Steamed Barbecue Pork Buns

01Method

1. 1

   Warm the water in a bowl, then sprinkle the yeast over the surface and allow it to rest until it becomes foamy and creamy, roughly 10 minutes. Stir in the vegetable oil, sugar, and self-rising flour with a wooden spoon until a rough, shaggy dough forms.

2. 2

   Turn the dough onto a clean work surface and knead until it becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, turn it to coat the surface, then cover and leave it in a warm spot to double in size, approximately 2 hours.

3. 3

   In a separate bowl, stir together the pork, green onions, cayenne, sesame oil, and hoisin sauce until well combined. Cover and refrigerate until needed.

4. 4

   Pour a few inches of water into a Dutch oven and position a bamboo steamer on top.

5. 5

   Punch the risen dough down to release gas and move it to a floured surface. Divide it into two equal pieces and roll each into a log. Cut each log into 6 equal portions, shaping each into a ball. Flatten each ball and roll into a disk about 1/8 inch thick and 4–5 inches across, making the edges slightly thinner than the middle.

6. 6

   Spoon some filling onto the center of each disk. Gather the edges upward and create a series of small pleats, dampening the edges with water as needed to help them stick. Pinch the pleats together firmly at the top to seal. Set each bun on a small square of parchment paper, arrange them in the cold steamer, cover, and allow to proof until visibly puffed, 30–45 minutes.

7. 7

   Bring the water in the Dutch oven to a boil over high heat. Steam the buns for 10 minutes, then turn off the heat and leave them covered for an additional 15 minutes before uncovering and transferring to a plate.

8. 8

   Serve immediately.