Hand Held Steam Buns (2pc) Recipe

Using store-bought buns

If using store-bought steamed buns, thaw if frozen and re-steam for 6–8 minutes until soft and warm. Proceed to 'Assemble' section.

Make dough (optional)

Combine 2 cups all-purpose flour, 1 tsp instant yeast, 2 tbs sugar, and 1 tsp salt in a bowl. Add 3 tbs warm water (or milk) and 1 tsp vegetable oil. Mix until a shaggy dough forms, then knead for 6–8 minutes until smooth. Cover and let rise in a warm place until doubled, about 60–90 minutes.

Shape & steam buns

Divide dough into 2 equal pieces. Shape each into a small oval or folded pocket (hand-held bun). Place each on a small square of parchment. Set up a steamer with simmering water and steam buns, covered, for 10–12 minutes. Remove and keep warm.

Crispy tofu (recommended prep)

Press 200 g firm tofu for 20 minutes to remove excess moisture. Slice into two pieces roughly bun width. Toss tofu pieces in 3 tbs cornstarch, shaking off excess. Heat 3 tbs vegetable oil in a nonstick skillet over medium-high heat. Fry tofu 3–4 minutes per side until golden and crisp. Transfer to paper towels and season lightly with salt. Toss crispy tofu in 1 tbs hoisin sauce and 1/2 tsp sesame oil to glaze lightly.

Pork belly

Slice 200 g pork belly into pieces that will fit the buns. In a small pan, combine pork slices, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs rice wine, 1 minced garlic clove and 100 ml water. Bring to a simmer, cover, and braise over low heat for 25–30 minutes until pork is tender and sauce is slightly reduced. Increase heat and reduce uncovered for 2–3 minutes to glaze. Remove and let rest 2 minutes; slice to fit buns if needed.

Spam

Remove spam from the can and slice into two 8–10 mm slabs. Heat a nonstick skillet over medium-high heat and sear spam 2–3 minutes per side until caramelized and golden. Optionally brush 1 tbs hoisin sauce during the last 30 seconds to glaze. Remove and drain on paper towel.

Quick pickles (make ahead)

Thinly slice cucumber and carrot. In a bowl mix 1/2 cup rice vinegar, 2 tbs sugar and 1/2 tsp salt (or use equal parts vinegar and water if preferred). Add vegetables and let sit at least 10 minutes (longer for more tang). Drain before using.

Spicy mayo

Mix 2 tbs mayonnaise with 1 tsp sriracha (adjust to taste). Set aside.

Hoisin glaze

Stir remaining hoisin sauce with 1/2 tsp sesame oil; use to finish proteins or to spread inside buns.

Open each steamed bun gently (do not split fully; leave one side attached like a pocket).

Spread about 1 tbs hoisin glaze inside the bottom of each bun, then 1 tbs spicy mayo (or to taste).

Place the chosen protein (one crispy tofu piece, or 2–3 slices of braised pork belly, or one slab of seared spam) into each bun so it sits snugly.

Top with about 2 tbs combined quick pickled cucumber and carrot, sprinkle 1 tbs sliced scallions, place 3 cilantro sprigs, and finish with a light pinch of toasted sesame seeds.

Serve immediately while buns and protein are warm. Provide extra hoisin or spicy mayo on the side if desired.