recipe

BBQ PORK STEAMED BUNS

Rachel Davis

 

 

Bbq Pork Steamed Buns

Filling

  • 100g butter
  • 2 shallot, halved and sliced
  • 350g pulled pork, rubbed with Lanes Magic Dust
  • 1/2 cup Lanes Little Spicy

Dough 

  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1/4 cup + 1 tbs white sugar
  • 2 cups all purpose flour
  • 1 cup cornstarch 
  • 1/4 cup vegetable oil
  • 2 tsp baking powder

 

 

Activate the yeast by placing it in a bowl with 1/4 cup of the water and the tbs of sugar. Leave for 10-15mins till foamy. 

Place the flour, cornstarch and remaining sugar into a large mixing bowl. Stir to combine. 

Once yeast ready, add to the flour mixture along with 1/2 cup of the water and the vegetable oil. Mix together using KitchenAid with dough hook or similar on a low speed for 4-5mins. Ensuring all ingredients mixed. Add remaining water if required till dough is soft and elastic, but not sticky. Cover and set aside for 2-3hrs. 

To make the filling, warm the butter in a medium saucepan on a med/low heat. Once butter is melted, add the shallot and cook till soft and translucent. Chop pulled pork into smaller pieces, about 1-1.5cm long. Add pork to shallot and butter and stir to combine. Continue to stir till warmed through. Add 1/2 cup Lil Spicy sauce and stir through. Set aside. 

Once dough has risen after 2+hrs. Dust over baking powder and knead again for 2-3 mins. Divide into 4 equal portions, then each smaller piece into 3 equal portions to make 12 dough balls. Roll on a floured surface with a rolling pin to 11-12cm rounds, making the edges slightly thinner. 

To make the buns, take one flattened piece of dough in your hand. Place 1-1/2 tbs of pork mixture in the middle, then make 10-12 small pleats around the edge of the dough. Grab each pleat one by one and squeeze up together till the pork is covered and the bun is round. You can use a little water on your finger to help seal the dough. Repeat with remaining dough and mixture. 

Heat a lined steamer basket over boiling water. Place buns in about 1.5cm apart and steam for 12 mins. 

Eat straight from the steamer or freeze for later. 

Enjoy 🤙

Picture and Recipe by Dane Cowan aka Thong Flippin Foodie


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