Steamed And Baked Barbecue Buns Recipe
Make Steamed And Baked Barbecue Buns Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Barbecue Pork Filling (Char Siu-style)
Egg Wash & Garnish
Method
Dough
- 1
Activate yeast and mix
Whisk warm water (about 105–115°F / 40–46°C), warm milk and 1 tablespoon sugar in a bowl. Sprinkle the instant dry yeast over the liquid and let sit 5–8 minutes until foamy.
- 2
Combine dry ingredients
In a large mixing bowl, combine the all-purpose flour, remaining 2 tablespoons sugar and salt. Make a well in the center.
- 3
Form dough
Pour the foamy yeast mixture into the flour well along with the softened butter. Mix with a wooden spoon or dough hook until the dough comes together and leaves the sides of the bowl, about 4–6 minutes by mixer or 8–10 minutes by hand.
- 4
- 5
Deflate and rest
Gently deflate the dough and transfer to a lightly floured surface. Divide the dough into 10 equal pieces (about 60–70 g each). Cover with a towel and let rest 10 minutes to relax the gluten before shaping.
Barbecue Pork Filling (Char Siu-style)
- 6
- 7
Season and thicken
Stir in the char siu sauce, hoisin, light soy sauce, sesame oil and sugar. Mix the cornstarch with 1 tablespoon water to make a slurry, then add to the pan. Cook 1–2 minutes until sauce thickens and coats the pork. Taste and adjust seasoning. Remove from heat and stir in the chopped green onion. Let the filling cool to room temperature (important so it doesn't soften the dough).
- 8
Portion filling
Once cooled, divide the filling into 10 equal portions (about 1.5–2 tablespoons each) and set aside.
Shaping, Steaming & Baking
- 9
Shape buns
On a lightly floured surface, flatten each rested dough piece into a 4–5 inch round, thicker in the center and thinner at the edges. Place one portion of cooled barbecue pork filling in the center. Gather the dough edges up around the filling and pinch to seal, forming a tight bun. Place each bun seam-side down on a small square of parchment (2.5 x 2.5 inches). Repeat for all buns. Let the shaped buns rest, covered lightly, for 15–20 minutes (slight puff).
- 10
Steam
Prepare a steamer with boiling water. Arrange buns (on their parchment) in the steamer basket leaving space for expansion — steam in batches if needed. Cover and steam over medium-high heat for 8 minutes. After 8 minutes, turn off the heat but keep the lid on and let buns sit in the steamer for 3 minutes (carryover cooking). Remove and let cool slightly on a rack for 10 minutes.
- 11
Egg wash and finish baking
Preheat the oven to 400°F (200°C). Lightly brush the tops of the steamed buns with the egg yolk mixed with 1 teaspoon water. Sprinkle with black sesame seeds if using. Arrange buns on a baking sheet lined with parchment, leaving 1–2 inches between them. Bake for 6–8 minutes just to set and lightly brown the glaze and add a subtle roasted finish. Watch closely to avoid over-browning.
- 12
Cool and serve
Transfer baked buns to a cooling rack and let rest 5 minutes. Serve warm as dim sum — these are best the day they are made. Reheat gently by steaming briefly (2–3 minutes) or warming in a 300°F oven for 5–7 minutes.