How to make chinese steamed pork buns

This is a simple recipe that you can make at home.

Dough Ingredients:

  • 2 and 1/2 cup all purpose flour
  • 3/4 cup warm water
  • 1 and 1/2 tsp yeast
  • 2 tbsp grapeseed oil or you can substitute it with canola oil
  • 3 tbsp instant dry milk powder
  • 4 tbsp sugar
  • 2 tsp baking powder

Filling ingredients:

  • 1/2 pound ground pork (or meat of your choice)
  • 1/2 cup cabbage (chopped)
  • 1/2 cup green onion (chopped)
  • 1 tbsp hoisin sauce
  • 1/2 tsp salt
  • 1 egg
  • 1 slice tofu (optional, but I suggest you use it because it makes the pork moist)
  • 1 chinese sausage (optional, sliced into small pieces)
  • hard boiled eggs (optional)

Making the dough

  1. Combine the yeast with the warm water, set aside.
  2. Combine all the dry dough ingredients together in a food processor. Blend for 30 seconds.
  3. Mix the oil with the yeast and water mixture.
  4. Open the food processor and pour the liquid into the dry ingredients. Process for 2 minutes.
  5. Remove the dough and let rise in a warm place for 1 hour or until double in size.

Making the filling

  1. Mix all the ingredients together with your hands.

Putting it together

  1. Divide the dough into 16 pieces (or make bigger buns -  your choice, you just get less buns)
  2. Roll out with rolling pin into 6 inch diameter
  3. Add 1 tbsp meat mixture.
  4. Fold ends of dough into each other like you are building stairs with them. (watch my video)
  5. Place onto cut up squares of parchment paper.
  6. Steam for 12 - 15 minutes depending on the size of the bun.



Thanks so much for all the recipes! love it..I was wondering if you ever make steamed pork rolls from scratch. I've used the pre-made bags but it doesn't turn out nice. I've seen the vietnamese steamed rolls and it's nice and glossy. How about fried noodles and pad thai dishes..those are my two fav dishes but haven't got the right recipe. Thanks for sharing.

Hi Claire, there's many ways to make the dough. This recipe makes the dough soft and moist.  After you steam it, make sure you cover left overs with plastic wrap.  The bun will get hard if you leave it out exposed to air all day.  Good luck! You can make the buns any size you want.  I made this one into 16 pieces but sometimes I make them bigger and make like 10 or so.

Thank you for the recipe. Can't wait to try this out. I was wondering if you need to use the food processor to mix the dough or if you can mix it in a mixer, like a KitchenAid Stand Mixer.

Yes, you can use a stand mixer :-)  Just process the dough for about 5 minutes or until the dough becomes smooth.

Hi, thanks so much for the ingredients.  I would love to try it soon.  One thing I don't know is the chinese susage.  I keep wondering how it looks like. Is there a possible way u can email it to me or post it up. Thanks again.

Sure, they look like this: (picture taken from the internet)

Sold in bags like this:

Hi, I was wondering if you know the recipe for the Lotus flower cookie that asian usually make.  I like to know how to make them.  Please forward recipe if you have it.Again, I watch your every post and enjoy them very much. Hope to hear from you. Thanks,Xee Thao

Hi there! Yes, I have a recipe for that. Those cookie/wafers are so wonderful and beautiful to eat especially at weddings and other events! Will post soon.

Hi. I love your website!

I'm glad someone brought up this recipe. I've wanted to make these fpr a while now, but I can't find the mold for it. Any suggestions on where to purchase these online since I don't live in WI? thanks!

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What kind of paper is under the bun when you are steaming it? Thanks.

Parchment paper. You can also use wax paper.

Do I have to use dry milk powder? Can I use liquid milk instead?

For this recipe, it uses dry milk powder.  If you do use liquid milk, then you have to use less water otherwise it will be too wet.  You can also skip the milk powder all together, it just tastes a tad bit different.  The milk powder gives it a richer taste. 

I always wanted to learn how to make Chinese Steamed Pork Buns :)..i wanted to ask you when u said to put the bun in a warm place um i was wondering where did u put your bun at to keep it warm?

I usually keep it in the oven at 175 degrees (warm feature).  Otherwise, you can just leave it close to the stove.

Thanks for sharing! And a quick question for u if i don't have a food processer can i use a kitchen aid mixer?

Yes, you can use a stand mixer.  Be sure to use the knead hook and let it mix for 5 minutes or until it all comes together.  If it is dry, add a few drops of water. 

Annie, you have me craving Hmong food like no other! I watched mostly all of your recipe videos (except for 3) today. For the steam buns, I never heard of adding tofu to the mix before, but it's an interesting concept. I must try it since you say it keeps the filling moist. Also, I'm excited to add the dry milk powder to the dough. I've never tried that as well, but I am excited to try it. I love learning new tips from you . Thanks for sharing! 

Awesome! Tofu does make a big difference! I also love milk powder.  Ooooh it gives it that natural "enhancement" taste to flour.  :-)

Hey Annie, what if you don't have a mixer, what can you do?

You can do it by hand.  Just need to knead the dough for about 15 minutes or until it comes out smooth and no longer sticky.

The recipe looked like recipe for Viet steamed bun but the idea of  adding tofu in the filling and dry milk  with the flour is just brilliant.

I like tofu, it makes the meast moist and sometimes I can't even taste that it's in there! hahaha.... Dry Milk Powder to flour is sort of like MSG is to meat .... hahahaha or so people say.  It's an enhancer to the flavor.

No one ever answered the question about where to get thepork bun mold. Does anyone have any idea how to get one?

This recipe looks great. I'm bookmarking this page in hopes of getting the mold. Will look for other recipes from Annie. Thanks!

I don't know if there's a mold for it. I usually make and fold the dough myself. I've seen some on Youtube where there's a machine that makes the buns but I don't know how to get one.

I tried this recipe for the first time and they turned out moist and delicious. It was interesting adding the tofu and dry milk, however, these ingredients added a welcomed texture and flavor. I will be making these buns a lot. Thank you Annie, I love them!

Very awesome!!!!! Happy to know you tried this recipe!

So neither of the ground pork or Chinese sausage is cooked correct?

The pork and sausage is raw when it is stuffed into the bun.  It gets cooked when the bun is steamed.

Can I use veg. oil instead  of canola oil?


I just want to thank you for sharing your recipes.  I've enjoyed eating and cooking many of them. We had a mother-daughter cooking lesson at our church this past weekend and we made your "steamed pork buns".  I increased the sugar to 1/3 cup because I like the bread sweeter.  Everybody loved it and it was simple enough to teach a big group. We all had a great time and at the end, everybody learned a great recipe.  If you liked to view your creation, we are Eucle Church on Facebook.Your recipe is simple and taste good at the same time.  My married-daughter loved it so much that after the lesson, she spent the whole weekend making it for her family (she must have made over a half dozen batch).Thanks again for sharing!

I did some today and it trun out pretty good.

Can you share your recipes for the lotus flower cookie and do a video how to make it. Thanks

i dont have carnation powdered milk but i have powdered formula can i use that?

Yes, any brand will do.

Hey i was just wondering, do i have to add egg to the pork?

cant wait to try this. i had to watch it twice becuz the first time i was watching it, i got lost into the music. lol... thanks my husband loves eating these buns and i am sure it will save me alot if i just make it at home for him

Thanks so much for all the recipes! love it..I was wondering if you ever make steamed pork rolls from scratch. I've used the pre-made bags but it doesn't turn out nice.

Thank you for sharing this with us.

hi, annie,the baking powder that u used is it also for cookies too.?


When you left it in a warm place, did you cover it? Thanks

Yes, I wrapped in plastic wrap

Hello Annie, Was just wondering if I steam the buns covered or uncovered? And can the hard boiled egg and sausage just be placed on top of the raw meat mixture? Thanks! :)

Alexandra, steam them covered.  Yes, you can place the egg on top of the raw meat because it will get cooked when they are steamed. good luck!

can u put a picture of the yeast that you were using..because there are many kinds 

The left overs, do you put in a bowl and cover the whole bowl with plastic wrap or you wrap one by one so it won't exposes to air? Thanks


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