Recipes Main Dishes Dumpling Recipes Chinese Steamed Buns with Meat Filling 4.6 (32) 22 Reviews 6 Photos This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. Recipe by Carol Chung Chi Wa Updated on August 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 50 mins Cook Time: 30 mins Additional Time: 2 hrs 40 mins Total Time: 4 hrs Servings: 24 Yield: 24 steamed buns Jump to Nutrition Facts Ingredients 8 ounces chopped pork 1 (4 ounce) can shrimp, drained and chopped 1 teaspoon salt 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 ½ tablespoons water 1 recipe Chinese Steamed Buns Directions Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors. Prepare dough for Chinese Steamed Buns. Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked. Tips Get the recipe for Chinese Steamed Buns. I Made It Print Nutrition Facts (per serving) 33 Calories 2g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 33 % Daily Value * Total Fat 2g 2% Saturated Fat 1g 3% Cholesterol 14mg 5% Sodium 132mg 6% Total Carbohydrate 1g 0% Total Sugars 1g Protein 3g Vitamin C 0mg 2% Calcium 6mg 0% Iron 0mg 1% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved