Copycat Din Tai Fung Pork Buns Recipe – Soft, Juicy, and Steamy

These pork buns capture that irresistible combo of fluffy dough and juicy, savory filling you love from the famous dumpling shop. They’re cozy, a little indulgent, and surprisingly fun to make at home. You don’t need special tools beyond a steamer and a bit of patience.

The dough is soft and easy to work with, and the filling locks in tons of flavor. Once you get the folding rhythm, you’ll be hooked.

What Makes This Special

These buns take cues from Din Tai Fung’s signature style: thin, tender wrappers and a pork filling that’s rich yet balanced. The secret is gelatin-rich broth that melts as the buns steam, creating a juicy interior.

A touch of rice vinegar and sesame oil brightens the pork without overpowering it. The dough is forgiving, so you can shape it easily and still get a soft, pillowy bun. It’s a weekend project with a big payoff.

Ingredients

For the Dough

• 2 cups (260 g) all-purpose flour
• 1/2 cup (65 g) cake flour (for tenderness; or use more all-purpose)
• 3/4 cup (180 ml) warm water, plus 1–2 tablespoons as needed
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 1 tablespoon neutral oil (canola or grapeseed)

For the Pork Filling

• 1 lb (450 g) ground pork, 20–25% fat
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon fine salt
• 1/2 teaspoon white pepper
• 1 tablespoon finely grated ginger
• 2 cloves garlic, finely minced
• 2 teaspoons toasted sesame oil
• 2 tablespoons finely chopped scallions (white and green parts)

For the Aspic (Juicy Broth Gel)

• 2 cups chicken stock (unsalted or low-sodium)
• 1 tablespoon unflavored gelatin (about 1 packet)
• 1 tablespoon soy sauce
• 1 teaspoon sugar

For Steaming

• Parchment paper squares or Napa cabbage leaves
• Water for the steamer

Step-by-Step Instructions

1. Make the aspic: Warm the chicken stock in a small pot until hot but not boiling.Whisk in soy sauce and sugar. Sprinkle gelatin over the surface and whisk until dissolved. Pour into a shallow dish and refrigerate until set, about 1–2 hours.

   Once firm, cut into small 1/4-inch cubes.

2. Mix the filling: In a bowl, combine ground pork, soy sauce, Shaoxing wine, rice vinegar, sugar, salt, white pepper, ginger, garlic, sesame oil, and scallions. Stir vigorously in one direction until slightly sticky. Fold in the chilled aspic cubes.Cover and keep cold.
3. Make the dough: In a large bowl, whisk all-purpose flour, cake flour, sugar, and salt. Add warm water and oil. Mix until shaggy.Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dry, add 1 tablespoon water; if sticky, dust with flour.
4. Rest the dough: Cover with a damp towel and let it rest 30 minutes. This relaxes the gluten, making the dough easier to roll thin.
5. Prep the steamer: Set up a bamboo or metal steamer over a pot with 1–2 inches of water.Line the steamer with parchment squares or cabbage leaves to prevent sticking.
6. Portion the dough: Roll the dough into a log and cut into 20 equal pieces. Keep pieces covered to prevent drying. Roll each piece into a ball.
7. Roll the wrappers: Working with one ball at a time, use a small rolling pin to roll into a 3.5–4 inch round.Keep the center slightly thicker and the edges thinner. Rotate as you roll to keep circles even.
8. Fill and pleat: Place 1 tablespoon of pork filling in the center. Hold the wrapper in your non-dominant hand and use your dominant hand to make small pleats, gathering the edges toward the center. Twist to seal at the top. Aim for a tight seal so the juices stay inside.
9. Steam in batches: Place buns in the steamer, leaving space between them. Cover and steam over medium-high heat for 8–10 minutes, until the dough turns slightly translucent and the filling is cooked through.
10. Rest briefly: Turn off the heat and let the buns sit covered for 1 minute to prevent sudden temperature changes that can cause wrinkling.
11. Serve hot: Enjoy right away with a dipping sauce of soy sauce, black vinegar, and ginger matchsticks.

How to Store

• Refrigerate: Keep leftover steamed buns in an airtight container for up to 3 days.Reheat in a steamer for 5–6 minutes until hot.
• Freeze unsteamed: Place shaped, uncooked buns on a lined tray and freeze until solid. Transfer to a freezer bag for up to 2 months. Steam from frozen for 12–14 minutes.
• Freeze steamed: Cool completely, then freeze.Reheat by steaming 8–10 minutes; avoid the microwave for best texture.

Why This is Good for You

• Balanced protein and carbs: The pork provides protein, while the dough gives steady energy from carbohydrates.
• Customizable sodium and fat: Making them at home lets you control salt and use leaner pork if you prefer.
• Ginger and scallions: These add flavor without heavy sauces and bring antioxidants and freshness.
• Portion control: Smaller buns help you pace your meal and enjoy a few without going overboard.

Pitfalls to Watch Out For

• Leaky buns: If the pleats aren’t sealed, the juices will escape. Pinch the top firmly and avoid tearing the wrapper.
• Dough too thick or too thin: Thick wrappers feel heavy; too thin can burst. Keep centers slightly thicker and edges thin.
• Overfilling: A heaping spoonful is tempting, but stick to about 1 tablespoon.More filling raises the risk of leaks.
• Boiling water splash: Keep the steamer water at a steady simmer to prevent water from bubbling into the buns.
• Skipping the rest: Dough that hasn’t rested springs back and is hard to roll thin.

Variations You Can Try

• Chicken buns: Swap pork for ground chicken thighs and add a splash more sesame oil for richness.
• Mushroom and tofu: Finely chop shiitakes, press extra-firm tofu, and season as you would the pork. Add a bit of gelatin or agar-based aspic for juiciness if desired.
• Spicy kick: Add chili crisp or a teaspoon of chili oil to the filling for gentle heat.
• Herb boost: Mix in extra scallions or a small handful of finely chopped chives or Chinese celery.
• Whole wheat dough: Replace 1/3 of the all-purpose flour with whole wheat for a nuttier flavor, adding a spoon of water if needed.

FAQ

Can I make the dough in advance?

Yes. Make the dough up to 24 hours ahead and keep it wrapped in the fridge.

Let it come to room temperature for 30 minutes before rolling.

Do I need a bamboo steamer?

No. A metal steamer basket or a pot with a steaming rack works fine. Just line the surface to prevent sticking and keep the lid mostly covered to trap steam.

What if I don’t have gelatin?

You can use a concentrated, collagen-rich broth that gels naturally when chilled, or substitute agar-agar (use less and test set).

The goal is to have small gel cubes that melt during steaming.

How do I know the buns are done?

The dough will look slightly translucent and no longer raw. The filling should be firm and hot. If unsure, steam an extra 1–2 minutes.

Why is my dough tearing?

Likely it’s too dry or overworked.

Add a teaspoon of water and knead briefly, then rest longer. When rolling, dust lightly with flour and avoid thinning the center too much.

Can I pan-fry these like potstickers?

Yes, though texture changes. Steam-fry in a covered skillet with a bit of oil and water until the bottoms crisp and the tops steam through.

What dipping sauce goes best?

A classic mix: 2 parts black vinegar to 1 part soy sauce with fresh ginger matchsticks.

Add a drop of chili oil if you like heat.

How many buns does this make?

About 18–20 buns, depending on how thin you roll the dough and how generously you fill them.

In Conclusion

These copycat pork buns bring restaurant-style results to your kitchen with simple techniques and everyday ingredients. The juicy filling, tender dough, and delicate pleats make them a crowd-pleaser. Take your time with the steps, and you’ll find the process relaxing and rewarding.

Steam a batch, set out a tangy dipping sauce, and enjoy warm, comforting bites straight from the basket.