Steamed Chinese Barbeque Pork Buns
I love these little steamed pork buns. A warm pocket of heaven: sweet, salty, meaty… mmm. I never grew up having these Cantonese dim sum dishes, but I can only imagine how happy these would have made my little toddler self given my current state of glee.
I don’t think this recipe is perfect, but I know for a fact that my technique isn’t perfect either. The proportions for the dough gave me such a wet mixture, that I was barely able to fill these buns without tearing, leaking, and screams of frustration. The first two descriptions are for the buns, not me… but almost. So, that could use some work. However, the buns were light, soft, and fluffy — everything a steamed bun should be but often isn’t. Since I halved this recipe originally, perhaps doubling what I’ve listed will give the perfect bun – tasty and easy to work with.
Steamed Chinese Barbeque Pork Buns, adapted from AllRecipes
Dough
1/2 T yeast
1/2 tsp sugar
2 T flour
2 T warm water
Mix and let yeast proof for 10 – 20 min.
1/4 C warm water
3/4 C all-purpose flour
pinch salt
1 T sugar
1/2 T canola oil
Mix together with yeast and let rise until doubled.
Knead in with 1/2 T baking powder and flour, as necessary.
Divide into 12 equal sized rolls. With each roll, flatten the edge to spread the roll into a disc, slightly thicker in the center to support the filling. Pull the edges into the center, turning the bun in your hand as you go and pressing each edge into the fold from the next edge. That description probably made no sense, but this video is a pretty great example of the best technique — Asian background music not necessary.
Pork filling
~ 3in roasted pork shoulder, in 1 cm cubes
1 T sugar
dash white pepper
1 T soy sauce
2 tsp oyster sauce
1 T water
2 tsp canola oil
2 scallions, thinly sliced
1 T dry sherry
slurry of 1/2 T cornstarch with 2 T water
Mix all but the slurry and scallions together and saute in a hot pan. Add the slurry and let cook until thick and saucy. Add the scallions and let cool before filling the buns.
Steam the buns, spaced at least 1 in apart for 15 – 25 min, depending on the size. I’ve heard adding a splash of vinegar to the water prevents a blistered look to the dough due to a baking powder reaction.
