Steamed Barbecue Pork Buns Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Baking powder: Helps the dough rise and become fluffy.

Warm water: Activates the baking powder and helps form the dough.

Barbecue pork: The main filling, providing a savory and rich flavor.

Hoisin sauce: Adds sweetness and depth to the filling.

Soy sauce: Enhances the savory flavor of the filling.

Sesame oil: Adds a nutty aroma and richness to the filling.

When sealing the edges of the dough around the filling, ensure that you pinch them tightly to prevent any sauce from leaking out during the steaming process. This will help maintain the integrity of the bun and ensure a perfect, fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the buns denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• warm water - Substitute with milk: Milk adds richness and a slight sweetness to the dough.

• barbecue pork - Substitute with barbecue chicken: Barbecue chicken offers a similar texture and flavor profile, making it a suitable alternative.

• hoisin sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor similar to hoisin sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil provides a different but pleasant flavor and is a healthier fat option.

• Allow the steamed barbecue pork buns to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the buns in an airtight container. They can be kept in the refrigerator for up to 3 days.
• To freeze, individually wrap each bun in plastic wrap to prevent freezer burn. Then, place the wrapped buns in a resealable freezer bag or an airtight container. They can be frozen for up to 2 months.
• When ready to eat, reheat refrigerated buns by steaming them for 5-7 minutes until heated through. For frozen buns, steam them directly from the freezer for 10-12 minutes.
• Alternatively, you can microwave the buns. Place a damp paper towel over the bun and microwave on medium power for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. This helps maintain moisture and prevents the buns from drying out.
• For an extra touch, you can reheat the buns in a preheated oven at 350°F (175°C) for 10-12 minutes if refrigerated, or 15-18 minutes if frozen. Cover them with aluminum foil to keep them from drying out.
• Always check the internal temperature of the barbecue pork filling to ensure it reaches at least 165°F (74°C) for safe consumption.

• Steaming Method:

  1. Fill a pot with water and bring it to a gentle boil.
  2. Place the leftover steamed barbecue pork buns in a steamer basket.
  3. Steam the buns for about 5-7 minutes until they are heated through.
  4. Enjoy the buns warm and soft, just like they were freshly made.

• Microwave Method:

  1. Place the steamed barbecue pork buns on a microwave-safe plate.
  2. Cover the buns with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are heated evenly.
  4. Let them sit for a minute before serving to avoid burning your mouth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the steamed barbecue pork buns in aluminum foil to prevent them from drying out.
  3. Place the wrapped buns on a baking sheet and heat for about 10-12 minutes.
  4. Unwrap and enjoy the buns with a slightly crisp exterior and warm filling.

• Pan Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Add a small amount of sesame oil to the pan for extra flavor.
  3. Place the steamed barbecue pork buns in the pan and cover with a lid.
  4. Heat for about 3-5 minutes on each side until they are warmed through and slightly crispy on the outside.

• Mixing bowl: Use this to combine the flour, sugar, and baking powder, and later to mix the barbecue pork with the sauces.

• Measuring cups: Essential for accurately measuring the flour, sugar, and warm water.

• Measuring spoons: Necessary for measuring the baking powder, hoisin sauce, soy sauce, and sesame oil.

• Wooden spoon: Handy for stirring the dry ingredients together before adding the water.

• Clean surface: Use this for kneading the dough until it becomes smooth.

• Damp cloth: Cover the dough with this while it rests for 30 minutes to prevent it from drying out.

• Knife: Useful for dicing the barbecue pork into small pieces.

• Steamer: Essential for steaming the buns to cook them through.

• Parchment paper: Cut into small squares to place under each bun in the steamer to prevent sticking.

• Rolling pin: Helps to flatten the dough balls before adding the filling.

• Small spoon: Useful for placing the barbecue pork filling into the center of each flattened dough ball.

• Tongs: Handy for removing the hot buns from the steamer once they are cooked.

Prepare the filling: Mix the barbecue pork with hoisin sauce, soy sauce, and sesame oil ahead of time and refrigerate.

Use a stand mixer: Knead the dough using a stand mixer to save time and effort.

Pre-cut parchment squares: Cut parchment paper into squares before starting to avoid delays when placing buns in the steamer.

Batch steaming: Steam multiple buns at once to reduce overall cooking time.

Quick dough rest: Let the dough rest in a warm place to speed up the resting process.