Steamed Pork Buns
Chef: Megan Richmond
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    • 5 1/2 cups flour
    • 1/4 cup sugar
    • 1 3/4 cups warm water
    • 1 tbsp active dry yeast
    • 1 tbsp baking powder
    • 2 tbsp butter/margarine
    BBQ Pork:
    • 1 lb thin pork chops
    • 2 tbsp soy sauce
    • 1/2 tsp sugar
    • 1 1/2 tbsp hoisin sauce
    • 1 1/2 tbsp sugar
    • 1 1/2 tbsp soy sauce
    • 1 1/2 tbsp oyster sauce
    • 1 cup water
    • 2 tbsp butter
    • 1 1/2 tsp sesame oil
    • dash pepper
    Sauce Thickener:
    • 2 tbsp corn starch mixed with 2 1/2 tbsp water
Night before:
Prick pork all over with a fork. Marinate in above marinade ingredients in fridge for at least 5 hours - or overnight.

Day of:
Dissolve 1/4 cup sugar in 1 3/4 cups warm water and then add yeast. Let stand for 10 min until mixture is frothy.

Add flour, baking powder, and 2 tbsp butter. Mix well.

Knead until dough is smooth and elastic. Place dough in a greased bowl and cover with cling wrap. Let dough rise for 2 hours in a warm place.

While dough is rising; Grill the pork about 5-10 minutes on each side; until cooked through.

Cut BBQ pork into small cubes/pieces (about 1/2 inch)

Combine the first 4 sauce ingredients: sugar, soy sauce, oyster sauce, water; in a saucepan and bring to a boil. Mix cornstarch and water in a separate bowl to create sauce thickener. Add thickener to saucepan and stir until thickened. Add butter, sesame oil, dash pepper and stir until completely combined. Remove from heat. Add BBQ pork and let cool.

Once dough is ready, knead on a lightly floured surface until it is smooth and elastic. Divide dough into 24 pieces. (The easiest way is divide in half. Divide heach half into 4 pieces. Divide each of those quarters into 3 pieces.)

Flatten each piece into a circle in the palm of your hand. Place a small spoonful of pork filling in the center. Bring the outer edges together and pinch to seal pork bun. Place each bun on a samll piece of parchment paper.

Let buns stand for 5-10 min.

Place buns in a bamboo steamer. Place steamer in a pan of boiling water. Steam buns for 15 mintes.
Serves 24 buns
Preparation Time: Overnight + 2.5 hrs
Cook Time: 30 min
Category: Side Dishes
Ethnicity: Chinese
Author Comments:
When sealing pork buns - be sure to touch dough to dough and not get the edges wet with filling or they don't stick. Try to connect dry dough to dough and it will seal easily. It takes a couple tries to get right. Have a paper towel handy in case your hands get wet with filling to dry/clean your hands before tyring to seal bun.
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