0.0 stars out of 5 stars based on 0 reviews
Meat Stuffing for Steamed or Baked Buns
Saved for later (14)

Total Time: 24 hours

Active Time:

Makes: 24 Buns

Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe:


  1. 1One day before Planned serving –
    Place meat in freezer until firm.

    Mix all ingredients well and let stand while cooking meat.
    Remove meat from freezer and fine chop (mince).
    Heat a wok or stir fry pan over medium heat.
    Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes).
    Remove from heat, mix with salt and let cool.
    Transfer to a bowl, add marinade and mix well.
    Cover and refrigerate overnight.
  2. 2About 4 hours before planned serving time -
    Prepare Basic Steamed or Baked Bun dough. (http://www.chow.com/recipes/11968)
    Flatten each section in the palm of your hand.
    Place one tablespoon of filling in the center and form dough into a ball around the filling.
    Lightly roll each part into a ball.
    Put each ball on a wax or parchment paper square.
    Cover and let stand until doubled (about 30 minutes).
    Repeat with the rest of the dough.
  3. 3Steaming
    Place water in a steamer and bring to a rapid boil.
    Reduce heat to medium.
    Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
    Cover and steam for roughly 15 minutes.
    Remove cover before turning off heat and transfer buns to a serving plate/tray.
    Repeat until all buns are cooked.
    Serve warm.
  4. 4Baking
    Preheat oven to 350º.
    Place buns on a lightly oiled baking pan.
    Bake at 350º for 15 to 18 minutes (until golden brown).
    Serve warm.

Member recipes are not tested by the CHOW food team.

Like this recipe? Never miss another one! Follow us: