Best Meat Bun Bake Recipes

BAKED PORK BUN (CHAR SIU BAO)

Steps:

• For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
• Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
• For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
• Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
• Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
• Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
• Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

MOM'S PERISHKY (MEAT BUNS)

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.

BAKED SIOPAO

Steps:

• Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
• Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
• While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
• Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
• Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
• Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
• Turn off the oven once it has reached temperature.
• Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
• Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
• Bake buns until bottoms are lightly browned, 12 to 15 minutes.

MEAT BUNS

Steps:

• While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft-about 5 minutes.
• Add the beef and break it up.
• Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
• Cook till there's little to no more water in the meat
• Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
• Dissolve the Yeast and Sugar in the warm milk and leave to proof.
• In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
• Transfer the dough to a lightly floured surface and knead until it's smooth and elastic, about 7 minutes by hand.
• Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
• Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
• Divide the dough into 6 equal parts and mold each of them into a ball.
• Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
• Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
• Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.