Steamed Pork Buns (zhū ròu bāo)

Soft, fluffy, and chewy steamed buns filled with a juicy and savory pork filling. Pork buns are a common street food in Taiwan and China, often found at bustling night markets. During my vacations to Taiwan, I tried many variations of them: black pepper beef baked in an oven, chewy buns with a pan-fried crispy bottom, and pillowy steamed buns. Savory steamed buns have been a big part of my childhood. Even now, as an adult, I still crave their comforting flavors. Whether you’re rushing through breakfast or need a speedy lunch option, these pork buns are your go-to solution. Just a quick round of steaming, and you have a delicious meal ready to enjoy.

What are steamed buns?

Originating in ancient China, steamed buns (mantou, milk buns, baozi, or bao) have a history spanning thousands of years. Today, they appear far beyond Asia, in places across the globe, from Germany and Poland to America and Africa. What truly sets steamed buns apart is their versatility. They can be enjoyed as is or filled with sweet pastes or savory fillings, like vegetables or meat. They can be enjoyed as a meal, a side dish, or a quick snack. Steamed buns are versatile catering to a many preferences. They can also range in size from mini to extra-large. Unlike American dinner rolls which contain butter and eggs, my steamed buns are composed of only flour, yeast, and milk. They are traditionally steamed in a bamboo steamer rather than being baked in an oven, which is the secret behind their exceptionally soft and fluffy texture. 

What are steamed pork buns?

Authentic pork buns (zhū ròu bāo) are a Chinese steamed bun filled with a mixture of pork, aromatics, seasonings, and sometimes vegetables such as cabbage. The ground pork is typically seasoned with ingredients like soy sauce, ginger, garlic, and a dash of sugar. My recipe uses a steaming method which results in a texture that is soft and slightly chewy.

Pork buns are a very popular street food in Taiwan and China. Another delicious way to enjoy pork buns is by combining pan-frying and steaming to create a unique texture: crispy bottom and fluffy top. These are known as “sheng jian bao” and feature the same pork filling as traditional steamed pork buns.

Why This Recipe Works

Steamed buns might seem challenging to make because we typically associate bread with baking, but they actually involve straightforward techniques like kneading and steaming. In my steamed buns recipe, I use chilled milk combined with yeast and all-purpose flour. This technique results in softer and slightly sweeter steamed buns. The milk contributes to a tender texture, while the addition of yeast enables the dough to rise and become fluffy. The sweetness of milk is determined by its lactose content.

This recipe is versatile and accommodates different approaches to kneading the dough. Use a stand mixer to beat the dough on high speed with a dough hook for just 10 minutes. I prefer using the stand mixer for smooth and even steamed buns every time; you also lose less dough to the surface or your hands. Alternatively, you can choose to knead the dough by hand for 20 minutes. The only downside of this method is that you may need to extra flour for dusting your hands and the surface because the dough will start off extremely sticky. If this recipe interests you, you may also like: Pork Buns (Cha Siu Bao), Red Bean Buns, Custard Bun, Sesame Balls, Shumai (Shaomai, Siumai), and Chicken Dumplings.

Can I store steamed buns for later?

If you happen to have leftover buns or wish to prepare them in advance, freezing is a great option. After allowing the buns to cool to room temperature, making sure to separate them to prevent them from freezing together. Then store them in an airtight container or use a freezer-safe ziplock bag. This ensures they maintain their freshness and prevents freezer burn, preserving their taste when you’re ready to enjoy them later.

How do I reheat steamed buns?

Reheating frozen steamed buns is a breeze, and you have two options, with or without a steamer. A steamer is the best option because it creates buns that can sit out longer because the steam adds back moisture and fluffiness. The microwave method dries out the steamed buns a little more. 

Both methods do not require the buns to be thawed first. For the microwave, simply wrap each frozen bun individually in a water-soaked paper towel and zap them for 30 seconds at a time. My microwave usually take 45 seconds for a bun without filling and 60 seconds for a bun with filling. This quick and easy trick works perfectly for both filled and unfilled buns.

Ingredients

What is the best flour for steamed buns?

Before making this recipe, you need to be aware of the type of flour required. Flour plays a crucial role in creating the structure and texture of your buns. Using flour with insufficient gluten can lead to shrinking or collapsing buns. To avoid dough shrinking, opt for bleached all-purpose flour. I am using Gold Medal Bleached All Purpose Flour. It’s important to note that even though it is labeled “bleached,” your buns will still have a off-white color.

In Chinese/Vietnamese stores, you may come across special “bot bao flours” specifically designed for homemade steamed buns. These flours differ from regular all-purpose flour as they undergo extensive bleaching, resulting in a whiter appearance. While they may appear more visually appealing, they often lack flavor and sufficient gluten content to provide the necessary structure for well-formed steamed buns. It’s also worth noting that these specialized flours can be more expensive than all-purpose flour.

Can I use a gluten free flour?

If you have gluten intolerance, gluten-free bread flours exists but I have yet to test them. Chinese cuisine traditionally doesn’t cater to dietary restrictions, so using GF steamed buns might be different in their texture and taste, potentially deviating from the authenticity. For an authentic GF dish, you might be interested in my Sesame Balls recipe which uses glutinous rice (sticky rice) flour.

Are steamed buns dairy free?

There are two main variations of steamed buns: one that is made with the foundation of flour, yeast, and milk or one made with flour, yeast, water, and sugar. For the best results in my steamed bun recipe, I highly recommend using whole milk. It plays a significant role in the recipe, providing a natural sweetness without the need for additional sugar or milk. It also helps to create a light, airy, and fluffy texture. Substituting with other types of milk, like plant-based ones or ones with reduced fat, will alter the flavor and texture of the buns. For those concerned about whole milk’s fat content, it’s essential to note that whole milk actually contains only 3.25% milk fat.

However, if you prefer dairy-free options, you can use water instead. Keep in mind that water lacks lactose, which serves as food for the yeast, so it’s essential to provide the yeast with a little boost. Heat the water to no more than 115°F to activate the yeast without killing it. Adding a small amount of white sugar can help feed the yeast during proofing, although the sugar’s presence won’t be noticeable in the final product, as most of it will be consumed by the yeast.

What is yeast?

Yeast is a type of fungus that is commonly used in baking. It consumes the sugars in the milk and flour and then releases carbon dioxide gas, which helps the dough rise. Yeast can be found in two forms, fresh or dry. When used in baking, yeast helps to create a light and airy texture in breads and other baked goods. Here are the different types of yeast available:

• Dry – This type of yeast is more commonly found sold in a small envelope at grocery stores, supermarkets, and online retailers. It can be stored in the pantry for several years, but it’s best to use it within 3 months of purchase.
  • Active Dry – Needs to be dissolved in liquid before using. For steamed buns, my preferred choice is active dry yeast. I recommend purchasing it in dark jars from the refrigerated section.
  • Instant (rapid-rise yeast, bread machine yeast) – Can be added directly to dry ingredients without proofing. It is finer and more active than active dry yeast.
• Fresh (compressed yeast) – This type is perishable and must be stored in the refrigerator. It can be found at some specialty food stores, but its availability may vary. It is typically sold in large blocks, which may be more than is needed for everyday home baking. This type is typically used by professional bakers, it has a shorter shelf life than dry yeast and should be used quickly after purchase.

How do I buy dry yeast?

Active dry yeast is available at most grocery stores or can be easily ordered through grocery delivery apps, making it easily accessible. When choosing your yeast packaging, I recommend opting for jars instead of individual envelopes. Jars provide greater shelf stability and reliability for long-term storage.

To guarantee the best performance, pay close attention to the yeast’s expiration date, as its effectiveness diminishes over time. For best results, use the yeast within 3 months of purchase. Dispose of any that has been sitting in the pantry for an unspecified duration.

Proper storage is key to preserving the yeast’s potency. Keep it in a cool, dry place, away from direct light and moisture, to maintain its activity and ensure your baked goods rise flawlessly. Following these guidelines will help you achieve fantastic results in your baking endeavors with active dry yeast.

How do I test if my yeast is still alive?

Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. You can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded.

When working with yeast, it’s crucial to use chilled or lukewarm liquid under 115°F / 65°C. Any hotter and it can kill the organisms in the yeast. Though not always mentioned in recipe instructions, checking its activity is a good practice to ensure successful bread-making.

What type of steamer is needed?

There are several types of steamers that can be used to cook steamed buns. To ensure your cooking experience is hassle-free and your cookware remains pristine, I highly recommend exploring some alternative options:

• Steamer Inserts: These fit into most pots and pans, making them a versatile choice for steaming various dishes. They are easy to use and maintain.
  • Bamboo Steamer: If you have ever dined at a dim sum restaurant, you have most likely seen this before. It is an affordable choice in Chinese cuisine. It is made with bamboo trays with a lid on top that can be layered and stacked with more trays. The steam rises from the boiling water in the bottom pot and cooks the buns placed in the trays above.
  • Metal Steamer Insert: A metal steamer insert is a kitchen tool made of stainless steel, designed to fit inside a pot or pan. It’s most commonly used for steaming food, like vegetables. The insert has small holes to allow steam through, can be used for various foods, and is easy to clean. However, its short height poses a disadvantage, increasing the risk of buns becoming soggy.

• Tiered Metal Steamer Pot: Similar to bamboo steamers, metal tiered steamers consist of stacked metal trays with a lid. They work in the same way as bamboo steamers but offer the advantage of being more durable and easier to clean.Tiered metal steamer pots, while not space-saving due to their bulkiness, are exceptionally durable and can last a lifetime.
• Improvised Steamer: If you don’t have a dedicated steamer, you can create an improvised steamer using a large pot with a tight-fitting lid and a heatproof wire rack or a few heatproof bowls. Place a small amount of water in the pot, set the heatproof rack or dishes above the water level, and cover the pot with the lid.
  • Cons
    • Limited space: The improvised steamer setup may have limited space, making it challenging to steam larger quantities of food at once.
    • Inconsistent results: Without precise control over the steaming process, you may experience inconsistency in the texture and doneness

How do I steam buns?

Set up a steamer over the stove and add water according to the type of pan you’re using. For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you’re using a larger pan or a bamboo steamer, you may need to adjust and add more water. Ensure the water level is below the wire of the steamer basket, colander, or wire rack, so it doesn’t touch the buns during steaming, which could make them soggy. 

Once the dough balls are shaped and transferred onto parchment paper, place them in the steamer basket, ensuring they are spaced approximately 1 inch apart from each other. Cover the steamer with a lid and allow the buns to proof until they have doubled in size. In warmer climates, this may take about 1 hour, while in colder climates, it could take up to 2 hours. Once proofed, steam the buns, and they will double in size again during the steaming process.

Troubleshooting

Why isn’t my dough ball smooth?

To achieve the best texture, knead the dough by hand for 15 minutes, or for a minimum of 10 minutes with a stand mixer using a dough hook. Based on my experience, the stand mixer produces the best results. 

To make sure that there is enough moisture for the dry ingredients, I recommend using a scale instead of using measuring cups. Cup measurements may vary if the ingredients are packed or sifted, leading to inconsistencies. When using measuring cups and spoons, ensure to level off the ingredients for closer accuracy. Cooking with a scale is simple, requiring only a bowl, a scale, and a tool to transfer the ingredients.

Why didn’t my dough rise after proofing for over an hour?

Steamed buns may retain their size when wrapped around frozen fillings, such as those found in black sesame or egg yolk buns. For these buns, I still recommend that you proof them for at least 1.5 to 2 hours before steaming them over boiling water.

If your filling is not cold, the problem may be with your yeast. Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. Before every bake, you can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded. By doing this test, you can save valuable time and avoid wasting ingredients. When working with yeast, it’s crucial to use chilled or lukewarm liquid to prevent heat from exceeding 115°F / 65°C, which could kill the yeast. Though not always mentioned in recipe instructions, checking the yeast’s activity is a good practice to ensure successful bread-making. Additionally, during the proofing or resting stage, ensure that the buns are fully covered and shielded from any drafts or exposure to air. This precaution helps prevent them from drying out.

Why did my buns collapse?

Avoid opening the lid of the steamer or pan during the steaming process. Allow the buns steam undisturbed for the entire recommended time to maintain proper rising and structure. Before steaming, ensure you allow enough time for the buns to “proof,” allowing the dough to rise for about 1-1.5 hours. This step helps the dough rise and develop a protective outer layer.