Pork Steamed Buns

The Easiest Steamed Buns Ever-Biscuit Steamed Buns

I came up with this recipe as I was nearing the end of my refrigerator journey. I was on an Asian food kick and had just made the bao buns with some refrigerator biscuits. I wanted to create more using my bamboo steamer, so I tried stuffing and steaming them. They came out perfect.

1 c ground pork (about 1/4-1/2 lb)

1 tsp dried onions

½ tsp garlic, minced

1 tsp teriyaki marinade

1 can plain biscuits

In a sauté pan, brown pork over medium heat. Add onions, garlic and teriyaki marinade. Cook an additional 6-7 minutes or until onions are translucent and garlic is fragrant. Remove from heat and set aside. Line two steamer trays with parchment paper. Separate biscuits on a nonstick workstation. Using your hands, gently press 1 biscuit slightly flat and create a well in the center. Fill the well with 1 good tbs of the pork filling, taking care not to allow the edges to become moist. Bring the edges together and pinch. Roll into a ball shape. Smooth out creases and set in your steamer tray. Repeat with the remaining ingredients. Once your buns are done and resting happily in the steamer trays, make sure they are not touching each other. They will expand upon cooking. Fill wok with water according to directions. Set steamer trays in wok, making sure the water is not able to reach the bottom of the steamer tray. Bring water to a hard simmer over medium high heat and steam your buns for 20 minutes. For a kid friendly recipe, substitute the pork filling for a little peanut butter and jelly. These are the easiest steamed buns you will probably ever make.

6 thoughts on “Pork Steamed Buns

  1. I love these! I get a variation of these at my local Chinese restaurant. I always thought that they would be difficult to make, but these seem so easy.

    1. They honestly are. I also have a rangoon style fried biscuit that Ill post someday soon. They are just like the fried biscuits on the Chinese buffets, but combined with crab rangoon.

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