Recipe by Tootalltygerlily
Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.
Top Review by Jen in Victoria, BC
I had a difficult time with the dough and had to add quite a bit of water to make it manageable. I loved the idea of the recipe but the dough didn't puff up as much as I would have liked, even after steaming the buns for 20 min. I think I will look for a lighter and more airy dough next time.
- 1⁄3 cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons granulated sugar
- pepper, sprinkle
- 1 teaspoon sesame oil (or cooking)
- 1 green onion, sliced
- 1 garlic clove, minced (or 1/4 tsp powder)
- 1⁄2 teaspoon finely grated peeled gingerroot
- 1 cup diced Chinese barbecue pork (or cooked)
- 1⁄2 cup water
- 1⁄4 cup milk
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 2 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons instant yeast
Directions See How It's Made
- Sauce: Stir water into cornstarch in small cup until smooth.
- Add remaining four ingredients; stir. Set aside.
- Filling: Heat sesame oil in large frying pan on medium.
- Add green onion, garlic and ginger.
- Stir-fry for 1 minute, stirring constantly, until soft.
- Stir sauce mixture.
- Stir into green onion mixture until boiling and thickened.
- Add pork. Stir until coated.
- Turn into medium bowl.
- Chill for at least 1 1/2 hours until cold.
- Makes 1 cup of filling.
- Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
- Cool slightly.
- You should be able to hold your finger in water mixture and it should be almost hot.
- Process flour and yeast in food processor for 2 seconds until just combined.
- With motor running, gradually add liquid through food chute until dough comes together and forms ball.
- Process for 30 seconds.
- Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
- Place in large greased bowl, turning once to grease top.
- Cover with tea towel.
- Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
- Punch dough down and knead gently to remove any air pockets.
- Roll into cylinder shape.
- Cut crosswise into 12 portions.
- Roll or flatten each portion into 4 inch circle.
- Spoon rounded tablespoon of filling onto centre.
- Gather edges together over filling, twisting in clockwise direction to form"top knot".
- Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
- Cover with tea towel; let stand for about 1 hour until slightly risen.
- Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
- Steam for 15 minutes.
- This may have to be done in batches.