Barbecue pork buns

Prep: 25 mins Cook: 25 mins Plus rising time

More effort

Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.

Nutrition and extra info

  • After second rise for one month

Nutrition: per serving

  • kcal512
  • fat14g
  • saturates5g
  • carbs82g
  • sugars24g
  • fibre3g
  • protein19g
  • salt3.78g
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Ingredients

  • 85g sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g pack white bread mix

For the filling

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
  • knob ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, chopped
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp clear honey
  • 3 tbsp tomato purée
  • 1 egg beaten, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

  2. Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.

  3. Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

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Comments (7)

Ruxanda's picture
5

These buns are absolutely delicious! I made them tonight, and I can't stop eating them now - very addictive :)
Also, I agree with all the previous comments - make 24, not 12. This way you will have the perfect filling/dough ratio.

mercuryzelda's picture
5

These are incredibly delicious!

abrown85's picture
5

These buns are really good!! they take time to make, as with any bread recipe but are actually really simple and so worth the wait. Think i agree with Bod - 24 would be better - 12 buns came out huge!

revjennifer's picture

What temperature is the oven supposed to be for the baking process?

joirwin's picture
5

I make these buns as often as I can as everyone I know loves them and I am always asked for the recipe. I make 24 buns as otherwise I find them too large to be used as an accompaniment to a chinese style meal. Easy and fun to make too.

winecrucifix's picture

I am going to try this recipe but am vegetarian, so I'm going to substitute the bacon for vegetables or even some quorn chicken pieces! Yum....sounds delicious :)

frescobabe's picture

I made these pork buns this evening and served them with a chilli marmalade they were delicious the sauce in the middle was very tasty and they were easy to make

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