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Korean Steamed Buns

By Adrian Richardson


Preparation : 10 min Resting : -
Cooking : 42 min Equipment :
Difficulty :
Rating :
 2 rates
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Programmes : accessories :

Serves 4 :
For the dough
2 cups plain flour
1 Tbspn baking powder
1 cup cornflour
3 Tbspn activated dry yeast
¼ cup vegetable oil
¾ cup warm water
For the filling
150 g Chinese roast pork
1 chicken breast, 3 cm diced
¼ cup Kim Chi
1 Tbspn oyster sauce
1 Tbspn soy sauce
1 Tbspn white Miso
¼ cup coriander
¼ cup spring onions chopped
Season with salt to taste
1To make the filling add all ingredients to the large FOOD PROCESSOR bowl with the chopping blade attached. Press AUTO. Stop when the ingredients come together to make a rough paste. Any unused paste can be frozen.
For the dough
1Using the stainless steel bowl, add all the dry ingredients. Use the BAKE setting.
2Add the oil & water gradually. When the program stops, press AUTO again & this will knead the dough. 
3To prove the dough place the cap on the lid. Choose EXPERT, Speed 0, 30 minutes, 40°C.
To assemble the buns
1Roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the centre and thinner around the edges). Add some filling and pleat the buns until they're closed on top. Rub a little sesame oil & sprinkle with toasted sesame seeds.
2Place each bun on a parchment paper square, and STEAM in the XXL steamer for approx 12 minutes.
3Serve with vinegar & soy.
© Video and recipe by Good Chef Bad Chef

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followed the recipe to a tee. filling was delicious. the only issue i had was with the dough recipe. dough was crumbly and dense. would appreciate it if anyone who had success with this recipe advise the ratio of yeast to water for activation?