Pork Steamed Buns

A few weeks ago, I went to Germany, to Singen, and I found refrigerated steamed buns. I was so excited. So I bought some and then they sat in the fridge for a few days while I tried to figure out what to make. I had found some pork on sale, so decided to use that, and had remembered a recipe for steamed buns with pork.  Well, apparently not for boneless pork chops, but since that is pretty much all I will buy here as it is less expensive than other pork cuts, I went with it.  I have a feeling the crispy pork belly would have been fantastic, but I was pleased with this as well.

I also discovered steamed buns in Konstanz yesterday, so was thrilled with that...now to make breakfast steamed buns...after I buy a new steamer as mine decided it had had enough just recently. I hear the New Asia Market in Wiedikon has steamed buns as well, but have not made it over there yet to check.  The Asia store in HB has not on the times I have visited (though they do have lots of other good things).


If you can not find steamed buns, or want to make your own, I love the taste of the buns that I made earlier. Check out the recipe here.  I still need to perfect my closing (mine were filled), but they do taste great.

What you need:

 Steamed buns, either bought or made with the recipe above
Pork, about 500 g

For the marinade:
1 1/2 Tbls soy sauce
1/2 tsp Chinese 5 spice
1/4 tsp white pepper
3/4 tsp salt
1/2 tsp sugar


hoisin sauce, enough to spread on all the buns
thinly sliced cucumber
thinly slice scallions
koriander for garnishing


Mix the marinade ingredients together and put in a bowl.

Make slices in the pork. Brush the marinade onto the pork, making sure to get it into the slices.

Surround with foil and let sit for 30 minutes

Put in the oven at 200 C for about 40 minutes, or until the pork is cooked through. Once you have removed the pork, slice into thin strips.

Prepare your steamer: put enough water in a large pan so that it will not touch the bottom of the buns. Place the buns on top of a piece of parchment paper so they do not stick.  Once the water starts to boil, cook about 10 minutes, depending on the size of the bun.

Spread some hoisin sauce, pork slices, scallions and cucumber. Add a cilantro leaf (or two).  Enjoy!