“When our son was in 7th grade, for Christmas, he gave me a Sunset Chinese Cook Book and my husband gave me bamboo steamers. Well, that was the beginning of a family love affair with Chinese cooking. Every Saturday we would "cook Chinese." It was great fun. The recipe for these buns has been changed over the years and now has become our favorite. They are particularly good with Chinese chicken and corn soup or any light and brothy soup.”
2hrs 15mins
12 buns

Ingredients Nutrition


  1. In a large bowl, dissolve yeast in water; blend in sugar and oil. Let stand in a warm place until bubbly (about 15 minutes).
  2. Add flour mixed with the salt and mix until dough holds together. This can be done in a heavy duty mixer with the dough hook or kneaded by hand for 8 to 10 minutes.
  3. Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour and 15 minutes).
  4. Meanwhile prepare the pork filling:.
  5. Combine the pork with garlic, ginger, sugar and soy sauce.
  6. Heat a fry pan or wok to medium high, add some oil and fry pork and onion until cooked through, turning down heat if necessary. Add the cooking sauce and cook until bubbling and hot.
  7. Cool completely.
  8. Turn dough out on floured board and knead for 1 minute. Divide into 12 even balls. With your hands make the dough ball into a 4 1/2" round, making the edges thinner then the rest of the round.
  9. Place about 2 tbs. filling in center of each round. Pull edges of dough up around filling and twist to seal. Place seam side down on a baking tray. Cover and let rise about 30 minutes.
  10. Meanwhile preheat oven to350F and when puffy and light, brush with melted butter and bake for about 15 minutes.

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