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!
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 tsp…if so I’m ruined
Hi Yuka, The recipe as written is correct 🙂 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 it’d be ok to assemble them a couple of hours before cooking?
I’m 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 doesn’t 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 😊
Hi Kim, baking powder is added in step 5 – not with the dry ingredients. This would have caused it to activate early resulting in a dense bun – 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. I’m 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 don’t 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, I’m 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? I’m worried that it’s not gonna turn out.
It should be fine Claire, love to know how you go! N x
I was wondering, Nagi, if you’ve 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 that’s ok the videos helped. Can’t wait to make them again.
Helloo! I’m wondering, can I use cake flour instead of using the plain flour? If so, is it 1:1 ratio?
Hi Adi, yes that’s fine – 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
I hustled added the baking powder prior to the 2 hour rise. Hope this won’t affect the dough!🙈
Hi I love your recipe for the pork buns but it goes all brown when I steam it… any idea why this is happening?
Hi Angela, what exactly is going brown & how are you steaming them? N x
Yes! Mine turns out brown too. The bun. Why is this? I tried steaming a plain bun without the filling and it also turned out brown.
If you add some distilled white vinegar to the pot of water used for steaming, it will keep the buns whiter. Also, using bleached flour instead of unbleached flour will yield a whiter looking bun. Hope this helps!
My name is Fenton Baade. I would like to ask you a question can I steam the pork buns in the steam oven?
Hi Fenton, no sorry a steam oven wont work the same way as the outside of the buns would get too crispy in the oven itself. N x
Love this recipe! I’ve used the homemade Char Siu recipe along with this Pork buns recipe and my husband LOVES it!!
I’ve moved from Australia to the US and could not find these guys, but I wanted my husband to experience them.
Thank you so much for sharing!
Awesome recipe, taste and texture was exactly like the authentic ones you can buy.
I was worried because my dough was much more dense than in the video but it still worked!
Followed the receipe and they ate amazing! Put some in the freezer so they dont all get eaten in one day! Alot of love amd patience made them delicious
Hey there! Love your page, but have a suggestion which hopefully you might find useful when writing recipes. 1 tablespoon in US isn’t the same as 1 tablespoon in Australia, if maybe you could add weight in grams instead for more accuracy? Thank you!
These are awesome! Perfect as written. We are getting creative with the fillings different meats, veggies,pickles and even jams. What a fun recipe!