Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my take on the Filipino steamed meat bun.

Recipe Summary test

30 mins
35 mins
1 hr 30 mins
2 hrs 35 mins
24 buns


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.

  • Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.

  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.

  • While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.

  • Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.

  • Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.

  • Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.

  • Turn off the oven once it has reached temperature.

  • Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.

  • Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.

  • Bake buns until bottoms are lightly browned, 12 to 15 minutes.

Cook's Notes:

You can use a dough machine for the dough preparation, starting with the wet ingredients and using the Dough setting.

I like taking a photo of the dough before rising to compare with the risen dough.

If filling mixture is soupy after simmering, you can continue to simmer until the liquid has mostly evaporated or use a slotted spoon to strain the meat from the extra liquid.

Nutrition Facts

184 calories; protein 6.8g; carbohydrates 19.7g; fat 8.5g; cholesterol 28.6mg; sodium 186.8mg. Full Nutrition