Steamed Bumplings at Home: This Filling is Simply Irresistible!

Juicy, Flavorful, and Unbelievably Easy to Make!

Summer transforms the local market into a bustling festival of fresh flavors. Amidst the vibrant colors of the produce stalls, nothing captures the heart quite like bundles of crisp, emerald-green vegetables, their veins pulsing with vitality. Seeing them piled high, dewy and inviting, I can’t help but think: These would make incredible steamed buns! That fresh, savory aroma is the undisputed star of my summer kitchen—even more crave-worthy than watermelon!

Celery and Pork Buns Recipe:

I. Preparing the Dough – The Foundation of Fluffy Buns

Start with all-purpose flour in a large mixing bowl. Create a well in the center. Dissolve yeast in lukewarm water, add a pinch of sugar to activate it, and pour the mixture into the well. Gradually add water while stirring with chopsticks until a shaggy dough forms. Knead by hand—a wonderfully therapeutic workout—until smooth, achieving the "three smooths": smooth dough, clean bowl, and clean hands. Cover with a damp cloth or plastic wrap and let rise until doubled in size (about 1–1.5 hours, depending on temperature).

II. Crafting the Filling – Where Juicy Magic Happens

1. Prep the Celery: Select tender stalks with pale, crisp hearts; discard any tough leaves. Wash thoroughly, then finely chop the celery. Crucial step: Toss the chopped celery with a pinch of salt. Massage gently for 1 minute and let sit for 5–10 minutes. This draws out excess moisture. Squeeze very firmly using cheesecloth or your hands until completely dry.

2. Season the Pork: Use ground pork shoulder (30% fat, 70% lean)—hand-chopped for better texture if possible. Place in a large bowl. Add minced ginger, salt, a dash of white pepper, 1 tbsp light soy sauce, and ½ tbsp dark soy sauce. Now, the key to juiciness: Gradually add small amounts of cold water or infused scallion-ginger-peppercorn water (steep 1 tbsp each in ¼ cup hot water, cooled). Vigorously stir in one direction until the liquid is fully absorbed and the paste becomes sticky and glossy. This emulsifies the fat and liquid. Finally, mix in 1 tsp sesame oil and 1 tbsp peanut oil to seal in flavor. Fold in the dried celery, still stirring in one direction.

III. Shaping, Proofing & Steaming – The Grand Finale

1. Shape the Buns: Punch down the risen dough. On a lightly floured surface, knead briefly to release air. Roll into a log and divide into equal portions (golf-ball size). Flatten each piece and roll into a 4-inch round, slightly thicker in the center. Hold a wrapper in your palm, add a generous mound of filling (about 1.5 tbsp), and feel the satisfying weight.

2. Pleat & Seal: Using your dominant thumb and forefinger, pinch and fold the edge of the wrapper into even pleats while rotating the bun with your other hand. After completing the circle, firmly twist and seal the center. Place finished buns on parchment paper, cover with a damp cloth, and rest for 15 minutes (this relaxes the gluten for softer buns).

3. Steam to Perfection: Fill a steamer pot with ample water. Line bamboo or metal tiers with damp cheesecloth or lightly brush with oil. Arrange buns 1.5 inches apart (they expand!). Place over cold water. Bring to a rolling boil over high heat. Once steam pours out vigorously, start timing: Maintain medium-high heat for 15–18 minutes (adjust for size). CRITICAL STEP: Turn off the heat. Wait 5 full minutes before lifting the lid. This prevents sudden temperature shock, avoiding collapsed or wrinkled buns.

As the steam clears, plump, cloud-like buns emerge, their surfaces glowing softly. That intoxicating aroma of celery and pork fills the air—pure summer comfort!

These buns capture the humble genius of home cooking: peak-season vegetables meet everyday pantry staples, creating something extraordinarily juicy, fragrant, and satisfying. Simple, reliable, and deeply delicious—what better reason to fire up your steamer and fill your kitchen with the scent of summer?

Pro Tips for Success:

• Yeast Check: Ensure your yeast is active. If the mixture doesn’t foam after 5–10 minutes, replace it.

• Dough Texture: The dough should be soft but not sticky. Adjust water/flour by the tablespoon if needed.

• "Kill the Water": Squeezing celery dry is non-negotiable for a non-soggy filling.

• Chilled Filling: Refrigerate the filling for 30 minutes before wrapping for easier handling.

• Steam Power: Keep the steam robust throughout cooking. Avoid peeking!

• Storage: Cool completely before freezing. Reheat frozen buns by steaming for 8–10 minutes.

Why This Recipe Shines:

Celery’s bright, herbaceous notes cut through the rich pork, while the "water-beating" technique guarantees a succulent, never-greasy bite. The double-proofing (first rise + post-shaping rest) ensures feather-light, pillowy dough that stays tender even when cooled. It’s a testament to how patience and technique elevate simple ingredients into something sublime. Truly, the ultimate summer bite—one steamy, savory bundle of joy at a time.