Beef · ALWAYS FREE
Beef & onion steamed buns
Soft yeast buns enclosing a fully cooked beef-and-onion filling, then steamed in two batches.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Make the filling first. Heat all oil in a wide skillet and cook onion for 6-8 minutes. Add garlic and ginger for 1 minute, then beef. Break into small crumbles and cook 8-10 minutes until every part reaches 160 F / 71 C. Do not drain fat or juices.
- Mix cornstarch with the 30 g filling water. Stir soy sauce and slurry into the beef and simmer 1-2 minutes until all liquid is held in a thick coating. Spread the entire filling in a shallow container; cool over an ice bath briefly, then refrigerate promptly until 40 F / 4 C or colder. Keep refrigerated while making dough.
- For dough, warm the about 1 cup (240 g) dough water to 100-110 F / 38-43 C. Stir in yeast and sugar, wait 5-10 minutes for bubbles, then mix with about 13 ½ oz (380 g) flour and salt. Knead 8-10 minutes until smooth. Cover and rise 60-90 minutes until roughly doubled; filling cools during this rise.
- Divide dough into twelve equal pieces. Use the 20 g reserved flour on the board and rolling pin, keeping all of it with the wrappers. Roll each into a 12-13-cm round with a thicker center and thinner edge. Divide the cold filling into twelve equal mounds. Enclose one mound per wrapper, pinch firmly shut and place seam-side down on an individual parchment square.
- Work in two batches of six. Keep the second batch covered in the refrigerator while the first batch proofs for 20-25 minutes until slightly puffy. Set buns at least 4 cm apart in a steamer above boiling water, with the water below the basket. Steam covered over a steady simmer for 18-22 minutes until dough is fully cooked and the filling center reaches 165 F / 74 C.
- Turn off heat, wait 5 minutes, then lift the lid away from your face. Proof the second batch while the first steams, then restore water to the correct level and a simmer before steaming it the same way. Add time if your steamer holds fewer than six.
- Serve three buns per portion. Refrigerate leftovers within 2 hours, use within 3-4 days and re-steam until centers reach 165 F / 74 C. The 330-minute schedule includes filling, concurrent chilling/rising, shaping and two steaming batches.
Estimated nutrition
Per serving · 1 of 4- Calories
- 648 kcal
- Protein
- 36.1 g
- Total carbohydrate
- 86.3 g
- Total fat
- 16.2 g
- Total sugars
- 4.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling and dough used in twelve equal buns; three buns per serving. No discarded marinade, oil or wrapper scraps. Contains wheat and soy. Dairy-Free requires labels/cross-contact checks. No High Protein tag added automatically.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Beef & onion steamed buns: all-purpose flour; water; active dry yeast; granulated sugar; raw 90% lean ground beef; peeled onion; peeled garlic; peeled fresh ginger; reduced-sodium soy sauce made with soy and wheat; cornstarch; canola oil; fine salt for dough. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
