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The pulled pork was originally made the previous day from a salt rubbed pork slow cooked with apples, pineapples, onion, veg stock, and ginger for about 6-7 hours from low and high heat for 1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

Supplies Needed

  • Parchment paper
  • Really large pot
  • Colander

This can also be found on my word press page: Steamed Buns - Maine Home Cook


  1. 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)
  2. 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,
  3. Knead for a couple minutes.
  4. 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.

  1. Once it has doubled put on a floured surface add the baking powder and knead for a couple minutes.
  2. Roll out on the surface but not too thin. I used a 1 cup measuring cup to make circles on the dough.
  3. Once you have a cut out circle place a spoons full of topping in there and fold the pastry around it.
  4. Put enough water in the large pot just enough so that when the colander sits in it there is no water getting into it.
  5. 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.
  6. The buns will increase in size so make sure there’s enough room so that they do not stick together.
  7. Cover the pot and cook for 20 minutes on medium heat.
Leftovers Challenge

Participated in the
Leftovers Challenge