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!
Nagi! I love love your recipes and the energy of your writing and website. Being Canadian-born Chinese who canβt really speak Chinese, I can pretend I know what Iβm doing when I use your website! These buns are something my great aunt always just gave me but Iβve wanted to make them myself for some time. Your recipe turned out PERFECTLY although I did have to add in an extra 1/4 c water for it to come together. Rolled out thin, the dough just puffed up in the steamer! I feel like a pro and now I can make them whenever I want! Thanks again!
I tried this recipe and like another person commented, getting the dough to come together was difficult because it was too dry. I kept checking the recipe because the ratio of flour to water doesnβt seem correct. Should I add more water if I find it dry when mixing?
Also you said instant yeast can be used. Do I still follow the same instruction of foaming the yeast first? Or is this step not required if using instant yeast.
If I donβt want to use the cup of cornstarch, can I use flour instead?
Technically you can use sawdust if you wanted to, but they wont taste like Nagiβs awesome buns π
Hi Nagi. One Q here. For this pork bun can I use Instant yeast instead of Active dry yeast? TQ
Hi Alice, yes this works with instant yeast! Enjoy! N x
I made these today and it tasted good. Unfortunately my dough was too dry after the rise and wouldnβt pinch close after forming the bao. I was afraid to add more water as I already added an extra 1/4 cup at the beginning. What am I doing wrong? Will try again but perhaps with a store bought bao mix.
Hi Verna, sorry you had issues here β did you measure the flour correctly? N x
Yes, I always weigh everything if thereβs weight measurements given.
hi thereβ¦.
Firstly love your recipe!! but i am having problem steaming the buns, it has patches of brown on the buns. I tried vinegar in the water, this method doesnt work either. I put a layer of paper towel on before the lid so the steam doesnt run down to the buns , this doesnt prevent the browning on the buns. please advise. thank you
I made these and they were great. I made your Char siu as well. I did think it was missing a little something, so I added a teeny bit of Chinese 5 Spice. Itβs in the Char Siu pork, but wanted to be able to taste it a little more.
Hi Nagi from Brussels.. My first try with your receipt was quite a success, thanks for clear and accurate directions. Iβll decrease next time the qty of sugar, too sweet for my taste. Congrats for excellent blog.
I made this today and flavor was delicious. My only problem is folding the dough. Both your video and Woks of Life video made it look so easy to fold. My first 5 isteamed stayed closed then the other half opened.
I need to practice more.
Hi, I feel like the amount of yeast and sugar is the other way around? If I see the video it looks like years is 1 tbsp and sugar is 1 tspβ¦if so Iβm ruined
Hi Yuka, The recipe as written is correct π N x
I made my dough for buns early today and wonder if I shoud put in the fridge or leave out on the counter.
Thanks for another delicious, clear, and fun recipe. I practice-cooked them tonight in anticipation of a Christmas and they worked perfectly.
Do you think itβd be ok to assemble them a couple of hours before cooking?
Iβm kneading the dough by hand instead of a stand mixer and the dough is super stiff and heavy. No matter how much i knead, it just flakes and never forms a smooth ball. Adding a little bit of water doesnβt make a difference. Am I doing something wrong or is it supposed to be like this?
Hi Sophia, does it resemble the consistency in the video? Is there any chance you mismeasured the ingredients? N x
Love your website and recipes. Thank you
Made the Chinese steam pork buns but had a few issues. Added the baking powder in with all the dry ingredients. Possibly not correct, not certain. When I steamed the buns they turned brownish colour which I noted other followers also mentioned. Used a traditional wicker steamer. Not a nice light fluffy bun sadly and the taste of baking powder was strong. Any ideas as to why things went wrong? Look forward to some input thank you π
Hi Kim, baking powder is added in step 5 β not with the dry ingredients. This would have caused it to activate early resulting in a dense bun β not a fluffy one. N x
O no. I did this too. But I have yet to cook mine. Fingers crossed it turns out okay. Can you put a note in the ingredients list for (step 5) next to the baking powder?
I threw it in because I was looking at all those extra ingredients in front of me and thinking why are these here? Lol
Made a double batch of these beauties today so I can freeze them and have them every day! I think they are even better than most I have eaten at Yum Cha. Thank you Nagi!
First attempt the dough rolling and stuffing needs work, but I love these buns. Just as good as the ones I buy.
Hi Nagi. Iβm very keen to make your steamed pork buns, but I would like to know if the dough could be done in a food processor like you suggest in your pizza recipe. Unfortunately I donβt own a stand mixer.
Thankyou for your wonderful site. Must keep you very busy, but obviously appreciated by many.
I look forward to hearing from you.
Hi Nagi, Iβm pretty new at cooking and baking, and I messed up and put baking powder along with the flour, cornstarch, and sugar, instead of scattering it after the dough rises. Does it make a huge difference? Iβm worried that itβs not gonna turn out.
It should be fine Claire, love to know how you go! N x
I was wondering, Nagi, if youβve used self-rising flour for this recipe and if so, any suggestions on how to adapt it for the buns? Thanks so much. Love your site!
Loved these! I made them with while wheat stone ground flour and they were amazing. I followed both the char siu recipe and this one. Great batch on the first try. I did follow the gram measurements and had to add quite a bit of water to get the dough the right consistency. But thatβs ok the videos helped. Canβt wait to make them again.
Helloo! Iβm wondering, can I use cake flour instead of using the plain flour? If so, is it 1:1 ratio?
Hi Adi, yes thatβs fine β just do a straight sub with cake flour. N x
Hi Nagi, can I make the dough in the bread machine? Also can I use instant dry yeast?
Thanks