Go Back
–+ servings
A white plate featuring six pork buns, one of which is stacked on top with a visible bite mark, showcasing the savory and juicy pork filling inside.

Pork Buns

Soft, fluffy, and chewy steamed buns filled with a juicy and savory pork filling.
Be the first to add a rating!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Asian, Chinese
Servings 6 Buns

Equipment

  • 1 2 Tier 10-Inch bamboo steamer with a lid
  • 1 Grater
  • 1 Mixing Bowl
  • 1 Spatula
  • 1 Stand Mixer with Dough Hook optional but highly recommended
  • 1 Rolling Pin
  • 1 Kitchen scale
  • 1 Measuring spoons
  • 1 10.5 inch+ Pan

Ingredients
 

Filling

  • 12 oz (336 g) ground pork
  • 6 (25 g) scallions white sections, minced
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (19 mL) oyster sauce
  • 1 tsp (5 g) ginger grated
  • 1 tsp (4 g) pure sesame oil
  • 1 tsp (4 g) sugar
  • 1/4 tsp (1.5 g) fine sea salt
  • 1/4 tsp (1.5 g) white pepper powder

Bun Dough

  • 3/4 cup (175 mL) whole milk chilled
  • 1 tsp (4 g) active dry yeast
  • 2 cups (280 g) bleached all purpose flour

Instructions
 

Prep

  • Set up a steamer over the stove. Add water according to the type of pan you’re using.

Filling

  • Combine the ground pork, minced scallions, soy sauce, oyster sauce, sesame oil, grated ginger, sugar, salt, and white pepper.

Dough

  • Note: The steamed buns demand precision, so I suggest weighing each ingredient using a kitchen scale for accuracy, rather than relying on measuring cups or spoons.
    In a bowl, add the chilled milk, yeast, and flour. Stir with a spatula until the mixture forms a dough ball.
  • Using a stand mixer with a dough hook, beat on high speed for 10 mins. You may also use knead with hands for double the amount of time. Initially, the dough will feel very sticky, but as you knead, it should become smooth.

Shape

  • Weigh the dough out on a scale and divide the dough into 6 equal pieces.
  • Take one piece and use a rolling pin to roll it out keeping the center thicker than the edges. Add 50 grams of filling and smooth it out. Gather the edges together using a pinching motion and twist to seal.

Steam

  • Once the buns have proofed, bring the water to a boil. Cover the steamer with a lid and steam on medium-high heat for 18 mins.
    An overhead view of a bamboo steamer lined with parchment paper, containing three plump freshly steamed buns emitting steam.

Notes

* The chilled milk yields softer and subtly sweet buns, prevents over-proofing, and creates a tender texture. The yeast allows the dough to rise and become fluffy.
* To ensure that the buns don’t collapse, avoid proofing with warm water or opening the lid during steaming.
* You can freeze the buns after they are steamed. Steam in a steamer basket for a few minutes until the filling is reheated.
Keyword authentic asian recipes, authentic chinese recipe, best dim sum recipes, best pork recipes, bread recipes, chinese bun recipes, chinese food, dim sum, dim sum buns, dim sum recipe, dim sum recipes, easy bread recipe, how to make dim sum, how to make steamed buns, pork buns, pork recipe, pork recipes, simple steamed buns recipe, steamed buns, vocabularyoffood steamed buns
Tried this recipe?Let us know how it was!