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Steamed Barbecue Pork Buns
Steamed Barbecue Pork Buns
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
220 minutes
Upgrade your BBQ pork leftovers with Chef John's fluffy Chinese steamed buns.
Ingredients:
  • 0.75 cup water
  • 1.5 teaspoons active dry yeast
  • 2 teaspoons vegetable oil
  • 1.5 teaspoons white sugar
  • 2 cups self-rising flour
  • 2 cups diced barbecued pork, or to taste
  • 0.25 cup finely sliced green onions
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons sesame oil
  • 0.25 cup hoisin sauce, or to taste
Instructions:
  • - Start by filling a bowl with water. - Sprinkle in yeast and allow it to soften and create a creamy foam over about 10 minutes. - Next, incorporate vegetable oil, sugar, and self-rising flour into the bowl. - Stir the mixture with a wooden spoon until a shaggy dough forms.
  • Transfer dough onto your countertop and knead for 10 minutes until smooth. Place dough ball in a lightly oiled bowl, flip to coat, cover, and allow to rise in a warm spot until doubled in size, approximately 2 hours.
  • In a separate bowl, mix pork, green onions, cayenne pepper, sesame oil, and hoisin sauce thoroughly. Chill in the refrigerator.
  • Fill a Dutch oven with a generous amount of water and place a bamboo steamer on top.
  • Gently press dough to deflate, then place on a lightly floured surface. Divide dough in half, shaping each half into a long tube, then cut each tube into 6 equal pieces. Roll each piece into a ball and flatten into a disk. Roll each disk into a 1/8-inch thick round, about 4 to 5 inches wide, tapering the edges slightly thinner than the center.
  • Place a spoonful of filling in the center of each dough circle. Pinch edges together to create small pleats, dampening with water if necessary. Squeeze pleats together at the top to seal the filling. Put pork buns on individual squares of parchment paper and then place them in a cold steamer. Cover and let proof until visibly puffed, about 30 to 45 minutes.
  • Bring the water in the Dutch oven to a vigorous boil over high heat, then set a timer for 10 minutes. Turn off the heat and allow the buns to steam in the covered pot for 15 minutes. Finally, uncover and transfer them to a plate.

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