Soft steamed buns

Rachel Khoos soft steamed buns are filled with leftover roast pork in a sticky tomato soy sauce and served with tendersteam broccoli
By Rachel Khoo
Soft steamed buns
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes plus rising time
  • Effort: medium


For the bun dough:

  • 160 g plain flour, plus a little extra for dusting the work surface
  • 1 tbsp milk powder
  • 1½ tbsp sugar
  • 1 tsp fast action yeast
  • 1 tsp baking powder
  • 1 tbsp vegetable oil

For the filling:

  • 140 g leftover cooked meat, such as pork, cubed or shredded
  • 1 spring onion, thinly sliced
  • ½ carrots, finely cubed
  • 1 tbsp tomato purée
  • 1 tbsp soy sauce

To cook:

  • 2 tbsp vegetable oil
  • 500 ml good quality stock, if using pork use pork stock, if using beef use beef stock etc
  • 500 g tenderstem broccoli
  • 1 tbsp sesame oil, butter or extra virgin olive oil

Tips and Suggestions

If you have only a small frying pan, then you will need to make the buns in 2 batches, you will need an additional 2 tablespoons of vegetable oil and 500ml stock.

For a vegetarian version replace the meat with finely chopped button mushroom.


1. For the bun dough: Add the flour, milk powder, sugar, yeast, baking powder and a pinch of salt to a large bowl, mix thoroughly and make a well in the centre.

2. Add the oil and 90ml warm water and, using a spoon, bring the ingredients together before turning out and kneading until you have a smooth dough.

3. Place the dough in a bowl greased with vegetable oil and cover. Leave to rise for 45 minutes or until nearly doubled in size.

4. For the filling: Meanwhile, make the filling by gently mixing the meat, spring onion, carrot, tomato paste, soy sauce and a good pinch of black pepper together in a bowl. Set aside.

5. When the dough has risen, dust your work surface and your hands with flour and divide the dough into 2. Take the first part and roll into a fat sausage. Cut it into 4 equal parts. Roll each part into a ball.

6. Flatten one ball to size of the palm of a hand and into a circle then place a heaped tablespoon of the filling in the middle.

7. Stretch the dough over and squeeze the top together so that its sealed. Dip the bottom of the dumpling in flour, to stop it sticking, before placing on a tray. Repeat with all of the buns. Leave to rise for 30 minutes, seam side down.

8. To cook: Heat the oil in a large non-stick pan and place the dumplings seam side down into the pan. You may have to do in two batches. When the dumplings have developed a golden crust on the bottom, this should take a couple of minutes, add the stock to the pan and cover with a tight fitting lid.

9. Cook for 30 minutes or until you hear a sizzling noise. Once it begins to sizzle it means the stock has evaporated.

10. 10 minutes before the buns are done, steam the broccoli over a pan of boiling water, for 3-4 minutes or until tender. Toss the broccoli in a little sesame seed oil, butter or extra virgin olive oil and sprinkle with a little salt

Want to see more recipes like this? Take a look at more of our Chinese recipes

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