I’m obsessed with these savory-sweet steamed buns—juicy pork, umami dried veggies, and fluffy dough. They’re so satisfying to make and even better to eat—let me share my go-to recipe!
Contents
Why you’ll love this recipe
- Irresistible flavor combo: Salty-savory dried plum vegetables soak up rich pork juices, with a hint of spice and depth from sauces.
- No-fuss process: Skip pre-dough proofing—shape and proof once for fluffy, tender buns.
- Perfect for any meal: Great as breakfast, lunch, or a snack; kid-approved and crowd-pleasing!
Ingredients
For the dough:
- 500g all-purpose flour
- 260g warm water (30-35℃, to activate yeast)
- 5g sugar (aids fermentation, adds subtle sweetness)
- 10g lard (keeps dough soft and moist)
- 5g active dry yeast
For the filling:
- 150g dried plum vegetables (mei gan cai)
- 100g fatty pork diced (for rendering oil)
- 200g lean pork diced
- 50g chopped green onions (added right before filling)
- 1tbsp sugar
- 1tbsp light soy sauce
- 1tsp dark soy sauce (for color)
- 1tbsp oyster sauce
- 1tsp ginger-scallion powder
- 1tbsp dry pot sauce
- 1tbsp chili powder (adjust to taste)
- 200ml water
- 50ml starch water (mix starch with a little warm water)
- 1tsp chicken powder
- 1tsp salt
Instructions
- Prepare the filling first: Soak 150g dried plum vegetables in warm water for 30 minutes until fully rehydrated. Rinse thoroughly, squeeze out excess water, and chop into fine pieces; set aside.
- Sauté the filling: Heat a pan (no oil needed) over low heat. Add 100g fatty pork diced and stir-fry slowly until oil is rendered and pork turns slightly crispy. Add 200g lean pork diced, turn to medium heat, and stir-fry until all moisture evaporates.
- Season and simmer: Add the chopped dried plum vegetables, stir-fry for 2 minutes to release aroma. Mix in 1tbsp sugar, 1tbsp light soy sauce, 1tsp dark soy sauce, 1tbsp oyster sauce, 1tsp ginger-scallion powder, 1tbsp dry pot sauce, and 1tbsp chili powder—stir quickly to coat all ingredients evenly. Pour in 200ml water, bring to a boil over high heat, then turn to low heat and simmer until the sauce thickens (leave a little broth). Drizzle 50ml starch water, stir until the filling coats well. Add 1tsp chicken powder and 1tsp salt, mix thoroughly, then turn off heat and let cool completely.
- Make the dough: In a large bowl, mix 500g all-purpose flour, 5g sugar, and 5g yeast evenly. Gradually pour in 260g warm water, stirring with chopsticks to form flocculent dough. Add 10g lard and knead repeatedly until the dough is smooth and non-sticky (no pre-proofing needed—use immediately).
- Shape and fill: Place the dough on a floured surface, roll into a long strip, and cut into 40-50g portions. Flatten each portion and roll into a round wrapper (thicker in the center, thinner at the edges, about 8-10cm in diameter). Mix 50g chopped green onions into the cooled filling. Spoon an appropriate amount of filling onto the center of each wrapper, then pleat the edges gradually and seal tightly to form a bun.
- Proof the buns: Arrange the buns in a steamer with enough space between them (to avoid sticking during proofing and steaming). Cover tightly and proof in a warm place for 1-1.5 hours until the buns double in size—they’re ready when pressing gently springs back immediately.
- Steam and serve: Bring a pot of water to a rolling boil. Place the steamer over the pot, steam on medium heat for 15 minutes. Turn off the heat and let stand for 5 minutes (do not open the lid immediately to prevent dough shrinkage). Open the lid and enjoy!
Frequently Asked Questions
- Can I substitute lard? Yes—use 10g vegetable oil or butter for a similar soft texture, though lard adds extra richness.
- My dough didn’t rise well. Why? Check if the yeast is fresh or if the warm water was too hot (over 40℃ kills yeast). Ensure the proofing environment is warm (around 25-30℃).
- How to store leftover buns? Cool completely, wrap in plastic, and refrigerate for up to 3 days. Reheat in a steamer for 5 minutes or microwave for 30 seconds.
- Can I reduce the spice? Absolutely—adjust the chili powder amount or omit it entirely for a non-spicy version.
Mei Gan Cai Pork Steamed Buns (Dried Plum Vegetable Pork Buns)
I’m obsessed with these savory-sweet steamed buns—juicy pork, umami dried veggies, and fluffy dough. They’re so satisfying to make and even better to eat—let me share my go-to recipe!
Ingredients
For the dough:
- 500 g all-purpose flour
- 260 g warm water 30-35℃, to activate yeast
- 5 g sugar aids fermentation, adds subtle sweetness
- 10 g lard keeps dough soft and moist
- 5 g active dry yeast
For the filling:
- 150 g dried plum vegetables mei gan cai
- 100 g fatty pork diced for rendering oil
- 200 g lean pork diced
- 50 g chopped green onions added right before filling
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce for color
- 1 tbsp oyster sauce
- 1 tsp ginger-scallion powder
- 1 tbsp dry pot sauce
- 1 tbsp chili powder adjust to taste
- 200 ml water
- 50 ml starch water mix starch with a little warm water
- 1 tsp chicken powder
- 1 tsp salt
Instructions
- Prepare the filling first: Soak 150g dried plum vegetables in warm water for 30 minutes until fully rehydrated. Rinse thoroughly, squeeze out excess water, and chop into fine pieces; set aside.
- Sauté the filling: Heat a pan (no oil needed) over low heat. Add 100g fatty pork diced and stir-fry slowly until oil is rendered and pork turns slightly crispy. Add 200g lean pork diced, turn to medium heat, and stir-fry until all moisture evaporates.
- Season and simmer: Add the chopped dried plum vegetables, stir-fry for 2 minutes to release aroma. Mix in 1tbsp sugar, 1tbsp light soy sauce, 1tsp dark soy sauce, 1tbsp oyster sauce, 1tsp ginger-scallion powder, 1tbsp dry pot sauce, and 1tbsp chili powder—stir quickly to coat all ingredients evenly. Pour in 200ml water, bring to a boil over high heat, then turn to low heat and simmer until the sauce thickens (leave a little broth). Drizzle 50ml starch water, stir until the filling coats well. Add 1tsp chicken powder and 1tsp salt, mix thoroughly, then turn off heat and let cool completely.
- Make the dough: In a large bowl, mix 500g all-purpose flour, 5g sugar, and 5g yeast evenly. Gradually pour in 260g warm water, stirring with chopsticks to form flocculent dough. Add 10g lard and knead repeatedly until the dough is smooth and non-sticky (no pre-proofing needed—use immediately).
- Shape and fill: Place the dough on a floured surface, roll into a long strip, and cut into 40-50g portions. Flatten each portion and roll into a round wrapper (thicker in the center, thinner at the edges, about 8-10cm in diameter). Mix 50g chopped green onions into the cooled filling. Spoon an appropriate amount of filling onto the center of each wrapper, then pleat the edges gradually and seal tightly to form a bun.
- Proof the buns: Arrange the buns in a steamer with enough space between them (to avoid sticking during proofing and steaming). Cover tightly and proof in a warm place for 1-1.5 hours until the buns double in size—they’re ready when pressing gently springs back immediately.
- Steam and serve: Bring a pot of water to a rolling boil. Place the steamer over the pot, steam on medium heat for 15 minutes. Turn off the heat and let stand for 5 minutes (do not open the lid immediately to prevent dough shrinkage). Open the lid and enjoy!
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