Jul 30 2026
Restaurants›Dough for Dough Cake & Bakery›Baked Pork Bun Recipe

Baked Pork Bun Recipe

Inspired by Dough for Dough Cake & Bakery
Time2h 30m
Serves12

Make Baked Pork Bun Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Filling

Finish / Egg Wash

Method

Dough

  1. 1

    Activate yeast & combine liquids

    In a small bowl or measuring cup, combine warm milk (about 105–110°F / 40–43°C) with 1 tbsp of the granulated sugar and the instant yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together the flour, remaining 1 tbsp sugar and salt.

  2. 2

    Make dough

    Whisk the egg lightly. Add the foamy yeast-milk, beaten egg and softened butter to the flour mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough seems too dry, add up to 1–2 tbsp additional warm milk; if too sticky, add up to 1–2 tbsp flour.

  3. 3

    Knead

    Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 5–6 minutes). The dough should be soft, slightly tacky but not sticky.

  4. 4

    First rise

    Lightly oil a clean bowl, place the dough inside, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Filling

  1. 5

    Cook aromatics

    While the dough rises, heat 1 tbsp vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

  2. 6

    Brown pork & season

    Add the ground pork to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5–6 minutes. Drain excess fat if necessary.

  3. 7

    Finish filling

    Stir in soy sauce, oyster sauce, 1 tsp sugar, sesame oil, white pepper, and cornstarch. Cook 1–2 minutes more until the mixture thickens slightly. Remove from heat, stir in sliced scallions if using, and let the filling cool to room temperature (about 15–20 minutes). Cooling prevents the dough from becoming soggy.

Assembling & Baking

  1. 8

    Divide dough

    Once the dough has doubled, gently deflate it and turn it onto a lightly floured surface. Divide the dough into 12 equal portions (about 60–70 g / 2.1–2.5 oz each). Shape each portion into a smooth ball and cover with a towel while assembling to prevent drying.

  2. 9

    Fill buns

    Flatten each dough ball into a 3–4 inch (7–10 cm) round, thicker at the edges and thinner in the center. Place about 2 tbsp (roughly 1–1.5 tbsp packed) of the cooled pork filling in the center of each round. Gather the edges up over the filling and pinch to seal at the top. Place seam-side down on a parchment-lined baking sheet, spacing about 1–1.5 inches apart. Repeat for all buns.

  3. 10

    Second rise

    Cover the shaped buns loosely with plastic wrap or a damp towel and let rise in a warm place for 30–40 minutes until puffy.

  4. 11

    Egg wash & bake

    Preheat the oven to 375°F (190°C). Whisk together 1 egg and 1 tsp water to make an egg wash. Gently brush the tops of the risen buns with the egg wash. Optional: sprinkle with sesame seeds. Bake for 15–18 minutes, rotating the pan halfway through, until the buns are golden brown and sound hollow when tapped.

  5. 12

    Cool

    Remove buns from the oven and transfer to a wire rack. Cool for 10 minutes before serving so the filling sets slightly but buns remain warm.

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