Steamed Buns With BBQ Pork Recipe: Classic Dumpling-Style Steam Buns with Savoury Filling

Steamed buns with BBQ pork are soft yeast buns filled with a sweet, savoury meat mix. This recipe makes 12 buns and uses a simple dough with baking powder, then cooks the buns by steaming. Prep takes about 30 minutes, rising takes 90 minutes, and steaming takes about 20 minutes. The filling uses cooked shredded pork or chicken.

This is a Chinese-style dumpling recipe made with bread flour, yeast, and warm water. The bun dough rises twice for a light texture. The BBQ pork filling is mixed in a food processor, then sealed inside each bun. Steam the buns over boiling water until cooked through, then serve warm for the best taste.

Yield: 12 steamed buns. Time: Prep 30 minutes, rising 90 minutes, cooking about 20 minutes. Difficulty: 3 (medium). Plan ahead for the two rises, as the dough needs warmth and time. While the dough rises, you can clean up and prepare your steamer setup.

Ingredients (with measurements)

Use cooked shredded pork for a classic BBQ pork filling, or use cooked shredded chicken. Measure ingredients as listed, as the dough relies on balance between flour, water, yeast, and salt. Keep the water warm, not hot, so the yeast stays active and helps the buns rise well before steaming.

• Bun filling: 225 g shredded cooked pork (or cooked chicken)
• 120 ml barbecue sauce
• 15 ml soy sauce
• 15 ml cooking oil
• 12 g granulated white sugar (1 tbsp)
• 15 ml teriyaki sauce
• 5 ml garlic chilli sauce (1 tsp)
• 0.6 g five spice powder (¼ tsp)
• 1.25 ml toasted sesame oil (¼ tsp)

• Steamed buns: 360 ml warm water (35°C)
• 3 tsp active dry yeast (or 1 packet, about 7 g)
• 3 tbsp granulated white sugar (about 36 g)
• 4 cups white bread flour (about 480 g)
• 2 tbsp cooking oil (30 ml)
• 1 tsp baking powder (about 4 g)
• ½ tsp salt (about 3 g)

Equipment

Set up your tools before you start, as the dough and shaping steps move faster when everything is ready. A food processor helps make a fine, even BBQ pork filling. A steamer is needed for cooking, as the buns cook by moist heat rather than baking, which keeps them soft.

• Food processor
• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Parchment paper
• Steamer with lid (basket or rack) and a pot

Step-by-step procedure

Follow the steps in order, as yeast dough needs time to rise and rest. Keep the dough in a warm place for both rises. When steaming, keep the water boiling and the lid on, so steam stays steady. Handle the buns gently after steaming, as they are soft while hot.

1. Put all filling ingredients in a food processor.
2. Process until blended and chopped fine.
3. Stir yeast and 1 tbsp sugar into 360 ml warm water (35°C).
4. Let it stand for 15 minutes.
5. In a bowl, mix yeast water, 2 tbsp sugar, flour, oil, baking powder, and salt.
6. Stir until a dough forms, then knead for 10 minutes.
7. Let the dough rise in a warm place for 1½ hours.
8. Punch down the dough and divide it into 12 pieces.
9. Roll each piece into a ball, then flatten to a 15 cm circle.
10. Put 1 tbsp filling in the centre of each circle.
11. Lift edges up, bring them together, and pinch closed to seal.
12. Place buns on parchment paper and let rise 1 hour, until doubled.
13. Steam over boiling water for 20 minutes.
14. Cool until safe to handle, then remove parchment from the bottom.
15. Serve warm.

Notes, tips, and variations

Keep leftovers refrigerated and reheat each bun in a microwave for 30 to 45 seconds. For a chicken option, swap the pork for the same weight of cooked shredded chicken and keep all sauces the same. Use parchment under each bun to reduce sticking and to make lifting easier after steaming.

Nutritional values (approximate, per bun)

Values are estimates and vary by the barbecue sauce used, the fat in the meat, and the exact flour brand. The numbers help with meal planning, but they are not lab-tested. For more accuracy, weigh your cooked meat and scan product labels, then calculate using a nutrition tool.

Serving and storage

Serve the steamed buns warm, as the crumb stays soft and the BBQ pork filling tastes fuller. If you need to hold them briefly, keep them covered so they do not dry out. Store any extra buns in the fridge in a sealed box, then reheat in the microwave as noted in the tips.