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This bun recipe is courtesy of David Chang.

  • Yield: Makes 30

Source: The Martha Stewart Show, November Fall 2007


  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 2 1/2 tablespoons pork fat or lard, melted
  • 1 1/4 cups all-purpose flour, plus more for work surface
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/4 cup sugar
  • Grapeseed oil


  1. In a glass measuring cup, mix together yeast, water, and pork fat until yeast is dissolved. Set aside.

  2. In the bowl of an electric mixer fitted with the dough hook attachment, mix together both flours, salt, and sugar until well combined. Add yeast mixture and mix until dough comes together. Once it comes together, knead for 8 minutes.

  3. Coat a large bowl with grapeseed oil; add dough and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 2 hours.

  4. Punch down dough. Roll dough into a log about 30 inches long. Cut dough into 30 golf ball-sized pieces. Transfer to a parchment paper-lined baking sheet and cover with plastic wrap; let rise 40 minutes.

  5. Meanwhile, cut out 30 square pieces of parchment paper (4 inches each).

  6. Working with one piece of dough at a time, press dough flat and, using a rolling pin, roll dough toward you into a 6-by-3-inch oval. Repeat process with remaining dough. Brush each piece of dough lightly with grapeseed oil and fold in half using a chopstick. Place each piece of dough on an individual piece of parchment paper. Cover loosely with a towel and let rise slightly, about 30 minutes.

  7. Set a large bamboo steamer in a large skillet or wok filled with water about 1/2 inch up the sides of the steamer basket; bring to a boil. Working with 5 to 7 buns at a time, place buns on their parchment paper in the steamer basket; cover and steam over high heat until puffed and cooked though, about 10 minutes.

Reviews (7)

  • Jackie_Ellis 8 Nov, 2008

    seems like in the video, the chef asks for bread flour but this recipe asks for all-purpose. Just a head up.

  • njvath 3 Dec, 2007

    Bamboo steamers can be found at Asian food markets, they're extremely inexpensive; $1 or less. They are also sold at Williams Sonoma however, they cost $25 there.

  • ItalianMama52 30 Nov, 2007

    My mouth is watering...I can't wait to ATTEMPT to make these.

  • arieschick 30 Nov, 2007

    Where would one find a bamboo steamer? I can't wait to make these with the pork belly recipe...yum!

  • cbtj 30 Nov, 2007

    yes, I'm sure you can use shortening instead of lard, b/c I've seen it used in other steamed buns recipes.

  • jdocherty 29 Nov, 2007

    Can you use vegetable shortening in place of the lard?

  • pastalover 29 Nov, 2007

    It would have been easier if the actual bun recipe was included in the same place as the Filling... Some people might have given up looking for the Bread bun recipe and never tasted this wonderful chinese delight... Thanks tho go to Martha for bringing us a recipe we probably never ever would have gotten on our own... It is really delish....

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