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    Home » Recipes » Breads & Buns

    Braided Pork Floss Green Onion Buns

    Published: Apr 9, 2021 by Michelle · 18 Comments

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    Jump to Recipe - Print Recipe

    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.

    Braided pork floss bun on white plate.

    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. 

    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.

    Pork floss bun on white plate with some on a wooden board on the side.
    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

    Torn open pork floss bun on white plate.

    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.

    Close up of braided pork floss green onion bun.

    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.

    Other Chinese bakery recipes you may like

    You may enjoy these other recipes:

    Chinese Curry Beef Buns

    Homemade Chinese Egg Tarts

    Chinese Baked BBQ Pork Buns

    Coconut Buns (Chinese Cocktail Buns) 雞尾包

    Wife Cakes (老婆餅)

    If you make these Braided Pork Floss Green Onion Buns, let me know -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! What would you put on these soft and delicious buns?

     

    Print Recipe
    5 from 10 votes

    Braided Pork Floss Green Onion Buns

    A recipe for soft braided buns topped with savoury pork floss, green onions and sesame seeds.
    Prep Time20 mins
    Cook Time22 mins
    Resting Time1 hr 30 mins
    Total Time2 hrs 12 mins
    Course: Breakfast, Side Dish
    Cuisine: Asian, Chinese
    Servings: 10
    Calories: 266kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Dough:

    • 500 g all-purpose flour
    • 7 g active dry yeast
    • 240 ml warm milk or water
    • 30 g granulated sugar
    • ½ teaspoon sea salt
    • 1 large egg beaten + extra for egg wash
    • 60 ml avocado oil or neutral vegetable oil

    Topping:

    • ¾ C dried pork floss
    • 1 C chopped green onion about 5 green onions
    • black and white sesame seeds optional
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • In a large stand mixer bowl fitted with a dough hook attachment, add the flour, salt, egg, and oil. Set aside.
    • In another small bowl, combine the warmed water/milk, sugar, and dry yeast. Stir and let the yeast become foamy.
    • Once yeast has been activated, add the mixture to the flour mixture, turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny. The dough will feel quite soft.
    • Transfer the dough to a lightly greased bowl, cover, and let it double in size in a warm location.
    • Divide the dough into 10 equal portions.
    • Roll the dough into a rectangle/oval about 7" by 3".
    • Brush the surface with a little beaten egg.
    • Add about 1 tablespoon pork floss and 1 tablespoon chopped green onion over top of the dough.
      Pork topping on the bun dough
    • Roll the dough lengthwise into a long cigar, pinching the seams.
      Dough for pork floss bun
    • With the dough facing you like the letter "I," use a sharp knife and make a slit in the middle of the dough, leaving about 1 inch uncut at the top. You will have two pieces, but it will still be joined at the top.
      Split dough in two
    • 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).
      Braided pork floss dough
    • Grab each end of the dough and gently twist the dough, pinching and tucking the ends into the centre of the bun from underneath.
      Braided bun.
    • 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.
    • Preheat oven to 350°F/177°C.
    • Let the buns rise for another 20 minutes, until dough is slightly puffy.
    • Brush the tops with the remaining beaten egg and sprinkle sesame seeds if you wish.
    • Bake at 350°F/177°C for 20-22 minutes, until golden brown. Serve warm or at room temperature.

    Notes

    Pork Floss Green Onion Buns can be kept in an airtight container at room temperature for up to 2 days, tightly covered. Microwave for 15-20 seconds before eating for optimal soft texture.

    Nutrition

    Calories: 266kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 247mg | Potassium: 84mg | Fiber: 2g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Mary

      April 09, 2021 at 1:19 pm

      5 stars
      These are so good! And they're pretty too!

      Reply
      • Michelle

        April 09, 2021 at 9:12 pm

        Amazing to hear, thanks Mary! 🙂

    2. Sarah

      April 09, 2021 at 1:43 pm

      5 stars
      Beautiful! I love the different topping ideas and the instructions with pictures were easy to follow.

      Reply
    3. Beth

      April 09, 2021 at 2:16 pm

      5 stars
      Oh my goodness! This looks amazing and so yummy! Definitely going to be making this soon!

      Reply
    4. Biana

      April 09, 2021 at 3:07 pm

      5 stars
      Yum! These buns look amazing, and the filling sounds so good.

      Reply
    5. Linsey

      April 09, 2021 at 3:36 pm

      5 stars
      Wow! These buns really look so appetizing to me! Certainly will make these!

      Reply
      • Michelle

        April 09, 2021 at 9:12 pm

        Thanks Linsey! Hope you enjoy them! 🙂

    6. Shadi Hasanzadenemati

      April 09, 2021 at 5:13 pm

      5 stars
      Thank you for the recipe, it was absolutely delicious and we all loved it!

      Reply
      • Michelle

        April 09, 2021 at 9:13 pm

        Glad to hear you all enjoyed it, Shadi 🙂

    7. Healthy World Cuisine

      April 09, 2021 at 7:27 pm

      5 stars
      These look way more delicious than the pork floss buns in the bakeries in HK. Seriously you need to open a bakery. We would be there every day. Stay well and take care

      Reply
      • Michelle

        April 09, 2021 at 9:11 pm

        Thanks so much Bobbi, same to you -- take care! 🙂

    8. David @ Spiced

      April 12, 2021 at 4:15 am

      5 stars
      What an interesting and fun recipe! Pork floss is new to me, but it sounds like something I would really enjoy - almost like pulled pork turned into jerky. And I love to bake, too, so the thought of making these braided buns is really calling to me. These would be great for lunch!

      Reply
      • Michelle

        April 12, 2021 at 7:58 pm

        Yes, it's almost like pulled pork just dehydrated all the way! They are so good for lunch -- been eating them everyday. Thanks David 🙂

    9. Tasia ~ two sugar bugs

      April 12, 2021 at 7:40 am

      This recipe looks so fun and delicious! I've not had pork floss before, but it sounds so intriguing and I love how it is twisted into these buns. So pretty!

      Reply
    10. Keshia

      August 29, 2022 at 8:04 am

      5 stars
      Saw this recipe as I was searching for pork floss buns recipes and i fell in love with how beautiful it looks. Tried it for the first time today and the recipe is just absolutely easy and perfect to make. Must try even for beginner bakers. Thanks so much for the recipe!

      Reply
    11. Keshia

      August 29, 2022 at 8:05 am

      5 stars
      Saw this recipe as I was searching for pork floss buns recipes and i fell in love with how beautiful it looks. Tried it for the first time today and the recipe is just absolutely easy and perfect to make. Must try even for beginner bakers.

      Reply
    12. Marivian

      January 22, 2023 at 4:54 pm

      Approximately how many eggs will you need? It says 5 tbsp. I would love to try and make this tonight. Thank you.

      Reply
      • Michelle

        January 22, 2023 at 6:09 pm

        Hi there, it is 1 large egg.

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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