Steamed BBQ Pork Buns

Combine pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar in a glass or ceramic bowl. Cover it and refrigerate for at least 6 hours.

About three hours before the meat has finished marinating, prepare the dough according to the Chinese Steamed Buns recipe. This process should take around 4 hours, so the dough will be ready when the pork is cooked and shredded.

Once the pork has finished marinating, preheat your outdoor grill to medium heat and lightly grease the grate. Cut 24 small squares of wax paper.

Remove the pork from its marinade and gently shake off any excess. Discard the remaining marinade.

Cook the pork on the preheated grill until it reaches an internal temperature of 145 degrees F (63 degrees C), taking around 10 to 15 minutes. Allow the pork to cool, then shred or finely chop it.

Form dough into 24 balls and roll each ball into a circle. Place one tablespoon of pork in the center of each dough circle. Fold the dough over the filling and pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let it rise until doubled in volume, about 30 minutes.

Fill a wok with water and bring it to a boil over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.

Remove the lid, then turn off the heat. If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters. Remove the buns from the wok.

Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.