Pulled Pork Bao Buns
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4.34 from 3 votes

Steamed bao buns with pulled pork

These steamed Bao Buns filled with pulled pork are a great way to use any leftover pulled pork (or other meat) and are a tasty little alternative to a regular sandwich!
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Bread
Cuisine: Chinese, Japanese
Servings: 6
Calories: 333kcal
Author: Shihoko | Chopstick Chronicles


  • 500 g Plain flour plus extra for dusting
  • 1 & 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • 1 tsp dried yeast
  • 50 ml milk
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 200 ml water
  • 1 tsp baking powder


  • Pulled pork recipe here
  • Lettuce sliced carrot, spring onions, etc. (whatever you want to fill them with).


  • Mix the flour, sugar, and salt together in a larger bowl.
  • Dissolve the yeast and a pinch of salt in 1 tbsp of warm water then add it to the flour mixture, along with the milk, oil, vinegar and water.
  • Mix it all together until it forms a dough (adding water if needed).
  • Lightly sprinkle some flour onto a bench or cooking board and knead the dough for 10-15 minutes or until it's smooth.
  • Place the dough into a lightly oiled bowl (I used olive oil spray), cover it with a damp tea towel and leave it to rise for 2 hours or until it has doubled in size.
  • Take the dough out of the bowl and punch it down on a bench/board.
  • Flatten the dough with your hands then sprinkle the baking powder on top and knead for 5 minutes.
  • Roll the dough out into a long sausage shape (about 3cm thick) then cut into 3cm wide pieces.
  • Roll each piece of dough into a ball using your hands then leave them to rest for 2-3 minutes.
  • Roll out each ball with a rolling pin into a flat oval shape about 3-4mm thick.
  • Place a chopstick flat on the surface in the centre of each oval and fold the dough over the chopstick, then slowly pull the chopstick out (the recipe I followed said to lightly oil the dough and the chopstick, however, I didn't find it necessary but if you're dough is a bit sticky you may need to).
  • Leave the prepared buns on a baking tray lined with baking paper, cover them with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
  • Heat water in a large steamer over medium-high heat.
  • Steam the buns (in batches, depending on how many will fit in your steamer) for 8 mins until puffed up.
  • Prise open each bun and fill them with the pulled pork, lettuce, sliced carrots, and spring onions (or whatever fillings you like).


*Recipe was adapted from BBCGoodFoodShow.com


Calories: 333kcal | Carbohydrates: 64g | Protein: 9g | Fat: 3g | Sodium: 201mg | Potassium: 190mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 58mg | Iron: 3.9mg