BBQ Pork Buns

I have been wanting to share this recipe with you since our trip back home but I was just too lazy to do anything else apart from sitting on my ass every evening watching some Chinese dramas downloaded off the net :P For this recipe, I cheated by purchasing the ready made BBQ pork from a restaurant in Northbridge. You actually can achieve very similar result by marinating pork in Chinese BBQ sauce before cooking them, or even substitute the pork with chicken.

The following recipe with be enough to make about 12-15 buns.

For the dough:
500g plain flour
5 tbs white sugar
0.5 tsp salt
1 tsp baking powder
1.5 tsp of instant yeast
1 tsp of melted butter
260mL of water

Mix the flour, sugar, salt and baking powder in a large bowl and make a center. Add the yeast and slowly mixing in the water with the yeast and work your way out from the center. Add in butter and knead the dough until smooth and set aside in a large bowl covered with damp cloth. Leave the dough for roughly 3 hours at room temperature or until at least double in size.

The filling:
200g of BBQ pork cut into small pieces
3 medium size mushrooms roughly diced
1 large brown onion diced
2 tbs cooking oil
1 tbs oyster sauce
1 tbs chilli sauce
1 tbs soy sauce
2 tbs tomato sauce
2 tsp sugar
small amount of water and starch mixture


Fry the onion with oil in a shallow pan until slightly brown. Add in mushroom and BBQ pork, fry the mixture for about a minute. Add in all the sauces and sugar. Lastly, add in just enough water and starch mixture to thicken the filling. Do not add too much water. Set aside to cool.

Remove the dough and knead it down again until smooth and you are ready. Roll a small amount of dough at a time using a rolling pin and gently fold the filling into the dough as shown in the below. Sit the bun onto a small round piece of baking paper to prevent it from sticking during steaming. Set aside for about 30 minutes at room temperature before steaming. Place the finished buns in a steaming tray and steam under boiling water for about 8 minutes.

Tip: Cooked buns can be frozen immediately once they cool down and can be kept in freezer for a few weeks or longer.