Warm and steamy BBQ pork buns bring both sweet & savoury flavours to your tastebuds
(c) 2013 Kristine Louie
- Mixing bowls
- Measuring cups & spoons
- Chopping board & knife
- Frying pan & preferred cooking utensil (wooden spoon, spatula, flipper)
- Double boiler or Chinese stacked steaming pot (bamboo)
- Parchment paper, cut into 3.5 inch squares
- Bread ingredients:
- 3 cups (375 g) cake pastry flour
- 1 cup (125 g) all-purpose flour
- 1 cup (250 mL) sugar
- 3 Tbsp (45 mL) baking powder
- 1 tsp (5 mL) white vinegar
- 1 tsp (5 mL) vegetable lard
- 1 cup (250 mL) milk, 2% or whole milk
- Stuffing ingredients:
- 1/2 pound (250 g) Chinese BBQ pork (Char Sui), diced
- 1/2 cup Chinese mushrooms (Shiitake), diced
- 1/4 cup onions, diced
- 1 Tbsp (15 mL) cornstarch
- 1 Tbsp (15 mL) Chinese oyster sauce
- 2 Tbsp (30 mL) soy sauce, medium or dark
- 1 Tbsp (15 mL) all-purpose flour
- 1 Tbsp (15 mL) granulated sugar
- 1 Tbsp (15 mL) sesame oil
- 1 Tbsp (15 mL) Chinese hoisin sauce
These Chinese BBQ pork buns are great for breakfast or a snack when you're on the go or at home. Best served warm but is also freezable for a rainy day.
- In a pan, brown the onions. Then, add the mushrooms and diced Chinese BBQ pork (Char Sui), mix and cook for 1 minute. Set aside.
- In a clean bowl, make your gravy. Mix cornstarch, oyster sauce, soy sauce, flour, sugar, sesame oil, and hoisin sauce together in a bowl. Add to meat and vegetable mixture. Set aside.
- Next, make the dough. In a large mixing bowl or electric mixer, mix your dry ingredients: add cake pastry flour, all-purpose flour, sugar, and baking power together. Then, add the wet ingredients to the mixed dry ingredients. Add the white vinegar, lard, and milk. Mix thoroughly and knead to form a sticky dough.
- Divide the dough into 12 portions. Form the dough into balls. Starting with one ball, pinch and flatten the dough to form a cup-like shape approximately 1.5cm thick. Pinch out if more surface space is needed to wrap the meat mixture. Place meat mixture into the dough "cup" and wrap the edges towards the centre and pinch lightly to conceal. Place onto parchment squares. Repeat for remaining dough balls.
- Set up your double boiler or steamer as instructed in the user manual of your kitchen equipment. Once the water is at a running boil, reduce the heat to medium-high.
- Sprinkle a little water ontop of the buns before steaming. Using tongs, place the buns in the steamer. Cover and steam for 15 minutes.
- Use the tongs to remove the buns. They're hot! Be careful when eating - it may be very hot inside.
- Once cool, the buns can be refrigerated for up to 2 days or frozen up to 2 months. Reheat by resteaming or thawing and soaking a wet paper towel and place ontop of bun before microwaving.
Leave a Comment
Comments are moderated and may not appear immediately