How to make it

  • Begin by making the roast pork. Mix the barbecue mix with the water and sesame oil. Toss the pork in the marinade and let rest overnight.
  • Preheat the oven to 450°. Line a baking sheet with a wire rack and place pork on top. Roast the pork until barely cooked through, about 15 minutes. Let cool.
  • Chop pork finely with a knife or in the food processor. Heat a skillet over medium heat and add the sesame and vegetable oil. Add the pork, white pepper, brown sugar, soy, oyster sauce, sherry and shallots and cook until fragrant, about 2 minutes. Mix the water and cornstarch together until smooth and pour over the pork. Stir until thickened and then taste for salt. Let cool.
  • While the pork cools, make the dough. Warm the butter and milk in a saucepan. In the bowl of a standing mixer, add the yeast and water. Pour in the milk mixture and blend with the dough hook. Add the flour and sugar to the mixer and blend until a sticky dough forms. Oil a mixing bowl and plop the dough into it. Cover with plastic and set on top of the oven (I follow Nguyen’s suggestion of turning the oven on to keep the bowl warm) to rise for 45 minutes.
  • Now to make the buns. Cut the roll of dough into 8 pieces. Flour a board and rolling pin, and roll each piece of dough into a 3in wide circle. Add a heaping tablespoon of the pork filling to the middle of the dough. Pinch the dough together in the center. Place the bun, pinched side down, on a cookie sheet lined with parchment paper. Repeat with the other buns.
  • Brush the buns with the beaten eggs and bake in the oven on 350° for 15 minutes. Remove from the oven and while hot, brush with a mixture of honey and water. Serve warm.

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  • twill10 3 years ago
    Thanks for the bookmarks.
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