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Chinese steamed bun with BBQ pork filling

Recipe by MyRecipes August 2012


Credit: jessicamarissa9

Recipe Summary

4 hrs
10 mins
4 hrs 10 mins
24 servings (Serving size: 1 bun)


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

  • Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

  • Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

  • Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.

  • Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

  • On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

  • Slice the roll crosswise into 1 inch pieces.

  • Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

  • Place 2 tablespoons of filling in center of each round.

  • Gather dough up around the filling by pleating along the edges.

  • Bring the pleats up and twist securely and firmly.

  • Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

  • Steam over briskly boiling water 10 minutes.

  • May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.