Steamed Pork and Potato Buns with Scallion
Pillowy soft steamed buns packed with a hearty filling of seasoned ground pork, tender potato chunks, and bright scallions. Perfect for a weekend project or dim sum at home.
Story
These homemade buns reward patience with cloud-like texture. The dough wraps around a savory mixture where earthy potatoes meet aromatic scallions and rich pork—a comforting balance best enjoyed hot from the steamer.
Ingredients
All-purpose flour
3 cups
Instant yeast
1 tsp
Warm water
3/4 cup
Sugar
1 Tbsp
Neutral oil
1 Tbsp
Ground pork
8 oz
Yukon Gold potato, peeled and diced
1 medium
Scallions, finely chopped
4 stalks
Soy sauce
2 Tbsp
Toasted sesame oil
1 tsp
Fresh ginger, minced
1 tsp
Salt
1/2 tsp
Instructions
1
Proof and mix the dough
Activate yeast in warm water with sugar for 5 minutes until foamy. In a large bowl, combine flour and salt, then pour in yeast mixture and oil. Knead until smooth and elastic, about 8–10 minutes. Cover with a damp cloth and let rise in a warm spot until doubled, about 1 hour.
2
Par-cook potatoes and mix filling
Boil diced potato for 5 minutes until just tender. Drain and cool completely. Mix ground pork with soy sauce, sesame oil, ginger, and salt. Fold in cooled potatoes and scallions until evenly distributed.
3
Shape the buns
Punch down risen dough and divide into 6 equal pieces. Roll each into a ball, then flatten into a 4-inch circle, keeping the center slightly thicker. Place 2–3 tablespoons of filling in the center.
4
Pleat and seal
Gather edges of dough up and around the filling, creating pleats as you go. Twist the top firmly to seal completely. Place seam-side down on parchment paper in a steamer basket.
5
Rest and steam
Let buns rest 15 minutes while bringing water to a boil. Steam over high heat for 15–18 minutes until puffed and cooked through. Turn off heat, rest 2 minutes, then remove the lid carefully. Serve warm.
