Chinese Steamed & Crispy Pork Buns
These Chinese Steamed & Crispy Pork Buns are a beloved classic, perfect for sharing with family and friends. Each bun is filled with a juicy, flavorful pork mixture, wrapped in soft, pillowy dough, and pan-fried to achieve a golden, crispy bottom. Topped with sesame seeds, spring onions, and a touch of chili oil, they’re a delightful combination of comfort, crunch, and bold flavors that everyone will love.
Equipment
Ingredients
For the Dough:
- 500 g (4 cups) all-purpose flour
- 3 g (1 tsp) instant yeast
- 250 ml (1 cup) warm water (not too hot)
- 1 tsp sugar
For the Filling:
- 400 g (14 oz) minced pork
- 1 spring onion, finely chopped
- 3 cloves garlic, finely chopped
- 10 g (1 tbsp) fresh ginger, finely chopped
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sesame oil
- 100 ml (1/3 cup + 1 tbsp) chicken broth
- 1 tsp brown sugar
- ½ tsp ground black pepper
- ½ tsp salt
For Pan-Frying:
- 2 tbsp vegetable oil
- 120 ml (1/2 cup) water
For Garnish:
- Black and white sesame seeds
- Finely chopped spring onion
- Chili oil
Instructions
Prepare the Dough:
- In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
- Gradually add the flour and mix until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
- In another bowl, combine minced pork, salt, pepper, light soy sauce, dark soy sauce, oyster sauce, brown sugar, garlic, ginger, spring onion, and sesame oil.
- Gradually mix in the chicken broth until the filling becomes moist and slightly sticky. Cover and refrigerate while the dough rises.
Shape the Buns:
- Once the dough has risen, punch it down and knead it briefly. Divide it into 15 equal portions. Roll each portion into a ball, then flatten into a round disc about 8–10 cm (3–4 inches) in diameter.
- Place a spoonful of the filling in the center of each disc. Gather the edges of the dough, pleating as you go, and pinch tightly to seal the bun. Place the buns seam-side down on a floured surface.
Cook the Buns:
- Heat 2 tbsp of vegetable oil in a non-stick skillet over medium heat. Place 6–8 buns in the skillet, seam-side down, and cook for 2–3 minutes until golden brown on the bottom.
- Add 120 ml (1/2 cup) water to the skillet, cover with a lid, and cook over medium-high heat for about 8 minutes, or until the water has completely evaporated. This will steam the buns and cook the filling thoroughly.
- Remove the lid and continue cooking for another minute to crisp up the bottoms.
Garnish and Serve:
- Sprinkle the cooked buns with black and white sesame seeds and finely chopped spring onions. Serve warm with a side of chili oil for dipping or drizzling.
Nutrition
Calories: 250kcal
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