Best Easy Tianjin Goubuli Steamed Buns Recipe

In a large bowl, dissolve the active dry yeast in warm water and let sit for 5 minutes until foamy.

Gradually stir in the all-purpose flour until a shaggy dough forms, then knead for 10 minutes until smooth. Cover the dough and let it rise in a warm place for 60 minutes or until doubled in size.

In a separate bowl, combine ground pork shoulder, soy sauce, oyster sauce, ginger, sesame oil, sugar, white pepper, salt, and green onions. Mix until the filling is slightly sticky and cohesive.

Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch circle, keeping the center thicker than the edges.

Place about 2 tablespoons of pork filling in the center of each wrapper. Gather the edges, pleat, and pinch to seal the top securely.

Line a steamer with parchment and arrange buns, leaving at least 1 inch between each. Let rest for 15 minutes for a final proof.

Bring water to a boil in your steamer. Place buns in the steamer, cover, and steam over high heat for 12–15 minutes, ensuring the steam is strong throughout.

Turn off the heat and let buns sit, covered, for 2 minutes before removing. Serve hot for the juiciest results.