Steamed Pork Buns

by Kate on February 1, 2014

Steamed Pork Buns -

It’s First on the First time again and with a challenge at hand, we all hit the kitchen. This month we’re making steamed buns. Have you ever had them before? I love these savory little asian treats. I can’t share a lot with you about their history but I can tell you that they taste amazing. Tender, fluffy buns filled with pork or even vegetables. On menus, I’ve seen them called “bao” or “dim sum.” I’m not sure if there is a difference and clearly I have a lot to learn about steamed buns.

I filled mine with a sweet, slightly spicy pork then I folded the dough gently around the filling. It definitely took some practice to contain the filling inside the dough and I never did achieve round buns. Instead, I shaped mine into neat little square packages and that worked well for me. Other than learning how to seal the delicious pork inside the dough, steamed buns were not difficult to make at all! Then I got to use my new bamboo steamer baskets which I know I’ll be finding countless other uses for.

Steamed Pork Buns -

These little steamed buns made a special lunch for the girls and I that we all truly enjoyed. I cannot wait to make another batch! Next month we’re going to tackle Beef Wellington. Countless episodes of Hell’s Kitchen have made me fear this particular challenge. On the flip side, beef wellington is one of my all-time favorite entrees so I really hope I’m successful! I know I’m going to love reaping the rewards of that challenge as much as I enjoyed these steamed buns.

Steamed Buns for #FirstOnTheFirst

Now let’s see who else was up to the challenge this month!

This month, I did not create my own recipe. I definitely didn’t know enough about the ingredients or the process to do so. I used THIS RECIPE and changed nothing. It’s fantastic so do give it a try!



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{ 10 comments… read them below or add one }

Anna (Hidden Ponies) February 1, 2014 at 12:49 pm

Your filling choice sounds delicious, and I’m so looking forward to Beef Wellington next month!


Kate February 1, 2014 at 1:15 pm

Thank you Anna! I’m really looking forward to next month too. Love Beef Wellington!


Carrie @ poet in the pantry February 1, 2014 at 1:01 pm

Nice job! They look absolutely wonderful! I’m terrified of Beef Wellington… but I say that a lot. 🙂 I’m hoping that in an environment that isn’t full of pressure (like a TV show that’s edited to look a certain way), it won’t be so bad. 🙂


Kate February 1, 2014 at 1:15 pm

You and me both! I’m sure we will handle it well 😉


suzanne February 1, 2014 at 1:27 pm

Love steamed buns, yours look perfect and that filling sounds delicious. Really look forward to Wellington, one of my favorites.


Kate February 2, 2014 at 7:13 am

I am a little intimidated but I LOVE Beef Wellington! I hope it goes well. So excited for this one!


Jenn February 1, 2014 at 3:36 pm

These look so lovely! Now that I’ve mastered plain ol’ steamed buns, I should try filling them!


Barbara | Creative Culinary February 2, 2014 at 10:01 am

I’ve never made my own but a neighbor had me over when she made a batch and I’m sure tempted. I bought some at the local Asian market and that was a mistake. It was all bun with so little filling it might as well not have been there!

Yours look terrific Kate!


Deanna Segrave-Daly February 2, 2014 at 10:25 am

While alas Serena and I have fallen off the First on the First schedule, you have totally inspired me to make some steamed buns – love these things (and actually like your square shapes!)


Christiane ~ Taking On Magazines February 3, 2014 at 10:16 am

I’ve never tried making steamed buns. Truth be told, I’ve always said that it was because I didn’t own a steamer basket, but I think I’ve avoided buying a steamer basket so I’d have a good excuse not to make the buns. I LOVE the idea of the pork inside them though. I think you’ve pushed me over the edge and I’m gonna go find me a basket. 🙂


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