• Dough:
  • 4 tablespoons sugar
  • 1/2 cup warm milk (110 degrees F)
  • 1/3 cup warm water (110 degrees F)
  • 2 teaspoons active dry yeast
  • 2 to 2 1/2 cups all-purpose flour
  • dash of salt
  • Filling:
  • 8 to 10 dried mushrooms
  • 2 tablespoons vegetable oil
  • 1/2 cup minced green onions (including tops)
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 4 teaspoons each hoisin sauce and oyster sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
  • 1 1/2 cups chopped Chinese BBQ pork
  • 1 egg, lightly beaten


1. In a large bowl, dissolve 2 tablepsoons of the sugar in milk and water. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minutes or until frothy. Gradually mix in remaining 2 tablepsoons sugar, flour and salt.
2. On a lightly floured surface, knead dough for about 5 minutes or until smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise until doubled.
3. Meanwhile, soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; coarsely chop caps. Set aside.

1. Place wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add green onions, garlic, and mushrooms; stir-fry for 1 minute. Stir in water, hoisin sauce, oyster sauce and sugar; mix well. Add cornstarch solution and cook, stirring until sauce boils down and thickens. Add pork; mix well. Remove from heat and let cool.
2. Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder. Cut cylinder crosswise into 1-inch pieces. Shape each piece into a ball; let rest for 5 minutes.
3. To shape each dumpling flatten one ball of dough with a rolling pin to make a 4 to 6-inch circle; keeping remaining dough covered to prevent drying. Place 1 heaping tablespoon of filling in the center of each circle. Gather the edges of the circle over the filling; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing enough room for rising. Cover with a damp cloth and let rise in a warm place for about 30 minutes or until light and puffy. Brush tops of buns with beaten egg. Let rise 15 minutes more.
4. Bake in a 350 degree oven for 18 to 20 minutes or until golden brown.

Makes 12 buns.

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Submitted 6/13/05.
Source: Martin Yan, Hong Kong Food
Submitted By: Joy Bowers
Baked Pork Buns