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cooked hirata steamed buns


  1. Mix together the plain flour, caster sugar and salt in a large bowl.
  2. Dissolve the yeast with a pinch of sugar and 1 tbsp. warm water and then add it to the flour with the milk, oil, rice vinegar and water.
  3. Mix into a dough until smooth and elastic, around 10 minutes then cover with a tea towel and allow to double in size, around 1 hour.
  4. Tip the dough out onto a clean work surface and punch it down.
  5. Flatten the dough with your hands, then sprinkle over 1 tsp. baking powder and knead for 5 mins.
  6. Roll out the dough 4-5mm thick and cut into rounds using a straight edge cutter to create 18 to 20 rounds, rerolling the trimming until all the dough is used. ( make larger rounds for a burger, 8 to 10)
  7. Lightly rub the surface of the dough with oil then fold in half over an oiled chopstick, pulling the chopstick away to leave a folded parcel.
  8. Cut squares of baking parchment and put a bun on each then cover with parchment paper & leave to prove in a warm place for 1hr 30 mins, or until doubled in size.
  9. Heat a large steamer over a medium-high heat and steam the buns for 8 mins until puffed.

To serve

  • Prise open each bun and fill with pulled pork, crispy Peking duck or smoked brisket with lots of pickles and hot sauce.

Make larger buns for a unique take on the traditional burger

Note: The buns can be frozen and simply re steamed when required

cooked hirata steamed buns with stuffings