These steamed barbecued pork buns are a warm and delicious treat anytime of the day. These wonderful buns are a bit difficult to make but they are well worth the time and effort. The first two ingredients for these buns are Cantonese roast pork and a basic dough. Both of these need to be made before starting this recipe. The pork however can usually be found pre made at an oriental grocery store. Here is the recipe to make the pork, and here is the recipe for the dough. Enjoy!

To see a video of these instructions click here.

1½ lbs Cantonese roast pork
Basic dough for Chinese buns
3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp dark brown sugar
2 tbsp ketchup
¾ cup hot water
1½ tbsp cornstarch
Wax paper

1. Before starting this recipe, make sure you have made the Cantonese roast pork and the basic dough for Chinese buns.


2. Prepare the filling by cutting the Cantonese roast pork into tiny pieces and set them aside.


3. In a large cup mix together the soy sauce, oyster sauce, dark brown sugar, ketchup, and just ½ cup of the hot water. Make sure everything is mixed together thoroughly and then pour this sauce mixture into a pot and heat it on high.


4. While the sauce is heating, mix together the cornstarch with just a little water until it dissolves.


5. Once the sauce comes to a boil add the cornstarch mixture and stir until thick. Then remove it from the heat and let it cool.


6. Once the sauce has cooled, add the pork pieces and the remaining ¼ cup of hot water. Stir everything together thoroughly and set it aside. This will be the filling for the pork buns.


7. Next, take the wax paper and cut it into 3 inch squares. Cut 12 to 15 of these squares. The buns will be placed on these squares while cooking so that they don’t stick to the steamer.


8. Place these squares into your steamer. Depending on the size of your steamer, place 4 to 5 squares far enough apart so that the buns have room to rise without sticking to the sides of the steamer or to each other. In my steamer I just place 4 of these squares which means I only cook 4 buns at a time. Place the other squares on a plate so that you can place the finished buns on them and then place them in the steamer when it’s their time to be cooked.


9. Make the buns by starting with the basic dough. Press it down and knead it for just 5 minutes. You can do this either in the container that it was left to rise in, or on a floured surface.


10. Once the dough is kneaded, set up a floured surface. Take just a small piece of the dough and using the palms of your hands roll it into a ball.


11. Place this ball on the floured surface and press it until it is flat. Then place it in the palm of your hand.


12. Add some pork filling to the center of the dough, cupping your hand around it.


13. Then slowly pull up a little portion of the side of the dough and then pull up another portion next to it and pinch it together. Repeat this action all the way around until you come to the top of the bun pinching the dough as you go. Then at the end you want to twist and pinch off the top. This is very difficult to do at first, but after a few tries it will get easier. Keep in mind that it doesn’t have to be perfect. As long as there is a constant swirl and it’s fully pinched at the top. Once the bun is complete place it on a wax paper square. Continue until all of your buns are made.


14. After the buns are finished, bring a pot of water to boil. Make sure that your steamer fits on top of this pot comfortably.


15. Once the water boils, place the steamer on top of the pot and steam the buns for 15 minutes. Some steamers come with 2 trays. For these buns only cook one tray at a time. That means that only 4 to 5 buns can be cooked at once.


16. When they are finished, let them cool for a few minutes, then remove them and serve. Makes 12 to 15 buns.