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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Steamed Buns with BBQ Pork

Serves 12 buns Time Prep: 30 minutes Rising: 90 minutes Cooking: ~20 minutes Difficulty 3/5 Ingredients 16 Steps 14

This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked.

Ingredients

Bun filling

  • 8 ounces (225 g) shredded cooked pork or chicken
  • ½ cup barbecue sauce
  • 1 tbsp soy sauce
  • 1 tbsp cooking oil
  • 1 tbsp granulated white sugar
  • 1 tbsp Teriyaki sauce
  • 1 tsp garlic chili sauce
  • ¼ tsp five spice powder
  • ¼ tsp toasted sesame oil

Steamed buns

  • 1½ cups warm water (95°F / 35°C)
  • 3 tsp (or 1 packet) active dry yeast
  • 3 tbsp granulated white sugar
  • 4 cups white bread flour
  • 2 tbsp cooking oil
  • 1 tsp baking powder
  • ½ tsp salt

Steps

Bun filling

  1. Place all ingredients in food processor.
  2. Process until blended and chopped fine.

Steamed buns

  1. Stir yeast and 1 tablespoon sugar into 1½ cups warm water (95°F / 35°C). Stand 15 min.
  2. Mix yeast water, 2 more tablespoons sugar, flour, cooking oil, baking powder and salt in mixing bowl.
  3. Stir until dough forms. Knead 10 min.
  4. Rise in warm place, 1½ hours.
  5. Punch down. Divide into 12 pieces.
  6. Roll each piece into ball. Flatten with rolling pin into 6-inch (15 cm) circle.
  7. Place 1 tablespoon meat filling in center of each circle.
  8. Lift edges up around filling. Pinch closed.
  9. Place buns on parchment paper. Rise in warm place, 1 hour, until doubled.
  10. Steam over boiling water, 20 min.
  11. Remove from steamer. Remove parchment from bottom when cool enough to handle.
  12. Serve warm.

Notes from the original

  • Keep leftovers refrigerated. Reheat in microwave for 30–45 seconds.

Source. Adapted from “Cookbook:Steamed Buns with BBQ Pork” by Wikibooks contributors, revision of 2025-06-18, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.