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I love making these big, fluffy buns at home because they taste just like the ones from a busy Chinese breakfast shop. The soft, pillowy dough wraps around a generous savory filling of pork and glass noodles, creating the perfect balance of rich sauce, tender meat, and chewy noodles. Once you try them fresh from the steamer, it’s hard to go back to store-bought!

These buns are known for their thin skin and generous filling. The dough turns out soft and fluffy, while the savory pork filling is rich with soy sauce, fermented bean paste, and sweet bean paste. The glass noodles soak up all the sauce, making every bite juicy, fragrant, and deeply satisfying.

Contents

0.1 Why you’ll love this recipe

1 Ingredients
2 Instructions
3 Notes
4 Frequently Asked Questions
- 4.1 Soy Sauce Pork & Glass Noodle Steamed Buns (Big Breakfast Shop–Style Buns)

Why you’ll love this recipe

Soft and fluffy dough that stays tender after steaming
Generous, flavorful filling packed with pork and noodles
Rich savory sauce aroma from fermented soybean paste and sweet bean paste
Great for breakfast or a main meal
Beginner-friendly dough recipe with reliable fermentation

Ingredients

Dough

500g all-purpose flour
5g instant yeast
5g sugar (a small amount to help fermentation)
280–300g warm water (about 30°C, slightly warm to the touch)
10g extra flour (for dusting and kneading)

Filling

350g ground pork (30% fat / 70% lean)
120g dried glass noodle pieces
30g chopped scallions
10g minced ginger

Seasoning

30g cooking oil
6g salt
3g Sichuan pepper powder
1g white pepper
20g light soy sauce
5g dark soy sauce
15g oyster sauce
25g soybean paste
20g sweet bean paste
1g MSG (optional)

Instructions

Step 1: Make the dough

In a large bowl, combine 500g flour and 5g sugar, then mix well. Add 5g instant yeast.

Gradually pour in 280–300g warm water while stirring with chopsticks until the flour forms shaggy dough flakes with no dry flour remaining.

Knead the dough for several minutes until it becomes smooth and elastic. A well-kneaded dough produces softer buns.

Cover the bowl with plastic wrap and let the dough ferment in a warm place until doubled in size. The fermentation time will depend on room temperature.

Step 2: Soak the glass noodles

Place 120g dried glass noodle pieces in a bowl and pour boiling water over them.

Soak for 10 minutes until soft, then drain thoroughly and set aside.

Step 3: Cook the pork filling

Heat 30g oil in a pan over high heat.

Add 350g ground pork and stir-fry. Cook a little longer than usual so the excess moisture evaporates and the fat renders, which makes the filling more fragrant and prevents soggy buns.

Season the pork with:

6g salt
3g Sichuan pepper powder
1g white pepper
20g light soy sauce
5g dark soy sauce
15g oyster sauce
25g soybean paste
20g sweet bean paste

Stir well and cook until the sauce becomes aromatic.

Add the soaked glass noodles and stir-fry until the noodles absorb the sauce.

Transfer the filling to a bowl and let it cool completely.

Once cooled, add 30g chopped scallions, 10g minced ginger, and 1g MSG (optional). Stir in one direction until well combined.

Step 4: Shape the buns

Once the dough has doubled in size, transfer it to a floured surface.

Knead again to remove air bubbles until the dough returns to roughly its original size.

Roll the dough into a long log and divide it into equal portions.

Flatten each piece and roll it into a wrapper with thin edges and a slightly thicker center.

Place a generous amount of filling in the center and pinch the edges to seal into a bun.

Step 5: Second proof and steam

Place the buns in a steamer, leaving enough space between each one.

Cover and let them proof again until slightly larger and puffy. When lightly pressed, the surface should spring back slowly.

Bring water to a boil, then place the steamer over the pot.

Steam over medium heat for 15 minutes.

Once finished, open the lid immediately and enjoy soft, fluffy buns with juicy savory filling.

Notes

The water temperature should be about 30°C. Water that is too hot can kill the yeast.
Use 30% fat pork for the best flavor and juiciness.
Always cook the pork filling until the moisture evaporates to prevent soggy buns.
The filling must cool completely before adding scallions and ginger, otherwise they may turn bitter.
The combination of soybean paste and sweet bean paste gives the buns their signature savory aroma.
Proper second proofing is the key to soft buns. If under-proofed, the buns may turn dense after steaming.

If you love savory steamed buns, there are many other delicious variations to try. My Mei Gan Cai Pork Steamed Buns (Dried Plum Vegetable Pork Buns) are rich and deeply aromatic, while Golden Pan-Fried Buns: Crispy, Juicy & Ready in One Rise! offer a crispy bottom with a fluffy interior.

For lighter fillings, you might enjoy Juicy Eggplant Steamed Buns or Fresh Green Cucumber Pork Steamed Buns, both incredibly juicy and flavorful. And if you like soup-filled dumplings, don’t miss Homemade Savory Soy Glazed Xiaolongbao, famous for their delicate wrapper and savory broth.

Frequently Asked Questions

Can I use regular glass noodles instead of noodle pieces?

Yes. If using long glass noodles, simply cut them into small sections after soaking so they mix evenly with the pork filling.

How do I know when the dough is fully proofed?

The dough should double in size and show a honeycomb structure inside when cut open.

Why are my buns dense instead of fluffy?

This usually happens when the dough is under-fermented or under-proofed. Make sure both the first rise and the second rise are completed before steaming.

Can I freeze these buns?

Yes. Steam the buns first, let them cool completely, then freeze them in airtight bags. Reheat by steaming for 8–10 minutes.

Can I make the filling ahead of time?

Absolutely. The pork filling can be made 1 day in advance and stored in the refrigerator. Let it come to room temperature before wrapping the buns.

Soy Sauce Pork & Glass Noodle Steamed Buns (Big Breakfast Shop–Style Buns)

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Course Breakfast

Cuisine Chinese

Servings 4