The Repurposing Life

How to Make Steamed BBQ “Pork” Buns

Yields: 8 large (or 6–8 small) buns
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Sauce Ingredients

• 2 tsp. oyster sauce
• ¾ teaspoon dark soy sauce (organic, avoid GMOs, if allergic to soy, substitute Tamari sauce)
• 2 tsp. ketchup
• 1 tsp. sugar
• Pinch of white pepper
• 3 Tbsp. vegetable broth
• ½ teaspoon sesame oil

To Continue Recipe

• 2 tsp. peanut oil (if allergic to peanuts, substitute avocado, sunflower or olive oil)
• ½ cup onions, cut into ¼ inch dice
• ½ cup Homemade Plant–Based Protein BBQ “Pork” recipe
• 1 tsp. Shan–Hsing wine or sherry
• 1 Steamed Bun Dough recipe

Instructions

1. Combine sauce ingredients above. Reserve.
2. Prepare filling: Heat wok over high heat for 30 seconds. Add peanut oil and coat wok with spatula. When a wisp of white smoke appears, add onions, lower heat to low and cook, turning occasionally, until onions turn light brown, 3 to 4 minutes. Add plant–based protein, raise heat, and stir–fry to combine the protein with the onions, about 1 minute. Add wine and mix well.
3. Lower heat, stir sauce mixture, and add to plant–based protein and onions. Stir until well mixed and sauce thickens and bubbles. Turn heat off. Remove mixture from wok and transfer to a shallow dish. Allow to cool to room temperature, then refrigerate for 4 hours uncovered, or overnight, covered.
4. Prepare buns: Cut 8 squares of parchment paper (or waxed paper) into pieces 2 ½ inches by 2 ½ inches. Set aside.
5. Using the dough from Steamed Bun Dough recipe roll dough into a cylindrical piece 8 inches long. Cut into 8 one–inch pieces. Roll each piece into a ball. Work with one piece at a time, covering pieces not being used with a damp cloth.
6. Press ball of dough down lightly; then, working with fingers of both hands, press dough into a domelike shape. Place 1 Tbsp. of filling in center of well that has been created. Gather the dough, close, and pleat it with fingers until filling is completely enclosed {as your proficiency grows increase filling to 2 Tbsp.). Twist, break off excess dough. The closure should be smooth.
7. Place buns on paper squares, closed, pleated side up, and place in a steamer at least 2 inches apart, to allow for expansion. Steam for 15 to 20 minutes. Serve immediately.