Crispy Hoisin Pork Buns

These crispy hoisin pork buns are everything you want in a quick homemade bao – crispy, golden shells filled with a tender, savoury filling. If you’ve ever made traditional bao, you know how long the process can take. But this recipe takes a much easier route, making use of a 2 ingredient cheat’s dough that’s wonderfully convenient without compromising on satisfaction. Think of it as a cross between a bao and a dumpling – you get the crispiness of a dumpling with the heartiness of a bao-style filling. You can watch me make them here.

Table of Contents

• Ingredient Breakdown
• The Cheat’s Dough: Why These Crispy Hoisin Pork Buns Are So Easy
• The Flavour-Packed Filling
• Nailing the Crispy Base on the Buns
• Customising Your Crispy Hoisin Pork Buns
• Crispy Hoisin Pork Buns: Serving Suggestions
• Final Thoughts
• Love Pork? You’ll Love These Recipes

Ingredient Breakdown

• Self-raising flour: The backbone of the dough. It’s light, airy, and has that built-in leavening, so no yeast or waiting around for the dough to rise.
• Natural yoghurt: This brings the dough together with its creaminess, keeping it soft and slightly tangy.
• Pork mince: Go for a mix with 15-20% fat. Anything leaner and you’ll lose that juiciness. But don’t worry if you prefer chicken, beef, or lamb – this recipe adapts well to other meats.
• Spring onions: Fresh and crisp, these give the filling a slight bite.
• Garlic and ginger: The aromatic base. Garlic provides depth, while ginger adds that hint of warmth and spice.
• Hoisin sauce: The star of the show – sweet, savoury, and full of umami.
• Light soy sauce: Balances the sweetness of hoisin and seasons the meat.
• Honey: Adds a touch of sweetness to complement the salty-savoury profile of the filling.
• Cornflour: Helps bind the filling together, ensuring that everything holds up well in the bun.
• Vegetable oil: For that final crisping touch when frying the buns.

The Cheat’s Dough: Why These Crispy Hoisin Pork Buns Are So Easy

The dough for these crispy hoisin pork buns couldn’t be simpler. It’s a combination of self-raising flour and yoghurt – no yeast, no long proofing times. While this dough won’t give you that super-fluffy bao texture you’d get from a properly proved dough, it still delivers a lovely soft base that crisps up beautifully when fried. It’s a perfect compromise for those of us who love a good steamed bun but don’t have hours to spare in the kitchen.

The key here is not to overwork the dough. Knead it just enough to bring everything together into a smooth ball. It should feel a little sticky, so don’t be tempted to add too much extra flour. Let it rest for about 10 minutes before rolling out, which gives the gluten a chance to relax and ensures you can easily roll the dough into thin circles without any fuss.

The Flavour-Packed Filling

The filling for these crispy teriyaki pork buns is where all the flavour comes from. Pork mince is the ideal base because it’s tender and juicy when cooked, especially when you use a mix with a bit of fat. But what really makes the filling shine is the hoisin sauce. It’s sweet, salty, and full of that signature umami that ties everything together.

Spring onions, garlic, and ginger are added for some freshness and a slight kick. These aromatics are essential in any good filling, bringing both sharpness and warmth to the dish. The honey rounds off the savoury profile with a touch of sweetness, and the light soy sauce seasons the mix perfectly. A little bit of cornflour helps bind everything together, making the filling easier to handle when you’re wrapping the buns.

If pork isn’t your thing, don’t worry – you can easily swap it for chicken, beef, or lamb. Each brings a slightly different texture and flavour, but the hoisin and aromatics will work just as well with any of them.

Nailing the Crispy Base on the Buns

Once your hoisin pork buns are filled, the next step is steaming. This is a crucial part of the process because it sets the dough and ensures the filling cooks evenly. You’ll want to arrange your buns on small pieces of greaseproof paper and place them in a steamer basket. Make sure they’re seam-side down to keep the filling locked in.

Steaming takes just 7 minutes – enough time to cook the dough through and ensure the filling is hot. From there, you transfer the buns straight to a hot pan for frying. The goal here is to crisp up the outside while keeping the inside soft and juicy. Frying them until both sides are golden and crispy takes only a couple of minutes per side. It’s this combination of steaming and frying that gives the buns their signature texture – soft yet crispy, tender yet golden.

Customising Your Crispy Hoisin Pork Buns

This crispy hoisin pork buns recipe is incredibly versatile, and you can easily adapt it based on what you have on hand. If you’re feeling experimental, here are a few ideas:

• Filling swaps: While pork is a classic choice, chicken, beef, or lamb would work just as well. You could even try a vegetarian version with finely chopped mushrooms and tofu. The key is to keep the filling moist and flavourful, so make sure you adjust seasoning and moisture levels accordingly.
• Dough alternatives: If you’re feeling ambitious and have the time, you can absolutely make a traditional yeast-based bao dough instead of the cheat’s version. Just keep in mind it’ll require more time for proving and kneading.
• Spicing it up: Love a bit of heat? Add some chopped fresh chillies to the filling or swap the chilli oil in the dipping sauce for your favourite spicy condiment. Sambal oelek, sriracha, or even a sprinkle of dried chilli flakes could work well.

Crispy Hoisin Pork Buns: Serving Suggestions

These crispy hoisin pork buns are best enjoyed fresh, straight from the pan while they’re still hot. Serve them with a simple dipping sauce made from light soy sauce, Chinese black vinegar (or rice vinegar if that’s what you have), chilli oil, and some thinly sliced spring onions. The dipping sauce adds an extra layer of flavour and gives the buns a satisfying tangy bite.

They’re perfect for sharing, whether you’re serving them as a snack, a starter, or even as part of a bigger meal. Pair them with a fresh cucumber salad, stir-fried greens, or a simple bowl of steamed rice to round out the meal. And don’t be afraid to make extra – these buns reheat surprisingly well, making them ideal for meal prep or a quick snack the next day.

Final Thoughts

Whether you’re craving the comfort of a bao-style bun or simply want to try something new, these crispy hoisin pork buns hit the spot. The cheat’s dough makes them quick and easy to prepare, while the rich, flavourful filling keeps them deliciously satisfying. They’re the kind of recipe that’s perfect for a weekend lunch, a casual dinner, or even a special occasion. Whatever the event, these buns are sure to be a hit.

Love Pork? You’ll Love These Recipes

If you’re a fan of pork, here are some recipes you’ll definitely want to try:

• Braised Pork Belly Tacos: Tender, slow-cooked pork belly served in soft tortillas with pickled onions and salsa for a rich, flavour-packed taco experience.
• Spicy Pork Noodles: A quick and easy dish featuring spicy pork mince tossed with noodles, garlic, ginger, and a savoury sauce for a satisfying meal with a kick.
• Teriyaki Pork Miso Ramen: A comforting bowl of ramen with tender teriyaki-glazed pork, miso broth, and plenty of fresh toppings for a flavourful Japanese-inspired dinner.
• Pork & Vegetable Spring Rolls: Crispy, golden spring rolls filled with seasoned pork mince and crunchy vegetables, perfect as a starter or a light snack.
• Thai Basil Pork Stir-Fry (Pad Krapow): A fragrant and spicy stir-fry featuring minced pork, Thai basil, and a punchy sauce, served over rice for a quick, flavour-packed dinner.