Ingredients
- 3/4 cup warm water around 100°F
- 1 3/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons vegetable oil
- 2 cups self-rising flour
- 1/4 teaspoon salt
- 1 1/2 cups Chinese barbecued pork diced
- 3 tablespoons hoisin sauce plus more to taste
- 3 tablespoons green onions finely chopped
- 1 pinch cayenne pepper
- 2 teaspoons sesame oil
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let sit for about 10 minutes until foamy.
- Stir in the vegetable oil, flour, and salt until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1.5 hours or until doubled in size.
- In a separate bowl, mix the diced pork with hoisin sauce, green onions, cayenne pepper, and sesame oil.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Flatten each ball into a 4-inch circle. Put a spoonful of filling in the center and gather the edges, pleating to seal the bun.
- Place each bun on a small square of parchment paper in a steamer. Cover loosely and let rest for 30 minutes to puff up.
- Prepare the steamer with boiling water. Steam the buns over medium heat for approximately 10 minutes until they are cooked through and tender. Then, turn off the heat and let the buns sit covered for 5 minutes.
- Remove the buns from the steamer and serve warm. Enjoy your homemade pork buns.
