Steamed Buns with BBQ Pork
This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked.
Total Time
Prep: 30 minutes Rising: 90 minutes Cooking: ~20 minutes
Servings
12 buns
Prep Time
30 minutes
Cook Time
~20 minutes
8 ounces (225 g) shredded cooked pork or chicken
½ cup barbecue sauce
1 tbsp soy sauce
1 tbsp cooking oil
1 tbsp granulated white sugar
1 tbsp Teriyaki sauce
1 tsp garlic chili sauce
¼ tsp five spice powder
¼ tsp toasted sesame oil
1½ cups warm water (95°F / 35°C)
3 tsp (or 1 packet) active dry yeast
3 tbsp granulated white sugar
4 cups white bread flour
2 tbsp cooking oil
1 tsp baking powder
½ tsp salt
Place all ingredients in food processor.
Process until ingredients are blended and chopped fine.
Stir yeast and 1 tablespoon of sugar into 1½ cups of warm water (95°F / 35°C.). Let stand for 15 minutes.
15 minutes
Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder, and salt in mixing bowl.
Stir until dough forms. Knead dough for 10 minutes.
10 minutes
Allow dough to rise in a warm place for 1½ hours.
1½ hours
Punch dough down and divide into 12 pieces.
Roll each piece of dough into a ball, then flatten with rolling pin into a 6-inch (15 cm) circle.
Place 1 tablespoon of meat filling in center of each flattened piece of dough.
Lift the edges of the flattened dough up around the filling and bring edges together. Pinch edges closed to form filled bun.
Place buns on parchment paper. Allow to rise in a warm place 1 hour, until doubled in size.
1 hour
Steam buns in a steamer over boiling water for 20 minutes.
20 minutes
Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
Serve warm.
- •Keep leftovers refrigerated. Reheat in microwave for 30–45 seconds.