Recipes Ideas

Jo and Sue: Chinese Baked Buns

Jo and I have been so busy this year we really haven’t had enough time to hold our annual Chinese New Year Dinner. (See HERE for last year’s photos/recipes) We have been so busy getting ready for Valentine’s Day and making healthy recipes for the month of January.

Anyway, I wanted to post at least one Chinese New Year inspired recipe.

I made Chinese steamed buns but instead of steaming them I decided to bake them. I know, I know, it completely changes the texture…but they still turned out really tasty!

They do take a bit of time to make – they have to rise for 3 hours and then rest for an hour – but they are quite easy otherwise.

Chinese Baked Buns



1 Tbsp sugar

1 pkg yeast (2 1/4 tsp)

1/3 cup very warm water

3 cups flour

1 Tbsp oil

1 egg, lightly beaten

2/3 cup milk, room temp


1 lb ground pork

1/2 bag coleslaw (about 2 cups)

3 cloves garlic, minced

1/4 cup oyster sauce

1/4 cup hoisin sauce

1/4 cup sweet chili sauce

salt & pepper

Egg Wash

1 egg

3 Tbsp water


Dough – In a small bowl, dissolve the sugar and yeast in the very warm water. Mix gently and let it sit 10 minutes.

In a large mixing bowl, add flour to oil, beaten egg, and milk. Stir in yeast mixture to form a rough dough. Knead until smooth.

Place in a bowl greased with a bit of oil. Cover and place in a warm spot to rise for 3 hours.

While dough is rising, make filling.

Filling – In a large saucepan over medium heat, cook and stir ground pork until it is no longer pink. Add in the coleslaw, garlic, oyster/hoisin/sweet chili sauce, and salt & pepper. Cook until cabbage is softened, about 5 – 8 minutes. Let cool to room temp.

After 3 hours, place dough onto a floured work surface.

Roll into a long log, about an inch thick, and cut into 16 segments.

Work with 1 segment at a time – keeping the other dough covered with a tea towel so it doesn’t dry out.

Flatten piece of dough to a 3 – 4 inch circle. 

Place a spoonful of the pork filling into the middle of the circle.

Pinch edges of dough closed around the filling, rolling slightly in your hand to form a ball after the edges are pinched closed. Place upside down on a cookie sheet lined with parchment paper.

Repeat with all the dough segments until you have 16 buns.

Cover buns with a tea towel and let rest for an hour.

After an hour, preheat oven to 350. 

Egg wash – In a small bowl, whisk together egg and water. Using a basting or pastry brush, brush the egg wash over each bun. 

Bake the buns at 350 until tops are golden brown, about 20 – 25 minutes.

Let cool for about 5 minutes before serving.

Chinese buns can also be steamed as a method of cooking. We haven’t given that method a try yet but it would be interesting to see how the texture changes. 

My family really enjoyed these. Even the hubby, which surprised me as he is not a pork lover, found these pretty addicting. They reheat quite nicely in the microwave the next day too. 

Gong Hey Fat Choy!

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