I love making these buns when I have extra green beans at home. With just one simple rise, I can enjoy fluffy, springy buns filled with juicy pork and fragrant green beans—no complicated dough skills needed. They’re deeply savory, incredibly satisfying, and perfect even if it’s your first time making steamed buns.
These green bean pork buns are rich and aromatic, with a juicy bite that reminds me of Homemade Xiaolongbao (Steamed Buns), while the bold soy-bean paste flavor is just as satisfying as Dried Plum Vegetable Pork Buns. Thanks to one-rise yeast, the process is faster and easier, yet the buns still come out soft, elastic, and full of savory depth.
Contents
Why you’ll love this recipe
- Only one rise—no pre-fermenting or long waiting time
- Juicy, savory filling with tender pork and fresh green beans
- Soft yet elastic bun skin that doesn’t collapse
- Beginner-friendly with very forgiving steps
- Perfect for make-ahead meals or family sharing
Ingredients (Makes 12–15 buns)
Dough
- 500g all-purpose flour
- 5g sugar
- 5g yeast
- 270ml water
Filling
- 300g ground pork (70% lean, 30% fat)
- 400g green beans
- 20g scallions, chopped
- 10g ginger, minced
Seasonings
- 1.5g ground Sichuan pepper
- 3g mushroom seasoning (or chicken bouillon, optional)
- 30ml light soy sauce
- 5ml dark soy sauce
- 15ml oyster sauce
- 15g soybean paste
- 15g sweet bean paste
- 30ml cooking oil
Instructions
1. Prepare the green bean pork filling
Trim the green beans and cut them into small 0.5cm pieces. Heat the oil in a pan over medium heat, add the ground pork, and stir-fry until the meat changes color and excess fat renders out.
Add Sichuan pepper, mushroom seasoning, light soy sauce, dark soy sauce, oyster sauce, soybean paste, and sweet bean paste. Stir well until fragrant and glossy. Add the green beans and cook for 3–4 minutes until just tender. Finish with scallions and ginger. Remove from heat and let the filling cool completely.
2. Make the dough
In a large bowl, mix the flour and one-rise yeast evenly. Gradually add the water while stirring with chopsticks until shaggy crumbs form. Knead by hand for about 5 minutes until the dough is smooth and elastic.
3. Divide and roll
No need to let the dough rise yet. Roll it into a log and divide into 12–15 equal portions (about 40–50g each). Roll each piece into a ball, then flatten and roll into a round wrapper about 8–10cm wide, keeping the center thicker and edges thinner.
4. Fill, shape, and rise
Place about 30g of cooled filling in the center of each wrapper. Pleat and pinch tightly to seal. Arrange the buns in a greased steamer or on parchment, leaving space between each bun.
Let the buns rise at room temperature for 20–30 minutes, until noticeably puffy and springy when gently pressed.
5. Steam
Bring water to a full boil. Steam the buns over medium heat for 15 minutes. Turn off the heat and let them rest in the steamer for 3 minutes before opening the lid. Serve hot.
Notes
One-rise yeast allows you to skip pre-fermenting. If using regular dry yeast, the dough must rise until doubled before shaping.
Green beans must be fully cooked before steaming, as raw beans can be harmful.
Always cool the filling before wrapping to avoid breaking the dough.
Steam only after the water is boiling to ensure proper rise and texture.
Leftover buns can be refrigerated for up to 2 days and re-steamed for 5 minutes before serving.
Frequently Asked Questions
Can I use regular yeast instead of one-rise yeast?
Yes, but you’ll need to let the dough rise until doubled before dividing and shaping.
Can I freeze these buns?
Yes. Freeze after steaming and cooling. Re-steam directly from frozen for 8–10 minutes.
What if I prefer lean pork?
You can use leaner pork, but add a little extra oil to prevent the filling from drying out.
Why rest the buns before opening the steamer?
This prevents sudden temperature changes that can cause the buns to collapse.
Green Bean Pork Buns (No Pre-Ferment, Beginner-Friendly)
Ingredients
Dough
- 500 g all-purpose flour
- 5 g sugar
- 5 g yeast
- 270 ml water
Filling
- 300 g ground pork 70% lean, 30% fat
- 400 g green beans
- 20 g scallions chopped
- 10 g ginger minced
Seasonings
- 1.5 g ground Sichuan pepper
- 3 g mushroom seasoning or chicken bouillon, optional
- 30 ml light soy sauce
- 5 ml dark soy sauce
- 15 ml oyster sauce
- 15 g soybean paste
- 15 g sweet bean paste
- 30 ml cooking oil
Instructions
Prepare the green bean pork filling
- Trim the green beans and cut them into small 0.5cm pieces. Heat the oil in a pan over medium heat, add the ground pork, and stir-fry until the meat changes color and excess fat renders out.
- Add Sichuan pepper, mushroom seasoning, light soy sauce, dark soy sauce, oyster sauce, soybean paste, and sweet bean paste. Stir well until fragrant and glossy. Add the green beans and cook for 3–4 minutes until just tender. Finish with scallions and ginger. Remove from heat and let the filling cool completely.
Make the dough
- In a large bowl, mix the flour and one-rise yeast evenly. Gradually add the water while stirring with chopsticks until shaggy crumbs form. Knead by hand for about 5 minutes until the dough is smooth and elastic.
Divide and roll
- No need to let the dough rise yet. Roll it into a log and divide into 12–15 equal portions (about 40–50g each). Roll each piece into a ball, then flatten and roll into a round wrapper about 8–10cm wide, keeping the center thicker and edges thinner.
Fill, shape, and rise
- Place about 30g of cooled filling in the center of each wrapper. Pleat and pinch tightly to seal. Arrange the buns in a greased steamer or on parchment, leaving space between each bun.
- Let the buns rise at room temperature for 20–30 minutes, until noticeably puffy and springy when gently pressed.
Steam
- Bring water to a full boil. Steam the buns over medium heat for 15 minutes. Turn off the heat and let them rest in the steamer for 3 minutes before opening the lid. Serve hot.
