maangchi!

    it look delicious! i wanted to ask if we can use a bread machine to make the dough, looks really hard to make using hands heheh
    if we have not a steamer, what can we use instead of that?

    • lulu888 My profile page joined 8/10
      Posted August 19th, 2010 at 12:37 am | # |

      I’m not sure about the bread machine. But if you have an asian rice cooker you can use that to steam the buns!

      • Nuri Spain My profile page joined 8/10
        Posted August 20th, 2010 at 8:36 pm | # |

        i have that one! :)
        does it really work as steamer? lol
        its amazing! thanks! ^^

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2010 at 8:40 am | # |

      yes, you can use your bread machine to make the dough.

  62. Magic of Spice California My profile page joined 8/10
    Posted August 18th, 2010 at 12:17 am | # |

    Wonderful recipe, I would love this with shrimp…And I love your videos:)

  63. kansai062281 somewhere in SE Asia My profile page joined 4/10
    Posted August 18th, 2010 at 12:08 am | # |

    We also have jjinppang mandu here but we call it Siopao – it has more meat, sometimes a big piece of chorizo and a slice of boiled egg inside. Although I prefer your recipe Maangchi, because it has lots of vegetables in it :D I just need to buy dry yeast and I can make these, yum! Thank you, Maangchi

  64. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted August 17th, 2010 at 2:36 pm | # |

    Do u think i can use electric steamer for this buns ? And another question , can i freeze these buns after they have their fillings and all ??

    I love your steamer , i need to find me one like that .. i don’t really like my electric steamer , but i can’t wait to try this buns !!

    • Maangchi New York City My profile page joined 8/08
      Posted August 17th, 2010 at 2:51 pm | # |

      yes,I think an electric steamer will work well, too.
      Freeze your leftover buns. : ) “We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”

      • jaylivg Houston My profile page I'm a fan! joined 7/10
        Posted August 17th, 2010 at 5:53 pm | # |

        Just finished making the buns !! They’re so delicious ..Although i couldn’t make it as pretty as yours .oh and i definately needs to get a steamer like yours , mine doesn’t accomodate 16 buns at a time .. LOL . Thank you for your delicious buns recipe , maangchi ! Will be taking pictures shortly and sending them to you !

  65. NachoM Chile! My profile page joined 6/10
    Posted August 17th, 2010 at 2:20 am | # |

    OMG!besides hodeok this is my INSTANT FAVE NOW! your buns looks so perfect! and cute! xD and… yummy! :D
    ill try this on weekend ;)
    you are awesome maangchi! :D

    • Maangchi New York City My profile page joined 8/08
      Posted August 17th, 2010 at 2:52 pm | # |

      haha, I think you are excited about this recipe just as I was when I learned this recipe for the first time!

  66. greenyshell Sydney My profile page joined 8/10
    Posted August 16th, 2010 at 11:15 am | # |

    awww.. lovely bakpao!! i hope i can make my own but i dont have any steamer =( ill buy one soon… cant wait to try this wonderful recipe. you are awesome maangchi

  67. strawberry92 Italy My profile page joined 1/10
    Posted August 16th, 2010 at 6:47 am | # |

    gnamm right now they’re on the steamer =P
    can’t wait to have a bite! =P

  68. jewls_sports My profile page joined 8/10
    Posted August 16th, 2010 at 12:27 am | # |

    Can you make the dough a day before and refrigerate it?

  69. Preesi Philly, Pa My profile page joined 11/08
    Posted August 15th, 2010 at 10:02 pm | # |

    I am so happy you posted this! I cant believe how easy they are!

    Thank you Maangchi!

  70. Toto Bonn, Germany My profile page joined 6/10
    Posted August 15th, 2010 at 2:26 pm | # |

    It’s like Baozi or Nikuman.. just d e l i c i o u s!!! :)
    thank you very much, Maangchi

  71. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted August 15th, 2010 at 12:53 pm | # |

    I love it! I like bakpao too.
    They look delicious! i hope i can fit 16 in my steamoven :)

  72. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted August 15th, 2010 at 11:28 am | # |

    Maangchi !! This is awesome tutorial .. we call this Bakpao in Indonesia , i will be trying this pretty soon ! your recipes keeping me busy in the kitchen !! LOl


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