Pork Steamed Buns

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WOW!!! Are these good. I wish I wouldn't have halved the recipe. The dough is fantastic and soooo easy to work with. You could fill these bun with so many things. The possibilities are endless.

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The dough recipe is perfect - came out nice and spongy. However, the filling was just OK. Next time, I will try a different filling.

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@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast Pork left over ribs meat or country style ribs or buy at Chinese type market or deli counter.
2 T peanut oil 1/2 C small yellow onion-cut into 1/4inch dice
1 T. Chinese rice wine-Shaoxing, 1-1/2 tsp Asian sesame oil. Stir together broth/oyster sauce/ketchup/ sugar/cornstarch/soy sauce/1/2 tsp. salt, and a pinch of pepper. Put peanut oil in wok, cook onions @ med. til browned-add meat-cook 2-3 mins., add Rice wine around edge to steam, then make well in center of meat, & stir bowl of ingredients before adding to wok. Stir fry 2-3 min or til nice & thick. Add Sesame seed oil @ end&combine 1-2 mins & remove to bowl & refrigerate til cool. HAPPY DIM SUM-ing!

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These were great. I went to an international store and purchases a 2 lever bamboo steamer. Instead of the ribs i went to Kroger and purchased some prepared pulled chicken and added the cabbage hoisin sauce and the scallions. I just purchased a kitchen aid stand mixer with a dough hook and have been wanting to use it. This was the perfect opportunity. They came out just like his. Great recipe.

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I was craving for the authentic steamed char siu buns back in HongKong. I have been searching like crazy for the perfect steamed buns recipe and I have finally found it. The dough was so easy to work with, it was malleable and not too sticky. My buns came out perfect, they were soft, fluffy and shiny on the outside. Thanks Mr. Boitano!

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This took me two days to make! They were good, but not great. I made the pork one day and then finished the rest the next day. The dough was very good, although is was hard to roll the circles out perfectly and thin the edges well. The pork filling was just ok. It was lacking something. It needed more seasoning and depth of flavor. Note: add more hoisin sauce before filling otherwise they'll be dry. You almost want a "molten cake" like center. I'll try this recipe again, but will probably add some Maggi sauce and play with some five-spice.

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I always thought these were too complicated to make but Brian made it look easy. It is! The buns are so delicious and very much like those we ate in China. The one shortcut I did was to use leftover baby back ribs that we had pre-steamed & smoke grilled on the BBQ, then mixed the pork, green onions, & cabbage with enough hoisin to moisten it all. We have a steam oven which worked perfectly for these buns. It's now a family favorite so we'll be making them again soon.

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EXCELLENT RECIPE WHEN YOU HAVE THE TIME. BUT WELL WORTH THE EFFORT. IT'S HARD NOT TO EAT THE RIBS WHEN YOU TAKE THEM FROM THE OVEN...I COULD HAVE STOPPED RIGHT THERE.

THE DOUGH WAS NOT THAT HARD AND IF YOU OWN A STEAMER, IT WORKED PERFECTLY.

ANOTHER WONDERFUL RECIPE FROM A GREAT COOK AND HOST.

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Thank you food network for posting the recipes. These are very good.