---
title: Steamed Hoisin BBQ Pork Buns
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steamed-hoisin-bbq-pork-buns-6581f586ffbdaccc8681845c
servings: 2
prep_time: 20 minutes
cook_time: 20 minutes
time_required: 40 minutes
difficulty: Hard
allergens: [Fish, Soy, Wheat]
tags: [New, Dim Sum, Steamed, Pork, Asian-Inspired]
rating: 3.0
rating_count: 2000
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty filling, though some found it bland; adding extra seasoning or sauce boosted flavor.
  - theme: Ease of prep
    text: Steaming technique was tricky for some; many needed longer cook times or finished in the oven for fully cooked buns.
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pulled%20Pork/steamed-hoisin-bbq-pork-buns.avif"
---

Wash and dry all produce. Halve and thinly slice @scallions{2%pieces}, separating whites from greens. Trim and halve @mini cucumber{1%unit} lengthwise, then slice crosswise into ½-inch-thick half-moons.

Cut a 12-inch piece of aluminum foil. Roll up foil lengthwise, then form into a coil. Place foil coil in center of a #large pan{}. [- -TIP: We used a 10-inch stainless steel pan (the foil could damage a nonstick pan!)- -] Fill pan with 1 inch of @water{1%cup}. Line a heatproof plate with parchment paper. [- -TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan).- -]

Place @pulled pork{8%oz} in a #large bowl{}; using two forks, tear into smaller pieces. Add scallion whites, @hoisin sauce{1%tbsp}, @cornstarch{1%tsp}, and a pinch of @sugar{1%tsp} to bowl; mix well to combine. [- -TIP: Your hands are the best tool for this!- -]

Remove @buttermilk biscuits{8%pieces} from package. Using a rolling pin, roll out each biscuit into a 3½-inch round. [- -TIP: If you don’t have a rolling pin, press into rounds with your fingers!- -] Add 2 tsp filling to center of each round. (Save any extra filling for tacos or rice bowls!) Gently fold edges over filling, then pinch edges together and twist to seal. Place buns on prepared plate (it’s OK if buns touch!).

Set plate with buns on top of foil coil in prepared pan, gently pressing plate so it’s level and foil flattens slightly. [- -TIP: Re-center foil coil in pan if needed.- -] Cover pan with a tight-fitting lid; heat over high heat until water is boiling. [- -TIP: No lid? No problem! Tightly cover with foil or set a baking sheet on top of pan.- -] Reduce heat to medium high; cook, covered, until buns are puffy and filling is warmed through (if you carefully press a bun with your finger, the indentation should quickly disappear), ~{10%minutes}. [- -TIP: It’s OK if the bun tops open slightly!- -] Remove pan from heat and set aside, covered, until ready to serve.

While buns cook, in a #medium bowl{}, combine cucumber, @coleslaw mix{3%oz}, scallion greens, @rice wine vinegar{1%tbsp}, a pinch of sugar, and a big pinch of @salt{pinch} and @black pepper{pinch}. Using your hands, massage mixture (similar to how you would knead dough) until cabbage is tender, ~{30%seconds}. In a #small bowl{}, combine @ponzu sauce{1%tbsp}, @soy sauce{1%tbsp}, and a pinch of sugar; stir until sugar dissolves.

Divide pork buns and slaw between plates. Serve with dipping sauce on the side.