pork and green onions steamed buns

How to Make Pork and Scallion Buns: A Step-by-Step Guide

Pork and scallion buns, a beloved Chinese staple, are fluffy, savory, and packed with aromatic flavors. Here’s a simple guide to crafting them at home.

Step 1: Prepare the Dough

Mix 500g all-purpose flour, 5g yeast, and 10g sugar. Gradually add 250ml warm water (≈40°C) and knead into a smooth dough. Cover and let it rise in a warm place for 1–2 hours until doubled in size.

Step 2: Make the Filling

Finely chop 300g pork shoulder (a mix of fat and lean for juiciness) and 200g scallions. In a bowl, combine the pork, scallions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp salt, 1/2 tsp pepper, and 1 chopped water chestnut (for crunch). Mix thoroughly and set aside for 15 minutes to let flavors meld.

Step 3: Shape the Buns

Punch down the risen dough and divide it into 12 equal portions. Roll each into a 15cm circle. Place 1–2 tbsp filling in the center, fold the edges, and pleat to seal, ensuring no leaks. Place the buns on parchment paper, spaced apart.

Step 4: Steam and Serve

Let the shaped buns rest for 20 minutes. Steam over high heat for 15–18 minutes. Turn off the heat and let them sit for 5 minutes before removing to prevent deflation. Enjoy warm with a dash of black vinegar!

These buns are best fresh but can be refrigerated for 3 days or frozen for a month. Reheat by steaming to retain softness.