Bbq Pork Bun (2) Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 95–105°F / 35–40°C), warm milk, sugar and yeast. Stir and let sit 5 minutes until foamy. In a mixing bowl, whisk together flour, baking powder and salt. When yeast is foamy, add yeast mixture, vegetable oil to the dry ingredients and mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook on medium for 5 minutes. The dough should be soft but not sticky; add a little extra flour by teaspoons only if excessively sticky.

First rest

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp cloth and let rest in a warm place for 45–60 minutes, until roughly doubled in size.

Prepare pork

If using pre-cooked char siu or roasted pork, finely dice into small 3–4 mm pieces until you have about 3 tablespoons (0.375 cup). If using raw pork, cook first: heat 0.5 tsp oil in a small skillet over medium-high heat and sauté diced pork 3–4 minutes until cooked through; drain excess fat.

Make filling sauce

In a small bowl, whisk together char siu sauce, hoisin, light soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic and 1 tbsp water. Stir cornstarch into the mixture to form a slurry.

Combine and simmer

Add the cooked/diced pork to a small saucepan with the sauce. Cook over low-medium heat, stirring, until sauce thickens and coats the pork, about 2–3 minutes. Remove from heat and stir in finely sliced green onion. Taste and adjust seasoning (add a few drops more char siu or soy if needed). Let cool to room temperature before filling buns.

Divide and shape dough

Punch down the rested dough to deflate. Divide dough into two equal portions (approximately 70–80 g each depending on dough weight). Shape each portion into a round ball and let rest 5 minutes, covered, to relax the gluten.

Fill buns

On a lightly oiled work surface, roll each dough ball into a 4–5 inch (10–12 cm) circle, slightly thicker in center. Place half the cooled BBQ pork filling (about 1.5–2 tbsp) in the center of one circle. Pull edges up and pleat or pinch to seal fully, forming a smooth bun. Repeat with second bun. Ensure seams are pinched tightly to prevent filling leaking during steaming.

Prepare steamer

Line steamer basket with parchment rounds or lightly dust with cornstarch to prevent sticking. Place each bun seam-side down on a lined round, leaving space between buns to expand. Cover and let proof for 20–25 minutes in a warm spot until puffy (they will not double). Meanwhile bring steamer water to a gentle boil.

Steam

Place buns in steamer over medium-high simmering water. Cover and steam for 10–12 minutes. Do not open the lid during steaming. After 10–12 minutes, turn off heat and let buns rest in the closed steamer for 2–3 minutes to prevent sudden collapse.

Finish and serve

Carefully remove buns from steamer. Serve hot as a hot appetizer, optionally garnished with a sprinkle of sliced green onion or a dab of extra char siu sauce on the side for dipping.