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Spicy Pork Scallion Buns (1)
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Soft, Meaty Chinese Scallion Buns – Breakfast Made Easy

Learn how to make spicy pork scallion buns at home with this simple, step-by-step recipe. Soft, savory, and so aromatic!
Course Breakfast
Cuisine Chinese
Prep Time 40 minutes
Cook Time 18 minutes
Fermentation Time 1 hour
Calories 3429kcal

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.

Nutrition

Calories: 3429kcal | Carbohydrates: 391g | Protein: 86g | Fat: 164g | Saturated Fat: 59g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 75g | Cholesterol: 216mg | Sodium: 2262mg | Potassium: 1309mg | Fiber: 15g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 26mg