Chinese Steamed Buns with Meat Filling Recipe -
Chinese Steamed Buns with Meat Filling Recipe
  • READY IN 4 hr

Chinese Steamed Buns with Meat Filling

Recipe by  

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns."

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Ingredients Edit and Save

Original recipe makes 24 steamed buns Change Servings
  • PREP

    50 mins
  • COOK

    30 mins

    4 hrs


  1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
  2. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
  3. Prepare dough for Chinese Steamed Buns.
  4. Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
  5. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  6. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I spent a good part of my childhood growing up in Southeast Asia. One of my favorite memories is buying Bao Tzes (Chinese Steamed Buns) at the stalls at the Wednesday Night Market in Singapore. This recipe is the real thing and brought all those wonderful memories rushing back to mind. I tested it out on my family all of them Bao Tze connoisseurs and they raved over them! It is a little work to make, but well worth it!

Most Helpful Critical Review
Jul 04, 2005

The buns were decent, but the filling was awful. If there is a next time, I will try the BBQ pork filling instead. This is a time consuming but fun recipe. Rather than 24 buns, I made 11, each the size of a small fist. This allows more meat filling, which is usually my favorite part. On step 4, I squeezed the meat mixture into a small compact ball, to make enclosing it with dough easier. Also, I used a spoon sprayed with PAM to push out/extend the edges of my circle, so the bottom was thicker. This also made the enclosure easier. I don't have a steam wok, so I used a pressure cooker. I boiled an inch or two of water, had to coffee mugs inside, and had the holed plate on top. Then I put the buns on top for steaming- worked great! Changes of recipe: I substituted sherry for rice wine and didn't include the shrimp.


28 Ratings

Mar 10, 2005

Absolutely wonderful recipe Carol. The kids flipped over these delicious and authentic tasting buns! Thanks so much!

Feb 28, 2004

These dumpling-like buns are absolutely delish. I made mine about the size of a fist, though, and there was no WAY I could have squeezed 24 out of the dough. It turned out to be more like 6. That's okay though; I liked that there was a higher meat to dough ratio. My boyfriend and I just polished off the first batch; I did the dishes and am starting a second! Also, I didn't mix the shrimp in with the pork, but I made seperate pork buns and shrimp buns.

Feb 05, 2007

I grew up in Hawaii and the buns were just like the ones I grew up with. We call it manapua and since I no longer live in Hawaii this was one of the foods I've craved. Now I can have it...when I'm ready to do some work! One thing that I encountered when making the dough was that it was quite sticky when kneading. I didn't want to add too much flour when kneading. Did anyone else have that same problem? Also, when making it, I put too much filling and I made the dough too thin so when I steamed it, the meat was showing through. It suppose to be all bun til you bite inside to get a wonderful mouthful of filling with the yummy bun. Otherwise, this was great and I'm excited I can make it now! follow up: I wanted to add, they're great to make a bunch at a time, freeze it in bags. When reheating, wrap in a damp cloth or papertowel and microwave for about a minute (usually less).

Dec 26, 2006

This filling was just ok. The dough recipe however, I highly recommend. I omitted the shrimp, due to personal taste, and I substituted the rice wine for sherry. I grated my ginger root instead of mincing and doubled the amount called for, but the ginger strength was still wimpy. I think these would be better wrapped in wonton wrappers and fried, then dipped in hoisin or peanut sauce. The flavor in a steam bun just left too much to be desired.

Jun 13, 2007

the filling is sooooo delicious!!! i'm going to use the filling to make egg rolls sometime.

Sep 17, 2006

These turned out great. We used different fillings such as chicken, crag meat and even ground beef. These can be time consuming, use the ing. that you like. After trial and error we loved them, thanks for the post.


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  • Calories
  • 33 kcal
  • 2%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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