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Soy Sauce Pork Glass Noodle Steamed Buns 4

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

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!
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Course Breakfast
Cuisine Chinese
Servings 4

Ingredients
  

Dough

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

Filling

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

Seasoning

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

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