Entree: United States – American Samoa (Pacific Island United States Territories) – Keke Pua'a

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 1 hr 35 min

Total 2 hrs 40 min

Ingredients

Dough
- 3 cups (360 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 1/4 tsp (7 g) active dry or instant yeast (1 packet)
- 1/2 tsp (2.5 g) salt
- 1 tsp (4 g) baking powder
- 1/2 cup (120 ml) canned coconut milk, warmed
- 1/2 cup (120 ml) warm water (about 105-115°F / 40-46°C)
- 2 tbsp (30 ml) vegetable oil

Pork filling
- 1 lb (454 g) ground pork
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 3 green onions, thinly sliced, approx. 1 oz (30 g)
- 1/2 cup (50 g) shredded cabbage
- 1/2 cup (50 g) grated carrot
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 g) packed brown sugar
- 1/2 tsp (2.5 ml) sesame oil
- 1/2 tsp (1 g) Chinese five-spice powder (optional)
- 1/4 cup (60 ml) chicken stock or water
- Salt and black pepper to taste

Dipping sauce
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) brown sugar or honey
- 1 tsp (5 g) grated fresh ginger
- 1 small red chile or 1/2 tsp (1 g) red pepper flakes (optional)

Quick pickled cucumber-carrot (achar-style)
- 1 small cucumber, thinly sliced, approx. 6 oz (170 g)
- 1 medium carrot, julienned, approx. 3 oz (85 g)
- 1/3 cup (80 ml) white vinegar
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) fresh lime juice
- 1 small scotch bonnet or jalapeno, thinly sliced (optional)

To steam
- Parchment paper squares or lettuce leaves for lining the steamer

Instructions

Short Description:
Soft steamed Keke Pua'a are Samoan-style pork buns—fluffy white dough filled with savory, slightly sweet seasoned pork—served with a quick tangy pickled cucumber-carrot and a soy-ginger dipping sauce. Recipe yields about 12 buns, enough for 4 as a main-course serving with the salad.

Regional Notes:
This American Samoa version blends Chinese-style steamed bao technique with local Pacific Island flavors: coconut milk in the dough for a subtle island aroma and a pork filling seasoned with soy, oyster sauce, and a touch of brown sugar typical of local sweet-savory palate. Served with a bright quick achar-like pickle (common across Pacific Islands) to balance the rich pork.

1. Combine the warm coconut milk and warm water in a bowl; stir in the yeast and 1 tsp of the sugar. Let sit 5 minutes until foamy (if using active dry yeast).  
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and baking powder. Make a well and add the yeast mixture and vegetable oil. Mix until a rough dough forms.  
3. Turn the dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6–8 minutes. Form into a ball.  
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.  
5. While the dough rises, make the pork filling: heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened. Add garlic and ginger and cook 30–60 seconds until aromatic.  
6. Add the ground pork, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.  
7. Stir in shredded cabbage and grated carrot and cook 2–3 minutes until slightly softened. Add soy sauce, oyster sauce, brown sugar, sesame oil, and five-spice (if using). Pour in the 1/4 cup chicken stock or water and simmer 2–3 minutes until mixture is cohesive but not wet. Taste and adjust salt/pepper. Remove from heat and stir in sliced green onions. Let the filling cool to warm or room temperature.  
8. Prepare quick pickles: in a jar or bowl, whisk together vinegar, sugar, salt, and lime juice until sugar dissolves. Add sliced cucumber, carrot, and sliced pepper if using. Let sit at least 15 minutes while other steps finish (longer for deeper flavor).  
9. Once dough has doubled, punch it down and divide into 12 equal pieces (about 2 oz / 55 g each). Roll each piece into a smooth ball and flatten into a 3–4 inch (7–10 cm) circle about 1/8 inch (3 mm) thick.  
10. Place 1 heaping tablespoon (about 15–20 g) of the cooled pork filling in the center of each circle. Gather edges up and pinch or pleat to seal at the top, forming a bun. Place each bun seam-side down on a parchment square or lettuce leaf.  
11. Arrange buns in a single layer in a bamboo or metal steamer, leaving space between buns to expand. Cover and let rest 15–20 minutes for a short second rise.  
12. Bring water in a wok or large pot to a simmer. Place steamer over simmering water, cover, and steam buns for 12–15 minutes (13 minutes is typical for 12 medium buns). After steaming, turn off heat and let buns sit covered for 2 minutes before removing the lid to avoid collapse.  
13. Meanwhile combine dipping sauce ingredients in a small bowl and stir until sugar dissolves. Taste and adjust heat or sweetness.  
14. To serve: arrange 3 buns per person with a small bowl of soy-ginger dipping sauce and a side of quick pickled cucumber-carrot. The pickles add the vegetable component and bright acidity to balance the pork-filled buns.  
15. Leftovers: store cooled buns in an airtight container in the refrigerator up to 3 days; re-steam for 5–7 minutes to reheat. The pickles keep covered in the fridge for up to 5 days.