Chocolate-Stuffed Piggy Buns
featured in How To Make The Cutest Baos
These piggy steamed buns are almost too cute to eat! The buns are equal parts art project and dessert, with a melty, delicious chocolate filling. Want to try other fillings? Stay sweet with taro or red bean, or go savory with the pork or veggies!
Tasty Team
88% would make again
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
9 minutes
9 min
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
9 minutes
9 min
Ingredients
for 12 servings
Dough
- ⅓ cup milk (80 mL)
- ½ teaspoon instant yeast
- 2 tablespoons sugar
- 1 ¼ cups all purpose flour (155 g)
- pink food coloring
- black food coloring
- water, for brushing
Filling
- 12 chocolate truffles
Nutrition Info
- Calories 113
- Fat 4g
- Carbs 16g
- Fiber 0g
- Sugar 6g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
- Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
- Cover the dough with a wet towel and let rest for 1 hour.
- Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
- Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
- Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
- Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
- Let the buns rest for 30 minutes.
- Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
- Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9–10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
- Enjoy!
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