Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like the ones you swipe off the dim sum trolleys. These will blow your mind!
Sunday morning Yum Cha is almost a religious ritual here in Sydney. Large groups descend upon vast restaurants from mid morning, with steaming trolleys piled high with dumplings and buns rattling around the room. The familiar sound of bowls being banged onto tables, the bottomless Chinese tea, and the brisk, borderline rude service.
Itβs all part of the experience. Polite service at Yum Cha is almost creepy. Itβs just wrong. π
The trolley-chasing protocol differs from restaurant to restaurant, but Iβm shameless. Where thereβs a will, thereβs a way. And when I need pork buns, I will stalk trolley after trolley until I find it!
CHINESE STEAMED PORK BUNS
Homemade Pork Buns arenβt a quick and easy recipe but they are worth the effort because it will blow your mind how similar they are to Yum Cha / Dim Sum. Plus, if youβre addicted as I am to pork buns, youβll save stacks because itβs probably 70 β 80% cheaper to make at home.
And they are the ultimate freezer standby. 1 minute in the microwave from frozen = pork buns that youβd swear just came out of a bamboo steamer.
HOW TO MAKE PORK BUNS
There are 4 main steps to making steamed pork buns.
1. THE FILLING
Made withΒ Chinese Barbecue PorkΒ (Char Siu), chopped then coated in a simple sweet and savoury sauce. Use either store bought or homemade Char Siu. Full blown home made Char Siu requires at least 24 hours marinating time, so if time is of the essence, refer to the recipe notes for aΒ quick homemade Char Siu.
2. DOUGH FOR PORK BUNS
Just like making any yeast bread or rolls, the dough is pretty standard and effortless if made using a stand mixer!
The dough is soft and elastic dough, very easy to work with.Β The recipe video is helpful to see the dough consistency.
3. STUFF βEM!
OK, so thereβs no denying this is the part that takes some practice and Iβm no Pork Bun Goddess.Β But it doesnβt matter. Even if you just bundle it up like a money bag and get that filling sealed inside, itβs still going to taste just as good!
The recipe video is the best way to learn how to wrap pork buns, but hereβs a brief step by step description:
Roll out pretty thin rounds, making the edges thinner so you donβt end up with a huge thick wad of dough when you pinch it together;
Place it on your hand and top with Filling. Pinch the dough around the edges (#6 below) to make pleats β around 8 times;
Moving around the edge, gather together the pleats, bringing them together so you end up sealing the bun at the top (#7 and #8 below);
Pinch to seal and give it a good twist (#9).
Voila! Youβre a Pork Bun Master!
4. Steam!
I use a bamboo steamer set over simmering water in a wok. Any steamer will do, but if you want the truly authentic pork bun experience, itβs worth getting a bamboo steamer because it imparts a subtle fragrance into the buns.
They arenβt expensive and you can find them at most Asian stores.Β Then you can make Chinese Steamed Fish, Shumai β Japanese Steamed DumplingsΒ and Steamed Chinese Dumplings!
Nifty tip: How to make the paper liner for the bamboo steamer. Fold baking paper, line up with centre and trim off end (#1), then cut little diamonds along the edge (#2), unfold (#3) then plonk into your steamer!
ALL CREDIT TO WOKS OF LIFE
I want to be very clear about giving credit for this recipe because it is not an original recipe by me.
This is a recipe that was meticulously researched and created by Judy and Bill from Woks of Life β their Steamed BBQ Pork Buns. Really good people, excellent taste, exceptional cooks and a very high standard of quality. I trust their recipes completely.
Judy and Bill β we salute you!
Itβs worth every minute of effort. Tastiness aside,Β everyone is always soooooo impressed by homemade Pork Buns.
Letβs be honest. The prospective praise seals the deal.πΒ β Nagi x
MORE GREAT DUMPLINGS OF THE WORLD
- Potstickers (Chinese pan fried dumplings)
- Gyoza (Japanese dumplings)
- Shumai (Japanese steamed dumplings on my motherβs site, RecipeTin Japan!)
- Wontons
- Browse theΒ Yum Cha recipeΒ collectionΒ
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WATCH HOW TO MAKE IT
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Chinese Steamed Pork Buns
Ingredients
Yeast Activation:
- 1 tsp active dry yeast powder
- 1/4 cup / 65 ml warm water
- 1 tbsp white sugar
Dough:
- 1/2 cup /125 ml warm water
- 4 tbsp /70g white sugar
- 2 cups / 300g plain flour (all purpose)
- 1 cup / 155g cornflour / cornstarch
- 1/4 cup / 65 ml vegetable oil
- 2 1/2 tsp baking powder
Pork Filling:
- 1 tbsp vegetable oil
- 1/3 cup finely chopped escalot or white onion (Note 1)
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce , regular or light (not dark)
- 1 1/2 tbsp oyster sauce (can sub Hoisin)
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornflour dissolved in 1 tbsp water
- 1 1/2 cups Chinese Barbecue Pork , diced (Note 2)
Instructions
Dough:
- Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
- Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
- Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
- Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
- Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
- Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
Making Buns (watch video):
- Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
- Take one piece of dough, cover remaining with cling wrap or tea towel.
- Roll into round 4.5β³ / 11 cm in diameter, making the edges thinner.
- Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
- Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
- Repeat with remaining dough β make 12 in total.
- Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
Steaming:
- Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
- Place 6 to 8 buns on paper, cover with steamer lid.
- Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
- Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
- Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
- Remove steamer from wok, serve warm!
Filling:
- Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
- Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
- While stirring, slowly pour cornflour mixture in. Mix until smooth.
- Stir in pork. Cook until sauce is thickened, 1 β 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
MOVE! I canβt change the channel!
Made these using leftover βconfit porkβ from a traditional Slovenian recipe with soy/oyster sauce etc added β sounds crazy but the buns were really good! Definitely will make these again, with a traditional filling and hopefully my folding will get better. First batch wasnβt exactly pretty but they still got a big thumbs up from my audience and theyβre fun to make. Your dough recipe is spot on Nagi. I used my stand mixer but even by hand this recipe would be do-able! THANKS!
The confit pork filling sounds right up my alley! N x
I accidentally added the baking powder to the dry mixture before the rise (instead of after). Will this negatively impact the buns? Or should I add more again after?
I think it will activate as soon as it is added and could affect the rise. If you add more then the flavour wonβt be good β it would be safest to start overβ¦sorry!! N x
Vivian. Did u start again or just carry on with the same dough? How did they turn out?
When you scale the recepie up or down the instructions still says it makes 12 buns, just a little confusing
The scale only changes the ingredients, not the typed instructions in the recipe! N x
Can I substitute gf flour for all purpose flour? Will this recipe still work.
I donβt think so Natasha, sorry. N x
This recipe made me unbelievably happy! I cooked the linked pork recipe first to use as the filling, and it was perfect, as were the buns. I made them twice this weekend! Thanks!
I am happy that you liked it Rachel! N x
Like some other commenters, my dough initially turned out dry and crumbly when following the recipe. Maybe something was off with my volume measurements? I ended up needing to add quite a lot of water in order to get it to hold together on the dough hook, and the overall kneading process took closer to an hour (gradually adding more water and kneading to incorporate) before I got it to that soft, smooth consistency. Not sure where I went wrong, but the end product was delicious and fluffy. Iβll try it again next time!
These buns were my βtake home treatβ when I visit Torontoβs Chinatownβ¦to be able to make them at home blew my mind! I made a mistake making the dough, I added the baking powder in with all the dry ingredientsβ¦oops. I had to add more water than was called for because the dough was crumbly. Anyway, it did rise and on the second go round in the mixer it looked better. When I rolled it out it was silky smooth and stretchy. The first batch I overfilled, thinking one spoinful wasnβt enough. The rest were as per your instructions. I froze 6 of the buns and look forward to βsteamed bbq pork buns on demand.β
Loved this recipe, still working on my dough technique, but they turned out really well. I used char siu duck breast ( I did cheat, and purchased the Char Siu sauce/marinade) instead of pork β so delicious.
This is an easy recipe to follow and the results are fantastic. Better than any I have been able to buy in the U.K. Once you have made then a few times it is very fast, well worth the effort.
I made these with your bbq pork inside. It was a busy afternoon but it was all a big hit!
Hi Nagi,
I wonder what you use cornflour in the dough? I have tried you recipe and I like it.
Jackie
I made these once when I was 15 and it took my boyfriend and I forever but they were so worth it. Used this recipe today (now 23) and they were even better than I remember, quite the process making the pork and everything from scratch but absolutely delicious!
Thanks Nagi
Have made them beforeβ¦YUMβ¦dough rose quite well but sure I didnβt use baking powder.
Anyway Iβll do so this time & see what happens
Love your Asian recipes. More please π€£π
Head to the Asian section under the Cuisine list β the Asian section is probably the biggest on the blog! https://letfedtende.today/category/asian-recipes/%3C/a%3E N x
Could you show alternative bun folding techniques. As the one show in the video was hard for some like me, that has never made pork buns before..
Hi Nagi
Making these today
Curious why you have Baking Powder as it already has Yeast as a raising agent
Hi Heather, to make the perfect bao buns, you need both yeast and baking powder to help the buns to rise! I hope you give them a try and love them! N x
Hi
I need a big batch. Could I just double the ingredients or do I need to make 2 single batches separately?
Thanks
Hi Amanda, you can easily double this recipe β no need to make in two batches π N x
Hi Nagi, I was just wondering if the dough used in this recipe can be used to make bao buns as well? By the way, I love your recipes, I am making your chicken kebab recipe tonight, marinating right now! Tomorrow is Chinese dinner
These are superb! I really thought that they would be more difficult to make than they were β thank you for this recipe and all your others. Everything I have made of yours is fabulous and turns out perfectly every time.
Hi Nagi, besides saying wow at all your amazing recipes, I just wanted to thankyou. I love Asian food so much and your recipes look so great and are so well written. i will be making lots of them. Keep up the great work
Do you have any alternative instructions for this one if you donβt have a stand mixer?
Hi Tahni, same instructions but youβll need to knead by hand to achieve the same consistency as in the video π N x
Thanks Nagi, I thought soβ¦just making sure thereβs not some other hack cause I am lazy/looking to save my arms haha. I have made these just kneading before and they turn out beautiful every time. Great recipe π
Thank you for this recipe! My husband and I lived in China for a bit and weβve been searching for the perfect steam bun recipe to replicate what we ate for breakfast over there and the dough recipe is spot on! We make ours with a different filling-one with ground pork, cabbage, scallions, etc. but after several tries and fails with other recipes, this dough is spot on. Thank you!!!