Chinese Steamed Buns with BBQ Pork Recipe

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

Warm water: Activates the yeast and helps form the dough.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

Yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the dough.

BBQ pork: The main filling, providing a savory and sweet taste.

Hoisin sauce: Adds sweetness and depth to the filling.

Soy sauce: Contributes a salty, umami flavor to the filling.

Sesame oil: Adds a nutty aroma and enhances the overall flavor of the filling.

When kneading the dough, ensure it becomes smooth and elastic by working it for at least 10 minutes. This helps develop the gluten structure, which is essential for achieving the perfect texture in your steamed buns. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be cautious not to add too much, as it can make the buns dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a slightly chewier texture.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can add a different sweetness profile and a slight floral note to the buns.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though the texture will be different and less airy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the buns.

• bbq pork - Substitute with bbq chicken: BBQ chicken can provide a similar texture and flavor profile, making it a good alternative.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor, making it a good replacement for hoisin sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sugar - Substitute with brown sugar: Brown sugar can add a deeper, molasses-like flavor to the filling.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil substitute, though it lacks the nutty flavor of sesame oil.

• Allow the steamed buns to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the buns soggy.

• For storing in the refrigerator:

  • Place the cooled buns in an airtight container or a resealable plastic bag.
  • Store in the refrigerator for up to 3 days.
  • To reheat, steam the buns for 5-7 minutes or microwave them with a damp paper towel for 30-45 seconds.

• For freezing:

  • Wrap each bun individually in plastic wrap to prevent freezer burn.
  • Place the wrapped buns in a resealable plastic freezer bag or an airtight container.
  • Label the bag or container with the date to keep track of freshness.
  • Freeze for up to 2 months.

• To reheat frozen buns:

  • Remove the buns from the freezer and let them thaw at room temperature for about 30 minutes.
  • Steam the buns for 10-12 minutes until they are heated through.
  • Alternatively, microwave the buns with a damp paper towel for 1-2 minutes, checking halfway to ensure even heating.

• For best results, avoid refreezing buns that have already been thawed, as this can affect their texture and flavor.

• Steaming Method: Place the leftover Chinese steamed buns in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the buns' soft and fluffy texture.

• Microwave Method: Wrap each bun in a damp paper towel to keep them moist. Microwave on medium power for 30-45 seconds. Check if they are heated through; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the buns tough.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the buns in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-12 minutes. This method is great for reheating multiple buns at once.

• Pan Method: Heat a non-stick pan over medium-low heat. Add a small amount of water to the pan and cover with a lid. Place the buns in the pan and steam for about 5 minutes. This method is a quick alternative to using a steamer.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the buns in the air fryer basket, ensuring they are not touching. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method gives a slightly crisp exterior while keeping the inside soft.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the buns in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge in the water bath for about 20 minutes. This method ensures even heating without drying out the buns.

• Mixing bowl: Used to combine the flour and salt, and to mix the yeast mixture into the dough.

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

• Measuring spoons: Necessary for measuring smaller quantities like yeast, salt, hoisin sauce, soy sauce, sugar, and sesame oil.

• Wooden spoon: Handy for stirring the yeast mixture and initial mixing of the dough.

• Clean cloth: Used to cover the dough while it rises for an hour.

• Cutting board: Provides a surface for dicing the BBQ pork.

• Knife: Essential for dicing the BBQ pork into small pieces.

• Rolling pin: Useful for flattening the dough balls before filling them with the pork mixture.

• Steamer: Necessary for steaming the buns to cook them thoroughly.

• Parchment paper: Placed under the buns in the steamer to prevent sticking.

• Kitchen scale: Optional but helpful for ensuring consistent dough ball sizes.

• Small bowl: Used to mix the BBQ pork filling with hoisin sauce, soy sauce, sugar, and sesame oil.

• Dough scraper: Useful for dividing the dough into small balls.

Prepare the filling ahead: Make the bbq pork mixture a day before to save time on the day of cooking.

Use a stand mixer: Knead the dough using a stand mixer to speed up the process and ensure even mixing.

Pre-cut parchment squares: Cut parchment paper squares for steaming the buns in advance to streamline the assembly process.

Double the batch: Make a larger batch of dough and filling to freeze some for future use, saving time on busy days.

Instant yeast: Use instant yeast instead of active dry yeast to cut down on rising time.