Steamed Barbecue Pork Buns Recipe

Name: Steamed Barbecue Pork Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough:; 3/4 cup water; 1 1/2 teaspoons active dry yeast; 2 teaspoons vegetable oil; 1 1/2 teaspoons white sugar; 2 cups self-rising flour; For the Filling:; 2 cups diced barbecued pork, or to taste; 1/4 cup finely sliced green onions; 1 pinch cayenne pepper, or to taste; 2 teaspoons sesame oil; 1/4 cup hoisin sauce, or to taste

Servings: persons

For the Dough:
3/4 cup water
1 1/2 teaspoons active dry yeast
2 teaspoons vegetable oil
1 1/2 teaspoons white sugar
2 cups self-rising flour
For the Filling:
2 cups diced barbecued pork, or to taste
1/4 cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
1/4 cup hoisin sauce, or to taste

1
Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
2
Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
3
Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
4
Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
5
Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
6
Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
7
Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Dough:, 3/4 cup water, 1 1/2 teaspoons active dry yeast, 2 teaspoons vegetable oil, and more.

Yes, Steamed Barbecue Pork Buns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Barbecue Pork Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions