Pan-Fried Pork Bao with Pickled Cucumbers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Soft steamed buns filled with savory pan-fried pork and crunchy pickled cucumbers create a delightful street-food inspired snack. This chinese-inspired street food ready in about 110 minutes pairs all-purpose flour, active dry yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 2 tbsp sugar
• 3/4 cup warm water
• 1 tsp baking powder
• 8 oz ground pork
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove minced garlic
• 3 tbsp vegetable oil
• 1/2 medium cucumber
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 1 tsp sugar (for pickling)
• 2 tbsp, chopped scallions

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 2 tbsp sugar. Gradually stir in 3/4 cup warm water until a dough forms. Knead for 8 minutes until smooth and elastic. Cover and let rest for 1 hour until doubled.
2. Step 2: Meanwhile, thinly slice 1/2 medium cucumber and mix with 2 tbsp rice vinegar, 1/2 tsp salt, and 1 tsp sugar in a small bowl. Set aside to pickle for at least 30 minutes.
3. Step 3: Heat 3 tbsp vegetable oil in a skillet over medium-high heat. Add 8 oz ground pork, 1 tsp grated ginger, 1 clove minced garlic, and 2 tbsp soy sauce. Cook for 5-7 minutes, breaking up pork until browned and fragrant. Stir in 2 tbsp chopped scallions then remove from heat.
4. Step 4: Punch down dough and roll into 12 equal pieces. Flatten each to 3-inch rounds, place 1 tbsp pork filling in center, and fold into a half-moon bun shape. Use a wet finger to seal edges.
5. Step 5: Heat 1 tbsp vegetable oil in a nonstick pan over medium heat. Place buns seam side down and cook for 3 minutes until golden brown. Add 1/4 cup water and cover immediately to steam for 5 minutes. Remove lid and cook an additional 2 minutes to crisp bottoms.
6. Step 6: Serve warm bao buns topped with pickled cucumbers for a balanced tangy crunch.