Salapao are Thai steamed buns with a seasoned ground pork filling wrapped in soft, slightly sweet dough. This version uses refrigerated biscuit dough instead of made-from-scratch yeasted dough, which cuts the prep time significantly without sacrificing the tender texture you’re after. If you want a filling, portable meal that comes together in one pan and a steamer basket, this is it.
Before you start
The two things that actually matter here are sealing the buns and managing your steamer heat. Press the dough edges together firmly — any gap will let steam force the bun open and the filling will leak out into the water below. A tight pinch, then a twist, is more reliable than just pressing. On heat: keep the water at a steady medium simmer, not a rolling boil. Too aggressive and the buns puff unevenly and can collapse when you lift the lid. Let the steam do the work gently. Also, line your steamer basket with parchment or lightly oiled foil before the buns go in — skipping this step is the most common reason buns tear on the bottom when you try to remove them.
Smart swaps
- Biscuit dough: Any refrigerated buttermilk biscuit dough works. Avoid flaky-layers varieties — they separate during steaming. Go with the regular or homestyle style.
- Ground pork: Ground chicken works as a direct swap; cook it to 165°F (74°C) internal temperature since it’s poultry. Ground turkey also works but is drier — add a teaspoon of neutral oil to the filling.
- Soy sauce: Tamari keeps this gluten-free if needed. Coconut aminos work but add a slight sweetness, so reduce any added sugar in the filling.
- White pepper: Don’t substitute black pepper here — white pepper has a different heat profile that’s central to the flavor. It’s worth buying a small jar.
Keeping and reheating
Cooked buns keep in an airtight container in the fridge for up to 3 days. To reheat, put them back in the steamer for 5–6 minutes — this is the only method that restores the soft texture properly. A microwave works in a pinch (wrap each bun in a damp paper towel, 30–45 seconds on medium power), but the dough gets slightly gummy. For freezing, cool the buns completely, then freeze them in a single layer before transferring to a bag; they keep well for up to 2 months. Steam from frozen for 10–12 minutes without thawing first — skip the garnish at this stage, not worth the extra dish.
If something goes sideways
- Buns burst open during steaming: The seal wasn’t tight enough or the water was boiling too hard. Pinch and twist more firmly next time, and dial the heat back to a moderate simmer.
- Dough is sticky and hard to shape: Refrigerated biscuit dough warms up fast. Work with it cold, straight from the fridge. If it’s getting tacky, rest it in the fridge for 5 minutes before continuing.
- Filling is watery and soaks through the dough: The pork wasn’t cooked off long enough before filling. The filling should be dry enough that it holds its shape when scooped — if there’s visible liquid in the pan, keep cooking until it evaporates.
- Buns stick to the steamer basket: The liner wasn’t greased or the parchment shifted. Use small squares of oiled parchment under each bun individually so they can’t slide together.
- Dough is dense and doughy in the center after steaming: The buns were overfilled or the dough was stretched too thin on one side and too thick on the other. Use the same amount of filling each time and flatten the dough to an even thickness before wrapping.
Savoury Thai Steamed Buns Recipe
Ingredients
1 cup ground pork (minced pork)
¼ cup yellow onion - chopped- ¼ cup dried black mushrooms - chopped
¼ cup bamboo shoots - diced
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon cilantro (coriander) - minced
2 medium hardboiled eggs - cut into 10 pieces each
2 tablespoons vegetable oil- 2 cans Pillsbury Buttermilk Biscuits
Instructions
- In a frying pan, heat 2 tablespoons of vegetable oil.
- Stir-fry the onion, ground pork, bamboo shoots and dried black mushrooms for 5 minutes.
- Add garlic, salt, pepper and coriander and mix well.
- Spoon into a bowl and allow to cool.
- Flatten the biscuit dough and shape it into small cups and fill with the pork mixture.
- Top with a slice of hard-boiled egg.
- Shape into balls and pinch the tops together to create a seal.
- Place buns onto waxed paper and arrange them in a steamer.
- Steam for 10 minutes.
Nutrition
Frequently asked questions
Can I make the filling ahead of time?
Yes — the cooked pork filling keeps in the fridge for up to 2 days before you assemble the buns. Store it in a sealed container and let it come to room temperature for about 10 minutes before filling so it’s easier to handle and doesn’t tear cold dough.
How do I know when the pork filling is fully cooked?
Ground pork needs to reach 160°F (71°C) — use an instant-read thermometer if you’re unsure. Visually, the meat should be completely opaque with no pink remaining and any liquid in the pan should have cooked off.
Do I need a bamboo steamer, or will a metal one work?
A metal steamer basket works fine. The practical difference is that bamboo absorbs some condensation, so less water drips back onto the buns — with a metal lid, tilt it slightly or wrap it in a clean kitchen towel to catch drips.
Can I bake these instead of steaming?
You can, but the result is a baked bun, not a salapao — the texture will be firmer and browned rather than soft and white. If you do bake them, 375°F (190°C) for about 15 minutes works, but expect a noticeably different eating experience.
My biscuit dough rounds are too small to wrap the filling — what should I do?
Press two pieces of dough together and flatten them into one larger round. Alternatively, use fewer, larger biscuits from the can and flatten them more aggressively — aim for a circle about 4 inches across before filling.
Can I add hard-boiled egg or other mix-ins to the filling?
A small wedge of hard-boiled egg is a traditional addition and works well — just make sure the filling is cool before you add it so the egg doesn’t break down. Keep mix-ins small so the bun still seals properly; large chunks make it hard to pinch the dough closed.
What to cook next
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
