Steamed Bbq Pork Buns Recipe

Prepare sauce slurry

In a small bowl whisk together cornstarch and 2 tbs water until smooth; set aside.

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add minced shallot and garlic and cook, stirring, until fragrant and lightly softened, about 1–2 minutes.

Add the diced char siu to the skillet and stir-fry briefly (about 1 minute) to warm through and release some juices.

Stir in oyster sauce, hoisin, soy sauce, brown sugar and white pepper. Mix thoroughly and bring to a gentle simmer for 30–45 seconds.

Add the cornstarch slurry and stir continuously until the mixture thickens to a cohesive, slightly glossy filling that holds together (about 30 seconds). Remove from heat and stir in sesame oil. Let cool to room temperature before using (about 10–15 minutes).

Combine warm water (about 38–43°C / 100–110°F), sugar and instant yeast in a small bowl. Let sit 5 minutes until foamy.

In a mixing bowl whisk together flour, baking powder and pinch of salt. Make a well in the center and add the foamy yeast mixture and 1 tsp vegetable oil.

Stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, dust lightly with a teaspoon of flour at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rest in a warm place for 30–40 minutes until slightly puffed (not necessarily doubled).

Punch down the dough gently. Divide into 2 equal portions (about 85–90 g each). Roll each portion into a smooth ball and let rest 5 minutes, covered, to relax the gluten.

Working with one piece at a time, flatten ball into a 10–12 cm (4–5 inch) circle with a rolling pin, keeping the center slightly thicker than the edges.

Place a parchment round on your work surface. Spoon about 2–3 tablespoons (approx. 40–50 g) of the cooled char siu filling into the center of the dough circle.

Gather the dough edges up over the filling and pleat or pinch to seal at the top, rotating as you go so the seam is centered. Pinch tightly to close and tuck the seam underneath to form a smooth bun. Repeat with the second piece.

Lightly brush the top of each bun with 1/4 tsp vegetable oil to prevent sticking to the steamer lid.

Place each bun on its own parchment round and set them in a steamer basket or bamboo steamer with at least 2–3 cm spacing between buns to allow for expansion.

Bring about 500 ml of water to a steady simmer in the steamer pot. Place the steamer basket over simmering water, cover with lid, and steam on medium-high heat for 12–14 minutes. Do not open the lid during steaming.

After steaming, turn off heat and leave the lid closed for 2 minutes to prevent sudden temperature change, then remove lid and transfer buns to a plate. Serve warm.