Steamed yeast buns has always been my nemesis. It looks so deceptively simple yet, I find it harder than any cake, bread, and pastry. It is harder than making croissants, than that 1000 layer French mille-feuille, harder than the impossible to handle HK reverse puff pastry.


Simply because I refuse to use the standard ingredients for this really quite simple bun. No bleached flour, no milk in the dough, please. So I will always end up with rubbery, rubbery, yellow yellow buns which I will just go and bake instead.

Today, I gave it another go. Still not using those bleached flour, and changed the way I handle a bit. Not too difficult, and soft buns greeted me at the end of the hour. Give it a go, it is worth the many years of trying for me.

Big Pork Dumpling

Big Pork Dumpling


Dumpling Skin

125g Low gluten flour (cake flour)

60g High gluten flour (bread flour)

30g White Sugar

1/2 tsp Salt

3g Instant Yeast

1/3 tsp Baking Powder

90g Warm water

12g White Lard (vegetable lard)


150g Ground Pork

1 Tbsp Sesame Oil

1 Tbsp Soya Sauce

1 tsp Pepper (ground, white)

1 tsp Chicken bullion

1 tsp Ginger ground or 1 Tbsp juice of ginger

2 bunches of spring/green onions (sliced thinly)

2 hard boiled eggs


    Dumpling skin
  1. Combine all dry ingredients and mix thoroughly, add the water and knead for 1 minute on a machine (I used the Thermomix) or until smooth if hand kneading (takes about 3 minutes if hand kneading).
  2. Put it aside covered and prepare the filing.
  3. Filing
  4. Mix everything together and cut the eggs into quarters.
  5. Wrap
  6. Divide dough into 8 portions (~40g each). Do likewise to the pork mixture (~25-30g each).
  7. Roll each portion of dough into a round ball. Flatten along the circumference more.
  8. Place one portion of the filing and one portion (1/4 of an egg) of egg into the wrap.
  9. Gather and seal the dumpling.
  10. Place the dumplings on non-grease proof white paper.
  11. Allow to rest and proof for 30-40 minutes.
  12. Steam for 25 minutes under high heat.
  13. Let it rest in the steamer with cover ajar for 2-3 minutes before removing the buns from the heat source.
  14. Eat when it is really hot.

Dough waiting to be used while preparing the pork filing


I ground the pork leg that has been in my fridge since last night. Beat till it is QQ, or bouncy.


Ingredients ready to be wrapped.


Proof for 30 minutes was sufficient in our house.


Super soft buns to be enjoyed.