Pork Dumpling Buns

Submitted by Greg Fontenot

About the cook: I am a self taught home cook. My training is as a scientist. Cooking and science are almost the same.

About the dish: A soft yeast bun filled with flavorful pork filling.

National Origin: Asian

Serves: 4

Estimated Time: Under 30 Minutes


1 package yeast
1 cup warm water
1/2 teaspoon sugar
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1/2 pound ground pork
2 tablespoons finely chopped green onions
2 cloves garlic, minced
2 teaspoons grated ginger
2 tablespoons soy sauce
1/4 teaspoon toasted sesame seed oil
1/4 teaspoon red pepper flakes
1 egg


Mix yeast with water and sugar. Let yeast proof for 3 minutes. Mix in flour, salt and olive oil. Mix well to form dough. Let rise 30-45 minutes. When doubled dust with flour and pinch off segments of dough and roll between palms: place each ball in an oiled 12 place muffin tin. Mix pork with green onions, garlic, ginger, soy sauce, sesame seed oil and red pepper. Make a well in the center of each ball of dough in the muffin tin. Place 2 tablespoons of the pork mixture in the center of each bun pressing down. Pinch dough over the top sealing the filling into the dough. Beat egg with a bit of water and brush over the tops of each bun. Bake at 375 degrees for 25-30 minutes until tops are browned.

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