This Chinese BBQ Pork Steamed Buns | Marion’s Kitchen comes together in about 30 minutes using a simple one-pot method for a easy weeknight dinner that your family will love! Switch up the filling ingredients to match your mood or use it as a chance to clean out the fridge, those leftover veggies will fit right in!
Ingredient Breakdown
Steamed Buns
- All-Purpose Flour : This is going to give you the best structure for those fluffy, pillowy buns. I prefer using unbleached flour for a slightly richer flavor. You can also experiment with bread flour for a chewier texture!
- Baking Powder : It helps create that airy quality we all crave in steamed buns. If you don’t have this on hand, just remember that it’s really crucial for texture, it’s a must-have for the fluff factor!
- Instant Yeast : Instant yeast allows for a faster rise and is generally more forgiving. If you only have active dry yeast, that works too! Just activate it in warm water with a pinch of sugar for about 5 minutes before mixing it into your dough.
- Water : This is what binds everything together. It should be warm, think baby bottle temperature. Too hot and you’ll kill the yeast; too cold, and it won’t activate properly.
BBQ Pork Filling
- Pork Shoulder : When it comes to flavor, you want pork that’s a bit fatty. Pork shoulder is going to give you the best tenderness and juiciness! Alternatively, you can use chicken or tofu for a lighter option.
- Hoisin Sauce : This sweet and savory sauce is the star of the show! Hoisin sauce adds depth and rich flavor to the pork filling. If you’re looking for a substitute, you can mix soy sauce with a bit of sugar and sesame oil, but seriously, hoisin is the way to go!
- Soy Sauce : Adds that umami flavor we all crave. If you’re avoiding sodium, low-sodium soy sauce will work just fine.
- Chinese Five-Spice Powder : This aromatic blend of spices makes your filling sing! Too much can overwhelm, so use sparingly, it’s packed with flavor! You can also make your mix if you don’t have any: just combine star anise, cloves, Chinese cinnamon, Sichuan peppercorn, and ginger powder.
- Green Onions : A little bit of freshness goes a long way! You can slice them up finely to mix in, or skip them if you’re not a fan. Chopped bok choy works beautifully too!
- Sesame Oil : Adds that nutty depth to the filling. If you don’t have it, a bit of olive oil or even grape seed oil can suffice, but you’ll miss that signature essence.
Steaming Equipment
- Steamer Basket or Bamboo Steamer : If you don’t have these, don’t fret! You can use a metal colander over a pot of boiling water or even a microwave-safe plate with a bit of water.
- Parchment Paper : This helps keep your buns from sticking. Cut out small circles to place under each bun before steaming. Don’t skip this!
Let’s Get Cooking!
Step 1: Prepare the Dough (10 minutes)
In a large bowl, whisk together 2.5 cups of all-purpose flour and 2 teaspoons of baking powder. Then, mix in 1 packet of instant yeast. Next, gradually add in 1 cup of warm water, stirring until it forms a rough dough. It’s going to be a bit sticky at first, don’t worry! Grease your hands lightly with oil and knead it for about 5 minutes, or until it’s smooth and elastic.
Step 2: Make the Filling (10 minutes)
While your dough is resting, let’s whip up that delicious filling! In a large skillet over medium heat, add about 1 pound of diced pork shoulder. Let that cook until it’s browned and cooked through, about 5-7 minutes.
Next, stir in 3 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of Chinese five-spice powder. The smell? Oh my gosh, it’s going to fill your kitchen with a sweet, savory aroma that makes you swoon! Toss in those sliced green onions and a splash of sesame oil. And don’t forget to give it a taste! Add a couple pinches of salt and pepper if you feel like it needs a little more oomph. Set it aside to cool.
Step 3: Shape the Buns (5 minutes)
Once your dough has risen for about 10 minutes, punch it down (get out that frustration, friend!). Divide it into 8 equal pieces. Roll each piece into a small circle, don’t stress over perfection here. You want them to be about 4 inches in diameter.
Step 4: Fill and Seal (5 minutes)
Spoon a couple tablespoons of your savory BBQ pork filling onto the center of each circle. Now for the fun part: gather the edges of the dough and pinch them together to seal in that delicious filling! Seriously, this part feels so satisfying. Turn them seam-side down and give them a little pat.
Step 5: Steam (10 minutes)
Prepare your steamer, line it with parchment paper and set it over a pot of boiling water. Place the buns inside (don’t overcrowd), cover, and steam for about 10 minutes until fluffy and cooked through. You’ll know they’re ready when the steam starts rising and the buns turn that perfect, bright white color.
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it a fabulous choice for busy weeknights! Seriously, you won’t believe how quickly you can have these little delights steaming on your dinner table!
Comfort Food
These buns are loaded with tons of flavor and offer a beautiful balance of savory pork and subtly sweet bun texture that’ll warm your heart and your tummy. There’s something comforting about taking a bite into that soft, fluffy bun!
Customizable
Feel free to use whatever ingredients you have lying around. You can switch up the filling, think shredded chicken, spiced beef, or even a veggie blend! The secret to a delicious filling is to keep it juicy, so don’t skimp on the sauce!
Perfect for Meal Prep
Make a double batch and freeze some for later! These steamed buns freeze incredibly well. Just pop them in a sealed container, and you’ve got a quick meal ready to go for later!
Serving Suggestions
Serve these mouthwatering Chinese BBQ Pork Steamed Buns alongside some stir-fried veggies or a light salad for the perfect meal. You could also whip up a zingy dipping sauce using soy sauce mixed with a little vinegar and chili oil for an added kick!
Storage and Reheating
These buns keep well in the fridge for about 2-3 days, just make sure they’re in an airtight container. For reheating, a quick steam or microwave with a damp paper towel will have them back to their fluffy glory! And yup, they freeze beautifully for up to 2 months. Just steam them directly from frozen for about 15-20 minutes until piping hot!
I absolutely adore this recipe! It’s my go-to when the week gets crazy or if I want something delicious but don’t have a ton of time on my hands. Plus, the versatility of how you can change up the filling? I’m a real sucker for that! Your family will love these little pockets of comfort, trust me, they’ll be begging for seconds!
If you loved this recipe, be sure to check out my Pork Bone Broth Ramen, my Steamed Japanese Pork Buns, or my Japanese Pork Curry! Trust me, you’re in for a treat.
Now, let’s get you cooking! You’re going to impress everyone with these Chinese BBQ Pork Steamed Buns. Enjoy!
In the end, remember: cooking is all about enjoying the process and sharing delicious moments with the people you love. It’s your kitchen, make it an adventure! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Chinese BBQ Pork Steamed Buns
Ingredients
Method
- In a large bowl, whisk together flour and baking powder. Mix in instant yeast and gradually add warm water until forming a rough dough.
- Grease hands lightly with oil and knead dough for about 5 minutes, until smooth and elastic.
- In a large skillet over medium heat, add diced pork shoulder and cook until browned, about 5-7 minutes.
- Stir in hoisin sauce, soy sauce, and Chinese five-spice powder. Add green onions and sesame oil. Season with salt and pepper as needed.
- Set aside to cool.
- Once dough has risen for about 10 minutes, punch it down and divide into 8 equal pieces.
- Roll each piece into a circle about 4 inches in diameter.
- Spoon a couple tablespoons of BBQ pork filling onto the center of each circle, pinch the edges to seal, and turn seam-side down.
- Prepare steamer lined with parchment paper and place buns inside without overcrowding. Cover and steam for about 10 minutes until fluffy and cooked through.