Achieve the sweet-and-savory taste of authentic Pork Buns right at home.
Often eaten during the Lunar New Year, these sweet-and-savory buns are said to bring luck and wealth in the year ahead, but I love making and eating them any time. I used to think you could only get good steamed pork buns at an authentic restaurant or bakery, but it turns out you can make them at home, too.
Chinatown in downtown Manhattan is always buzzing with energy from dim sum restaurants, bakeries, and family-run shops that spill out onto the busy sidewalks and narrow streets. It’s always crowded. Whenever I go, I’m on a simple mission: to find the perfect pork buns, neatly packed in a white box, and try not to eat them before I get home. If I have more time, I like to sit down and eat. I’ve been going to dim sum restaurants since I was a kid, and the experience of sitting in a lively, crowded place with carts full of steaming small plates rolling by is something I’ll never forget.
Nothing compares to the fluffy texture and slightly sweet outside of pork buns. Bao buns are the only food I can think of, since they use a similar dough, but they’re served open-faced or folded like a taco, so it’s not quite the same. Inside that soft, marshmallow-like bun is barbecued pork mixed with hoisin sauce, scallions, spices, and sesame oil. The filling is rich, savory, and a little sweet, which goes perfectly with the soft white bun.
Tools for success
Making dough for pork buns can be intimidating. The trick is to knead the dough for about 10 minutes to create an elastic yet smooth texture. If you have a stand mixer, use the dough hook on a low setting. Both ways work, but the stand mixer clearly requires less effort and prevents the dough from sticking to your hands.
These pork buns are steamed, though you can also find baked versions. Traditionally, they are made and served in a bamboo steamer. You can find these at many department stores or culinary specialty stores, like Sur La Table. If you are not ready to make the investment, you can use a metal steamer. Line the steamer with parchment paper to prevent the buns from sticking. If you don’t have a steamer, boil about an inch of water in a pot, then place the pork buns in a bowl, on a rack in the pot, and cover. For any method, put a kitchen towel under the lid to absorb extra moisture.
How do I store leftovers?
Cool your pork buns to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. To prevent sticking, use parchment or wax paper in between. To reheat, simply pop one in the microwave for 20 to 30 seconds. You can also freeze pork buns for up to 3 months. Store them in an airtight container or freezer bag with paper between each bun. When ready to eat, reheat your pork buns in the microwave for 2 minutes.
Serving suggestions
You don’t need a stainless steel cart to enjoy dim sum at home, though if you have one, that’s really cool. Dim sum means “touch the heart” in Cantonese and is comprised of several small plates, like our pork buns. To accompany your tasty pork buns, serve them with pan-fried Gyoza, Vegetable Dumplings, and Spicy Wontons in Chili Oil. While our steamed pork buns don’t need any sauce, you can mix up Potsticker Sauce or Kung Pao Sauce. Serve these with the dumplings or simple Grilled Chicken. I also LOVE this refreshing Din Tai Fung Cucumber Salad. Be sure to offer hot tea to complete the experience.
Pork Buns
Ingredients
- 3/4 cup warm water around 100°F
- 1 3/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons vegetable oil
- 2 cups self-rising flour
- 1/4 teaspoon salt
- 1 1/2 cups Chinese barbecued pork diced
- 3 tablespoons hoisin sauce plus more to taste
- 3 tablespoons green onions finely chopped
- 1 pinch cayenne pepper
- 2 teaspoons sesame oil
Instructions
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In a bowl, combine warm water, yeast, and sugar. Let sit for about 10 minutes until foamy.
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Stir in the vegetable oil, flour, and salt until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1.5 hours or until doubled in size.
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In a separate bowl, mix the diced pork with hoisin sauce, green onions, cayenne pepper, and sesame oil.
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Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
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Flatten each ball into a 4-inch circle. Put a spoonful of filling in the center and gather the edges, pleating to seal the bun.
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Place each bun on a small square of parchment paper in a steamer. Cover loosely and let rest for 30 minutes to puff up.
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Prepare the steamer with boiling water. Steam the buns over medium heat for approximately 10 minutes until they are cooked through and tender. Then, turn off the heat and let the buns sit covered for 5 minutes.
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Remove the buns from the steamer and serve warm. Enjoy your homemade pork buns.
Nutrition
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