Steamed Buns with BBQ Pork
These steamed buns pair a soft yeast dough with a quick filling of shredded pork or chicken blended with barbecue sauce. The filling is made by simply pulsing everything in a food processor, so it comes out fine, sticky and easy to spoon into each round. Baking powder alongside the yeast gives a light, fluffy crumb. Leftovers reheat in the microwave in under a minute, which suits packed lunches.
Instructions
Put the shredded pork or chicken, barbecue sauce, soy sauce, 1 tablespoon of cooking oil, 1 tablespoon of sugar, Teriyaki sauce, garlic chili sauce, five spice powder and sesame oil in a food processor. Process until everything is blended and finely chopped, then set the filling aside.
Stir the yeast and 1 tablespoon of the 3 tablespoons of sugar into the warm water and let it stand for 15 minutes. In a large bowl, combine the yeast water with the remaining 2 tablespoons of sugar, the flour, 2 tablespoons of cooking oil, the baking powder and the salt.
Stir until a dough forms, then knead it for 10 minutes. Leave the dough in a warm place to rise for 1½ hours.
Punch the dough down and divide it into 12 pieces. Roll each piece into a ball, then flatten it with a rolling pin into a circle about 6 inches (15 cm) across.
Spoon 1 tablespoon of filling into the center of each circle. Lift the edges up around the filling, bring them together and pinch them closed to make a bun.
Set the buns on parchment paper in a warm place and let them rise for 1 hour, until doubled in size.
Steam the buns in a steamer over boiling water for 20 minutes. Lift them out, and once they are cool enough to handle, peel the parchment from the bottoms and serve warm.
Make it personal.
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