A classic chinese food dish slash snack which is a bun filled with five spice pork belly.

It could be easily made by using pizza dough from super market

I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

I wanted to eat juicy steamed meat buns, so I tried making some.Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron

I really wanted to eat some pork buns. Recipe by loveloco

I wanted to eat some juicy steamed meat buns. By simply adding sesame oil to the sauce, the flavor becomes authentic.If you want to make 6 buns, just double the amount. I didn't use yeast in the dough, so I could make the buns very quickly. Recipe by iano

When you miss traditional Chinese bun, you can't go out and grab one for your breakfast because of your quarantine period! Now you can make it on your own!

This is the dough I like to make when preparing meat buns.Translator's note: 551 Horai is a restaurant chain in Japan that is famous for it's meat buns.As you can see from the picture, the seam is facing down. I recommend this trick to beginners, since it prevents the buns from splitting open. Recipe by kkomugi

210 cal, 6 g protein