16 buns
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Fluffy white buns filled with fragrant, tender mined pork… no one can resist this all-time dim sum fave!


  • 1 cup warm water
  • ¼ cup caster sugar
  • 7 g sachet dried yeast
  • 3 cups plain flour, sifted
  • ¼ tsp salt
  • ¼ cup peanut oil

FILLING (see tip)

  • 1 tbsp peanut oil
  • 3 spring onions, finely sliced
  • 1 clove garlic, crushed
  • 300 g pork mince
  • 2 tbsps soy sauce
  • 2 tbsps oyster sauce
  • 1 tbsp honey
  • 2 tsps sesame oil
  • Sauce of choice, and green tea, to serve

In a jug, combine water, sugar and yeast. Set aside 5 mins until frothy.


Sift flour and salt into a bowl. Stir in yeast mixture and oil to combine. Knead 5 to 7 mins on a floured surface. Place in an oiled bowl. Set aside in a warm place, covered, 1 hour.


FILLING Heat oil in a pan on medium. Saute onion and garlic 1 to 2 mins. Remove from pan. Add mince and brown 4 to 5 mins. Return onion mixture to mince with remaining ingredients. Boil, reduce heat to low and simmer 3 mins.


Roll dough into a 4 cm-thick log, cut into 16 pieces. Flatten into 8 cm rounds. Add 2 tsps mince mixture to centre of each, roll up sides and pinch seams. Place on lined tray and cover with tea towel.


Arrange half balls in a lined double-stacked steamer basket over a wok of simmering water. Reduce to low and steam, covered, 20 to 25 mins. Repeat. Serve with sauces and green tea.

TIP: Try this filling in wonton wrappers.

Photo: Rodney Macuja/BauerSyndication.com.au

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