Ingredients

3 cups all-purpose flour (or sub 1 cup with cake flour for fluffier texture)

1 tablespoon sugar

1 teaspoon instant yeast

3/4 cup warm milk

1 tablespoon vegetable oil

1/2 teaspoon baking powder

1 lb beef chuck or short rib, finely chopped

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water

2 green onions, finely sliced

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, and instant yeast. Gradually stir in warm milk until a shaggy dough forms. Knead for 8–10 minutes until smooth, then add the vegetable oil and knead until absorbed. Cover and let the dough rise for 1 hour or until doubled in size.

Step 2: For the filling, heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger; sauté for 30 seconds. Stir in the finely chopped beef, soy sauce, hoisin sauce, and rice vinegar. Simmer for 10–15 minutes until the beef is tender.

Step 3: Mix the cornstarch slurry and add it to the beef mixture. Cook until thickened, then stir in the sliced green onions. Remove from heat and let the filling cool completely.

Step 4: Once the dough has risen, knead in the baking powder. Divide the dough into 14–16 equal pieces. Roll each into a ball and flatten into a 4–5 inch disc, keeping the center thicker than the edges.

Step 5: Place a spoonful of the beef filling in the center of each disc. Fold and pleat the edges carefully to seal the buns.

Step 6: Place each bun on a small parchment square inside a steamer basket. Let the buns rest for 10 minutes before steaming.

Step 7: Steam the buns over boiling water for 12–15 minutes. After steaming, turn off the heat and let the buns sit covered for 2 minutes before serving.

Tips & Variations

For a fluffier dough, substitute 1 cup of all-purpose flour with cake flour.

You can add a splash of five-spice powder to the beef filling for extra depth of flavor.

Use short ribs for a richer, more tender filling, or beef chuck for a leaner option.

If steaming at home without a bamboo steamer, place buns on a heatproof dish inside a large pot with a steaming rack.

Try adding pickled vegetables or fresh cucumber slices inside the buns for a refreshing crunch.

Storage

Store leftover buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5–7 minutes until warmed through. For longer storage, freeze the unsteamed buns individually on a baking sheet, then transfer to a freezer bag for up to 1 month. Steam from frozen before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After the initial rise, punch it down, wrap it tightly, and refrigerate overnight. Bring it to room temperature before proceeding.

What can I substitute for hoisin sauce?

If you don’t have hoisin sauce, you can use a mixture of soy sauce with a little honey and a dash of five-spice powder as a substitute to mimic the sweet and savory flavor.