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5 from 1 vote

Chinese Steamed Pork Buns

These Chinese Steamed Pork buns are filled with ground pork and hoisin sauce. They are delicious when dipped in soy sauce!
Course Appetizer, Main Course
Cuisine Chinese
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 30 minutes
Servings 24 servings
Calories 118kcal


Dough Ingredients

  • cup water very warm
  • cup plus 1 teaspoon sugar divided
  • 2 teaspoons active dry yeast
  • cup sugar
  • ½ teaspoon salt
  • 3 tablespoons cooking oil
  • ¼ cup water boiling
  • 1 large egg fork-beaten
  • 2 ¼ cups white bread flour

Filling Ingredients

  • ½ lb ground pork
  • 3 tbsp hoisin sauce
  • ½ bunch scallions chopped
  • ¾ cup cabbage thinly sliced
  • ½ tbsp sesame oil
  • ½ tsp Chinese 5 Spice
  • 1 tbsp water


Dough Instructions

  • Stir the warm water and 1 teaspoon sugar in a small dish until the sugar is dissolved. Sprinkle the yeast over the top. Let it stand for 10 minutes. Stir to dissolve the yeast.
  • Stir sugar, the salt, and cooking oil in a large bowl. Add boiling water. Stir until sugar is dissolved. Stir in the egg and the yeast mixture.
  • Slowly work in enough flour until soft dough forms. Turn it out onto a lightly floured surface.
  • Knead for about 10 minutes until the dough is smooth and elastic.
  • Place the dough in large greased bowl, turning once to grease the top. Cover it with greased waxed paper and a tea towel. Let it stand in the oven with the oven light on and the oven door closed for 1 ½ to 2 hours until doubled in bulk.
  • Punch down the dough. Cover. Let it rest for 5 minutes.
  • Shape it into a 12-inch/30 centimeter long log. Cut it into 12 pieces.

Filling and Assembly Instructions

  • In a large bowl, combine all filling ingredients together.
  • Follow the YouTube video above to roll your buns.
  • In a large pot, heat a few inches of water until boiling. Place a vegetable steamer (or bamboo steamer) in the bottom of the pot and line with parchment paper. Place about 6 buns at a time, taking care not to overcrowd them.
  • Steam the buns for about 12 minutes each, until they puff up and the meat is cooked though. Replenish water when necessary.
  • Enjoy! Leave a comment at the bottom of this post letting me know what you thought.


Dough recipe copied from The Spruce Eats. Filling and assembly recipe copyright The Foreign Fork. For educational or personal use only. 


Serving: 1serving | Calories: 118kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 90mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg