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Baked Barbecued Pork Buns


In this recipe the buns are baked rather than steamed.

More Dim Sum Recipes Main Chinese Recipes Index


  • Filling:
  • 250 grams (8 3/4 ounces) barbequed pork
  • Material for Pastry I:
  • 350 g (12 1/4 ounces or 3/4 pound) flour
  • 100 g (3 1/2 ounces) lard
  • 3 tbsp sugar
  • 1 egg
  • 5 tbsp water
  • Material for Pastry II:
  • 200 g (7 ounces) flour
  • 120 g (4.2 ounces or 1/4 pound) lard
  • Seasoning:
  • 2 tbsp sugar
  • 3 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 150 ml (just over 5 ounces) water
  • Thickener:
  • 2 tbsp water chestnut powder
  • 4 tbsp water
  • Egg Sauce:
  • 1 egg
  • 4 tbsp water


Cut the barbequed pork into thin, small slices. 

Heat wok by adding 2 tbsp of oil. Stir-fry the barbequed pork slices. Add the seasoning.

Cook until the seasoning is boiling, then add the thickener. Remove the pork mixture from the wok and chill.

Knead the materials in Pastry 2, until you have an elastic dough. Divide into small pieces the size of grapes.

Repeat with the ingredients in Pastry I.

Knead Pastry 2 into Pastry 1. Flatten the dough to form a thin, rectangular sheet. Fold into 4 layers, then flatten into a rectangle. Repeat the process 3 times.

Add in the soft filling.

Roll and pack to a triangular or rectangular pieces.

Brush oil on a flat metal tray, and add the rolled dough pieces.

Brush the egg sauce on the pastry surfaces, and sprinkle with sesame oil.

Preheat the oven on medium heat. Bake for 20 minutes until the pastry is golden. Serve hot.

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