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Steamed Bacon Buns

Steamed Bacon Buns

adapted from my name is yeh
Prep Time 2 hrs 15 mins
Cook Time 30 mins
Total Time 2 hrs 45 mins
Course Entree
Servings 12



  • 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm water
  • 1/2 cup granulated sugar
  • 1/4 cup warm whole milk
  • 1/4 cup Spectrum organic shortening
  • 3 cups all-purpose flour


  • 12 ounces bacon chopped, cooked, and drained
  • 3/4 cup water
  • 3 Tablespoons honey
  • 1 Tablespoon + 1 teaspoon soy sauce
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 3/4 teaspoon sriracha sauce
  • 1/8 teaspoon red pepper flakes
  • 1 Tablespoon cornstarch


  • Combine the dough ingredients in the bowl of a stand mixer fitted with the dough hook.
  • Mix on low (speed 2 on a KitchenAid) until combined and watch that the dough becomes smooth and slightly sticky--it should adhere to the bottom of the bowl while kneading. If it's too sticky, you can add flour 1 Tablespoon at a time, waiting until it's incorporated before adding any more. If the dough is too dry, you can add warm water 1 Tablespoon at a time.
  • Knead for 5 minutes, then transfer to a clean bowl.
  • Cover and keep in a warm, draft-free place to allow the dough to rise til doubled in size, about 2 hours. (I turn my oven on the lowest temperature for a few minutes, turn it off, leave the light on and put the bowl there.)
  • During the last hour of the dough rising, combine the bacon, water, honey, soy sauce, rice vinegar, sesame oil, sriracha, and red pepper flakes in a medium sauce pan.
  • Cook over medium heat until it starts to boil.
  • Remove 3 Tablespoons of the fluid, add to it the cornstarch, and whisk til combined.
  • Pour back into the bacon mixture, stir, and continue cooking until thickened. Set aside to cool.
  • Cut out 12 parchment squares for the next stage...
  • Line 2 baking sheets with parchment paper and set aside.
  • Once the dough has risen, turn it out onto a lightly floured work surface. Divide into 12 equal pieces.
  • Flatten 1 piece of dough into a disc, put 2-3 teaspoons bacon filling in the center, and gather the edges up in the middle, pinching to seal, so you have a little packet of meat.
  • Place on a prepared baking sheet and pop in the warm oven to wait until ready to steam.
  • Repeat with the rest of the dough and filling.
  • Fill a large sauce pan with 2-3 inches of water, place in it the steamer basket, and place 4 parchment squares in the basket. Put buns on top of the parchment squares, cover, and cook on medium-high temperature, steaming for 10 minutes.
  • Check that the exterior of the buns has hardened a bit and isn't sticky. Cook for a couple more minutes, if necessary, then transfer to wire racks.
  • Repeat with remaining buns.
  • Eat warm; if cooled, re-steam or microwave for 30 seconds before consuming.