Chinese Steamed Buns (BBQ Pork and Pork/Vegetable)
- Ready In:
- 4hrs 30mins
- Ingredients:
- 25
- Yields:
-
24 buns
ingredients
-
Filling 1
- 1⁄4 cup peanut oil
- 4 teaspoons shallots, minced
- 3 tablespoons all-purpose flour
- 3⁄4 cup chicken stock
- 2 tablespoons soy sauce
- 2 cups pork, cooked (1/4 inch dice)
- 2 tablespoons oyster sauce
- 4 tablespoons granulated sugar
- 2 teaspoons sesame oil
-
Filling 2
- 1 lb ground pork
- 1⁄2 cup bok choy, finely chopped
- 1⁄2 cup green onion, finely choppped
- 1⁄4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sherry wine
-
Dough
- 1 tablespoon granulated sugar
- 1⁄4 cup warm water
- 2 1⁄4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 2 tablespoons shortening
- 1⁄2 cup extra finely granulated sugar (Pulse in a grinder for 30 seconds)
- 1 cup whole milk, warm (105Ã F)
- 1 tablespoon vegetable oil
- 1 tablespoon baking powder
- 1 1⁄2 tablespoons water
directions
- 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.
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