Substitute the pork with any meat or vegetarian filling of your choice.
I like the convenience of the Noh Chinese Barbecue Seasoning Mix but if you're not a fan of the red food coloring, try my recipe for homemade Roast Pork (Xa Xiu) marinade or use any marinade you like.
The corn starch and water mixture is a binder and helps the filling stick together. Avoid cooking off all the liquid. The starch continues to absorb the liquid as it cools.
The dough should be soft and moderately sticky. During mixing, if the dough is too wet or too dry, add more flour or water, 1 Tbsp at a time and mix together. It is common for the dough to stick to the bottom of the mixing bowl. As long as the dough holds its shape and doesn’t ooze, then it’s not too wet. At the same time, avoid adding too much flour which results in a dry and heavy bun.
The dough resting times may varying depending on the air temperature. It typically takes about 1 1/2 hours for the dough to double in size when the air temperature is approximately 72 F (22 C). To speed up the process, use a warm oven. Turn on the oven light or warm the oven and then turn off heat.
Avoid using too much flour when working with the dough and rolling into buns, just a light dusting is needed. The dough should be moderately sticky. Don’t over-shape the buns. Work quickly and make rough buns. During the second resting period, the buns will rise evenly into nice, round buns.
Place a pan of hot water on the bottom oven rack. This generates steams and keeps the buns moist during baking. This trick is great for getting a soft, moist texture for any baked goods.
Store the Baked Pork Buns at room temperature for 1 day. After this time, refrigerate and enjoy within the week. To reheat, warm in the toaster oven or microwave on Low power for 20-30 seconds. Freeze the Baked Pork Buns for up to 3 months.