Homemade Asian-Style Pork Buns: A Step-by-Step Guide

Ingredients

  • 500g of ground pork
  • 2 tablespoons of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of white pepper
  • 1 tablespoon of sugar
  • 2 bunches of green onions, finely chopped
  • 2 cloves of garlic, minced
  • 25g of fresh ginger, grated
  • 1 package of yeast (about 7g)
  • 1 cup of warm water (about 40°C)
  • 1 teaspoon of sugar (for the yeast)
  • 4 cups of all-purpose flour
  • 1/2 cup of sugar (for the dough)
  • 1 cup of milk
  • 1/4 cup of vegetable oil

Steps and instructions

  1. In a large bowl, combine the ground pork, sesame oil, soy sauce, oyster sauce, white pepper, sugar, green onions, garlic, and ginger. Mix until well combined.
  2. In a separate bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 10 minutes, until the mixture becomes frothy.
  3. In another large bowl, combine the flour and 1/2 cup of sugar. Make a well in the center and pour in the yeast mixture, milk, and vegetable oil. Mix until a dough begins to form.
  4. Turn out the dough onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
  5. Place the dough in a clean, greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, until it has doubled in size.
  6. Punch down the dough and divide it into about 16 equal pieces. Roll each piece into a ball and flatten it with your palm to form a circle. Place a spoonful of the pork mixture in the center of each circle.
  7. Bring the edges of the dough up and around the filling, pinching them together at the top to seal the bun. Place the buns seam-side down on a baking sheet.
  8. Preheat your oven to 180°C (350°F).
  9. Bake the buns for about 20 minutes, or until they are golden brown.
  10. Remove the buns from the oven and let them cool slightly before serving.

Tools for making

Recipe variations

  • Use a different type of ground meat such as chicken, beef, or shrimp instead of pork.
  • Replace the all-purpose flour with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.
  • Add different vegetables to the filling such as mushrooms, cabbage, or carrots.
  • Include additional seasonings or spices like five-spice powder, chili flakes, or cilantro for added flavor.
  • Experiment with different types of crusts such as using puff pastry, wonton wrappers, or steamed buns instead of the traditional dough.
  • Create a vegetarian or vegan version by using plant-based protein substitutes like tofu, tempeh, or textured vegetable protein (TVP) instead of meat.
  • Add a sweet and tangy glaze on top of the buns by brushing them with a mixture of honey and soy sauce before baking.
  • Make mini-sized buns for bite-sized appetizers or party snacks.
  • Incorporate different dipping sauces like hoisin sauce, sweet chili sauce, or Sriracha mayo for additional flavor options.

Recipe overview

Indulge in the savory delight of homemade Pork Buns, an Asian culinary classic that's sure to satisfy your taste buds. These soft, fluffy buns are filled with a deliciously seasoned ground pork mixture, offering a burst of flavor with every bite. The recipe involves making your own dough and pork filling, but don't be daunted - the steps are straightforward and the result is worth every minute spent. Expect a fun and fulfilling kitchen project with a scrumptious payoff. A total cook time of about 3 hours will yield approximately 16 delicious pork buns. So get your apron on and let's get started on your new favorite comfort food!

Common questions

  1. Can I use a different type of meat instead of ground pork? Yes, you can use ground chicken, turkey, or beef as a substitute for ground pork in this recipe.
  2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before proceeding with the recipe.
  3. Can I freeze the pork buns? Yes, these pork buns can be frozen. After baking, let them cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply steam or microwave them until heated through.
  4. Can I steam the buns instead of baking them? Yes, if you prefer a steamed texture, you can steam the assembled buns instead of baking them. Arrange them in a steamer basket and steam for about 15-20 minutes, until cooked through.
  5. Can I add vegetables to the pork mixture? Certainly! Feel free to add finely chopped vegetables like cabbage, carrots, or mushrooms to the pork mixture for added flavor and texture.
  6. Can I make smaller or larger buns? Yes, you can adjust the size of the buns according to your preference. For smaller buns, divide the dough into more than 16 pieces and adjust the filling accordingly. For larger buns, divide the dough into fewer pieces and adjust the filling accordingly.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ground pork and seasonings.
  • Measuring Spoons - Utensils for accurately measuring the sesame oil, soy sauce, oyster sauce, white pepper, and sugar.
  • Knife - Used for finely chopping the green onions and mincing the garlic.
  • Grater - For grating the fresh ginger.
  • Large Bowl - Another large bowl for combining the yeast, sugar, warm water, milk, and vegetable oil to make the dough.
  • Whisk - Used to dissolve the yeast and sugar in the warm water.
  • Rolling Pin - Needed to roll out the dough into circles.
  • Baking Sheet - A flat sheet used to place the filled buns on for baking.
  • Oven - Used to bake the pork buns until they are golden brown.
  • Cooling Rack - A rack used to cool the buns slightly before serving.

Origin stories

Pork Buns, or "Baozi", as they are called in China, have a deep-seated history, tracing back to the Three Kingdoms period. The legend goes that military strategist Zhuge Liang, after a victorious battle, found his army halted by a swelling river. To appease the river god, Zhuge Liang decided to offer a sacrifice. Instead of the customary human head, he cleverly invented a food item resembling a human head using dough and filled with meat. He named these "mantou", which later evolved into the versatile Baozi we know today. Whether this tale is true or not, Baozi remain a ubiquitous element of Chinese cuisine, whether it's as a common breakfast item or the star of a sumptuous Dim Sum feast.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.