steam pork buns

Chinese Steamed Pork Buns Soft and Fluffy (1 Time Proof Method)(Plain/All Purpose Flour) | 猪肉包子的做法

Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother. I also mix in a few flours to get a softer dough texture. This recipe is specially created for those who cannot find Hong Kong Flour. In this steam bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possible, try to use superfine flour as it gives a softer and finer texture.

Chinese Steam Pork Buns are not commonly served in Cantonese Dim Sum restaurants. The first time I had these kind of buns are at a Shanghainese restaurant. Cantonese Dim Sum restaurants popular pork bun is the BBQ pork bun. Nonetheless, these pork buns are also delicious


Pork filling:

  • 300 grams minced pork 猪肉剁碎 300克
  • 2 cm grated ginger 生姜 2厘米
  • 1/2 teaspoon salt 盐 1/2茶匙
  • 1/2 teaspoon sugar 糖 1/2茶匙
  • 1/2 tablespoon abalone sauce/oyster sauce 鲍鱼/蚝油 1/2汤匙
  • 1 teaspoon cornstarch 玉米淀粉 1茶匙
  • 1 tablespoon water 1 teaspoon sesame oil 麻油 1茶匙
  • 1 tablespoon vegetable oil 菜油 1汤匙
  • 75 grams chives 韭菜 75克


  • 160 grams (1-1/4 cup ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 160克 (1-1/4杯)
  • 40 grams (1/4 cup + 1-1/2 tablespoon) cake flour 低筋面粉 40克 (1/4杯 + 1-1/2 汤匙)
  • 30 grams (1/4 cup) wheat starch 澄粉 30克 (1/4杯)
  • 45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 (1/3杯 + 1茶匙)
  • 1/2 teaspoon baking powder 泡打粉 1/2茶匙
  • 3/4 teaspoon yeast (instant) 速溶酵母 3/4茶匙
  • 125-130 ml (1/2 cup + 1 teaspoon) water (room temperature) 水,室温度 125-130毫升 (1/2杯 + 1茶匙)
  • 30 ml (2 tablespoon) vegetable oil 菜油 30毫升 (2汤匙)