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    Home » Recipes » Appetizers and Snacks

    Chinese Steamed Pork Buns

    September 23, 2024 · Published: January 3, 2022 By: Asian Inspired Eats 4 Comments

    Jump to Recipe·Print Recipe

    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!

    Two Chinese steamed pork dumplings on a dark round plate on top of a round marble serving platter.

    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!

    Two Chinese steamed pork buns on a round black plate with a bamboo steamer on the side filled with steamed buns, on top of a gray marbled surface.

    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!

    In This Article:
    • Ingredients to make the buns
    • Steps to make the buns
    • Ingredients for the filling
    • How to make the filling
    • Substitutions
    • How to assemble the buns
    • Tips and tricks
    • Equipment you'll need for this recipe
    • Want more recipes like this?
    • Chinese Steamed Pork Buns

    Ingredients to make the buns

    Various bowls filled with ingredients for making pork buns dough, on top of a marble surface.
    • 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

    A collage of six images showing step to make the dough for Chinese steamed buns.
    1. Sift the bao flour into a medium-sized mixing bowl.
    2. Get ready to add in your wet ingredients.
    3. Add the water, sugar, vegetable oil, baking powder and yeast to the bowl.
    4. 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.
    5. Cover the dough with a damp kitchen towel. Let it rise at room temperature for 25 to 30 minutes.
    6. 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

    Various labeled ingredients in bowls for making the filling for Chinese steamed pork buns, on top of a marble surface with four colorful spoons on the side.
    • 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.]

    Chopped onions cooked in a frying pan on top of a wire rack.
    Ground pork and onions cooked in a frying pan on top of a wire rack.

    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.

    1. 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.
    2. 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.
    3. 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.
    4. 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

    A collage of six images showing steps to form Chinese steamed buns including rolling out the dough and filling with stuffing and sealing.
    1. Sprinkle some flour onto your worktable and place the risen dough on top. Fold and flatten with a rolling pin a few times.
    2. Roll up the dough until you have a long rectangle and cut it into 16 even pieces with a sharp knife.
    3. Using a rolling pin, roll out each individual piece of dough until you have a 3-inch circle.
    4. Put 1-2 tablespoons of filling in the middle of the dough circle and start your folding
    5. Keep folding the edges towards each other, all the way around until you’ve closed the bun.
    6. 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.
    Five pork dumplings in a bamboo steamer ready to be cooked, placed on top of a marble surface with a black and white checkered napkin on the side.

    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.

    Steamed Chinese pork dumplings in a bamboo steamer with the lid on the side, on top of a bamboo place mat.

    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!

    Two Chinese steamed pork dumplings on a dark round plate.

    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
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Two Chinese steamed pork buns on a round black plate with a bamboo steamer on the side filled with steamed buns, on top of a gray marbled surface.

    Chinese Steamed Pork Buns

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Print Recipe
    Pin Recipe

    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

    Units Scale

    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:

    1. 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.
    2. 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.
    3. Cover the dough with a wet towel and let it rise on the counter for about 20-30 minutes.

    Make the filling:

    1. 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.
    2. 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.
    3. 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:

    1. Sprinkle some flour onto your worktable and place the risen dough on top.
    2. 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.
    3. Using a rolling pin, roll out each individual piece of dough until you have a 3-inch circle.
    4. 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.
    5. 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.
    6. 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.)
    7. 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.
    • Author: Asian Caucasian
    • 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

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

    homemade Chinese steamed pork buns in a bamboo steamer and plated on a dark round plate. this recipe

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    Reader Interactions

    Comments

    1. Mary says

      January 25, 2022 at 4:04 pm

      Can you just use a wonton wrapper?

      Reply
      • Asian Caucasian says

        January 25, 2022 at 7:03 pm

        Yes, you can. But, bao flour when steamed become soft and pillowy, whereas wonton wrappers will not. They will have a completely different consistency.

        Reply
    2. Karen Chu says

      January 03, 2022 at 10:26 am

      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! 😍

      Reply
      • Asian Caucasian says

        January 03, 2022 at 10:27 am

        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

        Reply

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    homemade Chinese steamed pork buns in a bamboo steamer and plated on a dark round plate.