Introduction: Steamed Buns With Leftover BBQ Pulled Pork
The pulled pork was originally made the previous day from a salt rubbed pork slow cooked with apples, pineapples, onion, veg stock, and ginger for about 6-7 hours from low and high heat for 1 hour. Seriously just throw it all in the pot and let it cook and it tastes amazing. The best part of the recipe is that I didn't have a steamer and just used a giant lobster pot on the stove top and a colander and was able to steam the buns perfectly.
Ingredients for BBQ Sauce
- 1 cup of all natural ketchup
- 1 tbl sp of pickapeppa sauce
- 1 tsp garlic powder
- 1 tbl sp of hot pepper jelly
- 1 tsp Worcester sauce
- 1 tsp Soy Sauce
- 1 tbl sp brown sugar
Rest of the Ingredients
- 1 tbl sp of active dry yeast
- 3 tsp granulated sugar
- 1 3/4 cup of all purpose unbleached flour
- 1/4 cup of water
- 1/2 cup warm milk
- 1/2 tsp salt
- 1 tbl sp vegetable oil
- 1/2 tsp baking powder
- Parchment paper
- Really large pot
This can also be found on my word press page: Steamed Buns - Maine Home Cook
- Mix together the yeast, 1 tsp sugar, 1/4 cup of flour, and 1/4 cup warm water and let sit for 25 minutes. (photo above of what the yeast mixture should look like)
- Heat up 1/2 cup of milk, once its warm add to 1 1/2 cups of flour, 2 tbl sp of sugar, salt and vegetable oil,
- Knead for a couple minutes.
- Place in a greased bowl and let it rise for 2 hours. It will appear doubled in size.
While that is sitting you can make the filling for the buns. You can pretty much put anything in for filling. I made a Thai peanut bean & kale filling and a separate pulled pork with BBQ sauce. You can use some left over bbq sauce as dipping sauce for the buns but just add a little soy sauce to loosen it up.
- Once it has doubled put on a floured surface add the baking powder and knead for a couple minutes.
- Roll out on the surface but not too thin. I used a 1 cup measuring cup to make circles on the dough.
- Once you have a cut out circle place a spoons full of topping in there and fold the pastry around it.
- Put enough water in the large pot just enough so that when the colander sits in it there is no water getting into it.
- Get the water to a boil and then place the colander in it with the buns on top of the parchment paper. With a large enough pot you can do two layers by putting a metal cheese grater on top of the first colander and putting another colander on top of it.
- The buns will increase in size so make sure there’s enough room so that they do not stick together.
- Cover the pot and cook for 20 minutes on medium heat.
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