Description
These are not the fancy steamed buns you see at dim sum. These are simple, baked Thai-style pork buns, and they’re so good, you’ll want to eat more than one.
Ingredients
Units
Scale
- About 2 cups of shredded or pulled pork (slow-broiled or cooked until tender and juicy)
- Dough for 12 dinner rolls (use store-bought frozen dough, just thaw it first)
Quick Thai-style Marinade:
Mix the following:
- 2 tablespoons white vinegar
- 2 tablespoons neutral oil (skip this if your pork is already fatty)
- 1 tablespoon soy sauce
- A pinch of ground ginger
- A pinch of chili powder or cayenne
- 3 teaspoons garlic, mashed into a paste
- 1 teaspoon sesame seeds, crushed or puréed
- 1 teaspoon white sugar
Instructions
- Mix the marinade with the pork in a pan. Cook just long enough to burn off the sharp vinegar taste, but keep the meat juicy and flavorful.
- Flatten out each piece of dough by hand. Stretch it a little.
- Spoon in about 1 tablespoon of the pork mix. Pinch the dough closed over the filling.
- Place each filled bun on a parchment-lined tray.
- Let them rise for about 30 minutes.
- Brush the tops with a beaten egg for that golden finish.
- Bake at 360°F (182°C) for 15–20 minutes, until golden brown.
Hot, juicy, and full of flavor, these Thai pork buns are the kind of snack that disappears fast. No fuss, just good food.
Notes
Created, prepared, tried, and tested by Corlea (own recipe) from SA Tasty Recipes, Saffas Daily Recipes
