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.
It’s all part of the experience. Polite service at Yum Cha is almost creepy. It’s just wrong. 😂
The trolley-chasing protocol differs from restaurant to restaurant, but I’m shameless. Where there’s a will, there’s a way. And when I need pork buns, I will stalk trolley after trolley until I find it!
Homemade Pork Buns aren’t 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 you’re addicted as I am to pork buns, you’ll save stacks because it’s probably 70 – 80% cheaper to make at home.
And they are the ultimate freezer standby. 1 minute in the microwave from frozen = pork buns that you’d 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 with Chinese Barbecue Pork (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 a 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. The recipe video is helpful to see the dough consistency.
3. STUFF ‘EM!
OK, so there’s no denying this is the part that takes some practice and I’m no Pork Bun Goddess. But it doesn’t matter. Even if you just bundle it up like a money bag and get that filling sealed inside, it’s still going to taste just as good!
The recipe video is the best way to learn how to wrap pork buns, but here’s a brief step by step description:
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Roll out pretty thin rounds, making the edges thinner so you don’t end up with a huge thick wad of dough when you pinch it together;
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Place it on your hand and top with Filling. Pinch the dough around the edges (#6 below) to make pleats – around 8 times;
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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);
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Pinch to seal and give it a good twist (#9).
Voila! You’re 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, it’s worth getting a bamboo steamer because it imparts a subtle fragrance into the buns.
They aren’t expensive and you can find them at most Asian stores. Then you can make Chinese Steamed Fish, Shumai – Japanese Steamed Dumplings 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 – 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 – we salute you!
It’s worth every minute of effort. Tastiness aside, everyone is always soooooo impressed by homemade Pork Buns.
Let’s be honest. The prospective praise seals the deal.😂 – Nagi x
MORE GREAT DUMPLINGS OF THE WORLD
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Potstickers (Chinese pan fried dumplings)
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Gyoza (Japanese dumplings)
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Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)
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Browse the Yum Cha recipe collection
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 4.5" / 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 - 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 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
MOVE! I can’t change the channel!
This is a perfect recipe. I’m Chinese, and I found the wrapper to be very authentic!!!! I don’t eat meat so I made my own spicy veg filling (daikon, carrots, onions, cilantro with a garlic sauce that had cornstarch in it so the consistency is sticky like char siu pork). I did not use a stand mixer, just by hand. For the wrappers, the first batch of 4 came out too thin, so the carrot color sort of seeped through. A tip about making the wrapper, I sort of rolled it into a ball, then by hand I sort of made it into a flatter circle, like you would for a pizza dough. It was easier for me that way. Then, I did a little rolling to smooth it out, but I used the back of a spoon to flatten/thin the edges. It was easier than using a big rolling pin. Thin the edges about the same “depth” as the pleats. You’ll get what I mean after you assemble one.
Used your dryer tip 😂 laughed the whole way but it worked like a charm!
Stellar recipe. I prepped the filling when I made the dough so that it could cool. Then, when the dough was ready the filling was ready. It went quite quickly, I was concerned there was too much dough, but the ratio was perfect. The dough is outstanding and the filling was nice, too. Highly recommend this recipe, thank you!
So pleased with these!! Didn’t realise i missed the baking powder entirely until I was steaming the buns, but these were still so good, still fluffy and rose really well. Used your chicken char siu in place of the pork, fabulous 😊 definitely on the make again list! And I’ll do it properly then!
I have made this several times now, making it tonight by request while my daughter is visiting from collage. The whole family has requested these instead of turkey for Thanksgiving! Thank you Nagi!
Excellent outcome! My kids loved them and it was a family project rolling the dough and pinching them into buns! So cute and delicious!
Omg 100% a must try recipe! For the pork from Woolies I bought the “Woolworths Cook Chinese Bbq Style Pork With Char Siu Sauce 560g” for $13.. it’s expensive but the only semiprepared one char siu pork I could find. It was literally falling apart so I just shredded it, super delicious! I used my bread maker to make the dough and do it’s first rise. I just put everything in and turned it on and the dough turned out fantastic! I also don’t have a bamboo steamer basket so used the steam function on my slow cooker and wrapped a tea towel around the lid to stop condensation dropping back onto the buns, this also turned out amazingly! Next time I want to try making my own char siu pork and I might also make them a little smaller so they’re more toddler sized 😊 if you don’t try this recipe and love it you must be bananas 😆
Hi Nagi! Can I use Instant yeast and if so, will there be changes in recipe?
Best bao dough! I love bao and have tried several different recipes. This one is the absolute best! This dough makes buns that are soft, tender and chewy, everything a good bao should be.
My tip: go ahead and add the baking powder along with the other dry ingredients. There’s no reason to wait and add it later, it doesn’t make any difference in the dough. And, definitely let them rise before steaming. Many recipes tell you to steam right after forming the buns, but allowing them to rest and rise a little before steaming adds to the beautiful texture.
Made these using leftover ‘confit pork’ from a traditional Slovenian recipe with soy/oyster sauce etc added – 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 wasn’t exactly pretty but they still got a big thumbs up from my audience and they’re 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 won’t be good – it would be safest to start over…sorry!! N x
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 don’t 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. I’ll try it again next time!
These buns were my “take home treat” when I visit Toronto’s Chinatown…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 ingredients…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 wasn’t enough. The rest were as per your instructions. I froze 6 of the buns and look forward to “steamed bbq pork buns on demand.”
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 – 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