Steamed Hoisin BBQ Pork Buns
with Cucumber Slaw & Ponzu-Soy Dipping Sauce
Get ready to learn how to steam buns like a dim sum pro. Hot, fluffy, sweet, and savory—that’s the vibe for this dish that’s inspired by a Chinese classic. You’ll start with premade biscuit dough stuffed with a mixture of tender pulled pork, sliced scallion, and hoisin sauce. Set up a homemade steamer using items you already have in your kitchen, then, while the buns steam, you’ll whip up a crunchy cucumber-cabbage slaw, the perfect pairing. A tangy, umami-packed dipping sauce of ponzu and soy sauce adds just the right final touch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Mini Cucumber
8 ounce
Pulled Pork
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
12 ounce
Buttermilk Biscuits
(Contains Wheat)
5 teaspoon
Rice Wine Vinegar
4 ounce
Coleslaw Mix
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 ounce
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
½ tablespoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. (For 4 servings, adjust rack to middle position; preheat oven to 200 degrees.) • Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons.
• Cut a 12-inch-long piece of foil. Roll up foil lengthwise, then form into a coil. • Place foil coil in center of a large pan. TIP: We used a 10-inch stainless steel pan (the foil could damage a nonstick pan!). • Fill pan with 1 inch of water. • Line a heatproof plate with parchment paper (for 4 servings, line two plates with parchment). TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan).
• Place pulled pork* in a large bowl; using two forks (or your hands!), tear into smaller pieces. • Add scallion whites, hoisin, cornstarch, and ¼ tsp sugar (½ tsp for 4 servings) to bowl; mix well to combine. TIP: Your hands are the best tool for this!
• Remove biscuit dough from package. Using a rolling pin, roll out each biscuit into a 3½-inch round. TIP: If you don’t have a rolling pin, press into rounds with your fingers! • Add 2 tsp filling to center of each round. (Save any extra filling for tacos or rice bowls!) Gently fold edges over filling, then pinch edges together and twist to seal. • Place buns on prepared plate (it’s OK if buns touch!). (For 4 servings, divide buns between prepared plates and steam in batches.)
• Set plate with buns on top of foil coil in prepared pan, gently pressing plate so it’s level and foil flattens slightly. TIP: Re-center foil coil in pan if needed. • Cover pan with a tight-fitting lid; heat over high heat until water is boiling. TIP: No lid? No problem! Tightly cover with foil or set a baking sheet on top of pan. • Reduce heat to medium high; cook, covered, until buns are puffy and filling is warmed through (if you carefully press a bun with your finger, the indentation should quickly disappear), 8-10 minutes. TIP: It’s OK if the bun tops open slightly! • Remove pan from heat and set aside, covered, until ready to serve. (For 4 servings, transfer buns to a baking dish and cover with foil; transfer to oven while cooking remaining buns.)
• While buns cook, in a medium bowl, combine cucumber, coleslaw mix, scallion greens, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt and pepper. Using your hands, massage mixture (similar to how you would knead dough) until cabbage is tender, 30-60 seconds. • In a small bowl, combine ponzu, soy sauce, and ¼ tsp sugar (½ tsp for 4); stir until sugar dissolves.
• Divide pork buns and slaw between plates. Serve with dipping sauce on the side.
Pulled Pork is fully cooked when internal temperature reaches 160°.
