These Spicy Pork Scallion Buns are one of my all-time favorite breakfast or snack options.
Soft, fluffy, and packed with savory, aromatic pork and scallions, they’re the kind of buns that disappear faster than you can steam them.
I love making these because they’re perfect for batch cooking—steam a few in the morning, freeze the rest, and you have a quick, nourishing meal ready anytime.
Whether paired with milk, soy milk, or just enjoyed on their own, they’re comforting, hearty, and irresistibly delicious.
If you crave buns packed with bold, savory, and meaty goodness, then this recipe is exactly what you’ve been searching for.
For a simpler, classic version without the spicy kick, be sure to check out my Plain Flower Rolls (Hua Juan) Recipe as well.
Why You’ll Love This Recipe
- Flavor-packed: Every bite is full of pork, scallion, and a touch of chili for that perfect savory punch.
- Soft and fluffy: The dough is tender, elastic, and light, making the buns melt in your mouth.
- Easy to batch cook: Make a large batch, freeze, and steam for a quick breakfast or snack.
- Customizable spice level: Adjust the chili paste to your taste—or omit for a mild version.
- No-fuss cooking: You don’t need complicated techniques—just knead, proof, fill, and steam!
Ingredients and Substitutions
- All-purpose flour – I recommend using medium/gluten flour to ensure soft, elastic buns. Avoid bread flour or cake flour, which can affect the texture.
- Water – Use warm water (30–35°C) to help the yeast activate. You can adjust the amount slightly to get the right dough consistency.
- Active dry yeast – The core of the dough’s rise. Mix directly with flour. Make sure your yeast is fresh for the best results.
- Lard – Adds smoothness and richness to the dough, keeping it soft even after cooling. If unavailable, corn oil is a good substitute. For those interested in making it from scratch, I have a simple guide on how to render your own lard at home.
- Pork shoulder / pork belly – A mix of fat and lean gives the filling more flavor and a better texture. Chop coarsely so you retain some bite in the filling.
- Light Soy Sauce & Dark Soy Sauce – We use both for a complete flavor profile. The light soy sauce provides the primary salty, umami base, while just a small amount of dark soy sauce gives the filling a rich, appetizing color without making it bitter.
- Dry pot sauce / Doubanjiang – Optional, but adds depth and a savory complexity. Yellow soybean paste works as a substitute.
- Chili Paste – I always use my homemade chili paste for the best flavor, but feel free to use your favorite store-bought brand like Lao Gan Ma. Adjust the amount to perfectly suit your preferred spice level, or leave it out entirely.
- Scallions – Fresh, finely chopped scallions add a fragrant brightness that balances the pork.
- Baking soda – A small pinch mixed with scallions helps prevent discoloration during steaming.
How to Make Spicy Pork Scallion Buns
1. Knead and Proof the Dough
Place the flour and yeast into a dough machine or mixing bowl. Add water and knead for about 10 minutes until there is no dry flour and the dough is shaggy.
Add lard and continue kneading until the dough is smooth and elastic.
Shape the dough, return it to the machine or bowl, and proof until doubled in size. The interior should show a honeycomb texture.
2. Prepare the Filling
Coarsely chop the pork (I use a blender lightly, but don’t over-blend).
Heat a pan with oil, add the pork, and sauté until the fat renders and the meat changes color.
Stir in light soy sauce, dark soy sauce, and Doubanjiang until the pork is fully coated. Let the filling cool completely.
3. Shape the Buns
Punch down the proofed dough and knead gently to remove large air bubbles.
Roll the dough into a large, thin rectangle.
Spread the cooled pork filling evenly over the surface, then add a layer of chili paste.
Mix the scallions with a pinch of baking soda and sprinkle them evenly on top of the filling.
Roll the dough tightly from one end to the other.
Use the sharp side of a kitchen knife to make shallow, evenly spaced cuts along the roll without cutting all the way through.
Then, cut it into uniformly sized segments, each about 8 cm long.
Take each section, gently stretch and twist into a flower shape. Repeat for all buns.
4. Second Proofing + Steaming
Place shaped buns on a steaming tray lined with a cloth, leaving space between each. Cover with plastic wrap or a damp cloth and proof briefly until noticeably puffed and airy.
Fill a steamer with water and bring to a boil. Steam the buns for 15 minutes. Serve hot.
Tips & Tricks
- Dough: A dough machine saves time, but if kneading by hand, use the press-fold-knead method until smooth. Lard helps prevent buns from hardening.
- Filling: No need to marinate pork; sautéing directly releases more aroma. Don’t use too much sauce to avoid masking the meat. Ensure the filling is fully cooled before applying to the dough.
- Don’t Over-Blend the Pork: For the best texture, you want small, distinct pieces of meat, not a pasty puree. Pulse in a food processor briefly or chop by hand for ideal results.
Frequently Asked Questions
Can I make these by hand without a dough maker?
Absolutely! This recipe is very straightforward to make by hand. For the dough, simply mix the flour and yeast in a large bowl, add the warm water, and stir with a wooden spoon or spatula until a shaggy dough forms. Turn it out onto a clean, lightly floured surface and knead for 15-20 minutes, using a firm “press, fold, and turn” motion, until the dough is exceptionally smooth and elastic. The process is very tactile and satisfying. When you add the lard, it might feel slippery at first, but just keep kneading—it will fully incorporate and make the dough beautifully smooth.
My dough didn‘t rise. What went wrong?
Your yeast may be old or inactive. Always check the expiration date. The water could have been too hot (over 43°C/110°F) and killed the yeast, or your proofing area might have been too cold. Yeast thrives in a warm, draft-free spot like an off oven with the light on.
Can I adjust the spice level?
Absolutely! Reduce or omit the chili paste for a milder version, or add more if you like it spicy.
Can I use different pork cuts?
Pork shoulder or pork belly works best due to the balance of fat and lean. Avoid extremely lean cuts, which can make the filling dry.
Soft, Meaty Chinese Scallion Buns – Breakfast Made Easy
Ingredients
For the Dough
- 500 g medium-gluten flour
- 260 g warm water 30-35°C / 85-95°F
- 3 g highly active yeast
- 10 g lard or 8 g neutral oil like corn or vegetable oil
For the Filling
- 300 g plum blossom pork or pork belly coarsely chopped
- 1 tablespoon cooking oil (e.g., vegetable or peanut oil)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon 15 g dry pot sauce or doubanjiang
- 1-2 tablespoons chili paste to taste
- 1 large bunch of scallions finely chopped
- 0.5 g a small pinch baking soda
Instructions
Knead and Proof the Dough
- Place the flour and yeast into a dough machine or mixing bowl. Add water and knead for about 10 minutes until there is no dry flour and the dough is shaggy.
- Add lard and continue kneading until the dough is smooth and elastic.
- Shape the dough, return it to the machine or bowl, and proof until doubled in size. The interior should show a honeycomb texture.
Prepare the Filling
- Coarsely chop the pork (I use a blender lightly, but don't over-blend).
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of cooking oil (such as vegetable or peanut oil), followed by the chopped pork. Then sauté until the fat renders and the meat changes color.
- Stir in light soy sauce, dark soy sauce, and Doubanjiang until the pork is fully coated. Let the filling cool completely.
Shape the Buns
- Punch down the proofed dough and knead gently to remove large air bubbles.
- Roll the dough into a large, thin rectangle. Spread the cooled pork filling evenly over the surface, then add a layer of chili paste.Mix the scallions with a pinch of baking soda and sprinkle them evenly on top of the filling.
- Roll the dough tightly from one end to the other.
- Use the sharp side of a kitchen knife to make shallow, evenly spaced cuts along the roll without cutting all the way through.
- Then, cut it into uniformly sized segments, each about 8 cm long.
- Take each section, gently stretch and twist into a flower shape. Repeat for all buns.
Second Proofing + Steaming
- Place shaped buns on a steaming tray lined with a cloth, leaving space between each. Cover with plastic wrap or a damp cloth and proof briefly until noticeably puffed and airy.
- Fill a steamer with water and bring to a boil. Steam the buns for 15 minutes. Serve hot.
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