Steamed Pork Buns with Chive Recipe

Introduction

Steamed Pork Buns with Chive, or 猪肉韭菜包子, are a beloved Chinese classic featuring tender ground pork and aromatic chives wrapped in soft, fluffy dough. These buns are perfect as a satisfying snack or part of a larger meal. Making them at home allows you to enjoy fresh, flavorful buns anytime.

Ingredients

• 120 ml (1/2 cup) boiling water
• 2 ” (5 cm) ginger, minced
• 150 ml (1/2 cup + 2 tablespoons) warm water
• 4 g (1 teaspoon) sugar
• 3 g (1 teaspoon) active dry yeast
• 300 g (2 cups) all-purpose flour
• 300 g (11 oz) ground pork
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce (or regular soy sauce)
• 1 teaspoon dark soy sauce
• 1/2 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon toasted sesame oil
• 8 stalks Chinese chives, sliced into 1/4” (0.5 cm) pieces
• Chinkiang vinegar
• Soy sauce (Optional)
• Homemade chili oil (Optional)

Instructions

1. Step 1: Make ginger water by placing minced ginger in a small bowl and pouring boiling water over it. Let it cool completely, then strain out and discard the ginger.
2. Step 2: Heat the warm water to about 110°F (43°C). Stir in sugar until dissolved, then add yeast and let it sit for 5 minutes until bubbling.
3. Step 3: Prepare the dough. You can either use a stand mixer or knead by hand:
   • For a stand mixer: Add flour to the mixing bowl, pour yeast water into center. Mix on low until dough forms, then increase speed to medium and knead until smooth and elastic (about 15 minutes). Use hands to gather flour if needed and add water teaspoon by teaspoon if dough is too dry.
   • For hand kneading: Slowly pour yeast water into flour while stirring in a bowl. Mix until shaggy, then knead on a floured surface until smooth and elastic, about 15–18 minutes.
4. Step 4: Cover dough with plastic wrap and let it rise until doubled in size, about 1 hour.
5. Step 5: While dough rises, prepare the filling by combining ground pork and strained ginger water in a bowl. Add oyster sauce, soy sauces, Shaoxing wine, cornstarch, salt, sugar, and white pepper. Mix in one direction until liquid is absorbed and pork becomes streaky (about 5 minutes). Stir in sesame oil and chopped chives, then refrigerate until dough is ready.
6. Step 6: Prepare the steamer by lining it with steamer paper or perforated parchment. If using a bamboo steamer, soak the bottom in water to prevent scorching. For stainless steel steamers, place a clean towel between lid and steamer to catch condensation.
7. Step 7: Punch down the risen dough and knead until it returns to original size, about 10 minutes. Divide dough into two equal portions, cover one to prevent drying. Roll the other into a long log and cut into 6 equal pieces (about 38 g each).
8. Step 8: Shape each piece into a round disk and roll out into wrappers about 4.5” (11 cm) wide, with slightly thick center and thin edges. Place 2 tablespoons of filling in the center.
9. Step 9: Pleat the dough edges by pinching and folding around the filling, sealing at the top by pinching the center. Place buns on the liner spaced about 1” (2.5 cm) apart.
10. Step 10: Cover buns with plastic wrap and let them rise for 15 minutes (or 10 minutes if cooking in stacked bamboo steamers).
11. Step 11: Steam buns over high heat once water starts steaming. Cook for 15 minutes, then turn off heat and let sit covered for 2 minutes before removing the lid.
12. Step 12: Serve buns hot with Chinkiang vinegar, and optionally soy sauce or chili oil for dipping.

Tips & Variations

• For softer dough, add a teaspoon of vegetable oil during kneading.
• If you prefer, substitute ground pork with ground chicken or beef.
• Use fresh Chinese chives for authentic flavor, but green onions can also be used in a pinch.
• For a spicier filling, add some finely chopped fresh chili or a dash of chili oil into the pork mixture.
• Make sure your yeast water is warm but not hot to prevent killing the yeast.
• If you don’t have steamer paper, parchment works well if you poke holes to allow steam circulation.

Storage

Store leftover buns in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat refrigerated buns in the microwave. For frozen buns, steam them until heated through for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling the day before?

Yes, you can prepare the dough and store it covered in the refrigerator overnight. The filling can also be made ahead and refrigerated. Just bring the dough to room temperature before shaping and rising again.

What can I use if I don’t have Shaoxing wine?

You can substitute Shaoxing wine with dry sherry or omit it altogether. The wine adds depth, but the filling will still taste delicious without it.

Steamed Pork Buns with Chive Recipe

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★★★★★

4.5 from 79 reviews

• Author: anna
• Total Time: 2 hours 20 minutes
• Yield: 12 buns 1x

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Description

Steamed Pork Buns with Chive are a traditional Chinese delicacy featuring soft, fluffy steamed dough filled with a savory mixture of ground pork, aromatic Chinese chives, and flavorful seasonings. These buns are perfect as a hearty snack or part of a meal, served warm with a tangy dipping sauce made from vinegar, soy sauce, and optional chili oil.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 120 ml (1/2 cup) boiling water
• 150 ml (1/2 cup + 2 tablespoons) warm water
• 4 g (1 teaspoon) sugar
• 3 g (1 teaspoon) active dry yeast
• 300 g (2 cups) all-purpose flour

Filling Ingredients

• 2” (5 cm) ginger, minced
• 300 g (11 oz) ground pork
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce (or regular soy sauce)
• 1 teaspoon dark soy sauce
• 1/2 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon toasted sesame oil
• 8 stalks Chinese chives, sliced into 1/4” (0.5 cm) pieces

Dipping Sauce (Optional)

• Chinkiang vinegar
• Soy sauce (optional)
• Homemade chili oil (optional)

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Instructions

1. Make ginger water: Add the minced ginger to a small bowl and pour the boiling water over it. Let cool completely. Then drain off the ginger using a fine mesh strainer and discard it.
2. Mix the dough and 1st rise: Heat the water until warm (about 110°F / 43°C). Add sugar and dissolve, then add yeast and let sit until bubbly, about 5 minutes. Mix yeast water with flour using a stand mixer with dough hook or knead by hand until a smooth elastic dough forms (about 15 minutes). Cover dough with plastic wrap and let rise until doubled in size, about 1 hour.
3. Prepare the filling: In a medium bowl, combine ground pork and the strained ginger water. Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, salt, sugar, and white pepper. Mix vigorously in one direction for about 5 minutes until the pork is streaky. Add toasted sesame oil and chopped Chinese chives, mix for another minute. Cover and refrigerate until ready to use.
4. Prepare the steamer: Line the steamer with steamer paper or parchment paper with holes. For bamboo steamers, soak the bottom to prevent scorching. For stainless steel steamers, place a clean towel between the lid and the steamer to prevent condensation dripping.
5. Form the buns and 2nd rise: Punch down the dough once risen, knead for 10 minutes to original size, then divide into two pieces. Roll one piece into a log and cut into six equal pieces (around 38 g each). Shape each piece into a round disk and roll it out as a wrapper about 4.5” (11 cm) wide, with thicker center and thin edges. Place about 2 tablespoons of filling in the center, pleat and pinch edges to seal the bun. Place buns on the lined steamer with at least 1” (2.5 cm) spacing. Cover and let rise for 15 minutes.
6. Cook the buns: Place the steamer over a pot of cool water, turn to high heat. Once steam appears, cook for 15 minutes on high. Turn off heat and let buns rest covered for 2 minutes before removing the lid.
7. Serve: Serve the steamed pork buns hot with Chinkiang vinegar as dipping sauce. Optionally add soy sauce or homemade chili oil to taste. Leftover buns can be stored in an airtight container in the fridge for up to 3 days or frozen for 1 month. Reheat refrigerated buns in the microwave or steam frozen buns until heated through.

Notes

• Ensure the water temperature for activating yeast is warm but not hot (about 110°F / 43°C) to properly activate the yeast without killing it.
• The dough should be slightly tacky but not sticky to the touch for best texture.
• Use a fine mesh strainer to remove ginger from the water to avoid excess fibrous bits in the filling.
• Steaming with a bamboo steamer soaked in water prevents scorching and helps maintain moisture.
• Placing a kitchen towel on top of stainless steel steamer helps prevent condensation water from dripping onto buns and making them soggy.
• Allow buns to rest and rise twice: once during dough fermentation and again after shaping to ensure light and fluffy buns.
• Keep spacing between buns in the steamer to allow for expansion during steaming.
• Use a round piece of steamer or parchment paper with holes to prevent buns from sticking to the steamer.
• The pleating technique seals the filling inside while giving buns a classic appearance.
• Buns can be paired with dipping sauces to enhance their flavor, such as vinegar, soy, and chili oil.

• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Category: Dim Sum
• Method: Steaming
• Cuisine: Chinese

Keywords: steamed pork buns, chive buns, Chinese buns, baozi, dim sum recipe, pork bao, steamed buns, homemade bao