Steamed Barbecue Pork Buns

Comforting and moreish, our Japanese steamed pork buns are sure to impress!

By The GH Kitchen TeamPublished: 06 April 2016

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Yields:

Prep Time:

45 mins

Cook Time:

20 mins

Total Time:

1 hr 5 mins

Cal/Serv:

135

Ingredients

For the dough

150 g
(5oz) plain flour, plus extra to dust
2 tsp.
caster sugar
1/2 tsp baking powder
1/2 tsp fast-action dried yeast
1/2 tbsp vegetable oil, plus extra to grease

For the filling

75 g
(3oz) tomato ketchup
1 Tbsp.
soy sauce
1/2 tsp sweet smoked paprika
1 Tbsp.
runny honey
1/2 tbsp Dijon mustard
few dashes Worcestershire sauce
225 g
(8oz) cooked ham hock, shredded
2
spring onions, finely sliced

Directions

1. Step 1
  To make the dough, mix flour, sugar, baking powder, yeast, oil and ¼tsp salt. Add 85ml (3¼fl oz) lukewarm water and mix, then knead dough on a floured surface for 10min. Shape into a ball; return to greased bowl. Cover with clingfilm and leave to rise for 1hr.
2. Step 2
  Meanwhile, in a pan heat ketchup, soy sauce, paprika, honey, mustard and Worcestershire sauce until bubbling. Off heat, mix in shredded ham hock and spring onions.
3. Step 3
  Shape risen dough into 8 balls. Roll balls into 12.5cm (5in) rounds. Spoon ⅛ filling into the centre of each, gather dough over filling and pinch to seal. Place buns on squares of baking parchment. Cover with greased clingfilm; leave to rise for 15min.
4. Step 4
  To steam, arrange buns in tiered bamboo steamer (on parchment squares). Set steamer in a large pan of boiling water with water level lower than base of steamer. Cover pan and steamer with foil; simmer for 12-15min until buns are shiny and feel bouncy. Serve with a soy dipping sauce, if you like.

Per Serving:

Calories: 135
Fibre: 1 g
Total carbs: 19 g
Sugars: 5 g
Total fat: 2 g
Saturated fat: 1 g
Protein: 9 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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