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Have Pork Buns. Now what?

I bought a frozen pack of six Steamed Pork Buns, Siopao, from my favorite Asian grocer. All are the size of a hamburger bun, or just a bit larger. As expected, cooking instructions are minimal: microwave, or steam.

Being that our microwave has breathed its last, and I don't have the functional tools to steam anything more than a few florets of broccoli, I'm looking for some guidance from 'hounds here on how to cook/bake and serve these buns.

Thanks in advance, for the help.

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  1. You can create a steamer by filling a large pot with an inch of water, then placing something in the bottom of it that will hold a plate above the level of the water (a trivet, a smaller pan, even wadded up aluminum foil). Put the buns on a plate that will fit inside your pot, set it on whatever propping device you're using, put a lid on it and steam away.

    3 Replies
      1. re: biondanonima

        This is what I'd do, too, but also line the plate w/ lettuce or wax paper. There is a good picture down below here on how to do it:

        http://steamykitchen.com/22252-pork-b...

        1. re: chowser

          Great link, those look amazing and I love the detail.

      2. Steam about 10 minutes and go from there.

        I doubt these will bake up nicely since you have steamed buns.

        You can try the microwave by covering the buns with cling film. Microwave about 2 to 3 minutes.

        1. Steam them, definitely as the others have suggested.

          Microwaving them is only a _desperate_ last resort and I definitely don't recommend that method. It'll heat them up, but at the cost of ruining the texture of the dough.
          Bread of any kind is bad in a microwave.

            1. I didn't know you can microwave siopao. I would go with biondanonima's recommendation of a hacked steamer. An empty tuna can would work nicely here. I haven't made the frozen siopao before, but if they're anything like the from scratch version, you can bake them at 350 for about 15-20 minutes. You should glaze with an egg wash and optionally simple syrup prior to putting them in the oven.

              1. Thrift stores have lots of the old school steamer baskets. Less than a can of tuna if you don't eat tuna. You can also make a make shift basket by perforating a small foil pie plate and putting it on top of a tuna can and placing it in a pan of water. The buns will weigh it down and the steam will come up through the holes you've made.

                1. Thanks, all, for the terrific insights. I have a VERY Large stock pot that will fit at least four of the pork buns, rigged in the manners suggested here. So its Siopao as an appetizer with dinner tonight!