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Meat Stuffing for Steamed or Baked Buns

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Meat Stuffing for Steamed or Baked Buns
24 Buns Easy
Total: Active:
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Ingredients (13)

  • 12 ounces pork (Beef, Veal, Boar, Shrimp, Clam, Oyster, or Crab)
  • 1 teaspoon salt
  • 1 tablespoon roasted sesame oil
  • Steamed or Baked Bun Dough


  • 2 green onions
  • 1 tablespoon chopped fresh ginger root
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • ground black pepper to taste
  • 2 1/2 tablespoons water
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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe:


  1. 1One day before Planned serving –
    Place meat in freezer until firm.

    Mix all ingredients well and let stand while cooking meat.
    Remove meat from freezer and fine chop (mince).
    Heat a wok or stir fry pan over medium heat.
    Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes).
    Remove from heat, mix with salt and let cool.
    Transfer to a bowl, add marinade and mix well.
    Cover and refrigerate overnight.
  2. 2

    About 4 hours before planned serving time -
    Prepare Basic Steamed or Baked Bun dough. (
    Flatten each section in the palm of your hand.
    Place one tablespoon of filling in the center and form dough into a ball around the filling.
    Lightly roll each part into a ball.
    Put each ball on a wax or parchment paper square.
    Cover and let stand until doubled (about 30 minutes).
    Repeat with the rest of the dough.

  3. 3

    Place water in a steamer and bring to a rapid boil.
    Reduce heat to medium.
    Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
    Cover and steam for roughly 15 minutes.
    Remove cover before turning off heat and transfer buns to a serving plate/tray.
    Repeat until all buns are cooked.
    Serve warm.

  4. 4
    Preheat oven to 350º.
    Place buns on a lightly oiled baking pan.
    Bake at 350º for 15 to 18 minutes (until golden brown).
    Serve warm.
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