Cooking with Chef Bryan: Steamed Pork Buns

Steamed Pork Buns. (Photo: KUTV)

(KUTV) Steamed Pork Buns (serves 8-10)

"Steamed pork buns are amazing and part of my dim sum holiday favorites. You can make your favorite dough or use prepared dough to simplify the process. I like to make these when I have extra pulled pork from dinner. It’s a great way to re-purpose pulled pork or beef roast into a completely new dinner idea!" - Chef Bryan Woolley

For the dough:

  • 2 tsp yeast
  • ¼ cup honey
  • 1/3 cup powdered milk
  • 2 tsp baking powder
  • 2 cups lukewarm water (about 105 degrees)
  • 1 stick butter, melted (8 tbps)
  • 2 tsp salt
  • 5-6 cups bread flour, plus more if necessary

For the Filling:

  • 4 cups cooked pulled pork


  1. To make the dough, in a large mixing bowl, combine the yeast, honey, powdered milk, baking powder and water; stir to blend.
  2. Let stand until foamy, about 5 minutes. Mix in melted butter and salt.
  3. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball.
  4. Continue to mix until the dough is soft and satiny but still firm, 4 to 5 minutes.
  5. Add additional flour, if necessary, to keep the dough from sticking.
  6. Place in an oiled bowl and coat well to prevent dough from drying out while proofing.
  7. To assemble the pork buns, remove ten pieces of dough just larger than a golf ball.
  8. Roll out an flatten each piece of dough into a round circle about a quarter inch thick.
  9. Place a portion of the pulled pork in the center and gather the edges up around the filling.
  10. Using your thumb and index finger, pinch the top and slightly twist the the clockwise about 30 degree’s to add a decorative twist the bun.
  11. I like using fully cooked pulled pork when I make these, however, you can use a raw ground pork mixture if desired.
  12. Place each pork bun on a square piece of parchment paper about 2 inches x 2 inches or just large enough to hold the pork bun.
  13. Place the prepare pork buns into a steamer and steam for about 20 minutes or until the bread (and filling if using a raw pork mixture) is fully cooked.
  14. Serve with a hoisin sauce and enjoy!

Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!