Steamed Char Siu Bao (Chinese BBQ Pork Buns)
These steamed char siu bao are soft, fluffy, and filled with sweet-savory Chinese BBQ pork. The dough is tender and lightly sweet, while the filling stays juicy and rich. They are perfect for dim sum, meal prep, or a homemade weekend project.
Servings10 Portions
Prep Time180 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
10
- Chinese BBQ pork (char siu), diced0.5 cup
- shallots or red onion, finely chopped0.3 cup
- warm water0.8 cup
- water1 tsp
- all-purpose flour2
- cornstarch1 cup
- active dry yeast1 tsp
- baking powder1 tsp
- sugar5 tbsp
- canola or vegetable oil0.3 cup
- neutral oil1 tbsp
- light soy sauce1 tbsp
- oyster sauce0.5 tbsp
- dark soy sauce2 tsp
- sesame oil2 tsp
- chicken stock0.5 cup
Step-by-Step Instructions
01
Make the dough: In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in the warm water. Add the all-purpose flour, cornstarch, sugar, and canola oil, then mix on low speed until a smooth dough forms. Knead for 5 to 7 minutes, cover with a damp towel, and let rise for 2 hours, or until puffy.
02
Prepare the filling while the dough rises: Heat the oil in a wok or skillet over medium heat. Add the shallots and cook for 1 minute until fragrant. Stir in the remaining sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Whisk the chicken stock with 2 tablespoons of the flour, pour it into the pan, and cook until the sauce thickens slightly. Fold in the diced Chinese BBQ pork, then remove from the heat and let the filling cool completely.
03
Finish the dough: Add the baking powder to the risen dough and knead on low speed until fully incorporated. If the dough feels dry, add 1 to 2 teaspoons of water a little at a time. Cover and let the dough rest for 15 minutes.
04
Prepare for steaming: Cut parchment paper into 10 squares, each about 4 inches wide. Fill your steamer with water and bring it to a boil over high heat.
