Back in the Daring Kitchen… Spicy Pork Buns!

02 Mar

Well it’s been a while but after a little time off we are finally back in the Daring Kitchen.


The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

I’m not a bread person- it rarely works out for me, so this challenge had me a little concerned. Here’s how it all went down.


1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )

1-1/2 cups (360 ml) warm water

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) melted butter

1 teaspoon (5 ml) salt

4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour

1 egg for egg-wash for the buns



I didn’t really follow a recipe for my filling, I just used what I had in the freezer and cupboards (It was a snow day, so no grocery shopping!)

I diced up some pork tenderloin and fried it up with some onions, garlic, and red peppers. Once cooked I added brown sugar, cider vinegar, and crushed chili peppers. Let that thicken for a few minutes and set aside to cool.


STEP 1) Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl

STEP 2) Slowly mix in flour until it’s fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.

STEP 3) Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven’t already pre-made it to let it cool


STEP 4) Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.


STEP 5) Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.


STEP 6) Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. On the top sheet, you can see where a lot of my dough was too thin. Those were the first siopao I made, before I worked out the technique.

STEP 7) Preheat oven to moderate 350°F/180°C/gas mark 4.


STEP 8) Beat 1 egg in a small bowl for egg wash and brush on top of each bun.


STEP 9) Bake buns for about 20 minutes, until golden brown. Serve warm.



I was pleasantly surprised with how well these turned out! And they got even better the next day once the chili peppers in the filling had time to settle…spicy but very yummy. I will definitely be making these again with other variations of fillings. And I can’t wait to see what next month’s challenge has in store!


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Posted by on March 2, 2015 in Uncategorized


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