I grew up loving these potato and pickled cabbage buns—they’re simple, comforting, and full of real home flavor. Instead of flour, I use fresh potatoes to make the wrapper, so they’re naturally soft, chewy, and fragrant. Steamed until tender and springy, these buns taste just like childhood and are surprisingly easy to make.
The potato wrapper is gently stretchy when hot and pleasantly bouncy once cooled, with a natural potato aroma. Inside, the savory pickled cabbage filling is tangy, aromatic, and deeply satisfying. There are no additives, no complicated steps—just real ingredients and honest texture that both kids and adults love.
Contents
Why You’ll Love This Recipe
- No flour, no additives—made from real potatoes
- Soft when hot, chewy and bouncy when cooled
- Naturally gluten-free and very filling
- Simple steaming method, no frying needed
- Classic homemade flavor with a nostalgic touch
Ingredients (Makes 6–8 buns)
Potato Wrapper
- 500–600g large potatoes (high-starch, mature potatoes recommended)
- 50–80g homemade potato starch
(extracted from the potato water; amount adjusted as needed)
Pickled Cabbage Filling
- 200g pickled cabbage, rinsed and squeezed dry
- 15g chopped scallions (white and green parts separated)
- 5g minced ginger (optional)
- 20g pork lard
(or 15g cooking oil) - 2g salt (adjust based on saltiness of cabbage)
- 1g MSG or chicken bouillon (optional)
- 1g ground Sichuan pepper (optional)
- 5g oyster sauce (optional)
Tools & Extras
- Large squeezing bag or clean cloth
- Fine grater or shredder
- Steamer with damp cloth or corn leaves
- Small bowl (for starch sedimentation)
Instructions
1. Grate Potatoes & Extract Potato Starch
Peel and rinse the potatoes, then finely grate them into a puree. You may add a little water while grating if needed. Transfer the mixture into a squeezing bag or cloth and squeeze out as much liquid as possible.
Pour the extracted potato liquid into a bowl and let it sit undisturbed for 10 minutes. Carefully pour off the clear water on top—what remains at the bottom is pure potato starch. Set aside.
2. Make the Potato Dough
Place the squeezed potato pulp into a large bowl. Add the reserved potato starch gradually, mixing with chopsticks first, then kneading by hand.
Knead for 5–8 minutes until the dough is smooth, cohesive, non-sticky, and not crumbly. If too soft, add more starch; if too dry, lightly wet your hands. Cover and let rest for 15 minutes.
3. Prepare the Pickled Cabbage Filling
Finely chop the pickled cabbage. Heat pork lard over low heat, add scallion whites and ginger, and sauté until fragrant.
Add the cabbage and stir-fry over medium heat for 3–5 minutes until aromatic and moisture evaporates. Season with salt, MSG, Sichuan pepper, and oyster sauce if using. Turn off the heat, stir in scallion greens, and let cool completely.
4. Shape and Fill the Buns
Divide the rested potato dough into 6–8 equal portions (about 80–100g each). Flatten each piece into a round wrapper with slightly thinner edges and a thicker center.
Add 25–30g cooled filling to the center. Gently gather the edges upward, press out trapped air, and pinch firmly to seal. Shape into a round or oval bun.
Place the buns onto a steamer lined with damp cloth or corn leaves, leaving space between each.
5. Steam
Bring water to a full boil. Steam the buns over medium heat for 15 minutes until the wrappers turn slightly translucent and elastic.
Turn off the heat and let them rest in the steamer for 2 minutes before opening the lid. Serve hot.
Notes & Tips
- High-starch (older) potatoes work best. New potatoes require extra starch.
- Squeezing out moisture thoroughly is essential for proper dough texture.
- Do not skip stir-frying the pickled cabbage—it prevents soggy filling and bursting.
- Always press out air when sealing to avoid cracking during steaming.
- Best enjoyed hot; re-steam for 3–5 minutes to restore softness.
Frequently Asked Questions
Are these buns gluten-free?
Yes. They’re made entirely from potatoes and potato starch.
Can I use store-bought potato starch?
Yes, but homemade starch gives better elasticity and flavor.
Why did my dough feel sticky or loose?
The potatoes likely contained too much moisture. Add starch gradually until the dough holds its shape.
Can I add meat to the filling?
Absolutely. Finely minced pork or soaked glass noodles are great additions.
How long do they keep?
Store refrigerated for up to 2 days. Reheat by steaming only—do not microwave.
Childhood-Style Potato & Pickled Cabbage Buns
Ingredients
Potato Wrapper
- 500 –600g large potatoes high-starch, mature potatoes recommended
- 50 –80g homemade potato starch
- extracted from the potato water; amount adjusted as needed
Pickled Cabbage Filling
- 200 g pickled cabbage rinsed and squeezed dry
- 15 g chopped scallions white and green parts separated
- 5 g minced ginger optional
- 20 g pork lard or 15g cooking oil
- 2 g salt adjust based on saltiness of cabbage
- 1 g MSG or chicken bouillon optional
- 1 g ground Sichuan pepper optional
- 5 g oyster sauce optional
Tools & Extras
- Large squeezing bag or clean cloth
- Fine grater or shredder
- Steamer with damp cloth or corn leaves
- Small bowl for starch sedimentation
Instructions
Grate Potatoes & Extract Potato Starch
- Peel and rinse the potatoes, then finely grate them into a puree. You may add a little water while grating if needed. Transfer the mixture into a squeezing bag or cloth and squeeze out as much liquid as possible.
- Pour the extracted potato liquid into a bowl and let it sit undisturbed for 10 minutes. Carefully pour off the clear water on top—what remains at the bottom is pure potato starch. Set aside.
Make the Potato Dough
- Place the squeezed potato pulp into a large bowl. Add the reserved potato starch gradually, mixing with chopsticks first, then kneading by hand.
- Knead for 5–8 minutes until the dough is smooth, cohesive, non-sticky, and not crumbly. If too soft, add more starch; if too dry, lightly wet your hands. Cover and let rest for 15 minutes.
Prepare the Pickled Cabbage Filling
- Finely chop the pickled cabbage. Heat pork lard over low heat, add scallion whites and ginger, and sauté until fragrant.
- Add the cabbage and stir-fry over medium heat for 3–5 minutes until aromatic and moisture evaporates. Season with salt, MSG, Sichuan pepper, and oyster sauce if using. Turn off the heat, stir in scallion greens, and let cool completely.
Shape and Fill the Buns
- Divide the rested potato dough into 6–8 equal portions (about 80–100g each). Flatten each piece into a round wrapper with slightly thinner edges and a thicker center.
- Add 25–30g cooled filling to the center. Gently gather the edges upward, press out trapped air, and pinch firmly to seal. Shape into a round or oval bun.
- Place the buns onto a steamer lined with damp cloth or corn leaves, leaving space between each.
Steam
- Bring water to a full boil. Steam the buns over medium heat for 15 minutes until the wrappers turn slightly translucent and elastic.
- Turn off the heat and let them rest in the steamer for 2 minutes before opening the lid. Serve hot.
