Bao buns with pork shoulder, BBQ sauce, caramelized onion, pickled cucumber

In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until bubbly. In a large bowl, combine flour, baking powder, and salt. Gradually add the yeast mixture and knead until smooth. Cover and let rise for 1 hour.

Prepare the Dough

Season the pork shoulder with salt and pepper. In a slow cooker, add the pork and pour BBQ sauce over it. Cook on low for 8 hours or until tender. Shred the pork and mix it with more BBQ sauce.

Cook the Pork

Slice the onion and cook it in a pan with sesame oil over medium heat until golden brown and caramelized, about 15 minutes.

Caramelize the Onion

Slice the cucumber thinly. In a bowl, mix rice vinegar, sugar for pickling, and salt. Add cucumber slices and let them sit for at least 30 minutes.

Pickle the Cucumber

Once the dough has risen, punch it down and divide it into small balls. Roll each ball into a flat circle. Place a spoonful of shredded pork in the center, fold the edges, and pinch to seal.

Shape the Bao Buns

Place the filled buns in a steamer basket lined with parchment paper. Steam over boiling water for 15-20 minutes until fluffy.

Steam the Bao Buns

Serve the bao buns warm, topped with caramelized onions and pickled cucumbers.

Assemble and Serve

chinese bbq bao buns

Recipe information

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