Steamed Bbq Pork Bun Recipe

Proof yeast

In a small bowl, combine warm milk (220 ml) with 10 g of the granulated sugar (from dough) and the instant yeast (7 g). Stir and rest 5–8 minutes until foamy. If mixture does not foam, yeast may be inactive—start again with fresh yeast.

In a large mixing bowl, whisk together all-purpose flour (320 g), cake flour (80 g), remaining sugar (30 g), baking powder (5 g), and salt (3 g).

Make a well in the dry ingredients and pour in the yeast-milk mixture and vegetable oil (25 ml). Stir with a wooden spoon or dough hook until the dough roughly comes together.

Knead the dough by hand on a lightly floured surface or use a stand mixer with dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too dry, add up to 10 ml additional warm milk; if too sticky, dust with up to 10–15 g extra flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and allow to rise in a warm place until doubled in size, about 45–60 minutes.

After first rise, gently deflate dough and turn out onto a lightly floured surface. Divide into 12 equal portions (about 56–60 g each). Shape each portion into a tight ball and cover with a damp towel. Rest 15 minutes to relax the gluten for easier rolling.

If starting with raw pork: trim fat from 400 g pork shoulder, cut into 2–3 cm pieces. Marinate with 10 ml Shaoxing wine, 10 ml light soy sauce, 2 g five-spice, 6 g minced garlic and 10 g sugar for at least 30 minutes (or overnight) and roast at 200°C/400°F for 20–30 minutes until edges caramelize. Alternatively use pre-made char siu and shred into 5 mm pieces.

If you have prepared char siu: thinly slice or dice into small pieces (3–5 mm). Place in a bowl with oyster sauce (20 ml), honey (15 ml), sesame oil (5 ml), light soy sauce (10 ml), remaining sugar (5 g), and white pepper (1 g). Mix well so pork is evenly coated.

Heat a small skillet over medium heat and add lard or vegetable shortening (15 g). Add the coated char siu and sauté 1–2 minutes to warm through and slightly caramelize. Add minced garlic (if not already used) and cook 30 seconds until fragrant.

In a small cup, mix cornstarch (10 g) with 15 ml water to make a slurry. Pour the slurry into the skillet with the pork and stir quickly until the sauce thickens and glazes the pork, about 30–60 seconds. Remove from heat and let the filling cool completely before filling buns. Taste and adjust seasoning: add a touch more honey or sugar if you want sweeter filling, or an extra 1–2 ml light soy for saltiness. Total yield should be enough to fill 12 buns (~25–30 g filling per bun).

Prepare a steamer with at least 1 liter of water and bring the water to a gentle simmer. Line steamer trays with parchment paper squares (12 pieces).

Working with one dough ball at a time (keep others covered), flatten the ball with your palm and roll into a 10–12 cm round, slightly thicker in the center and thinner at edges. Use a rolling pin with gentle pressure and rotate to keep round shape.

Place about 25–30 g of cooled char siu filling into the center of the dough round. Gather the edges up to encase the filling, pleating as you go to form a neat top seam. Pinch tightly to seal and place seam-side down onto a prepared parchment square. Repeat for remaining buns.

Arrange buns in the steamer with at least 2–3 cm between them. Cover and let rest for final proof 20–25 minutes in a warm place until puffy (do not overproof).

Bring steamer water back to a rolling simmer. Place steamer basket over the simmering water and steam buns over high heat for 12–14 minutes with the lid tightly covered. Do not open lid during steaming, as heat loss can cause collapse.

After 12–14 minutes, turn off heat and let buns sit in the closed steamer for 2 minutes to stabilize. Remove lid carefully to avoid condensation dripping on buns. Transfer steamed buns to a rack and brush tops lightly with additional honey (optional) for sheen and flavor.

Serve warm. Buns can be stored in refrigerator for up to 2 days (reheat by steaming 6–8 minutes) or frozen individually and steamed from frozen for 15–18 minutes.