Easy Chinese Steamed Pork Buns

A few years back my mother stumbled upon a competition hosted by Pillsbury. I initially balked at the idea of making things from their branded biscuits. Afterall, we grew up eating fresh, homemade, healthy foods. We were the house that never, ever had sugared cereal! So when my mom stocked up on their buttery Grands! biscuits, I was secretly happy but wondered if she was loosing it? From taco shells to sticky buns, these delicious little biscuits can do anything. There’s even a tasty reduced fat version!

Without further adieu, here’s Lucy’s recipe with the store bought biscuit dough and all. They are truly delicious and make amazing hors d’oeuvres !

2 packages (10 per package) refrigerated buttermilk biscuits
2 tablespoons flour (for dusting the biscuits)
Canola oil or Pam cooking spray
½ cup water

½ pound lean ground pork
2 scallions, including the green top
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons cornstarch
2 teaspoons pure sesame oil
1 teaspoon finely grated fresh ginger root
½ teaspoon salt
½ teaspoon sugar

Wash and trim the green onions, finely chop. Peel and finely grate the ginger root.  In a bowl, combine the ground pork with chopped onions, grated ginger root, soy sauce, cornstarch, sesame oil, salt and sugar. Mix together thoroughly and set aside.

On a cutting board, separate biscuits. Flatten each with fingertips and lightly dust with flour. Use a rolling pin to roll each biscuit into a 3-½ inch round shape, approximately 1/8-inch thick.

Place the flattened biscuit dough onto the palm of your hand. Place 1 tablespoon of pork filling in the center of the biscuit and with your other hand, gather the sides of the biscuit dough around the filling, letting the biscuit dough pleat naturally. Pinch the top of the dough to seal. Tap the little biscuit bun to flatten its bottom so it stands upright. Repeat to make all the buns.

To Cook:
Spray cooking oil in a 10-inch non-stick frying pan over medium-low heat. Place 10 biscuit buns in the pan, leaving 1/2 inch space between each bun. Add half (¼ cup) of the water to the pan and cover. Cook for 10 to 12 minutes, until the water is absorbed and the bottom of the buns are lightly browned. The buns size will double.

Transfer the cooked pork buns onto a plate or lined breadbasket. Cover with tinfoil to keep them warm. Repeat to cook another 10 buns.

Makes 20 pork buns
Preparation time: 30 minutes
Cooking time: 20 to 24 minutes

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6 Responses to “Easy Chinese Steamed Pork Buns”

  1. Adam Says:

    I tried this recipe and loved it. I did find that the Buns burned rather badly on the bottom about six minutes in to cooking the first batch. I will try adding more water next time, or maybe reduce the heat and cook for longer.

  2. Lucy McHale Says:

    Dear Adam,
    thank you for loving this recipe. Please lower the heat to medium-low. 10 to 12 minutes the Buns should be well cooked. Please try again soon. Good luck!

  3. Liz Says:

    I’m so excited to try this recipe. I studied abroad twice in Inner Mongolia and my favorite food was baozi. This seems like an easy version that even I could pull off. Thanks so much for sharing! I was wondering, we dipped the baozi in a dark vinegar I guess is what it was. At least that’s what my chinese friends told me. Do you know if it’s a particular type of vinegar or is there a recipe for something like that?

  4. LittleAppleDesign LA Says:

    Hi Liz, This is one of my favorites too! It’s addicting, I can’t eat just one or three. I know the vinegar your referring to. It’s one of my husbands favorites. Every time my mom Lucy comes to town, we head to 99 Ranch, http://www.99ranch.com/ – an asian supermarket and look for the black vinegar bottle called: CHINKIANG VINEGAR (Giam Chinkiang) with a yellow label. Now keep in mind there are actually quite a few black vinegars and they all taste a little different. This is the one we love and probably the one you are looking for. Good luck! – Melisa

  5. Liz Says:

    Thank you soooo much!!!

  6. Gong xi fa cai! The Year Of The Rabbit | The All-American Chinese Cookbook Says:

    […] Liz commented on Easy Chinese Steamed Pork Buns Thank you soooo much!!!… […]

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