The Best Baked Pork Buns Recipe | Dim Sum Central (2024)

26 Apr 2020

Last updated by Wes Radez on | 26

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Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts. This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls.

Baked pork buns are a quintessential Chinatown pastry —you’ll find them for sale alongside pineapple buns, butter buns and egg tarts at any neighborhood bakery. I also enjoy stopping to buy a baked pork bun to bring home and enjoy with a cup of tea.

This recipe uses a “sweet dough” that’s ready to start forming into buns after only an hour of rising time. If you invest an hour to make all 20 buns, you’ll be left with a freezer full that will last you for weeks to come.

November 7, 2019 Update: The recipe below has been updated to reflect reader feedback about the amounts of water and yeast necessary for the dough!

Can you share any expert tips from your experience making baked pork buns? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Baked Pork Buns Recipe

Makes: 20 | Prep Time: 3 Hours | Cook Time: 30 Minutes
Adapted From: Chubby Hubby

Ingredients

Dough:
2 cups bread flour
2/3 cups all-purpose flour
2 teaspoons active dry yeast
2/3 cups sugar
1/4 cup lard
1 egg
3/4 cup water

Filling:
1/2 cup water
1/2 pound char siu, diced
1 tablespoon sugar
2 teaspoons soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions

1. If using dry yeast, take 1/4 cup of the water and warm it up. Pour the yeast into the warm water. Stir once and let it sit for 5 minutes or until the surface becomes foamy.

2. For the dough, combine the remaining ingredients together and knead until soft and elastic. The texture should be silky and smooth. Pat the dough into a ball. Oil a large bowl and place the dough into the bowl. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise.

3. For the filling, in a small saucepan, mix together water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil. Cook the sauce over medium heat until it bubbles. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably. Remove from the heat and add in the diced char siu. Cool to room temperature.

4. Divide the dough into 20 equal sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. You should try and work so that the edges of the dough circle are thinner than the middle of the circle, which you want a bit thicker.

5. Take a heaping teaspoon of the char siu filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting.

6. Set aside the buns on either a floured tray or tray with greaseproof paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.

7. Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 350 degrees.

8. Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg). Bake for 20-25 minutes or until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.

9. As soon as they come out of the oven, quickly brush the surface of the buns with a touch of sugar syrup. This gives the buns a lovely glaze. You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 350 degrees for 5-10 minutes. If from the freezer, let them defrost first.

Learn more about Baked Pork Buns from these Experts:

Watch Baking with Mi make a great home recipe for Baked Pork Buns (VIDEO)
A Baked Pork Bun recipe from Dim Sum House in Indianapolis
Ang Sarap makes Baked Pork Buns topped with sesame seeds

HT: Photo by Jess Lander via Wikimedia Commons.

More From Dim Sum Central

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The Best Baked Pork Buns Recipe | Dim Sum Central (2)

About The Author
Hi! I’m Wes, a dim sum lover in Oakland, California. I launched Dim Sum Central as a hobby and I’ve loved watching it grow to become an online home for people around the world who are passionate about eating and making dim sum! Get started »

The Best Baked Pork Buns Recipe | Dim Sum Central (3)

The Best Baked Pork Buns Recipe | Dim Sum Central (4)

26 Responses

  1. The Best Baked Pork Buns Recipe | Dim Sum Central (6)
    Gin

    |Reply

    We need to know the exact measurements for the ingredients used in the videoez

    • The Best Baked Pork Buns Recipe | Dim Sum Central (7)
      Dim Sum Central

      |Reply

      Hi Gin, thanks for stopping by! I added this video because I thought it did the best job of showing the cooking technique. If you combine the video with the recipe above, you’ll have a dynamite combination.

  2. The Best Baked Pork Buns Recipe | Dim Sum Central (8)
    Sue

    |Reply

    This recipe does not seem correct. The dough is way too moist and the dough is watery and sticky. Any changes needed? I’ve tried it twice with the same results.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (9)
      Dim Sum Central

      |Reply

      Hi Sue, if that’s the case, I would suggest combining all of the dry dough ingredients together before drizzling the water in as you mix/kneed. The texture you want is “silky and smooth,” that is dry enough to be workable, just short of sticky. Hope this helps!

    • The Best Baked Pork Buns Recipe | Dim Sum Central (10)
      • The Best Baked Pork Buns Recipe | Dim Sum Central (11)
        Dim Sum Central

        |Reply

        Great tip, Jason. Thanks for contributing! I plan to make another batch of these buns soon, after which I’ll update this recipe again. ~Wes

  3. The Best Baked Pork Buns Recipe | Dim Sum Central (12)
    Ferne

    |Reply

    I tried the recipe last night. I’ve baked often enough to know that it has either too much water or too little flour. I realized this when Instarted adding the water into the flour mixture. In the end, I had to an extra add 1/3 cup A/P flour and an extra 1/2 cup bread flour, and use only 3/4 to 1 cup water. I also added an extra teaspoon of yeast. Once I made these adjustments, the subsequent bread turned out fine. I suggest this recipe is revised by the author or there will be many unhappy readers who will have tried this recipe and fail. Thank you.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (13)
      Dim Sum Central

      |Reply

      Hi Ferne, thanks for your comments. I plan to make a fresh batch of this recipe this month and I’ll update the quantities. I want everyone to be happy with the outcome! ~Wes

  4. The Best Baked Pork Buns Recipe | Dim Sum Central (14)
    dchow

    |Reply

    Thanks for recipe, Wes!!

    Just made batch and turned out great. Similar to others, dough is way too watery and sticky. Kept adding combo bread and apt in order to handle it from kitchenaid mixer, probably extra 1/2-3/4 cup. Think water should be reduced, maybe 2/3 or 3/4 cup. Otherwise, dough consistency is good, flavor complements char sui and sugar glaze really make difference in looks and taste.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (15)
      Dim Sum Central

      |Reply

      Thanks for sharing your experience! Working together, we’ll all nail the ratio of water to flour! ~Wes

  5. The Best Baked Pork Buns Recipe | Dim Sum Central (16)
    Cynthia

    |Reply

    To echo everyone else, I wish I had read the comments first! Once I poured in the water I realized I was making pancake batter. C’mon Wes , it’s been 3 years since you said you would change it. How many more unread victims do you plan to have?

    Jokes aside, the filling was delicious. The buns had a nice flavor, but a dry texture after I doctored the failed dough. I’m sure they will turn out wonderfully next time with less water to start out with.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (17)
      Wes Radez

      |Reply

      Thanks for the reminder, Cynthia! I’ve updated the recipe! ~Wes

  6. The Best Baked Pork Buns Recipe | Dim Sum Central (18)
    Anita

    |Reply

    Made this dough for char Sui pork buns. Hubby kneaded dough for 10 mins. Made the buns and sat for half hour. I did have to add more flour when mixing. Anyways, my point is that this is the best dough ever. Taste store bought and even looked professionally baked! Hope this gets submitted. Tried few times already. Thanks for recipe. Will be my recipe making ongoing fwd. Have tried others and no comparison.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (19)
      Wes Radez

      |Reply

      That’s terrific, Anita! I’m glad that the updated recipe worked well for you! ~Wes

  7. The Best Baked Pork Buns Recipe | Dim Sum Central (20)
    Cassie

    |Reply

    What can I substitute for the lard? Butter or Oil?

    • The Best Baked Pork Buns Recipe | Dim Sum Central (21)
      Wes Radez

      |Reply

      Thanks for your question, Cassie. In my experience, the best substitute for lard is butter. ~Wes

  8. The Best Baked Pork Buns Recipe | Dim Sum Central (22)
    Jeff

    |Reply

    Today is my second batch. First time I made exactly 20 but today it was 14 because I obviously made them a little larger or put more filling in. That’s okay.

    I don’t know if you’ve added anything here about substitutions for rice wine, but I looked up what to use and the recommendation is gin. I’ve done that twice now and it seems to work.

    Thank you for this easy to follow recipe. I miss dim sum restaurants in the Bay Area.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (23)
      Wes Radez

      |Reply

      Well done, Jeff. Really gratifying to know the recipe is being used! ~Wes

  9. The Best Baked Pork Buns Recipe | Dim Sum Central (24)
    David

    |Reply

    Do you cook the pork before putting it into the dough?

    • The Best Baked Pork Buns Recipe | Dim Sum Central (25)
      Wes Radez

      |Reply

      No, David, the char siu meat is already cooked. ~Wes

  10. The Best Baked Pork Buns Recipe | Dim Sum Central (26)
    Joe

    |Reply

    Do you cook the char siu before putting it into the dough?

    • The Best Baked Pork Buns Recipe | Dim Sum Central (27)
      Joe

      |Reply

      Also wanted to add that this is my first time making dim sum so might be a silly question but dont want to have raw meat inside

      • The Best Baked Pork Buns Recipe | Dim Sum Central (28)
        Wes Radez

        |Reply

        No worries, no silly questions! ~Wes

    • The Best Baked Pork Buns Recipe | Dim Sum Central (29)
      Wes Radez

      |Reply

      Yes, the char siu will be cooked beforehand. It’s roasted pork. ~Wes

  11. The Best Baked Pork Buns Recipe | Dim Sum Central (30)
    John

    |Reply

    Could you add a printer friendly format….don’t see any printing options.

    • The Best Baked Pork Buns Recipe | Dim Sum Central (31)
      Wes Radez

      |Reply

      I would love to, John. Great idea for a future site project. ~Wes

Leave a Reply

The Best Baked Pork Buns Recipe | Dim Sum Central (2024)

FAQs

What is the difference between steamed pork buns and baked pork buns? ›

Baked Pork Buns

These buns are usually bigger than the steamed buns, and the texture is buttery and bread-like. These buns have a pretty hefty pork to bun ratio. Why is this the right pork bun for you? Baked pork buns are larger and more filling than the steamed pork bun, so you'll definitely be satisfied.

What is the difference between pork buns and bao? ›

Pork buns are traditionally baked or pan-fried, resulting in a slightly firmer outer layer. Because the buns are baked, they are drier and, therefore, are less sticky to pick up with your fingers. Bao is unmistakably steamed, which imparts its characteristic soft and airy texture.

Is dim sum the same as pork buns? ›

Pork Buns are a Chinese dim sum tradition consisting of soft steamed buns with a juicy and flavorful pork filling inside. They're a great grab-and-go snack, and fit nicely into any Asian-themed meal or potluck.

Do pork buns need to be refrigerated? ›

The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer.

Are steamed buns healthier than baked buns? ›

According to the metabolic findings, researchers said for people who lived mostly on wheat flour-based foods, baked bread may be helpful for body-weight control, while steamed bread may be more suitable for people suffering from malnutrition or food shortages.

How do you know when pork buns are done steaming? ›

Steam the Buns over boiling water for approx. 15 minutes. Buns are cooked when the meat inside is steaming hot.

What is another name for a pork bun? ›

Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork.

What is traditionally in bao buns? ›

Traditional bao buns are filled with seasoned pork belly, but of course, I opt for a plant-based alternative. I make a sweet & savory hoisin tempeh using my favorite tempeh cooking method: steam, marinate, and bake. Marinated, baked tofu would be a delicious option in here as well.

Are bao buns Chinese or Vietnamese? ›

A gua bao, also known as a pork belly bun, bao, or bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China.

What flour are pork buns made of? ›

In my steamed buns recipe, I use chilled milk combined with yeast and all-purpose flour. This technique results in softer and slightly sweeter steamed buns. The chilled milk contributes to a tender texture, while the addition of yeast enables the dough to rise and become fluffy.

What is a BBQ pork bun? ›

A Pork-filled bun

'Chai Siu' in Cantonese means barbeque pork. Bao, if you hadn't guessed, means bun. And that's pretty much the summation of this yum cha dish! No fancy ingredients, no hidden recipes. Just a simple steamed bun filled with saucy barbeque pork inside.

What culture has pork buns? ›

Baos In Chengdu (Sichuan)

Wheat grows prominently in northern China and these buns which are often filled with spicy mixtures of pork, beef, vegetables and sometimes egg, are hugely popular.

Can you freeze homemade pork buns? ›

Freezing and re-steaming your pork buns is far simpler than it seems. Just prepare them as normal, pop them in the freezer, and whenever you're ready for one, re-steam them from frozen for around 10 minutes or so or until the entire bun is extra hot.

How long can pork buns last? ›

Buns will last 2-3 days in the refrigerator, but are best consumed as soon as possible. Freezing is not recommended.

Can you microwave pork buns? ›

Microwave Oven (900W)

Sprinkle some water on the buns before microwaving on high for 30-45 seconds if thawed, or 2-2½ minutes if frozen (Cooking times are for 2 pieces).

Can you put steamed buns in the oven? ›

To reheat, bring the buns to room temperature and steam them on parchment squares for 8–10 minutes, until thoroughly hot. Instead of steaming, buns can be baked on parchment-lined baking sheets at 350°F for 10–12 minutes, until golden; rotate the trays halfway through the baking time.

What kind of buns are best with pulled pork? ›

A soft, yet sturdy bun is ideal, as it will hold up well under the weight of the juicy, saucy pork without becoming soggy. Popular choices include hamburger buns, brioche buns, and potato rolls.

What do steamed pork buns taste like? ›

The savory buns are usually steamed inside the bamboo steamer and taste the best when you enjoy them right out hot and fluffy. The texture of the buns is tenderly soft and moist, and when you take a bite, the inside is bursting with sweet-savory, juicy meat mixtures.

How do you steam pork buns if you don't have a steamer? ›

You can replicate a steamer with very little effort by placing your buns in a common kitchen sieve or colander, then suspending it over boiling water. Creating a tower from plates and tea towels will stop the steam from escaping, causing your buns to steam cook!

References

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