Name: Barbecue pork buns
Cook time: 25 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 85g sugar; 500g pack white bread mix; 1 tbsp sunflower oil; 12 rashers streaky bacon unsmoked bacon or pancetta, chopped; knob ginger peeled and chopped; 2 garlic cloves chopped; 2 tbsp soy sauce; 3 tbsp clear honey; 3 tbsp tomato purée; 1 egg beaten, to glaze

Home
Recipes
Barbecue pork buns

Barbecue pork buns

Jane Hornby

Save recipe

More effort

Prep: 25 mins

Cook: 25 mins

Plus rising time

A star rating of 4.8 out of 5.14 ratingsRate

loading...

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

Freezable (after second rise for one month)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chinese dumplings

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

85g sugar
500g pack white bread

mix

For the filling

1 tbsp sunflower oil
12 rashers streaky bacon

unsmoked bacon or pancetta, chopped
knob ginger

peeled and chopped
2 garlic cloves

chopped
2 tbsp soy sauce
3 tbsp clear honey
3 tbsp tomato purée
1 egg

beaten, to glaze

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal512
fat14g
saturates5g
carbs82g
sugars24g
fibre3g
protein19g
salt3.78g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

SOUR SOY SAUCE DIP

Mix equal quantities soy sauce and rice vinegar in a serving bowl and decorate with shredded chilli.

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now