Vietnamese Steamed Pork Buns Recipe

This recipe brings me pure joy because it’s like a culinary hug, fusing the comforting fluffiness of freshly steamed buns with a savory blend of flavors from the pork and egg filling. Plus, the whole experience of kneading dough and crafting each bun gives me a sense of accomplishment that’s as rewarding as the delicious outcome.

Vietnamese Steamed Pork Buns are perfect because they combine so many delicious elements. The savory filling of ground pork enhances oyster and soy sauces with just the right amount of garlic and onion.

That’s the kind of filling that makes you weak in the knees. One thing that makes these buns different from other meat-filled buns is the texture of the filling.

There are so many tiny bits of flavors popping inside that it’s hard to not let the umami wash over you. I want to sell out this recipe because I love the result, and you all deserve to have these in your life.

Vietnamese Steamed Pork Buns Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; essential for soft buns.
• Sugar: Adds a touch of sweetness; aids in yeast activation.
• Ground pork: Rich in protein; forms the flavorful filling.
• Oyster sauce: Adds umami and saltiness to the pork mixture.
• Garlic: Enhances aroma and flavor; offers health benefits.
• Hard-boiled eggs: Adds protein and a traditional touch to the buns.
• Sesame oil: Improves aroma; provides a nutty flavor to the mixture.

Vietnamese Steamed Pork Buns Recipe Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons vegetable oil
• 1/2 pound ground pork
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 hard-boiled eggs, quartered
• 6 small cooked quail eggs (optional)
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1/2 tablespoon sesame oil

How to Make this Vietnamese Steamed Pork Buns Recipe

1. In a small bowl, combine the yeast and warm water, and let it sit for about 5 minutes until it becomes foamy.

2. In a big mixing bowl, blend the flour, sugar, baking powder, and salt. To the dry ingredients, add the yeast mixture, warm milk, and vegetable oil. Stir until a dough takes shape.

3. On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. Put it into a bowl that has been oiled very lightly, cover it, and let it rise in a warm place for 1 hour or thereabouts until the dough has roughly doubled in size.

4. In a frying pan, warm a tablespoon of vegetable oil over medium heat. When the oil is hot, add the chopped onion and minced garlic. Sauté until they are aromatic. Then, add the ground pork to the pan. Use a wooden spoon to break up the pork as it cooks and make sure it browns evenly.

5. Add the oyster sauce, soy sauce, sugar, and black pepper to the mixture while stirring. Then, slightly thicken the filling by combining cornstarch with water and adding it to the mix. Remove from heat and let cool.

6. A flour-dusted surface is where the dough goes after being punched down. The dough, now much less temperamental, is divided into 8 pieces that all share a seemingly equal amount of dough within them. After the shaping comes the flattening, which has some oh-so-important characteristics I will get to in a minute.

7. In the middle of every disk, place a tablespoon of the pork mixture and then add a piece of boiled egg that has been cut into quarters; if you’re using them, add a quail egg next.

8. Collect the edges of the dough around the filling and seal them by pinching, making sure the bun is formed. It is very important that the filling is completely enclosed.

9. Slice parchment paper into 3-inch squares and set each bun on one square, with the seam side facing down. Enclose the buns in some sort of sanitary bubble (not too tight, not too loose) and let them rise. Cover and let them rise for another 30 minutes.

10. Place the buns in a steamer and over boiling water, steam for 15-20 minutes until the buns are fluffy and cooked all the way through. Serve warm and drizzled with a little bit of sesame oil, if you’d like. Either way, they’re great.

Vietnamese Steamed Pork Buns Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon
5. Frying pan
6. Sharp knife
7. Cutting board
8. Steamer
9. Parchment paper
10. Clean kitchen towel or plastic wrap
11. Spatula or dough scraper

FAQ

• What is the best way to ensure the dough rises properly?Make certain that the milk and water are warm (not hot) before combining them with the yeast. Allow the dough to rise in a warm, draft-free area until it has doubled in size.
• Can I make the dough in advance?Indeed, it is possible to make the dough the previous evening. Allow it to ferment in the fridge and warm it back to room temperature before you form it and give it a steam bath.
• How do I prevent the buns from sticking to the steamer?Place squares of parchment paper under each bun or give the inside of the steamer a light coating of oil.
• What can I use as a substitute for oyster sauce?You can use hoisin sauce instead, but it will change the flavor a little.
• Is there a vegetarian filling option for these buns?Sure! You can use finely diced mushrooms mixed with tofu in place of the pork, and for seasoning, just use the same combination of spices.
• How do I store leftover buns?Put in an airtight container and store in the refrigerator for as long as 3 days. When ready to serve, reheat by steaming for a few minutes.
• What can replace quail eggs if they are not available?Hard-boiled eggs can be omitted or replaced with extra slices of chicken.

Vietnamese Steamed Pork Buns Recipe Substitutions and Variations

For all-purpose flour: Use the same amount of whole wheat flour for a denser textured product, or bread flour for a chewier result.
Instead of sugar, use either honey or agave nectar to add a different kind of sweetness. If you do, remember to cut back on the liquids in the recipe.
Canola oil or sunflower oil can be used instead of vegetable oil.
To prepare ground pork: Use ground chicken or turkey for a leaner option.
For oyster sauce: Use hoisin sauce, or soy sauce, with a pinch of sugar.

Pro Tips

1. Use Fresh Yeast: Ensure your yeast is fresh and active by checking the expiration date and letting it proof properly until foamy. If it doesn’t foam, start again with a new packet to ensure your dough rises well.