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 the dough
- 1 cup warm water (under 40° Celsius, or 100° F)
- 1 teaspoon sugar
- 2 teaspoons dry yeast
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 3 cups all purpose flour
For the filling
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 1/2 cup chopped zucchini
- 1 1/2 cup chopped green onion(or Asian chives)
- 2 cups chopped white mushrooms
- 1 teaspoon Kosher salt
- 14 ounces (400 grams) ground pork
- 1 teaspoon soy sauce
- 4 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the dipping sauce:
- ⅓ cup soy sauce
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 1/2 cup onion, cut into chunks
- 1 or 2 green chili peppers, sliced
- 1 teaspoon toasted sesame seeds
Directions
Make the dough:
- Combine the warm water, sugar, dry yeast, salt, and the vegetable oil in a large bowl and mix well until the dry yeast is fully dissolved.
- Add the flour and mix it with a wooden spoon for 1 minutes and then knead it for 2-3 minutes by hand.
- Cover and 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!
- Knead it again for 1 minute to remove any extra gas and the dough turns smooth. Cover and set aside in warm place for 30 minutes.
While we wait for this to rise, we can prepare the fillings:
- Place the onion, carrot, zucchini, green onion, and white mushroom in a large bowl.
- Add the salt and mix it up by hand. Set aside for 10-15 minutes.
- Squeeze the excess water out.
*tip: using cheesecloth will make this easier. Wrap the vegetables in cheesecloth and gently squeeze the water out.
- Combine ground pork, soy sauce, garlic, sugar, sesame oil, and ground black pepper. Mix it by hand and set aside.
Let’s cook!
- Heat a large pan over medium high heat. Add 1 tablespoon vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl.
- Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked.
- Put the pork into the bowl with the vegetables and mix it all up.
Now let’s make the buns:
- Split the dough into 16 smaller pieces.
- 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.
- Roll out each ball into a disk 4 inches (10 cm) in diameter.
- Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
- Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
- Repeat with the remaining dough and filling, until you’ve made 16 buns.
- 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. - Wait for 20 more minutes to let the dough rise even more.
- Bring to a boil over high heat, and steam for 20 minutes.
Make Dipping sauce:
- Combine soy sauce, vinegar, sugar in a small bowl. Add the onion, green chili pepper, sesame seeds, and mix it well with a spoon.
Serve with the dipping sauce, and enjoy!
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon for that are good quality. See more about how these items were chosen.
Out of boredom made quite a lot of these beauties and delivered to my friend’s house. On my way back home she sent me a feedback that she really loved the taste and said she will try to make some for herself… That wonderful feeling when you shared something worth doing is fulfilling:) Thanks to you Maangchi ^^_^^
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Hi Maangchi, my husband doesn’t like pork — can these be made with only mushrooms and kimchi?
Just one minor change I make for the dipping sauce: Chop the onion & peppers more finely than shown in the video, so they can be more evenly distributed with each bun :-) YUM!
Hi dear maangchi^^
can i freeze this mandu like another mandu?!
Thank you for help ^^
Yes, you can.
This was posted so long ago that I don’t even know whether I am going to get any response or not, but I would really like to know – can I make it with whole wheat flour instead of all purpose flour? If yes, do I need to change any measurements or something (because it is heavier than all-purpose flour)? Thanks in advance, even though you don’t reply :)
P.S.: I really really admire you and I follow you actively :) :D
Hi,
I made the buns but each time, they went flat instead of fluffy like yours. What did I do wrong here?
Thanks
Hi,I just made your Stemed dumping for the first time. My Stemer is a little small
so it took me some time but it was well worth it.My family enjoyed them.감사합니다
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Your jjinppang mandu looks gorgeous!
Made these buns today and they were amazing! My family also fell for them and has requested me to make them often <3 Thank you soooo much for this recipe!!
Love from Norway!
Do you think this would reheat well?
Hello;
I do not eat pork, would it be nice with chiken or beef ??
Yes, you could use beef or chicken. It will turn out delicious.
thank you so much, I will try it :D
Hay Maangchi, I have made the buns so many times and some time’s with different filing! Your recipe are exciting!!!!!
hi,,,maang chi,,i want to ask you where to buy the steamer like yours? thanks
I bought it in Chinatown in Toronto, Canada. Check out your local Asian grocery store or Kitchenware store including Korean grocery stores.
maangchi, can we use instant yeast instead ? and how many should i put ?
Use the same amount as the recipe calls for.
I just made these for the first time the other night and they turned out so well! I was so happy because I haven’t always been successful with yeasted dough, and they were soft and fluffy and just right! My husband loved them and can’t wait for me to make them again! I also want to try them with red bean filling and maybe black sesame.
It sounds like you made fluffy and delicious steamed pork buns! Congratulations!
Help! I can’t get the dough to rise for some reason. It always hard and yellow when i finish steaming them :(
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!!
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?