Cookbook:Steamed Buns with BBQ Pork

| Bread

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

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

Bun filling

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

Steamed buns

 * 1) Stir yeast and 1 tablespoon of sugar into 1½ cups of warm water (95°F / 35°C.). Let stand for 15 minutes.
 * 2) Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder, and salt in mixing bowl.
 * 3) Stir until dough forms. Knead dough for 10 minutes.
 * 4) Allow dough to rise in a warm place for 1½ hours.
 * 5) Punch dough down and divide into 12 pieces.
 * 6) Roll each piece of dough into a ball, then flatten with rolling pin into a 6-inch (15 cm) circle.
 * 7) Place 1 tablespoon of meat filling in center of each flattened piece of dough.
 * 8) Lift the edges of the flattened dough up around the filling and bring edges together. Pinch edges closed to form filled bun.
 * 9) Place buns on parchment paper. Allow to rise in a warm place 1 hour, until doubled in size.
 * 10) Steam buns in a steamer over boiling water for 20 minutes.
 * 11) Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
 * 12) Serve warm.

Notes, tips, and variations

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