Steamed Bbq Bun Recipe
Make Steamed Bbq Bun Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
BBQ Filling (Char Siu-style)
Assembly & Steaming
Method
Dough
- 1
Activate yeast & mix liquids
In a small bowl, combine warm water (about 105–110°F / 40–43°C) and 1 tbsp of the granulated sugar. Stir in the instant dry yeast and let sit 5–7 minutes until foamy. Meanwhile, warm the milk slightly (should be lukewarm), then combine with vegetable oil in a measuring cup.
- 2
Combine dry ingredients
In the bowl of a stand mixer or a large mixing bowl, whisk together the all-purpose flour, remaining 2 tbsp sugar, baking powder, and salt.
- 3
Form dough
With the mixer running on low (or using a wooden spoon), pour the foamy yeast mixture and the milk/oil mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tbsp flour; if too dry add up to 1 tbsp water.
- 4
BBQ Filling (Char Siu-style)
- 5
Prepare filling ingredients
While the dough is rising, prepare the filling. Toss the diced pork with cornstarch and set aside. In a small bowl combine hoisin sauce, soy sauce, honey, Chinese five-spice, sesame oil, and minced garlic; stir to a smooth sauce.
- 6
Cook filling
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the pork and stir-fry 3–4 minutes until bits begin to brown. Pour in the sauce mixture and reduce heat to medium. Cook, stirring, 3–5 minutes until pork is cooked through and sauce is slightly reduced.
- 7
Finish filling
Mix the cornstarch with 1 tbsp water to make a slurry and add to the pan, stirring until sauce thickens and clings to the pork, about 1 minute. Stir in the sliced green onions, then transfer the filling to a bowl to cool to room temperature before assembling (important so the dough doesn't become soggy).
Assembly & Steaming
- 8
Divide dough
Once dough has doubled, punch it down gently to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (about 80–90 g / 2.8–3.2 oz each). Roll each piece into a smooth ball and let rest 10 minutes covered with a towel to relax the gluten.
- 9
Shape buns
Working with one dough ball at a time, flatten into a 4–5 inch (10–12 cm) round, thicker in the center and thinner at the edges. Place about 2–3 tbsp of cooled BBQ filling in the center. Gather the dough edges over the filling, pleating and pinching to seal at the top. Tuck the seam underneath to form a neat bun. Place each bun seam-side down on a small parchment square.
- 10
Final proof
Arrange buns on a tray (leave space between). Cover loosely with plastic wrap or a damp towel and let proof for 20–30 minutes until slightly puffy.
- 11
Steam buns
Prepare a steamer with 500 ml of simmering water. Lightly rub the steamer basket with neutral oil to prevent sticking. Place buns (on their parchment squares) in the steamer, leaving 1–2 inches between each to allow expansion. Cover and steam over medium-high heat for 12–14 minutes. Do not lift the lid during steaming.
- 12
Rest and serve
After 12–14 minutes, turn off the heat and let the buns sit in the closed steamer for 2–3 minutes to avoid sudden collapse. Remove lid, transfer buns to a wire rack, and cool 2–3 minutes before serving. Serve warm.