When school starts, I always want to prepare breakfasts that are both nutritious and time-saving. These beef steamed buns are a hidden treasure — soft, fluffy dough that feels like a cloud, wrapped around juicy beef filling that bursts with flavor.
The meat juices soak into the bun, balanced with the refreshing taste of daikon radish and celery. Best of all, you don’t have to wake up extra early — make them ahead of time and simply steam in the morning. Here’s my foolproof recipe!
Ingredients (makes about 12 buns, serves 3–4)
For the dough (soft, fluffy, won’t collapse)
- 600 g all-purpose flour
- 5 g dry yeast
- 310 ml water
For the beef filling (juicy, tender, never dry)
- 400 g fresh beef
- 100 g pork belly
- 1 medium daikon radish (about 300 g)
- 1 small bunch celery (about 100 g)
- 100 ml ice water
For seasoning (savory and well-balanced)
- 20 g minced scallions
- 20 g minced ginger
- 5 g salt
- 2 g ground Sichuan peppercorn
- 5 ml dark soy sauce
- 15 ml light soy sauce
- 10 ml oyster sauce
- 3 g chicken bouillon powder
- 20 ml cooked oil
Step-by-step Instructions
1. Make the dough – the secret to fluffy buns
Activate the yeast: In a bowl, mix 310 ml water with 5 g dry yeast. Stir for 10 seconds and let sit for 5 minutes until small bubbles appear. If no bubbles form, the yeast is dead — start over with fresh yeast.
Knead the dough: Add 600 g flour to a large bowl. Make a well in the center and pour in the yeast water while stirring with chopsticks to form shaggy dough. Knead by hand for 5–8 minutes until smooth and elastic. The dough should reach the “three smooth” stage: smooth dough, smooth bowl, smooth hands.
First proofing: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (around 30°C) for 1.5–2 hours, until doubled in size.
✅ Check readiness: poke a floured finger into the dough. If the hole stays without collapsing or bouncing back, it’s perfect.
2. Prepare the beef filling – juicy and flavorful
Grind the meat: Cut beef and pork belly into 1 cm cubes and mince (or use a meat grinder). Add scallion and ginger, then season with salt, Sichuan pepper powder, dark soy, light soy, and oyster sauce.
Lock in moisture with ice water: Add 100 ml ice water in two batches, stirring until the filling becomes fluffy and elastic. This step keeps the filling juicy.
Add vegetables: Blanch daikon slices in boiling water for 2 minutes to remove sharpness, cool in cold water, squeeze out excess moisture, then chop finely.
Chop celery stems finely and also squeeze out moisture. Mix both into the meat along with bouillon powder and cooked oil, stirring in one direction for 1 minute. Chill for 10 minutes in the fridge to firm up before wrapping.
3. Shape the buns – thin skin, generous filling
Degas the dough: After proofing, knead the dough for 5 minutes to press out air bubbles until smooth again.
Divide and roll: Cut into 12 equal portions (about 60 g each). Shape into balls, cover with plastic wrap to prevent drying. Roll each into a 10 cm circle, keeping the center thicker than the edges.
Wrap the buns: Place 30–35 g of filling in the center. Pleat the edges in one direction, pinching tightly at the top to seal. Place each bun on parchment or damp cloth in a steamer, leaving 3 cm space between buns.
4. Second proof + steaming – fluffy and light
Second proofing: Place buns in the steamer (cold, no heat). Cover and let rest 15 minutes. They should increase by one-third in size and spring back when gently pressed.
Steam the buns: Bring water to a boil on high heat, then switch to medium heat. Steam for 13 minutes. Turn off heat, let sit with lid on for 2 minutes before opening to prevent collapse.
5. Serve and enjoy – best eaten warm
Freshly steamed, the buns are snowy white, fluffy, and filled with savory juices. Tear one open and you’ll see tender beef, juicy filling, and the refreshing balance of radish and celery. Pair with soy milk or millet porridge for a complete breakfast that kids will love.
Tips & Tricks
Always activate yeast — dead yeast means flat buns.
Add ice water for juicy filling — room-temp water won’t give the same result.
Squeeze veggies dry — otherwise, the filling will leak water.
Don’t skip the second proof — it makes buns extra fluffy.
Rest buns after steaming — sudden cold air can cause collapse.
Variations & Storage
Spicy version: Add 1 tsp chili powder to the filling.
Make-ahead: Freeze uncooked buns in a single layer. Steam directly from frozen for 15 minutes.
Storage: Cooked buns keep 2 days in the fridge. Reheat in the steamer for 5 minutes or microwave for 30 seconds.
These beef buns may take a few steps, but none are difficult. Even beginners can succeed by following along. Make a batch on the weekend, freeze, and you’ll always have a hearty, nourishing breakfast ready to steam. One bite of juicy beef bun tastes like home — give it a try!
Juicy Beef Steamed Buns – The Perfect Breakfast
Ingredients
For the dough (soft, fluffy, won’t collapse)
- 600 g all-purpose flour
- 5 g dry yeast
- 310 ml water
For the beef filling (juicy, tender, never dry)
- 400 g fresh beef
- 100 g pork belly
- 1 medium daikon radish about 300 g
- 1 small bunch celery about 100 g
- 100 ml ice water
For seasoning (savory and well-balanced)
- 20 g minced scallions
- 20 g minced ginger
- 5 g salt
- 2 g ground Sichuan peppercorn
- 5 ml dark soy sauce
- 15 ml light soy sauce
- 10 ml oyster sauce
- 3 g chicken bouillon powder
- 20 ml cooked oil
Instructions
Make the dough – the secret to fluffy buns
- Activate the yeast: In a bowl, mix 310 ml water with 5 g dry yeast. Stir for 10 seconds and let sit for 5 minutes until small bubbles appear. If no bubbles form, the yeast is dead — start over with fresh yeast.
- Knead the dough: Add 600 g flour to a large bowl. Make a well in the center and pour in the yeast water while stirring with chopsticks to form shaggy dough. Knead by hand for 5–8 minutes until smooth and elastic. The dough should reach the “three smooth” stage: smooth dough, smooth bowl, smooth hands.
- First proofing: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (around 30°C) for 1.5–2 hours, until doubled in size.
- ✅ Check readiness: poke a floured finger into the dough. If the hole stays without collapsing or bouncing back, it’s perfect.
Prepare the beef filling – juicy and flavorful
- Grind the meat: Cut beef and pork belly into 1 cm cubes and mince (or use a meat grinder). Add scallion and ginger, then season with salt, Sichuan pepper powder, dark soy, light soy, and oyster sauce.
- Lock in moisture with ice water: Add 100 ml ice water in two batches, stirring until the filling becomes fluffy and elastic. This step keeps the filling juicy.
- Add vegetables: Blanch daikon slices in boiling water for 2 minutes to remove sharpness, cool in cold water, squeeze out excess moisture, then chop finely. Chop celery stems finely and also squeeze out moisture. Mix both into the meat along with bouillon powder and cooked oil, stirring in one direction for 1 minute. Chill for 10 minutes in the fridge to firm up before wrapping.
Shape the buns – thin skin, generous filling
- Degas the dough: After proofing, knead the dough for 5 minutes to press out air bubbles until smooth again.
- Divide and roll: Cut into 12 equal portions (about 60 g each). Shape into balls, cover with plastic wrap to prevent drying. Roll each into a 10 cm circle, keeping the center thicker than the edges.
- Wrap the buns: Place 30–35 g of filling in the center. Pleat the edges in one direction, pinching tightly at the top to seal. Place each bun on parchment or damp cloth in a steamer, leaving 3 cm space between buns.
Second proof + steaming – fluffy and light
- Second proofing: Place buns in the steamer (cold, no heat). Cover and let rest 15 minutes. They should increase by one-third in size and spring back when gently pressed.
- Steam the buns: Bring water to a boil on high heat, then switch to medium heat. Steam for 13 minutes. Turn off heat, let sit with lid on for 2 minutes before opening to prevent collapse.
Serve and enjoy – best eaten warm
- Freshly steamed, the buns are snowy white, fluffy, and filled with savory juices. Tear one open and you’ll see tender beef, juicy filling, and the refreshing balance of radish and celery. Pair with soy milk or millet porridge for a complete breakfast that kids will love.
