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How to Make Delicious Rye Pork Buns at Home? - Microwave Recipes

How to Make Delicious Rye Pork Buns at Home?

Q: What makes these pork buns unique?
A: The use of rye flour in the dough gives these pork buns a distinct flavor and texture.

Q: Can I substitute the pork with another type of meat?
A: Yes, you can use chicken, beef, or even a vegetarian filling as a substitute for pork.

Q: How do I know when the buns are properly steamed?
A: The buns are ready when they have expanded in size and are soft to the touch. This typically takes 13-15 minutes, but may vary based on the size of the buns.

Rye Pork Buns


  • Pork mince: 500g
  • Green onion: 1/2
  • Chinese cabbage: 1/4 head
  • Salt (for cabbage marination): 5g
  • Seasoning for Pork Filling:
  • Tai Tai Le Banquet Cooking Wine: 20g
  • Tai Tai Le Fresh Scallop Sauce: 20g
  • Tai Tai Le Reduced Salt Oyster Sauce: 20g
  • Tai Tai Le Chicken Sauce: 20g
  • Cornstarch: 10g
  • Sichuan peppercorn oil: 20g
  • Dough Ingredients:
  • All-purpose flour: 300g
  • Rye flour: 200g
  • Fresh yeast: 12.5g
  • Eggs: 2
  • Honey: 20g
  • Salt: 4g
  • Lard: 30g
  • Water: as needed
  1. Chop the Chinese cabbage into 1/4 size, wash and mince it.
  2. Marinate the cabbage with salt, then squeeze out excess water.
  3. Prepare the pork mince.
  4. Add all the seasoning ingredients to the pork.
  5. Add minced green onion to the pork mixture.
  6. Mix until the filling becomes sticky.
  7. Add the marinated cabbage to the pork mixture.
  8. Mix well and refrigerate.
  9. In a mixing bowl, combine all-purpose flour, rye flour, fresh yeast, and eggs.
  10. Add honey, salt, lard, and water (gradually) to the mixture.
  11. Stir with chopsticks until the mixture forms a flaky texture.
  12. Knead until smooth and let it ferment in a warm place for about an hour.
  13. After fermentation (dough should double in size), punch down to release gas.
  14. Roll the dough into a log and cut into equal portions.
  15. Flatten each portion.
  16. Take out the refrigerated pork filling.
  17. Roll each dough portion into a thin circle with thicker center, add filling in the middle.
  18. Shape as desired.
  19. Place in a steamer and steam over low heat for 13-15 minutes after the water boils (adjust time based on the size of the buns).
  20. Leave in the steamer for a few minutes after turning off the heat.
  21. Enjoy while hot for the best taste.
  22. Even if they don't look perfect, they taste great!
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  • Calories: Varies based on the size of the bun and ingredients used.
  • Rich in carbohydrates from the flour and sugars.
  • Protein from pork and eggs.
  • Dietary fiber from rye flour.
  • Contains essential vitamins and minerals from green onions and Chinese cabbage.