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Dim sum pork buns

Dim sum pork buns

Be careful not to roll the dough too thin or it’ll tear while steaming.

  • Serves 4
  • Less than 45 minutes


  • Filling:
  • Glug vegetable oil
  • 1 tsp (5ml) sesame oil
  • 300g lean pork mince
  • 2 cloves garlic, crushed
  • 3cm knob ginger, finely chopped
  • 1 chilli, diced
  • ½ packet (45ml) salad onions, chopped
  • ½ cup (125ml) canned water chestnuts, diced
  • ¼ cup (60ml) PnP BBQ sauce, plus extra for serving
  • ¼ cup (60ml) hoisin sauce, plus extra for serving
  • Salt and milled pepper
  • 300g PnP bakery dough

  • For serving:
  • Salad onions, sliced
  • Red chillies, sliced
  • Handful fresh coriander
  • Cucumber, sliced


  1. Heat vegetable oil with the sesame oil in a pan.
  2. Fry mince with garlic, ginger and chilli.
  3. Remove from heat and stir through remaining filling ingredients except the dough. Season.
  4. Divide dough into 12 pieces and roll each into a 12cm circle.
  5. Place a generous dollop of filling in the centre.
  6. Pull sides up to enclose filling and pinch to seal (drawstring bag).
  7. Line a bamboo steamer with baking paper and place buns on top.
  8. Steam, covered, for 15 minutes or until a skewer inserted comes out clean.
  9. Serve with salad onions, chillies, coriander, cucumber and a mixture of BBQ and hoisin sauce.
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