I finally nailed my Steamed Pork Buns, with pillowy dough encasing rich pork, Chinese chive, and a touch of ginger for an incredibly juicy, deeply savory filling.

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I crave a bun that surprises you the moment you peel back the paper, and these Steamed Pork Buns With Chive do just that. I pack them with ground pork and Chinese chives and somehow every bite gives a burst of juicy savory flavor that makes you pause.

They remind me of a Manapua Recipe Steamed Buns I had once in a tiny shop and also fit right into any list of Dim Sum Recipes you’d want to try at home. I wont lie, a little practice makes them perfect and you might get hooked fast.

Ingredients

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All purpose flour supplies carbs and gluten, gives buns their chewy soft structure.
Instant dry yeast ferments sugars, makes dough rise and adds subtle tangy flavor.
Ground pork is rich protein and fat, keeps filling juicy and satisfying.
Chinese chives add fresh oniony bite, fiber, vitamins and bright green color.
Fresh ginger gives warm spicy zing, aids digestion and lifts the filling.
Light soy sauce brings salty umami depth, helps brown and season meat.
Sesame oil adds fragrant nutty oiliness, tiny amount transforms overall aroma.
Sugar balances savory flavors, feeds yeast slightly and rounds taste.

Ingredient Quantities

All purpose flour 500 g (about 4 cups)

Instant dry yeast 7 g (2 tsp)

Granulated sugar 30 g (2 tbsp)

Warm water 280 ml (about 1 1/4 cups)

Vegetable oil 20 g (1 tbsp)

Salt 1/2 tsp (for dough)

Ground pork 500 g (about 1.1 lb, prefered 20% fat)

Chinese chives 250 g, finely chopped

Fresh ginger 1 tbsp, minced

Light soy sauce 2 tbsp

Oyster sauce 1 tbsp

Shaoxing wine 1 tbsp

Sesame oil 1 tsp

Sugar 1 tsp (for filling)

White pepper 1/4 tsp

Cornstarch 1 tbsp

Salt 1 tsp (for filling, adjust to taste)

Optional: 1 small egg (helps bind and make filling juicier)

How to Make this

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1. Make the dough: in a big bowl mix 500 g all purpose flour, 7 g instant dry yeast, 30 g granulated sugar and 1/2 tsp salt. Add 280 ml warm water (about 38 C or 100 F) and 20 g vegetable oil, stir until it comes together then knead 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 60 to 75 minutes.

2. Prep the chives: finely chop 250 g Chinese chives, sprinkle a little pinch of salt, let sit 5 minutes then squeeze out excess water and pat dry. This keeps the filling from getting watery.

3. Make the filling: in a bowl combine 500 g ground pork, the chopped chives, 1 tbsp minced fresh ginger, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1/4 tsp white pepper, 1 tbsp cornstarch and 1 tsp salt. If using, add the small egg. Mix by pushing and folding with a spoon or your hand until the mixture is tacky and a bit sticky, that helps it hold juice. If it feels too loose add a bit more cornstarch.

4. Rest the filling: cover and chill 15 to 30 minutes so flavors marry and the pork firms up a touch.

5. Portion the dough: punch dough down, divide into 18 to 20 equal pieces, roll each into a ball and let them rest under a damp towel for 10 minutes so they relax and are easier to roll.

6. Shape wrappers and fill: flatten each ball into a round about 8 cm across, thinner center thicker edge. Put about 1 rounded tablespoon to 25 to 30 g filling in the center. Dont overfill or they will leak.

7. Seal and pleat: gather edges, pleat and pinch to seal the top tightly. Place each bun on a small square of parchment or cabbage leaf in your steamer, seam side down, leaving space between buns.

8. Final proof and steam: let the buns proof 20 to 30 minutes until puffy. Steam over high heat for 12 to 15 minutes with the lid covered. Tip: wrap the lid with a clean kitchen towel to stop condensation dripping onto buns. When steam time is up turn off heat and leave lid closed 3 to 5 minutes before opening to prevent collapse.

9. Serve and reheat tips: serve warm with soy or black vinegar. To reheat, steam for about 5 minutes until hot. If you want extra juicy filling beat the pork longer until sticky and let it sit in fridge overnight for better texture.

Equipment Needed

1. Digital kitchen scale for weighing flour, pork and other ingredients
2. Two large mixing bowls one for the dough and one for the filling
3. Measuring spoons and a liquid measuring cup
4. Wooden spoon or sturdy spatula for mixing
5. Bench scraper or dough scraper for dividing and handling dough
6. Rolling pin for flattening wrappers (or just use your palms)
7. Chef knife and cutting board for chopping chives and ginger
8. Steamer (bamboo or metal) plus a pot or wok to steam over
9. Parchment squares or cabbage leaves and a clean kitchen towel to cover and stop drips, dont forget them

FAQ

Q: My dough is too sticky or too dry, how do I fix it? A: If sticky, dust with small amounts of flour and knead until slightly tacky but not gooey. If too dry, add warm water 1 tsp at a time and knead until smooth. Let it rest 10 to 15 minutes after kneading so gluten relaxes. Warm water should be about 35 to 40 C (95 to 105 F).

Q: The filling is watery after mixing, what can I do? A: Squeeze excess liquid from the chives, or sprinkle 1 to 2 tbsp cornstarch and mix, or chill the filling 15 to 20 minutes so it firms up. You can also add the optional egg to bind. Cornstarch works best as a final fix to keep juices locked in while steaming.

Q: How long should I steam the buns and any tricks to keep them fluffy? A: Steam medium-high for 12 to 15 minutes for medium buns (adjust 10 to 18 minutes by size). Make sure buns have finished a second proof until puffed but not overproofed. Keep the lid on for 5 minutes after turning off heat so buns settle and wont collapse.

Q: Can I use regular active dry yeast instead of instant yeast? A: Yes. Bloom active dry yeast in the warm water with a pinch of sugar for 5 to 10 minutes until foamy. Then mix into the flour. Instant yeast can be mixed straight into the flour or water without proofing.

Q: Can I make these ahead or freeze them? A: Yes. For best results freeze raw buns on a tray until solid, then bag them. Steam from frozen and add 3 to 5 extra minutes to steaming time. Cooked buns freeze well too; reheat by steaming 8 to 12 minutes from thawed, longer from frozen.

Q: Why do my buns shrink or collapse after steaming? A: Common causes are overproofing, too hot steam that shocks the dough, or too much filling weight. Proof until just puffed, steam steady medium-high (not raging boil), and let buns rest covered 5 minutes after steaming. Also avoid opening the lid while steaming.

Steamed Pork Buns With Chive (猪肉韭菜包子) Recipe Substitutions and Variations

All purpose flour 500 g: bread flour (more gluten, chewier buns), cake/pastry flour (lighter, use slightly less for softer crumb), or a 1-to-1 gluten free flour blend plus 1 tsp xanthan gum per 250 g (texture will be different but works if you need GF)
Instant dry yeast 7 g: active dry yeast (use same weight but dissolve in warm water first), fresh yeast (about 3x the weight of instant, so ~21 g fresh), or baking powder + baking soda (for quick, chemically leavened steamed buns – flavor and chew will change)
Ground pork 500 g: ground pork shoulder or pork belly (if you want fattier, juicier filling), ground chicken or turkey (add a bit of oil or an egg because leaner meats dry out), or firm tofu + finely chopped shiitake mushrooms (1:1 swap for a vegetarian version, squeeze out excess moisture and add cornstarch to bind)
Chinese chives 250 g: garlic chives (closest flavor), scallions/green onions (milder, chop fine), or blanched spinach + minced garlic (for color if you cant get chives; squeeze well to remove water)

Pro Tips

1) Get the dough by feel, not the clock. If it’s tacky but pulls into a smooth sheet when you stretch it, you’re good. Too sticky, dust with a little flour and knead a bit more, too dry add a teaspoon of warm water at a time. If your kitchen is warm the dough will proof faster, so check it early.

2) Squueze the chives really well and chill the filling before you wrap. That extra squeeze and 15 to 30 minutes in the fridge stops soggy buns, and the filling firms up so it’s easier to handle. If the mix still seems loose, gently beat it more until tacky or add another 1/2 tbsp cornstarch, not more or it gets gummy.

3) Don’t overfill, and make the wrapper thinner in the center and thicker at the rim like you know. Lightly oil your hands when pleating to stop sticking, and press the top seams tight then place buns seam side down so they seal themselves. If one starts leaking just pat it closed and steam separately on a little extra parchment.

4) Steam hot and leave them to rest after turning off the heat. Start with a roaring steam so they puff up fast, but don’t open the lid while steaming. Turn heat off, wait 3 to 5 minutes with the lid closed before peeking, or they’ll deflate. To reheat, a quick 4 to 6 minute steam wakes them up without drying the filling.