China / Sauces & condiments
Steamed Buns with BBQ Pork
This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked.
Ingredients
- pork or chicken, cooked; shredded8 oz
- barbecue sauce1/2 cup
- soy sauce1 tbsp
- cooking oil1 tbsp
- granulated white sugar1 tbsp
- teriyaki sauce1 tbsp
- garlic chili sauce1 tsp
- five spice powder1/4 tsp
- toasted sesame oil, toasted1/4 tsp
- warm water, 95°F / 35°C1 1/2 cup
- active dry yeast, active dry3 tsp
- granulated white sugar3 tbsp
- white bread flour4 cup
- cooking oil2 tbsp
- baking powder1 tsp
- salt1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
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.
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.
Allow dough to rise in a warm place for 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.
Steam buns in a steamer over boiling water for 20 minutes.
Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
Serve warm.
