Recipe courtesy of Sun Wah BBQ
Recipe courtesy of Sun Wah BBQ
BBQ Pork Steamed Buns
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- Level: Intermediate
- Total: 2 days (includes rising time)
- Active: 1 hr 35 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 985
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 37 g
- Cholesterol
- 74 mg
- Sodium
- 795 mg
- Level: Intermediate
- Total: 2 days (includes rising time)
- Active: 1 hr 35 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 985
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 37 g
- Cholesterol
- 74 mg
- Sodium
- 795 mg
Ingredients
Starter Dough:
BBQ Pork Filling and Sauce:
Dough:
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Directions
- For the starter dough: Mix half the flour with half the water to form a flaky dough. Add the water in small increments to make dough come together. Knead until smooth, then place in a bowl. Cover and place in warm place, e.g. inside your oven, overnight.
- Remove the dough ball from the bowl and add half the remaining flour. Knead until smooth, adding water as needed. Replace in the bowl, then cover, and leave overnight in a warm place. Repeat with the remaining flour.
- For the BBQ sauce: Meanwhile, in a large pot, heat the oil, then cook the shallots until brown. Add the cinnamon sticks and star anise, cooking until all the ingredients are fragrant. Add 3 cups water and bring to a boil, then simmer for 15 to 20 minutes. Strain into a large bowl with a colander. Pour the liquid back into the pot and bring to a boil, then reduce the heat to simmer. Add the sugar, oyster sauce, MSG and salt. Stir until all the spices are dissolved. Add the red food coloring until the desired color is reached, a dark reddish brown.
- In a medium bowl, mix the cornstarch with 6 tablespoons cold water, and adding up to 2 more tablespoons water as needed to dissolve the starch until you have a thin white slurry. With the sauce boiling, slowly drizzle in half the slurry while stirring, making sure the slurry is dissolving and not creating lumps. Add slurry as needed until the liquid coats the back of spoon. Remove from the heat and stir in the neutral oil. Let the liquid cool, preferably overnight.
- For the filling: Mix 2 pounds of pork cubes with the sauce so that all the meat is coated. Add meat as needed so there is slightly more sauce than meat for the finished product. Refrigerate overnight, or divide and freeze to use at a later time. (Save any remaining unmixed meat for another use.)
- For the dough: Add the sugar and salt to 3 cups (750 grams) starter dough (save the remaining starter dough for another use) and knead until dissolved. Add the ammonium bicarbonate, then knead until dissolved. Add the lard, then knead until dispersed. At this point, the dough will be sticky and runny. Add the flour and baking powder, then knead until the dough is smooth, dusting with flour if the dough is sticky. Rest the dough in a warm place until the dough has doubled in size, about 1 hour.
- Cut a portion of the dough and keep the rest covered. Knead the dough into a log and cut into pieces, approximately 30 grams each; keep covered. Round each piece of dough into a ball, then flatten and roll out the edges with a small rolling pin to make thin edges with a small hill in the middle. Using a dinner spoon, scoop 1/2 spoon barbecue pork filling into the center of the dough on the small hill. Hold the bottom of the dough in the palm of your left hand and hold your thumb over the top of the filling. With your right hand, pick up the flat edge of the dough with your thumb and index finger, making folds and pulling the dough up as you fold until the entire edge is folded in; press to seal. Place on wax paper, then place in a steamer basket, and keep covered. Continue to make more buns. Let proof at room temperature, covered, until doubled in size, 10 to 15 minutes.
- For the steamed buns: Fill a wok or deep skillet with about 2 inches water and bring to a boil. Place the steamer with the buns in the skillet and cover tightly with the steamer lid. Steam for 13 to 15 minutes. Remove from the steamer and plate or serve directly from the steamer basket. Remove the wax paper before consuming.
Cook’s Note
The sauce can be purchased in a jar in Asian grocery stores, but they tend to be on the saltier side, so you will need to mix in some sugar to balance.
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