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Pork Bao

Pork Bao

A pork bao or pork bun recipe that uses ground pork, chives, and green onion
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Marinating Time 12 hrs
Total Time 15 hrs
Course Appetizer, Main Course
Cuisine Chinese
Servings 3 people
Calories 750 kcal


The Marinade

  • 1 lb ground pork
  • ½ tbsp ginger minced
  • 1 tbsp soy sauce
  • 1 tsp garlic minced
  • 1 pinch Chinese five spice optional
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp black bean chili oil optional

The Dough

  • 2 cups all-purpose flour
  • tsp instant yeast
  • cup water
  • 1 pinch salt

The Veggies

  • ½ cup chives minced
  • ½ cup green onions minced


The Marinade

  • For best results, marinate the pork the night before you plan to make the bao. If pressed for time, a couple hours before works too.

The Dough

  • Add yeast to slightly warm water and wait 10 minutes to activate.
  • Add flour and salt to yeasted water, knead until smooth and elastic.
  • Transfer into an oiled bowl and let rest for 2-3 hours, or until doubled in size.

The Filling

  • Cut up the chives and green onion. Add more or less to your liking.
  • Heat up a skillet on high heat with vegetable oil covering the bottom in a thin layer. Add the pork and fry the pork for about 5 minutes.
  • Once the pork is only slightly pink, add the chives and green onion. For for about 2 more minutes, let them wilt slightly. Add a little soy sauce and salt if desired.
  • Take the filling off the heat.

Creating The Bao

  • Roll the dough into a snake and cut about 10 equal sections of dough.
  • Roll each portion of dough into a flat disc.
  • Put a large spoonful of filling in the middle and pinch the dough together at the top.
  • Steam the bao for 15 - 20 minutes.
  • Take off the heat and enjoy!



Calories: 750kcalCarbohydrates: 69gProtein: 38gFat: 35gSaturated Fat: 12gCholesterol: 109mgSodium: 607mgPotassium: 659mgFiber: 4gSugar: 1gVitamin A: 456IUVitamin C: 8mgCalcium: 52mgIron: 6mg
Keyword bao, chinese food, pork, pork bao, pork bun
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