Steamed BBQ Pork Buns

The quaint part of this recipe is the buns. They are made from a sweetdough that is very light due to it being steamed rather than baked. The following recipe was found at For the dough:
  • 1/3 c. warm water
  • 1/2 tsp. sugar
  • 1 pkg. dry yeast
  • 2 1/2 c. flour
  • 2 1/2 c. cake flour
  • 4 T. sugar
  • 1/2 tsp. salt
  • 2 T. shortening
  • 1 1/4 c. low fat milk
  • 16 pieces white paper, 2 inches-square
For the filling:
  • 6 oz. Chinese BBQ pork, diced
  • 1 T. oil
  • 2 tsp. water
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. thin soy sauce
  • 1 tsp. oyster sauce
  • 1 tsp. hoisin sauce
  • 2 tsp. cornstarch
  • 4 tsp. cold water (for thickening)

Mix together the warm water, 1/2 teaspoon sugar and yeast in an 8 ounce measuring cup. Let the mixture stand until it rises to the 8 ounce level (about 20 minutes).

Sift the flour, cake flour, sugar and salt into a large mixing bowl.

Add the shortening, yeast mixture and milk.

Knead the mixture for 5 minutes to form a dough. Cover it with a damp cloth and set the dough in a warm place. Allow the dough to rise for 3 hours.

Heat a wok, add oil and stir-fry the pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.

Prepare the thickening by mixing the cornstarch and 4 tablespoons cold water. Stir this into the mixture and cook for 1 minute. Let it cool before using.

After 3 hours, when the dough has risen, shape it into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon of the filling in the center of each piece of dough, close and twist the dough to form a bun. Put the bun on a 2-inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rise for 15 minutes in a warm place.

Steam for 25 minutes.

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