Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Barbecue Pork Steamed Buns

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
220 min
SERVINGS
12 servings
Dinner Chinese
Barbecue Pork Steamed Buns
Ingredients
  • 3/4 cup water
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons vegetable oil
  • 1 1/2 teaspoons white sugar
  • 2 cups self-rising flour
  • 2 cups diced barbecued pork, or to taste
  • 1/4 cup finely sliced green onions
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons sesame oil
  • 1/4 cup hoisin sauce, or to taste
Instructions
1
Fill a container with water, then add yeast to the liquid. Allow it to sit for 10 minutes, until the yeast has broken down and forms a frothy mixture.
2
Combine vegetable oil, sugar, and self-rising flour in a separate container. Mix the ingredients together using a wooden spoon until you have a rough, dough-like consistency.
3
Remove the dough from its container and place it on a flat surface. Use your hands to knead the dough into a smooth, cohesive ball, taking about 10 minutes to complete this process.
4
Place the dough ball into a lightly oiled bowl, making sure it is fully coated. Cover the bowl with plastic wrap and let the dough rise in a warm environment until it has doubled in size, approximately 2 hours.
5
In a separate container, combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce. Mix these ingredients together until well combined, then refrigerate for later use.
6
Fill a Dutch oven with water, and place a bamboo steamer on top. This will be used to cook the pork buns.
7
To release any air bubbles in the dough, gently press down on it with your fingers. Then, transfer the dough to a lightly floured surface and cut it in half. Roll each half into a long, cylindrical shape.
8
Divide each cylinder into six equal pieces. Roll each piece into a ball, and then flatten it slightly to form a disk shape. Use your fingers to roll the dough out into a thin circle, approximately 1/8 inch thick and 4-5 inches wide. Make sure the edges are slightly thinner than the center.
9
Place a spoonful of filling in the center of each dough circle. Use your fingers to pinch the edges together, forming multiple small pleats. If necessary, moisten the edges with water to help them stick together. Squeeze the pleats together at the top to seal in the filling.
10
Place each pork bun on a square of parchment paper, and then transfer it to the cold steamer. Cover the steamer and let the buns proof for 30-45 minutes, until they have puffed up noticeably.
11
Bring the water in the Dutch oven to a boil over high heat. Set a timer for 10 minutes, and then turn off the heat. Leave the buns covered for an additional 15 minutes.
12
Remove the steamer from the heat, and uncover the buns. Transfer them to a plate, and serve hot.