Rich and Delicious Chinese BBQ Pork Dumpling

Perfect for dinner, dim sum, or a dinner party!

1 1/2-2 lb. pork shoulder roast

1/4 cup hoisin sauce plus more for coating

1/4 cup ketchup

1/4 cup honey

1/4 tsp. Chinese Five Spice powder

1 tsp. kosher salt

4 scallions; thinly sliced

Quick Pickles

Momofuku Steamed Buns

Sriracha sauce; to taste


Combine all ingredients for sauce-1/4 cup hoisin sauce, ketchup, honey, Chinese Five Spice Powder, and salt, in a small bowl until smooth. Coat pork in the sauce and refrigerate 8 hours or overnight. Bring pork to room temperature before roasting. Preheat oven to 400 degrees and place pork on a greased sheet tray. Roast until tender and falling apart, 3-4 hours. Remove from oven and allow meat to rest for at least 15 minutes before carving. Slice pork into chunks or chop if desired. In a small sauté pan, heat a small amount of hoisin sauce for coating the pork. Add the pork and cook gently until coated in sauce. Pile roasted pork into steamed buns, top with scallions, sriracha, and pickles.


Momofuku Steamed Buns

1 Tbsp. plus 1 tsp. active dry yeast

1 1/2 cups water

4 1/2 cups bread flour

1/4 cup plus 2 Tbsp. sugar

3 Tbsp. nonfat dry milk powder

1 Tbsp. Kosher salt

3/4 tsp. baking soda

1/3 cup vegetable shortening


Combine the yeast and water in the bowl of a stand mixer outfitted with a dough hook. Add the flour, sugar, milk powder, salt, baking soda, and shortening and mix on the slowest speed, for 8-10 minutes. The dough should gather into a neat ball, only slightly tacky to the touch. Meanwhile, oil a medium metal bowl, put the dough in it, and cover with a clean rag. Place the bowl in a warm place, and allow the dough to rise for about an hour. Once the dough has risen, punch it down, and divide it in half. Divide each half into 5 equal pieces. Gently roll each of the 5 pieces into a log, and then cut the logs into 5 pieces each. You should have 50 pieces total. Roll each of the pieces into a round ball and place on a tray. Cover the balls with a piece of saran wrap to prevent drying. Allow the balls to rise for another 30 minutes. Meanwhile, cut out 50 4-inch squares of parchment paper. Lightly coat a chopstick with a small amount of shortening . Once the dough has rested, flatten one ball with the palm of your hand, then use a rolling pin to roll it into an oval shape. Lay the greased chopstick across the middle and fold the dough over the stick and onto itself, like a taco. Remove the stick and lay the bun on a square of parchment, and set aside. Repeat this process with the remaining balls. Set up a steamer on the stove, and working in batches, steam the buns on their pieces of parchment for 8-10 minutes. Use the buns immediately or freeze for later use!