How To Make Steamed Pork Buns At Home

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Steamed Hoisin Chicken or Pork Buns

I lived in Vancouver for 3 years, and barely made it out to Richmond. I always meant to explore the area more – meaning eat my way around the city – and so I accepted a press trip to dine around Richmond. As you’ve probably read here over the past weeks, Richmond has a particularly high number of Asian restaurants – including over 200 in a 3 block stretch – due to the large Asian population and availability of ingredients. The food is fantastic and well priced due to the excess of competition. There were no bad meals.

Dinner With Julie Van Rosendaal

Dinner With Julie Van Rosendaal

Brocoli Beef Stir Fry, get the recipe from Blue Dragon

After a few days of relative non stop eating, I couldn’t get the food out of my mind when I returned home to Calgary, and so I gave steamed pork buns a go. (I’ve made them before, actually, but it’s been a couple years.) Here’s how to make steamed pork buns at home or Hoisin Chicken. They’re simple enough to make, with a quick baking powder leavened dough and dressed up roasted chicken. I like to roast two chickens at a time, maximizing the heat of the oven and kick-starting dinner on another night – any meat roasted on the bone is more flavourful, so chopped leftover roast chicken is a great start to most recipes that typically begin with sautéing skinless, boneless chicken breast. And it’s far less messy.

The dough is simply rolled, filled, and tucked together, then placed seam side down in paper muffin liners. Bamboo steamers are cheap in Chinatown or at Asian restaurant supply stores – and if you love steamed buns, you’ll get your money’s worth out of the purchase.

Home made Steamed Hoisin Chicken or Pork Buns

Home made Steamed Hoisin Chicken or Pork Buns

Steamed Hoisin Chicken or Pork Buns

Dough:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water
  • 3 Tbsp. canola oil

Filling:

  • 1-1 1/2 cups chopped roasted chicken or cooked ground pork
  • 1/4 cup chopped fresh cilantro
  • 1/4-1/3 cup bottled hoisin sauce
  • 1/4 cup bottled barbecue sauce
  • 2 Tbsp. sweet chili-garlic sauce
  • 2 tsp. grated fresh ginger

toasted sesame seeds, for sprinkling

Steam Buns with Hoisin Chicken or Pork filling ready to steam

Steam Buns with Hoisin Chicken or Pork filling ready to steam

How To:

In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the water and oil and stir until the dough comes together; knead for a minute, until smooth. Cover with a towel or wrap in plastic wrap and let sit for half an hour or so.

Meanwhile, combine the filling ingredients, adjusting the sauces to suit your taste. To assemble the buns, pinch off egg-sized pieces of dough and roll out on an unfloured counter top to a 4-inch circle. Pile a spoonful of filling in the middle, then enclose the top by folding the dough down in pleats all around, then pinching to seal in the middle. Place sealed side down on a muffin paper or square of parchment.

Steam in a bamboo steamer over simmering water, or in whatever steaming contraption you have, for about 8 minutes, or until puffed and springy to the touch.

Sprinkle with sesame seeds while they’re still warm and tacky to the touch. Serve warm.

Sprinkle steamed buns with sesame seeds

Sprinkle steamed buns with sesame seeds

Makes about 1 dozen buns.

Honey Teriyaki Beef Stir Fry recipe from Blue Dragon

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About Author

Julie Van Rosendaal is the author of 7 best-selling cookbooks, the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, food editor of Parents Canada Magazine, and a food columnist and contributor to several local and national magazines. She co-hosted TV's It's Just Food with Chef Ned Bell, is a regular on regional morning shows across the country, and is perhaps best known as the voice behind her award winning food blog, Dinner with Julie. (dinnerwithjulie.com)

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