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


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

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


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


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)


    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


      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)


    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


      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


        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)


    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


      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)


    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


      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)


    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


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

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


    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


      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)


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

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


      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)


    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


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

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


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

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


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

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


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

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


      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


        No worries, no silly questions! ~Wes

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


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

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


    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


      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)


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.

What is the difference between steamed pork buns and 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.

Can you cook bao buns in the oven? ›

Place the mini buns on trays lined with baking parchment and steam for 8-10 minutes on 100C/210F full steam until puffed up. If your steam oven has a bread proving function, you can also use this function to prove the buns too. This will take 30 minutes for the first prove and 20 minutes for the second prove.

How do you freeze baked 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.

What is pork bun dough made of? ›

Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.

What flour are pork buns made of? ›

For the dough:

5 g active dry yeast (about 1 1/2 teaspoons, or more precisely, 1.6 teaspoons; best to use weight measurements) 8 g granulated sugar (2 teaspoons) 1 1/2 cups lukewarm water (355 ml) 580 g all purpose flour (about 5 cups, plus extra for kneading and rolling)

Are steamed buns healthier than baked buns? ›

Asian-style steamed bread has a lower glycemic index (GI) than western-style baked bread, A*STAR researchers have found1. This preparation method could be more widely adopted as a useful weapon in the battle against diseases such as obesity, heart disease and diabetes, they suggest.

What are Chinese pork buns made of? ›

Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar, and cornstarch.

Are bao buns the same as pork buns? ›

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.

Why are my bao buns soggy? ›

You will need to cover the inside of the pan lid with a tea towel or a couple of sheets of kitchen roll to prevent condensation from dripping on the buns and making them soggy. Can I freeze them? Yes these bao buns freeze really well.

How long do you bake bao buns for? ›

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches).

Why are my bao buns not fluffy? ›

If you're looking for the fluffiest buns, use cake flour which is low in gluten. Bread flour, which is high in gluten, is acceptable but it results in a chewier texture. You can replace ⅕ of the bread flour with cornstarch to lower its gluten level.

Do baked pork buns need to be refrigerated? ›

It's OK to leave the buns at room temperature for a day. Store them in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat the refrigerated buns, heat them in a microwave or a 350°F (176°C) oven until warmed throughout.

What to serve with steamed pork buns? ›

A comforting bowl of egg drop soup or wonton soup is also a great complement. If the steamed pork buns are appetizers, pair it with sesame noodles with lots of sautéed veggies.

Are frozen pork buns already cooked? ›

STORAGE TIP: Store your baos in a freezer until you are ready to cook. COOKING TIP: Place a liner (patchment paper or a piece of cabbage leaf) in a steamer before cooking ; baos are frozen but are already cooked.

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 the difference between bao and dim sum? ›

Xiaolongbao is the name of a single item. It is a small meat bun with liquid inside. Dim sum is a name used for a variety of steamed, baked, deep-fried, snacks in some Chinese restaurants. On a dim sum menu, you may find xiaolongbao and other steamed buns with other stuffings (chaxiaobao, lianrongbao, hongdoubao, etc.)

What are dim sum buns called? ›

Sweet cream bun(奶黃包; nǎihuáng bāo; náaih wòhng bāau)
Lotus seed bun(蓮蓉包; lin4 jung4 baau1)
Pineapple bun(菠蘿包; bōluó bāo; bo1lo4 baau1; bōlòh bāau)
Longevity peach(壽桃)
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