Chinese Steamed Pork Buns

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These pillowy soft steamed buns are filled with a sweet and savory pork filling that will blow your mind! Homemade Chinese Pork Buns are better than store-bought, and will fulfill the craving when you can’t make it to an authentic Chinese restaurant.

What are Steamed Pork Buns?

Steamed pork buns are a Chinese dim sum dish that consist of a soft, fluffy bun filled with a savory pork filling. The buns are steamed until they are cooked through, and the filling is usually slightly sweetened with hoisin sauce or sugar.

These buns can be found at most Chinese restaurants, but they are also fairly easy to make at home. The dough for the buns is made with yeast and requires time to rise, but the process is not difficult. And trust me, these homemade buns are worth the effort!

What are Chinese Pork Buns Called?

Bao Buns (pronounced “bow”) are also known as steamed buns or “baozi.” They are a type of dim sum that originates from China, and are now enjoyed all over the world.

Pork buns are just one variety of baozi, and other popular fillings include beef, chicken, vegetables, and even sweet fillings like custard or chocolate.

They usually have a slightly sweeter dough than their cousin, the dumpling.

What is the Difference Between Bao and Dumpling?

Baozi and jiaozi (dumplings) are both Chinese dim sum dishes that consist of a dough wrapper filled with a savory filling. The main difference between the two is the type of dough that is used.

Bao dough is made with yeast and is slightly sweet, while the dough for dumplings is made with flour and water and is not sweet. Bao dough is also softer and more delicate than dumpling dough.

Another difference between baozi and jiaozi is the cooking method. Baozi are steamed, while dumplings can be boiled, fried, or steamed.

How Many Crimps Are There in a Traditional Bao Bun?

There are usually 18-20 crimps around the edge of a traditional bao bun. But don’t worry if your buns don’t have that many crimps- they will still taste delicious!

How Do You Crimp Steamed Pork Buns?

The traditional way to crimp bao buns is to pleat the dough around the filling. This can be done by hand or with a bamboo steamer.

To pleat the dough by hand, take a small piece of dough and flatten it into a disc. Place the disc over the filling and press down gently. Use your thumb and forefinger to pinch the dough together in the center.

Then, take the left side of the dough and bring it over to the right, pressing down gently to seal. Repeat this process until all of the dough is pleated around the filling.

What If I Can’t Crimp the Dough?

Don’t worry if you can’t crimp the dough! The buns will still taste delicious. As long as you pinch the edges together so that they are sealed, the crimping doesn’t really matter. In fact, it is often easier to just seal them, and set them seam side down in the steamer. It may not look as pretty, but it tastes just fine.

Can I Make These Buns Ahead of Time?

Yes! These buns can be made ahead of time and frozen for later.

To freeze the buns, place them on a baking sheet lined with parchment paper and freeze for 2-3 hours, or until they are frozen solid.

Transfer the frozen buns to a freezer-safe bag and store in the freezer for up to 3 months. When you are ready to eat them, steam the buns for 10-12 minutes to reheat.

What is the Best Way to Store Buns?

Steamed buns are best eaten fresh, but they can be stored in the refrigerator for up to 3 days. Reheat them in the steamer for a few minutes before eating.

You can also freeze the buns, and they will keep for up to 2 months. Thaw them overnight in the refrigerator, and then steam them for a few minutes before serving.

Are Chinese Steamed Pork Buns Healthy?

Looking at them overall, these buns aren’t exactly balanced. They are very carb-heavy, with fat outweighing the protein. There is a higher sugar content, as well, which means they are not ideal. They are not fried in oil, which is good, but they probably shouldn’t be a staple of your diet.

Do I Have to Use a Bamboo Steamer?

No, you don’t have to use a bamboo steamer. Any steamer will work, although bamboo steamers are inexpensive and readily available at most Asian markets.

If you don’t have a steamer, you can improvise by placing a metal colander or strainer over a pot of boiling water. Make sure that the bottom of the colander does not touch the water. Line the colander with parchment paper, and place the buns on the parchment paper. Cover the pot with a lid and steam for 10-12 minutes.

What is the Best Flour to Use for Bao Dough?

The best flour to use for bao dough is all-purpose flour. You can also use bread flour, which will produce a slightly puffier bun.

Do I Have to Use Yeast?

No, you don’t have to use yeast. You can make the dough without yeast, but it will not be as light and fluffy. The buns will still taste good, though!

Can I Make Vegetarian Bao Buns?

Yes! To make vegetarian bao buns, simply omit the pork and use vegetable filling instead. Mushrooms, cabbage, and carrots are all good choices.

Can I Make Sweet Bao Buns?

Yes! Sweet bao buns are called jian dui, and they are made with a sweet filling like red bean paste or lotus seed paste.

What is the Difference Between Bao and Buns?

Bao are steamed buns, while buns are baked. Both are made with flour, water, and yeast, but bao are steamed while buns are baked.

What is the Difference Between Bao and Dim Sum?

Bao are steamed buns, while dim sum are small, bite-sized dishes that are usually served with tea. Dim sum can be made with any number of ingredients, but bao are always made with flour, water, and yeast.

Ingredients

Dough

• 2 cups bao flour or all-purpose flour
• 1 cup warm water
• ¼ cup granulated sugar
• 3 tbsp vegetable oil (I used canola oil)
• 2 tsp baking powder
• 2 tsp instant yeast

Filling

• 1 lbs. ground pork
• 1 small yellow onion
• 3 cloves garlic
• 1/3 cup water
• 1 ½ tbsp corn starch
• 1 ½ tbsp vegetable oil
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1 tsp sesame oil
• 1 tsp salt

Instructions

Begin by dicing your onion and finely mincing your garlic. Set aside for later.

Make your dough. In a medium bowl, sift your flour.

Then add your water, sugar, vegetable oil, baking powder and yeast to the bowl of flour. Mix with a wooden spoon until well 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.

Cover your dough with a wet towel and let it rise for about 20-30 minutes.

While your dough is rising, make your filling.

Add a pan to the stove and bring to medium high heat. Add your vegetable oil and let it get hot. Then add your diced onions and minced garlic. Sauté for about 2-3 minutes. Then reduce to medium heat.

Add your hoisin sauce, soy sauce, oyster sauce, granulated sugar, sesame oil, salt, water and cornstarch to the pan and let it simmer for about 2 minutes, until the mixture has thickened.

Then add your ground pork to the pan and 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 off.

Return to your dough. Sprinkle some flour to your worktable and put your risen dough on there.

Fold and flatten with a rolling pin a few times until you have a long rectangle. Then roll up your dough and cut into 16 even pieces.

Using your rolling pin, roll out each individual piece of dough until you have a 3 inch circle.

Put 1-2 tablespoons of filling on your dough and start folding the edges towards each other, all the way around until you’ve closed your bun.

Put parchment paper in your bamboo steamer (you can also use a regular steam pan) and place the buns in your steamer. Make sure not to overcrowd them and leave about 1 inch of space between them.

Add about ¼ inch water to a pan and bring to a boil. Then place your bamboo steamer in the pan and let it steam for about 12-14 minutes. Make sure there is always water in your pan. You can add a little more if all the water has reduced.

Remove from the steamer and enjoy while warm!

How beautiful is that? It looks so soft and fluffy, and that’s because it is! The dough is just soft and delicious without being soggy like the boiled dumplings so many of us grew up with. They have a firmness that allows them to hold the filling inside, and they also accept whatever dipping sauce you may want to use. I enjoy a nice sweet soy sauce, but you can try any number of things.

These keep amazingly well in the fridge or freezer. Two to three days in the fridge, and you can reheat them in the microwave in about 30 seconds. In the freezer, they will last about 3 months, and they can be cooked right from frozen in 1 minute in the microwave. Of course, you can also re-steam them in about 8 minutes once thawed.

I really hope you give them a try. They are delicious and really hit the spot. Give them a go the next time you are craving a Chinese takeout meal. Let me know how they turn out! Share your ideas for the best dipping sauce. I’m always curious what others use!