Name: Braided Pork Floss Green Onion Buns
Prep time: 20 min
Cook time: 22 min
Total time: 132 min
Ingredients: 500 g all-purpose flour; 8 g active dry yeast; 240 ml warm milk or water; 30 g granulated sugar; 1/2 tsp sea salt; 1 large egg (beaten + extra for egg wash); 60 ml avocado oil (or neutral vegetable oil); 3/4 C dried pork floss; 1 C chopped green onion (about 5 green onions); black and white sesame seeds (optional)

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These Braided Pork Floss Green Onion Buns are savoury and slightly sweet. Dried pork floss and green onions are woven through the soft and spongy yeasted bun.

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This post first appeared on Sift & Simmer in May 2018. Updated April 2021.

I wanted to re-create a Chinese bakery classic, pork floss buns -- but with a twist, literally.

Pork floss and green onions are strewn throughout these braided soft yeasted buns.

I've elevated them with a fancy braid, but you can just place the toppings on the surface of the bun if you're more comfortable doing that instead.

What is pork floss?

Pork floss is also known as pork wool, "yuk song," "rousong," or meat floss.

It is a dried meat product with a soft, light, crisp and fluffy texture. It has a texture similar to cotton candy (except that it is savoury!)

The meat is seasoned with soy and sugar, and dried over a period of time in a hot oven.

Pork floss is used commonly as a savoury topping in Asian cuisine, in pork floss roll cake, or on rice..

How is pork floss made?

Typically, pork floss is made by stewing the meat with spices and flavourings.

Next, the meat is teased apart with forks, and left to dry in an oven or dehydrator.

Afterward, the meat floss is transferred to a wok where seasoning is added and continues to be teased and mashed, until completely dry.

Where to find pork floss?

You can find dried pork floss in Asian supermarkets.

They may come in various flavours and may be packaged in large containers.

If you can't find pork floss, you can omit it or use a substitution.

Ingredients in these buns

For the dough, you'll need:

all-purpose flour: regular all-purpose flour will work fine, but you can use bread flour if you have that on hand
active dry yeast: acts as the leavener for the buns
warm milk: any type of milk will do, you can also use warm water too, but note that the buns might not be as soft
granulated sugar: adds a little sweetness to the buns and helps activate the yeast
sea salt: adds some flavour to the buns
egg: large egg, beaten; you'll need some egg for the egg wash as well
avocado oil: or you can use a neutral vegetable oil

For the topping:

pork floss: dried, savoury and fluffy meat floss; you can find it in Asian supermarkets
green onions: also known as scallions; chopped
sesame seeds: you can use black or white sesame seeds, or omit if you don't like

Ingredient variations & substitutions

Feel free to try different ingredient variations on these buns.

For a savoury spin, try using:

diced ham
shredded cheese
flaked tuna
pizza toppings
seaweed

How to make the buns

Make the dough:

Combine all the ingredients in a stand mixer bowl fitted with a dough hook attachment.

Knead until the dough becomes smooth, soft and elastic. (This is quite a soft, wet dough).

Transfer the dough to a lightly oiled bowl and cover with a lid.

Leave the dough to rest in a warm area until it doubles in size.

Assemble:

Divide the dough into 10 equal portions.

Flatten each portion and roll into a long rectangle/oval shape about 7" by 3" in diameter.

Brush the surface with a little egg wash.

Sprinkle about 1 tablespoon of pork floss and 1 tablespoon of green onions over the dough.

Fold the seams together and pinch to seal.

Seal the top and bottom as well.

With the dough facing you like the letter "I," use a sharp knife or pizza cutter and cut the dough lengthwise in half, leaving about 1 inch uncut at the top. As a result, you will have two pieces, but it will still be joined at the top.

With the exposed ends showing, carefully lay each half of the dough over each other, similar to braiding. (Beware, this can get a little bit messy).

Grab each end of the dough and gently twist the dough, pinching and tucking the ends into the centre of the bun from underneath.

Place the bun onto a parchment-lined baking sheet. If any filling has fallen out, gather it up and place onto the bun.

Repeat with the remainder.

Loosely cover the buns with plastic wrap and leave until slightly puffy.

Bake:

Preheat oven to 350F.

Lightly brush beaten egg over the surface of the buns with a pastry brush. (You can choose whether to egg wash on just the dough, or on the pork floss -- it can be a little trickier on the latter).

Bake the buns for 20-22 minutes at 350F, until golden in colour.

How to serve the buns

You can serve the buns warm or at room temperature.

Pair the buns with a tall glass of soy milk, and you've got an easy breakfast at the ready.

How to store the buns

Store the buns in an airtight container for up to 2 days at room temperature.

Alternatively, place the buns in a freezer-safe container in the freezer for up to 6 months.

You can reheat the buns by microwaving them for 20-30 seconds, until warm and soft.

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