I have always wanted to try making steamed buns.
When I discovered there was a way to make them with Pillsbury biscuits, I was in shock. I had to make them. Obviously.
And you know what? It actually worked!
I was in shock. I mean, steamed buns always looked so daunting to me. Delicious pillows of bread that I was almost certain I would never be able to conquer.
Ok, I know I am technically cheating a bit with this shortcut to steamed bun bliss. But sometimes you I don’t have the patience to sit around and wait for dough to rise.
Let’s be real here, that’s usually most of the time. Why else would I have a recipe for no-rise bread dough bookmarked on my computer for easy access?
These buns literally remind me of soft pillows, except they are edible. Like edible clouds of love. They are unlike any other bread I have ever tasted (that’s saying a lot considering what a ridiculous carb-addict I am).
Stuff them with some braised pork, hoison sauce, and quick pickled cucumbers and you will literally be floating on a cloud with joy.
- For steamed buns:
- 16.3 oz tube buttermilk biscuit dough (I used Pillsbury Grands)
- For braised pork:
- 6 cloves garlic, minced
- 16 inches of pork ribs, marinated with about 1 tsp of salt and 1 tsp of corn flour for at least 1 hour in the fridge
- 1.5 cups of water
- ¾ cup of thick soy sauce
- 3 tbsp light soy sauce
- 4 tbsp sugar
- 1 tbsp fresh ginger, minced
- 2 tbsp of mirin
- For quick pickled cucumbers:
- 2 small pickling cucumbers, sliced thin
- 3 tbsp sugar
- 1 tbsp salt
- Hoison sauce for garnish
- For the pork, saute garlic in about 1 tbsp of olive oil over medium heat until browned. Place pork in the pan and fry quickly for about 1-2 minutes. Remove and set aside.
- Add water, soy sauce (thick and light), sugar, ginger, and mirin to a heavy bottomed pot for braising (I used my dutch oven). Add lightly fried pork and garlic to the braising liquid and bring to a boil. Turn heat to low and allow to simmer for about 1 hour with the lid on, stirring infrequently. After 1 hour, the liquid should reduce to about 6 tbsp. Stir the pork to coat well.
- To pickle the cucumbers, add cucumbers, salt, and sugar to a small bowl. Mix and set aside to pickle for 20 minutes.
- To steam the buns, start by filling a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9×13 inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.
- Carefully split each biscuit with your fingers. Spread the bottoms with hoison sauce and add braised pork and pickled cucumbers (you can even add a couple shakes of Sriracha if you want to add some heat!). Top with the other half of the bun and serve immediately.