If you’ve ever craved that pillowy, tender, and slightly sweet bun filled with savory, juicy pork, you’re going to fall head over heels for this Chinese Steamed Pork Buns Recipe. It’s a beloved classic that brings together soft handmade dough and a rich barbecue pork filling, steamed to perfection. Each bite offers a little cloud of comfort wrapped around flavors that speak warmly to your soul. Whether it’s a special family gathering or a cozy night in, these buns will quickly become your go-to for sharing something truly delightful.
Ingredients You’ll Need
The magic behind perfect Chinese steamed pork buns lies in the simplicity and balance of the ingredients. Each element plays a crucial role—from the yeast waking up the dough to the soy and oyster sauces that build depth in the filling. Let’s get into the must-haves that make this recipe sing.
- Active dry yeast (1 tsp): Activates the dough, giving you those airy, soft buns.
- Warm water (1/4 cup and 1/2 cup): Helps dissolve yeast and sugar and keeps the dough hydrated.
- White sugar (1 tbsp + 4 tbsp): Adds a touch of sweetness both in the dough and filling for perfect balance.
- Plain (all-purpose) flour (2 cups): The base for your tender dough structure.
- Cornflour/cornstarch (1 cup): Gives the buns a delicate lightness and a slightly chewy texture.
- Vegetable oil (1/4 cup + 1 tbsp): Adds moisture to the dough and ensures the filling doesn’t stick during cooking.
- Baking powder (2 1/2 tsp): Provides an extra lift for fluffy buns.
- Finely chopped escalot or white onion (1/3 cup): Offers a subtle crunch and a mild depth of flavor.
- Soy sauce (1 1/2 tbsp): A salty, umami-rich seasoning in the filling.
- Oyster sauce (1 1/2 tbsp): Adds complexity and a slightly sweet savoriness; Hoisin sauce can be a great substitute.
- Sesame oil (1 tbsp): For that unmistakable nutty aroma that elevates the pork filling.
- Water (1/2 cup): To meld the filling ingredients beautifully.
- Cornflour dissolved in water (1 tbsp each): Works as a thickener for the filling to stay juicy yet not runny.
- Chinese Barbecue Pork (1 1/2 cups, diced): The star protein, bringing smoky, sweet, and savory notes.
How to Make Chinese Steamed Pork Buns Recipe
Step 1: Prepare the Dough
Start by activating your yeast in 1/4 cup warm water mixed with 1 tablespoon sugar, letting it sit for about 10 minutes until frothy. This proofing step is crucial—it’s what makes your buns airy and light. Meanwhile, mix together your plain flour, cornflour, and baking powder in a big bowl. Once the yeast is ready, combine it with the dry ingredients, add the 1/2 cup warm water, 4 tablespoons of sugar, and 1/4 cup vegetable oil. Knead this into a smooth, elastic dough; it might be a bit sticky at first, but keep at it for around 10 minutes. Cover with a damp towel, and allow the dough to rest and rise for about 40 minutes or until it doubles in size.
Step 2: Make the Pork Filling
While the dough is rising, prepare the filling. Heat 1 tablespoon vegetable oil in a pan and gently sauté the finely chopped escalot or white onion until fragrant and softened. Stir in the sugar, soy sauce, oyster sauce, and sesame oil, letting the flavors meld together over medium heat. Slowly pour in 1/2 cup water and the dissolved cornflour mixture, stirring continuously to thicken this delicious mix. Lastly, add in the diced Chinese barbecue pork, folding everything so the pork is well coated and glossy. Cook for just a couple of minutes, then set aside to cool.
Step 3: Shape the Buns
Once your dough has doubled, punch it down to release the air. Divide it into 12 equal pieces and roll each into a ball. Flatten each ball into a disc about 3-4 inches wide, placing a generous spoonful of pork filling in the center. Carefully gather the edges of the dough up around the filling and pinch to seal tightly, forming a nice little pouch. Make sure the seal is secure so the filling doesn’t escape during steaming.
Step 4: Steam to Perfection
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the buns with enough space to rise a little more, cover with a clean cloth, and let them rest for 15 minutes. Bring water to a boil in a wok or steamer base, then carefully place the steaming basket over it. Steam the buns on high heat for about 15-20 minutes. The result should be soft, fluffy buns filled with hot, tender pork that just melts in your mouth.
How to Serve Chinese Steamed Pork Buns Recipe
Garnishes
A sprinkle of toasted sesame seeds or some finely chopped scallions on top of the buns right after steaming adds a lovely contrast in texture and a pop of fresh color. If you like a little heat, a touch of chili oil drizzled over your bun just before eating is an irresistible upgrade.
Side Dishes
Pair your Chinese steamed pork buns with light, refreshing sides to balance the richness. Cucumber salad with rice vinegar or a simple Asian slaw with crisp vegetables creates a fantastic textural complement. A bowl of hot miso soup or clear broth also warms up the meal beautifully.
Creative Ways to Present
For a fun twist, serve the buns as sliders with pickled vegetables and a little hoisin sauce on the side for dipping. Or stack them on a bamboo steamer lined with banana leaves for a charming, restaurant-style presentation that impresses without fuss.
Make Ahead and Storage
Storing Leftovers
Leftover steamed pork buns are a treat you don’t want to throw away. Wrap them tightly in plastic wrap or place in an airtight container and store in the fridge for up to 2 days. They remain quite soft and flavorful when properly stored.
Freezing
If you want to keep them longer, freeze the unsteamed buns before your final rise on a baking tray lined with parchment. Once firm, transfer to a freezer-safe bag and freeze for up to 1 month. This makes having freshly steamed buns on hand a breeze whenever cravings strike.
Reheating
Reheat refrigerated or frozen buns by steaming again for about 5-8 minutes until thoroughly warm. Avoid microwaving if possible to keep that signature fluffy texture instead of turning them rubbery. A gentle steam refreshes them beautifully.
FAQs
Can I use leftover roast pork instead of Chinese Barbecue Pork?
Absolutely! Leftover roast pork works well but may be less sweet and saucy. Mixing it with a bit of hoisin sauce or oyster sauce can help recreate the signature flavor.
Is cornstarch necessary in the dough?
Yes, cornstarch makes the dough softer and gives it a slightly chewy, tender texture that is characteristic of classic steamed buns.
Can I make this dough without yeast?
Yeast is essential for this recipe because it creates the lightness and fluffiness in the buns. Baking powder alone won’t provide the same soft texture.
How long do steamed pork buns stay fresh at room temperature?
They’re best enjoyed fresh or within a few hours at room temperature to maintain softness and flavor. After that, refrigeration is recommended.
What if I don’t have a bamboo steamer?
You can use any steaming setup—like a metal steamer basket or a heatproof plate placed over a pot with boiling water. Just ensure steam circulates freely around the buns for even cooking.
Final Thoughts
There is something truly magical about making and sharing this Chinese Steamed Pork Buns Recipe. The process invites a little patience but rewards you with clouds of soft dough embracing sweet, savory pork that makes every bite memorable. I encourage you to give this recipe a try—it’s more than just food; it’s a warm hug in bun form that your family and friends will adore. Enjoy every delicious moment!
Print
Chinese Steamed Pork Buns Recipe
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 buns
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Description
These Chinese Steamed Pork Buns are soft, fluffy, and filled with a savory mixture of diced Chinese barbecue pork and flavorful sauces. Perfect as a dim sum treat or a delicious snack, these buns combine a delicate steamed dough with a sweet and savory meat filling that melts in your mouth.
Ingredients
Dough
- 1 tsp active dry yeast powder
- 1/4 cup (65 ml) warm water
- 1 tbsp white sugar
- 1/2 cup (125 ml) warm water
- 4 tbsp (70 g) white sugar
- 2 cups (300 g) plain flour (all purpose)
- 1 cup (155 g) cornflour (cornstarch)
- 1/4 cup (65 ml) vegetable oil
- 2 1/2 tsp baking powder
Filling
- 1 tbsp vegetable oil
- 1/3 cup finely chopped escalot or white onion
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce (regular or light, not dark)
- 1 1/2 tbsp oyster sauce (can substitute Hoisin sauce)
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornflour dissolved in 1 tbsp water
- 1 1/2 cups Chinese Barbecue Pork, diced
Instructions
- Activate Yeast and Prepare Dough: In a small bowl, dissolve 1 tsp active dry yeast powder and 1 tbsp white sugar in 1/4 cup (65 ml) warm water. Allow the mixture to sit until frothy, about 5-10 minutes. In a larger mixing bowl, combine 2 cups plain flour, 1 cup cornflour, 2 1/2 tsp baking powder, and 4 tbsp white sugar. Slowly add 1/2 cup warm water and 1/4 cup vegetable oil to the dry ingredients, then add the yeast mixture. Knead the dough until smooth, cover, and let it rise in a warm place for approximately 40 minutes or until doubled in size.
- Prepare the Filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Add the finely chopped escalot or white onion and sauté until soft and translucent. Stir in 1 tbsp sugar, 1 1/2 tbsp soy sauce, 1 1/2 tbsp oyster sauce, and 1 tbsp sesame oil. Pour in 1/2 cup water and bring the mixture to a simmer. Slowly add the dissolved cornflour slurry to thicken the sauce, then stir in the diced Chinese barbecue pork. Cook for another 1-2 minutes, then remove from heat and allow the filling to cool.
- Shape the Buns: Once the dough has risen, punch it down and knead it lightly. Divide the dough into 12 equal pieces. Roll each piece into a flat round disc, about 4 inches in diameter. Place a generous spoonful of the pork filling in the center of each disc. Carefully gather the edges and pleat to seal the buns fully, forming a smooth round ball.
- Steam the Buns: Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper squares or cabbage leaves to prevent sticking. Place the buns on the lined steamer, ensuring enough space between them for expansion. Cover and steam over medium-high heat for 15-20 minutes until the buns are puffed up and cooked through. Serve warm for the best flavor and texture.
Notes
- Note 1: Escalots can be substituted with finely chopped white onion if unavailable.
- Note 2: Chinese Barbecue Pork (Char Siu) can be purchased pre-made or prepared at home for authentic flavor.
- Ensure the water for activating yeast and mixing the dough is warm but not hot, about 105-115°F (40-46°C).
- Do not open the steamer during cooking, as this may cause the buns to collapse.
