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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.