Steamed Stuffed Buns

"taken from angie's recipes,"
photo by a user photo by a user
Ready In:
2hrs 20mins
12 buns




  • Chop the celery finely and squeeze the extra juice out. Mix with other ingredients for the filling and stir until all the ingredients well combined. Set aside.
  • Combine all the ingredients for the dough and mix until dough forms. Knead the dough until smooth. Cover with plastic wrap and let stand 60 minutes until the dough double in size.
  • Punch the dough down to release gases. Divide dough into 10-12 equal portions, each is about 30-40 grams and let stand for 10 minutes. Roll each dough on lightly floured surface into a circle, 13-15 cm in diameter. The center of the circle should be thicker than the edge. Place one portion of the prepared filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun.
  • Cut waxed paper into 10-12 squares and brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Let the buns stand for 30 minutes.
  • Bring a pot of water to boil and steam the buns over the medium heat for 18 minutes.

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  1. mianbao
    This is 3 1/2 stars rounded up to 4 because, after adjustments, the flavor of the end product is quite good. I doubled the recipe to make it easier to handle the half gram measurements. (Do some cooking scales measure in half grams?) This made the total flour 500 grams, of which I used only 400 grams, because the dough was a beautiful consistency at that point, and would have been ruined by more flour. I discovered that it is impossible for me to squeeze any water out of celery, no matter how finely it has been chopped. I also realized, too late that the filling made according to this recipe is way too salty. I added one more batch worth of celery and pork to make up for that. I also added a very small amount of Chinese wine for additional flavor. The celery with garlic and pork makes a very nice tasting filling, which is good, because I now have more to make up later, in the freezer. The uncooked buns looked quite promising, but most of them leaked during steaming, which did affect the appearance, though not appreciably, the flavor. Such was my adventure. With 100 grams less flour for the double batch, the yield was 18 35-grams of dough per bun. Thank you for sharing this recipe. I have been trying to perfect this kind of bun's filling, and I think I am much closer to it now. I may try adding a little potato starch or cornstarch to prevent leaking next time, as well as experiment with wrapping with the gathered seam on top, which is more common in Japan for meat-filled buns.


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