Do you crave a study snack? Something small, salty and warm? Look no further, these mini pork buns will be one of the best and quickest things you can make at home. Rather than making my own dough, I decided to save time and energy by using Pillsbury dough that’s ready to go.

#SpoonTip: I recommend the crescent dough or the weiner wraps for this recipe, but feel free to experiment.

To make these pork buns, all you need is an oven, a pair of hands, some spoons, a bowl and a baking tray.  Check it out below and soon, you’ll want to make these soft chewy treats all the time.

Mini Pork Buns

  • Prep Time:7 minutes
  • Cook Time:23 minutes
  • Total Time:30 minutes
  • Servings:6 buns
  • Medium


  • 1 tablespoon corn starch
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoon dark soy sauce
  • 2 tablespoon sugar
  • 1/4 teaspoon Chinese five spice
  • 1 tablespoon water
  • 1 tube Pillsbury wiener wrap
  • 1 cup pork
Photo by Helena Lin
  • Step 1

    Preheat oven to 375ºF.

  • Step 2

    Cut the pork into small strips.

    #SpoonTip: Cut the pork into small cubes to make the buns easier to eat. 

    Photo by Helena Lin
  • Step 3

    Mix all sauce ingredients together in a bowl.

    Photo by Helena Lin
  • Step 4

    Combine pork strips with sauce mixture. Make sure all the meat gets covered in the marinade.

    Photo by Helena Lin
  • Step 5

    Cook the marinated pork for 10 minutes.

    #SpoonTip: Add some chopped scallions for extra flavour. 

  • Step 6

    Roll out the Pillsbury dough from its can and separate into 6 equal rectangles.

  • Step 7

    Place a spoonful of pork filling in the middle of each rectangle.

    Photo by Helena Lin
  • Step 8

    Fold up the corners and pinch them together.

    Photo by Helena Lin
  • Step 9

    Roll them into ball portions and place on parchment paper covered baking tray.

    #SpoonTip: Top with sesame seeds for that classic pork bun look.

    Photo by Helena Lin
  • Step 10

    Bake the buns for 13-15 minutes as indicated on the dough can or until golden brown. Take out, let cool and enjoy.

    Photo by Helena Lin