CHINESE BBQ PORK STEAMED BUNS
Soft and fluffy steamed buns that can be eaten on its own, as a sandwich or filled with a savory or sweet filling.
Equipment
- bamboo steamer optional
- silicone liners optional
- Rolling pin with measurement bands optional
Ingredients
BBQ Pork Filling
- 250 ml water
- 1 tsp chicken or mushroom bouillon
- 2 Tbsp cornstarch
- 4 Tbsp water to dissolve cornstarch
- 300 g Cha Siu / BBQ pork
- 100 g chopped jicama
- 2 sticks Chinese sausage optional
- 2 tsp oyster sauce
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 Tbsp chopped scallions
Dough
- 400 grams cake flour or all purpose flour
- 2 Tbsp sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 Tbsp instant dry yeast
- 120 ml warm water 105-115 ℉ (40-46 ℃)
- 120 ml warm milk 105-115 ℉ (40-46 ℃)
- 2 Tbsp cooking oil.
- 1 Tbsp sugar
Instructions
BBQ Pork filling
- Dice the BBQ pork into ½" pieces.300 g Cha Siu / BBQ pork
- Dice jicama into ¼" pieces.100 g chopped jicama
- Dice the Chinese sausage into ½" pieces.2 sticks Chinese sausage
- In a container, make a cornstarch slurry by combining the water, cornstarch, oyster sauce, soy sauce, sugar and scallions2 Tbsp cornstarch, 4 Tbsp water, 2 tsp oyster sauce, 1 tsp sugar, 1 tsp light soy sauce, 1 Tbsp chopped scallions
- In a measuring cup, combine the water and bouillon powder or use chicken stock.250 ml water, 1 tsp chicken or mushroom bouillon
- Place the water-bouillon mixture into a saucepan over medium heat.
- When stock comes to a boil, at the chopped BBQ pork, jicama and Chinese sausage.300 g Cha Siu / BBQ pork, 100 g chopped jicama, 2 sticks Chinese sausage
- Stir until boiling.
- Stir the cornstarch slurry to ensure that the cornstarch is well incorporated. Add the slurry to the meat mixture.
- Immediately stir the meat mixture until the slurry thickens into a thick paste. Cook for a few minutes.
- Remove from the heat and allow to cool while making the dough.
Dough
- Combine the warm water, milk, and sugar in a container.120 ml warm water, 120 ml warm milk, 2 Tbsp sugar
- Add the dry yeast and stir to combine.1 Tbsp instant dry yeast
- Rest for 20 minutes until bubbly.
- Add the dry ingredients into the bowl of a stand mixer.400 grams cake flour or all purpose flour, ½ tsp baking powder, ¼ tsp salt, 1 Tbsp sugar
- Add oil.2 Tbsp cooking oil.
- Add the liquid yeast mixture into the flour mixture.
- Using a dough hook, knead the dough until well combined, soft and pliable. (10 mins)
- On a floured surface, briefly knead the dough into a ball and allow to rest for 1 hour or until double in size.
- Knead the dough again and roll the dough into a rectangle ¼" (.64 cm) in height.
- Using a 3 1/16" (78mm) cookie dough cutter, cut the dough into circles.
- Collect the dough scraps, knead the excess dough, roll and cut dough circles until all the dough is used up.
- Roll the smaller circles to about 4" (10cm), making the edges thinner than the center.
- Heap a large tablespoon of cooled filling into the center of the dough.
- Pleat the edges in the center until completely sealed. See video.
- Place sealed bun on a piece of parchment paper to avoid sticking to the steamer.
- Allow to rest until the dough rises a little (15 minutes).
- Steam for 8-10 minutes. If not using a bamboo steamer, make sure that the steam doesn't drip back onto the buns in the steamer by covering the lid of the steamer with a dish-towel, securing the towel ends onto the lid (or with binder clips.) This will allow the steam to be absorbed into the dish towel.
- Remove buns from steamer and serve immediately!
Video
Nutrition
Serving: 20gCalories: 147kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 17mgSodium: 139mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 1mgCalcium: 22mgIron: 1mgNet Carbohydrates: 17g
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