I love turning unexpected vegetables into comfort food, and these cucumber pork buns are a perfect example. The dough is soft and fluffy with just one rise, while the filling is juicy, fresh, and lightly fragrant from cucumber. No pre-fermenting, no stress—just simple steps and beautiful results that work even for beginners.
These buns are naturally vibrant and refreshing, with a texture that reminds me of Cucumber Banana Potato Balls and the tenderness of Chinese Yam Cucumber Mochi, but wrapped in a savory, juicy steamed bun form.
Contents
Why you’ll love this recipe
- One-rise dough: no advance fermenting required
- Naturally green, fresh flavor from real cucumber
- Juicy pork filling without being greasy
- Beginner-friendly shaping and steaming
- Perfect for breakfast, lunch boxes, or light meals
Ingredients
Dough
- 500g all-purpose flour
- 5g yeast
- 270g cucumber juice（100g cucunber skin+250g water)
- 5g sugar
Filling
- 300g ground pork (70% lean, 30% fat recommended)
- 300g cucumber flesh (about 1 medium cucumber)
- 50g green pepper, finely diced (optional)
- 20g scallions, finely chopped
- 10g ginger, minced
Seasonings
- 3g salt (1g for cucumber, 2g for pork)
- 1g MSG (optional)
- 1.5g ground Sichuan pepper
- 1.5g ground white pepper
- 30ml light soy sauce
- 5ml dark soy sauce
- 15ml oyster sauce
- 30ml seasoned oil (scallion–ginger oil preferred)
Instructions
1. Prepare the cucumber
Peel the cucumber and keep only the inner flesh. Shred it, then finely chop. Add 1g salt, massage well, and squeeze out as much liquid as possible. Set aside. This step is essential to prevent soggy filling.
2. Season the pork filling
In a bowl, add the ground pork, remaining salt, MSG, ground Sichuan pepper, white pepper, light soy sauce, dark soy sauce, and oyster sauce. Stir vigorously in one direction for about 5 minutes until sticky and elastic.
Add seasoned oil, scallions, and ginger. Mix well, cover, and refrigerate for 30 minutes. Just before wrapping, fold in the squeezed cucumber and diced green pepper.
3. Prepare the cucumber juice
Add about 100g cucumber peels and 250g water to a blender or food processor. Blend until smooth, then strain the mixture. Measure out 270g cucumber juice and add it to the flour.
4. Make the dough
In a large bowl, mix flour, one-step yeast, and sugar. Gradually add cucumber juice while stirring until shaggy dough forms. Knead for 5–8 minutes until smooth, soft, and non-sticky.
5. Divide and roll
No bulk fermentation needed. Divide the dough into 15–18 equal portions (about 35–40g each). Roll into smooth balls, then flatten into 7–8cm wrappers with thinner edges and a thicker center.
6. Fill and shape
Place about 20g filling in the center of each wrapper. Pleat and seal tightly. Place buns on a lightly oiled steamer tray, leaving space between each.
8. Final rise
Let the buns rest at room temperature for 20–25 minutes, until about 1.5 times larger. When gently pressed, they should spring back slowly.
9. Steam
Steam over boiling water on medium heat for 12 minutes. Turn off the heat and let rest for 2 minutes before opening the lid to prevent collapsing.
Notes
- Squeezing the cucumber dry is critical—excess moisture will weaken the dough.
- If one-step yeast is unavailable, use 5g instant yeast and allow the dough to rise until doubled before shaping.
- Medium heat is best for steaming; high heat may cause wrinkling or splitting.
Frequently Asked Questions
Can I use regular yeast instead of one-step yeast?
Yes. Let the dough rise until doubled before dividing and shaping.
Why are my buns not green enough?
Use fresh, vibrant cucumbers and avoid overcooking. The color comes naturally from the cucumber flesh.
Can I make these vegetarian?
Absolutely. Replace pork with finely chopped mushrooms, tofu, or corn for a lighter version.
How do I store leftovers?
Refrigerate for up to 2 days. Re-steam for 3 minutes before serving.
What else can I make with leftover cucumber peel?
Try blending it into Cucumber Banana Potato Balls or turning it into soft desserts like Chinese Yam Cucumber Mochi for zero waste cooking.
Fresh Green Cucumber Pork Steamed Buns (One-Rise, Foolproof)
Ingredients
Dough
- 500 g all-purpose flour
- 5 g yeast
- 270 g cucumber juice
- 5 g sugar
Filling
- 300 g ground pork 70% lean, 30% fat recommended
- 300 g cucumber flesh about 1 medium cucumber
- 50 g green pepper finely diced (optional)
- 20 g scallions finely chopped
- 10 g ginger minced
Seasonings
- 3 g salt 1g for cucumber, 2g for pork
- 1 g MSG optional
- 1.5 g ground Sichuan pepper
- 1.5 g ground white pepper
- 30 ml light soy sauce
- 5 ml dark soy sauce
- 15 ml oyster sauce
- 30 ml seasoned oil scallion–ginger oil preferred
Instructions
Prepare the cucumber
- Peel the cucumber and keep only the inner flesh. Shred it, then finely chop. Add 1g salt, massage well, and squeeze out as much liquid as possible. Set aside. This step is essential to prevent soggy filling.
Season the pork filling
- In a bowl, add the ground pork, remaining salt, MSG, ground Sichuan pepper, white pepper, light soy sauce, dark soy sauce, and oyster sauce. Stir vigorously in one direction for about 5 minutes until sticky and elastic.
- Add seasoned oil, scallions, and ginger. Mix well, cover, and refrigerate for 30 minutes. Just before wrapping, fold in the squeezed cucumber and diced green pepper.
Prepare the cucumber juice
- Add about 100g cucumber peels and 250g water to a blender or food processor. Blend until smooth, then strain the mixture. Measure out 270g cucumber juice and add it to the flour.
Make the dough
- In a large bowl, mix flour, one-step yeast, and sugar. Gradually add cucumber juice while stirring until shaggy dough forms. Knead for 5–8 minutes until smooth, soft, and non-sticky.
Divide and roll
- No bulk fermentation needed. Divide the dough into 15–18 equal portions (about 35–40g each). Roll into smooth balls, then flatten into 7–8cm wrappers with thinner edges and a thicker center.
Fill and shape
- Place about 20g filling in the center of each wrapper. Pleat and seal tightly. Place buns on a lightly oiled steamer tray, leaving space between each.
Final rise
- Let the buns rest at room temperature for 20–25 minutes, until about 1.5 times larger. When gently pressed, they should spring back slowly.
Steam
- Steam over boiling water on medium heat for 12 minutes. Turn off the heat and let rest for 2 minutes before opening the lid to prevent collapsing.
