Steamed Pork and Scallion Buns with Quick Cucumber Pickles
October 23, 2026 • 2 min read
Cook this recipe
Serves
4 (8 buns)<br />
Prep
35 minutes, plus 60 minutes rising<br />
Cook
20 minutes
These soft steamed buns are filled with seasoned ground pork and scallions, then served with a quick rice-vinegar cucumber pickle. The dough rises while you mix the filling and slice the cucumber.
Ingredients
3 cups all-purpose flour, plus more for shaping
2 teaspoons instant yeast
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup warm water
1 tablespoon neutral oil
12 ounces ground pork
2 scallions, finely chopped
1 tablespoon low-sodium soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper
1 medium cucumber, thinly sliced
2 tablespoons rice vinegar
1 teaspoon sugar, for the pickle
Pinch of salt, for the pickle
Directions
Stir the flour, yeast, sugar, baking powder, and salt in a large bowl. Add warm water and oil, then mix into a shaggy dough. Knead on a lightly floured surface for 7 to 8 minutes, until smooth. Cover and let rise in a warm place until puffy, about 60 minutes.
In a separate bowl, mix the pork, scallions, soy sauce, ginger, sesame oil, and black pepper until evenly combined. Keep refrigerated while the dough rises.
Toss the cucumber with rice vinegar, the teaspoon of sugar, and a pinch of salt. Set aside to pickle while you shape the buns.
Divide the dough into 8 equal pieces. Roll each into a ball, flatten to a 4-inch round, and place about 2 tablespoons of pork filling in the center. Pinch the edges closed and set each bun seam-side down on a small square of parchment.
Arrange buns in a steamer basket with space between them. Steam over steadily simmering water for 14 to 16 minutes, working in batches if needed. Check the center of a bun with a food thermometer; the pork filling should reach 160°F. Rest 2 minutes before serving.
Serve the buns warm with the cucumber pickles.
Recipe notes
Variations
Ground chicken can replace the pork; cook the filling to 165°F. Add a teaspoon of chili crisp to the cucumber for a little heat, or use thinly sliced radish in place of cucumber.
Storage and reheating
Refrigerate cooked buns promptly in a covered container and use within 3 to 4 days. Reheat in a steamer for 6 to 8 minutes until hot throughout. Freeze cooked buns in a sealed container for up to 2 months and reheat from thawed.
These soft steamed buns are filled with seasoned ground pork and scallions, then served with a quick rice-vinegar cucumber pickle. The dough rises while you mix the filling and slice the cucumber.
Stir the flour, yeast, sugar, baking powder, and salt in a large bowl. Add warm water and oil, then mix into a shaggy dough. Knead on a lightly floured surface for 7 to 8 minutes, until smooth. Cover and let rise in a warm place until puffy, about 60 minutes.
In a separate bowl, mix the pork, scallions, soy sauce, ginger, sesame oil, and black pepper until evenly combined. Keep refrigerated while the dough rises.
Toss the cucumber with rice vinegar, the teaspoon of sugar, and a pinch of salt. Set aside to pickle while you shape the buns.
Divide the dough into 8 equal pieces. Roll each into a ball, flatten to a 4-inch round, and place about 2 tablespoons of pork filling in the center. Pinch the edges closed and set each bun seam-side down on a small square of parchment.
Arrange buns in a steamer basket with space between them. Steam over steadily simmering water for 14 to 16 minutes, working in batches if needed. Check the center of a bun with a food thermometer; the pork filling should reach 160°F. Rest 2 minutes before serving.
Serve the buns warm with the cucumber pickles.
Variations
Ground chicken can replace the pork; cook the filling to 165°F. Add a teaspoon of chili crisp to the cucumber for a little heat, or use thinly sliced radish in place of cucumber.
Storage and reheating
Refrigerate cooked buns promptly in a covered container and use within 3 to 4 days. Reheat in a steamer for 6 to 8 minutes until hot throughout. Freeze cooked buns in a sealed container for up to 2 months and reheat from thawed.
These soft steamed buns are filled with seasoned ground pork and scallions, then served with a quick rice-vinegar cucumber pickle. The dough rises while you mix the filling and slice the cucumber.
Stir the flour, yeast, sugar, baking powder, and salt in a large bowl. Add warm water and oil, then mix into a shaggy dough. Knead on a lightly floured surface for 7 to 8 minutes, until smooth. Cover and let rise in a warm place until puffy, about 60 minutes.
In a separate bowl, mix the pork, scallions, soy sauce, ginger, sesame oil, and black pepper until evenly combined. Keep refrigerated while the dough rises.
Toss the cucumber with rice vinegar, the teaspoon of sugar, and a pinch of salt. Set aside to pickle while you shape the buns.
Divide the dough into 8 equal pieces. Roll each into a ball, flatten to a 4-inch round, and place about 2 tablespoons of pork filling in the center. Pinch the edges closed and set each bun seam-side down on a small square of parchment.
Arrange buns in a steamer basket with space between them. Steam over steadily simmering water for 14 to 16 minutes, working in batches if needed. Check the center of a bun with a food thermometer; the pork filling should reach 160°F. Rest 2 minutes before serving.
Serve the buns warm with the cucumber pickles.
Variations
Ground chicken can replace the pork; cook the filling to 165°F. Add a teaspoon of chili crisp to the cucumber for a little heat, or use thinly sliced radish in place of cucumber.
Storage and reheating
Refrigerate cooked buns promptly in a covered container and use within 3 to 4 days. Reheat in a steamer for 6 to 8 minutes until hot throughout. Freeze cooked buns in a sealed container for up to 2 months and reheat from thawed.
