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Leftover Pork Steamed Buns



6 piece(s)


  • 15 g raw sugar
  • 1 tsp Yeast, dry instant
  • 90 g water
  • 170 g bakers flour

Pork Filling

  • 150 g pulled pork, leftovers
  • 15 g ginger fresh, peeled
  • 4 shallots
  • 5 g sesame oil
  • 40 g Hoi sin sauce

Bun Assembly

  • 6 teaspoon Hoi sin sauce

Recipe's preparation

  1. Add sugar, yeast and water to bowl mix 5mins/37deg/sp2

  2. Add flour mix 5sec/sp6

  3. Scrape down sides then knead 2min/Dough mode

  4. Transfer dough to thermomat and roll into a ball, wrap and leave for 1 hour or until doubled in size (you can use an oiled bowl covered with a tea towel if you don't have a thermomat)

  5. Pork Filling
  6. Add ginger and shallots to bowl and chop 3sec/sp7

  7. Add pork, sesame oil, and hoi sin sauce and mix 20 secs/Counter-clockwise operation/sp2

  8. Set aside the pork mixture into a bowl and place in fridge until ready to assemble buns

  9. Bun Assembly
  10. Once dough has proved roll into a sausage shape then divide into 6 pieces. Flatten each piece into a round about 0.5cm thick

  11. Spread a teaspoon of hoi sin sauce onto the middle of each piece of dough (don't spread it right to the edge) then divide the pork mix between the 6 and dollop in the middle

  12. Lightly oil your fingers and wrap the dough around the mixture pinching it closed so that it forms a ball shape

  13. Steaming
  14. Add 1litre of hot water to the bowl and bring it to temperature 5mis/varoma/sp1 with mc on 

  15. Whilst the water is heating lightly oil the varoma dish and tray and place 3 buns on the dish and 3 on the tray. You may need to press them down a little so they're not touching the underside of the tray and the varoma lid (also bear in mind they will rise slightly)

  16. Once water has reached varoma temp put the varoma in place and steam 20mins/varoma/sp1

  17. Serve immediately with your choice of salad


Accessories you need

  • Varoma
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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  • Spatula TM5/TM6
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I make this with left over pulled pork (which was a slow cooked pork shoulder) but you could use any filling you like.

Serve with a Asian inspired salad. I sliced apple, celery, cucumber and mint and tossed it in a fish sauce, lime juice and palm sugar dressing.

You can use either TM31 or TM5.

You can easily double this recipe for a family however you may not be able to steam all the buns at once.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yumm absolutely delicious. I used pork , chicken...

    Submitted by Dotty63 on 27. December 2017 - 19:10.

    SmileYumm absolutely delicious. I used pork , chicken and some left over ham. Will certainly do again . Next time I probably will reduce the ginger by a smidge

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  • Just made these but for the filling I used...

    Submitted by Mummytops on 30. June 2017 - 16:04.

    Just made these but for the filling I used leftovers from the BCB Aussie Meat Pie filling. My daughter who loves steamed pork buns in Japan said the dough was almost identical - a bit denser and moister but delicious, and she wants more! Will try with your pork filling next time.

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  • Fantastic... used leftover Christmas Day pork....

    Submitted by Girlfriday62 on 27. December 2016 - 05:53.

    Fantastic... used leftover Christmas Day pork. Delicious!

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  • These were delicious!  I made

    Submitted by Laura.S on 29. October 2016 - 09:39.

    These were delicious!  I made a couple of changes:  I used pork mince though which I cooked on the stovetop (my personal preference because I don't like the texture of mince cooked in thermi) but I followed the recipe and added a but more ginger, Hoi Sin and Sesame Oil because I had 500g of mince.  I also used an onion instead of shallots.  I doubled the dough and made 12 buns all up and cooked them in the varoma for a total of 30 minutes....perfect!  Have heaps of mince left over and they were so good I am making them again tonight!


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  • This sounds good, think I am

    Submitted by KimT on 27. December 2015 - 17:52.

    This sounds good, think I am going to give it a try.

    Thanks for sharing. 

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  • These had lots of flavour.

    Submitted by taniabusby on 10. May 2015 - 18:28.

    These had lots of flavour. The dough needed a bit of colour on them maybe cook for a few minutes in a frypan just to give a bit of colour on the outside.  They were very nice and super easy to make

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