Chinese Steamed Buns (BBQ Pork and Pork/Vegetable)

READY IN: 4hrs 30mins
YIELD: 24 buns




  • For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
  • Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
  • Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
  • For Filling #2, simply mix all ingredients together.
  • To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
  • Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
  • Punch down dough and divide into 24 pieces.
  • Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
  • Roll to leave the center thick; thinner edges are easier to pleat.
  • Place about 1 tablespoon of filling at the center of each dough round, flat side up.
  • Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
  • Let buns rest, covered for at least 30 minutes.
  • Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.