These pillowy Chinese Steamed Pork Buns are restaurant quality but homemade in your own kitchen! Learn how to make this popular street food recipe for your next dinner party!
The holidays may be over, but that doesn't mean the celebration ends! Since the New Year's Eve party was a dud this year because of the never-ending virus, I plan on doing it up again in January with some friends. I'll be making this awesome classic street food recipe, Chinese Steamed Pork Buns, which is sure to impress!
Not gonna lie, there are a lot of steps in this recipe, but the outcome is SO worth it! These fluffy, pillowy steamed buns are filled with so much depth of flavor, you'll be getting kudos for years if you make these!
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Ingredients to make the buns
- Bao flour (or all-purpose flour)
- Warm water
- Granulated sugar
- Vegetable oil (or canola oil)
- Baking powder
- Instant yeast
NOTE: Unlike other doughs, Bao dough uses wet steam heat for cooking. The result is a puffy, fluffy bun! Click here to buy Bao flour, or find it at your local Asian market.
[*See recipe card for exact quantities.]
Steps to make the buns
- Sift the bao flour into a medium-sized mixing bowl.
- Get ready to add in your wet ingredients.
- Add the water, sugar, vegetable oil, baking powder and yeast to the bowl.
- Mix well with a wooden spoon or spatula until fully combined. Knead the dough with your hands for about 5 minutes. The dough shouldn’t be sticky. If it’s a little sticky, add a little bit of flour. Keep kneading and folding and make a ball.
- Cover the dough with a damp kitchen towel. Let it rise at room temperature for 25 to 30 minutes.
- Your dough should look like this after rising. Now it's ready for rolling!
*[See recipe card for more detailed instructions.]
This dish was inspired by my popular recipe, Slow Cooker Pulled Pork Bánh Mì. This out-of-the-box Vietnamese sandwich is crazy delicious! Made with slow-cooker pulled pork, this sandwich features Chinese five spice seasoning for the rub, and marinated with soy sauce, hoisin sauce, honey, sherry, garlic, and fresh ginger. So yum!
Ingredients for the filling
- Yellow onion
- Garlic cloves
- Vegetable oil
- Hoisin sauce
- Light soy sauce
- Oyster sauce
- Granulated sugar
- Sesame oil
- Salt
- Water
- Corn starch
- Ground pork
[*See recipe card for exact quantities.]
Sauté the chopped onions and garlic. Then add in the other ingredients until fully cooked.
How to make the filling
While the dough is rising, make the filling. You can also make the filling advance and store in the refrigerator for up to three days until ready to use.
- Heat a frying pan at medium-high heat. Add the vegetable oil and let it get hot. Add the onions and garlic to the pan. Sauté for about 2-3 minutes. Then reduce to medium heat.
- Add in the hoisin sauce, soy sauce, oyster sauce, granulated sugar, sesame oil, and salt. Stir well to combine. Whisk together the water and cornstarch in a small bowl to make a slurry. Slowly add to the pan, stir to combine, and let it simmer for about 2 minutes, until the mixture has thickened.
- Add the ground pork to the pan, chopping up the pieces to make sure it’s completely cooked. This can take about 7-10 minutes. Remove from heat once the meat is fully cooked and let it cool completely.
- Now you're ready to assemble the pork buns!
*[See recipe card for more detailed instructions.]
Substitutions
You can most definitely substitute this ground pork for other proteins like ground beef, ground turkey, chopped chicken, etc. For a vegetarian option, try your favorite sautéed mushrooms and chopped tofu!
How to assemble the buns
- Sprinkle some flour onto your worktable and place the risen dough on top. Fold and flatten with a rolling pin a few times.
- Roll up the dough until you have a long rectangle and cut it into 16 even pieces with a sharp knife.
- Using a rolling pin, roll out each individual piece of dough until you have a 3-inch circle.
- Put 1-2 tablespoons of filling in the middle of the dough circle and start your folding
- Keep folding the edges towards each other, all the way around until you’ve closed the bun.
- This is how it should look when folded properly.
NOTE: Make sure your hands are completely dry while making the buns. Moist hands will make it almost impossible to seal the buns.
*[See recipe card for more detailed instructions.]
Tips and tricks
- Unlike other doughs, Bao dough uses wet steam heat for cooking. The result is a puffy, fluffy bun! Click here to buy Bao flour, or find it at your local Asian market.
- Want to make it easier on yourself? You can also make the dough in you stand mixer using the dough hook.
- Make sure your hands are completely dry while making the buns. Moist hands will make it almost impossible to seal the buns.
- If you don't own a bamboo steamer, you can use a regular steamer pot as a backup. Using a bamboo steamer gives you a truly authentic pork buns experience!
- Let the buns rest for 5 minutes after steaming before opening the lid. Missing this step will cause the buns to collapse.
- These pork buns are ideal for freezing (up to three months). Just place them in a plastic baggie a few inches apart. Once ready to use, simply heat them in the microwave for one minute.
Place the pork buns into a bamboo steamer lined with parchment paper, about 1 inch apart. Cover and place the steamer over a heavy wok that has a ¼ inch of water at the bottom and bring to a boil. Steam for about 12-14 minutes. Carefully remove the lid and serve these Chinese Steamed Pork Buns while hot!
NOTE: Turn off the heat and let the buns rest for 5 minutes before opening the lid. Missing this step will cause the buns to collapse.
Look at these beautiful Chinese Steamed Pork Buns! If you don't already own a bamboo steamer, you need to invest in one! This authentic steamer is useful for so many Asian recipes!
Equipment you'll need for this recipe
- Mixing bowl
- Rolling pin
- Bamboo steamer
- Parchment paper
- Heavy wok
Want more recipes like this?
If you liked this pork buns recipe, you’re going to want these recipes too!
- Steamed Bao Buns with Egg and Avocado
- Steamed Vietnamese Rolls
- Shumai Shrimp and Turkey Sausage Dumplings
- Pork Pot Stickers
- Slow Cooker Pulled Pork Bánh Mì
Chinese Steamed Pork Buns
These pillowy Chinese Steamed Pork Buns are restaurant quality but homemade in your own kitchen! Learn how to make this popular street food recipe for your next dinner party!
- Total Time: 54 min
- Yield: 16 pork buns 1x
Ingredients
For the dough:
- 2 cups bao flour or all-purpose flour
- 1 cup warm water
- ¼ cup granulated sugar
- 3 tablespoons vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
For the filling:
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons vegetable oil
- 1 tablespoon hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ⅓ cup water
- 1 ½ tablespoons corn starch
- 1 pound ground pork
Instructions
Make the dough:
- In a medium bowl, sift the flour. Then add the water, sugar, vegetable oil, baking powder and yeast to the bowl. Mix with a wooden spoon until well combined.
- Knead the dough with your hands for about 5 minutes. The dough shouldn’t be sticky. If it’s a little sticky, add a little bit of flour. Keep kneading and folding and make a ball.
- Cover the dough with a wet towel and let it rise on the counter for about 20-30 minutes.
Make the filling:
- While the dough is rising, make the filling. Heat a frying pan at medium-high heat. Add the vegetable oil and let it get hot. Add the diced onions and minced garlic to the pan. Sauté for about 2-3 minutes. Then reduce to medium heat.
- Add in the hoisin sauce, soy sauce, oyster sauce, granulated sugar, sesame oil, and salt. Stir well to combine. Whisk together the water and cornstarch in a small bowl. Slowly add to the pan, stir to combine, and let it simmer for about 2 minutes, until the mixture has thickened.
- Add the ground pork to the pan, chopping up the pieces to make sure it’s completely cooked. This can take about 7-10 minutes. Remove from heat once the meat is fully cooked and let it cool completely.
Make the dumplings:
- Sprinkle some flour onto your worktable and place the risen dough on top.
- Fold and flatten with a rolling pin a few times until you have a long rectangle. Then, roll up the dough and cut it into 16 even pieces.
- Using a rolling pin, roll out each individual piece of dough until you have a 3-inch circle.
- Put 1-2 tablespoons of filling in the middle of the dough circle and start folding the edges towards each other, all the way around until you’ve closed the bun.
- Line a bamboo steamer with parchment paper punched with holes and place the buns in the steamer. Make sure not to overcrowd them and leave about 1-inch spaces between them.
- Add about ¼ inch of water to a heavy wok and bring to a boil. Place the bamboo steamer (with the lid on) into the wok and let it steam for about 12-14 minutes. If you aren't using both steamer trays you will need to repeat this step for the next batch. (Make sure there is always water in the wok. You can add a little more if all of the water has reduced.)
- Turn off the heat and let the buns rest for 5 minutes before opening the lid. Missing this step will cause the buns to collapse. Remove from the steamer and enjoy while warm!
Notes
- Unlike other doughs, Bao dough uses wet steam heat for cooking. The result is a puffy, fluffy bun! Click here to buy Bao flour, or find it at your local Asian market.
- Want to make it easier on yourself? You can also make the dough in you stand mixer using the dough hook.
- Make sure your hands are completely dry while making the buns. Moist hands will make it almost impossible to seal the buns.
- If you don't own a bamboo steamer, you can use a regular steamer pot as a backup. Using a bamboo steamer gives you a truly authentic pork buns experience!
- Let the buns rest for 5 minutes after steaming before opening the lid. Missing this step will cause the buns to collapse.
- These pork buns are ideal for freezing (up to three months). Just place them in a plastic baggie a few inches apart. Once ready to use, simply heat them in the microwave for one minute.
- Prep Time: 40 min
- Cook Time: 14 min
- Category: Appetizer
- Method: Stove top
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 5.3 g
- Sodium: 219.8 mg
- Fat: 12.7 g
- Carbohydrates: 24.1 g
- Protein: 9.1 g
- Cholesterol: 27.3 mg
Keywords: Chinese steamed pork buns, pork steamed buns, pork buns recipe, steamed buns with pork filling
Mary says
Can you just use a wonton wrapper?
Asian Caucasian says
Yes, you can. But, bao flour when steamed become soft and pillowy, whereas wonton wrappers will not. They will have a completely different consistency.
Karen Chu says
OMG! My mom made these when we were growing up and I can’t wait to do the same for my kids! I have all of the equipment so I’m ready to go! Thanks for the awesome recipe! 😍
★★★★★
Asian Caucasian says
I cannot wait to hear how these steamed pork buns turn out, Karen! Pls snap a pic of the finished product and tag me so I can post! #asiancaucasianblog