Remember when I made those Custard Steamed Buns? (Check them out here)
There was a lot of dough so I made some savory buns too.
Barbeque pork goodness.
I’m a fan of Asian steamed buns for two reasons: 1) versatility and 2) portability.
As you’ve probably realized, the dough is super versatile – you can virtually use any filling you want.
A popular savory filling is bbq pork, aka ‘char siu’.
I didn’t have the proper bbq pork filling, so I just used some leftover pork ribs. Worked just fine.
For the dough recipe, check out my previous post on steamed custard buns.
Enjoy!
the quiet baker 