Soft, fluffy steamed buns filled with savory seasoned pork. The bread machine does all the heavy lifting for the dough, so you can focus on making the delicious filling.
These classic Chinese meat buns are perfect for breakfast or as a snack. Using a bread machine takes the guesswork out of dough making.
Add flour, yeast, sugar, oil, and warm water to your bread machine. Select the dough cycle and let it run until smooth and elastic, about 1.5 hours.
While the dough rises, mix ground pork with soy sauce, sesame oil, ginger, green onions, and salt. Stir in one direction until the mixture becomes slightly sticky.
Once the dough is ready, punch it down and divide into 8 equal pieces. Flatten each piece into a circle, add a generous spoonful of filling, then pleat the edges together and twist to seal.
Place sealed buns on parchment-lined steamer basket. Let rest 15 minutes, then steam over boiling water for 12-15 minutes. Turn off heat and let sit 2 minutes before uncovering.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
