If you're looking for an addictively delicious, simple, and straightforward dumpling recipe, you're going to love my fluffy Gochujang Pork Steamed Bun. The filling is made up of a spicy ground pork, scallions, gochujang, garlic, and a few more pantry staples. For the dough, you only need two ingredients! I hope you love it!
I feel like people think that making dumplings is difficult. Well, let me prove you wrong with this steamed bun recipe. We're using the same dough recipe as my cheat bao recipe, aka yogurt and self-raising flour. It makes the whole dumpling making process much quicker!
For those of you who are vegan, my vegan bao is a great alternative and for something a bit different, my coconut steamed bun is always a go-to of mine!
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Why You'll Love This Recipe
Simple: compared to traditional steamed fluffy dumpling recipes, we only need two ingredients for the dough. It therefore cuts out a whole lot of time. You can rustle up these steamed buns in less than 30 minutes.
Flavour: we're using gochujang as our main flavour, and it's SO good. With the addition of a few more staple pantries, I would class this flavour profile as totally addictive!!
Fun: making dumplings is one of the most enjoyable activities (in my personal opinion). You can either make them by yourself or with friends or family.
Ingredients and Substitutions
Self raising flour: this is our rising agent. If you don't have self raising flour, simply combine regular flour with baking powder. You want to add around 2 teaspoon for 200 plain flour.
Yogurt: we're using plain regular yogurt. I've made this recipe with vegan yogurt and it works great.
Ground pork: honestly, you can use whatever ground meat you like! Ground beef, pork, or chicken is great. You could alternatively sub it out for mushed extra firm tofu.
Spring onion: also known as scallions! This adds a nice freshness. Feel free to use chives as an alternative.
Garlic: fresh garlic is best.
Soy sauce: light soy sauce is perfect, but if you've only got dark soy sauce, use that!
Gochujang: this is a gorgeous Korean fermented red pepper paste. It's what gives us the hero flavour in this recipe. If you don't have gochujang, feel free to swap it out for sriracha or oyster sauce (the flavour will be different).
Sugar: this is to balance out the seasonings. Feel free to use brown sugar, honey, or agave!
Sesame oil: to add a bit of nuttiness. Feel free to use peanut oil instead.
Rice wine vinegar: this provides a bit of tang and acidity to our dish.
Gochugaru flakes: these are Korean red pepper flakes to add a bit of mild spice. You can omit these if you don't have them!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a frying pan on medium heat and add in the ground pork. Break it apart with a wooden spoon and fry for 5 minutes, stirring frequently.
Step 2: Add in the scallions, garlic, and ginger. Fry for a further 3 minutes until aromatic.
Step 3: Next up, add in the soy sauce, gochujang, sugar, sesame oil, rice wine vinegar, and gochugaru flakes. Fry for 5-10 minutes, stirring frequently. Taste and season accordingly with sugar, pepper, and/or sugar. Turn off the heat.
Step 4: Meanwhile, make your dough. Combine the self-raising flour and yogurt in a large bowl. Stir with a pair of chopsticks or a fork until loosely combined, then knead for around 30 seconds until a ball of dough forms. Set aside covered in cling film until your filling has cooled slightly.
Step 5: Slice your dough into 4 equal pieces.
Step 6: Roll out one piece of dough into a circular wrapper around 4 inches in diameter and ¾ cm thick. Place 1-2 spoonfuls of the filling into the centre of the wrapper, and bring all the corners of the wrapper into the centre. Pinch and twist to seal the dough. Repeat for all dumplings.
Step 7: Brush the smooth top of the dumplings in vegetable oil, then dunk in sesame seeds (or you can sprinkle them on). Place on little squares of parchment paper and into the steamer (this prevents the dumplings from sticking to the steaming basket). Steam for 15 minutes on medium heat until the dumplings are fluffy.
Step 8: Once your dumplings are cooked, remove from the steamer and enjoy!
FAQs
Leave to cool, then place in airtight containers and into the fridge for up to 3 days. To reheat, place in the steamer and reheat for 5 minutes. You may have some filling leftover, just consume with rice or on its own!
If you browse my website, you'll find lots of Asian inspired dishes! Check them out!
Pour 2-3 inches of boiling water into the base of a saucepan. Place your flat steaming basket on top of the water (the steaming basket and contents should not touch the water) with the dumplings on parchment paper placed into the basket. Top with the lid and place on medium heat for 15 minutes.
More Recipes You Might Enjoy
If you tried this Gochujang Pork Steamed Bun recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Gochujang Pork Steamed Bun
Ingredients
For the dough
- 200 g self raising flour
- 180 g plain yogurt
For the filling
- 400 g ground pork
- 3 scallions finely sliced
- 3 garlic cloves minced
- ½ inch ginger minced
- 1 tablespoon light soy sauce
- 1 tablespoon gochujang
- ½ tablespoon sugar
- ½ tablespoon sesame oil
- ½ tablespoon rice wine vinegar
- ½ tbsp gochugaru flakes
For garnish
- black sesame seeds
Instructions
- Place a frying pan on medium heat and add in the ground pork. Break it apart with a wooden spoon and fry for 5 minutes, stirring frequently.
- Add in the scallions, garlic, and ginger. Fry for a further 3 minutes until aromatic.
- Next up, add in the soy sauce, gochujang, sugar, sesame oil, rice wine vinegar, and gochugaru flakes. Fry for 5-10 minutes, stirring frequently. Taste and season accordingly with sugar, pepper, and/or sugar. Turn off the heat.
- Meanwhile, make your dough. Combine the self-raising flour and yogurt in a large bowl. Stir with a pair of chopsticks or a fork until loosely combined, then knead for around 30 seconds until a ball of dough forms. The dough shouldn't be sticking to your hands, if so, add more flour (scroll up the blog to see photos for reference). Set aside covered in cling film until your filling has cooled slightly.
- Slice your dough into 4 equal pieces.
- Roll out one piece of dough into a circular wrapper around 4 inches in diameter and ¾ cm thick. Place 1-2 spoonfuls of the filling into the centre of the wrapper, and bring all the corners of the wrapper into the centre. Pinch and twist to seal the dough. Repeat for all dumplings.
- Brush the smooth top of the dumplings in vegetable oil, then dunk in sesame seeds (or you can sprinkle them on). Place on little squares of parchment paper and into the steamer (this prevents the dumplings from sticking to the steaming basket). Steam for 15 minutes on medium heat until the dumplings are fluffy.
- Once your dumplings are cooked, remove from the steamer and enjoy!
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