Beef In Steamed Buns

Steamed Buns – if you make these in advance you can freeze them and have them ready to use on a week night by giving them a quick blast in a steamer. And – they offer the perfect solution to “what should we do with leftovers from Sunday dinner?”.
I used some leftover Sous Vide Ox Cheek but any meat will work well. Just give it a good splash of soy sauce to complement the sweet buns and you’re on your way.

The recipe

  • 450g  Strong White Bread Flour
  • 3 tsp active dried yeast
  • 2 tablespoons caster sugar
  • 1 tablespoon dry milk powder
  • 1 tablespoon vegetable oil
  • 300ml water
  • A good pinch of salt.

Put the flour and the milk powder in a bowl and add the yeast and the sugar in the centre and the salt to the edge. Add the water and the oil and mix through with a wooden spoon, bringing the dough together. Once you have a ball of dough that’s not too sticky (if it is, add a little more flour but try not to add too much), remove from the bowl and knead the dough for 10 minutes.  From the dough into a ball and place in an oiled bowl covered with cling-film for an hour or so – until it has doubled in size.
Once risen, remove from the bowl and knock the dough back. Now roll into a length about 2ft long and cut into 12 equal pieces. Roll them into an oval shape, brush them with oil and fold them in half – to help maintain shape, you can put a chopstick inside, along the fold.
Leave to prove again, covered with a damp cloth. This should take 30 – 45 minutes.
Get a pan of water boiling and place a steamer on top. Place each bun on a square of non-stick paper and steam for around 10 minutes – they should have risen evenly.
Use them straight away or bag them up and stick them in the freezer. To use later on, defrost and reheat in the steamer for 3 or 4 minutes.


Like I say, any meat will do but pulled pork or pork belly is something really worth exploring however, on this occasion, it was leftover reheated Ox Cheek. I shredded the meat and doused in soy sauce. On a bed of finely sliced Chinese cabbage and topped with sliced spring onion – sliced at 90 degrees, not on the diagonal.
Finish off with a decent squirt of Sriracha hot chilli sauce – one of the greatest condiments known to all of humanity – second only, in my opinion, to English mustard. And that really is saying something.