Char Siu Bao (BBQ Pork Buns)

Name: Char Siu Bao (BBQ Pork Buns)
Cook time: 130 min
Total time: 130 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 300g Bao Flour, low-protein "Hong Kong" flour or cake/AP flour; 60g White Sugar; 6g Instant Yeast, about 2 tsp; 5g Baking Powder, about 1 tsp; 160ml Water, warm, about 40°C; 1 tbsp Neutral Oil; 1/4 tsp Salt, fine; 300g Cantonese Char Siu, BBQ pork, diced small; 120ml Water, or unsalted chicken stock; 1 tbsp Oyster Sauce; 1 tbsp Hoisin sauce; 1 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 tbsp White Sugar; 1 tbsp Shaoxing Wine; 1/4 tsp Chinese Five-Spice Powder; 1/8 tsp Ground White Pepper; 1 1/2 tbsp Cornstarch, for slurry; 2 tbsp Water, for slurry; 1 tsp Toasted Sesame Oil

Pillowy, slightly sweet buns filled with sticky, savory Cantonese barbecue pork—Char Siu Bao are a classic dim sum treat. The tender steamed dough contrasts with a glossy, umami-rich filling made from diced char siu and a sweet-savory sauce, finished with a hint of sesame. These buns are perfect for a weekend project or an impressive party platter.

Pillowy, slightly sweet buns filled with sticky, savory Cantonese barbecue pork—Char Siu Bao are a classic dim sum treat. The tend... Show more

Traditional Chinese Recipe

Health Grade

E+ · Indulgent

Rating

4.3

Time

2 hrs

Price

1,01 €

Calories

417 kcal

low calorie

kid friendly

comfort food

potluck

Method

Make the dough

In a large bowl, whisk together the Bao Flour, White Sugar, Instant Yeast, Baking Powder, and Salt (fine). Pour in the Water, warmed to 40° C, and the Neutral Oil, then stir until a shaggy dough forms. Knead for 8-10 minutes until the dough is smooth, elastic, and only slightly tacky. Cover the bowl and let it rise in a warm spot until doubled in size, about 60 minutes.

Cook the filling

While the dough rises, dice the Cantonese Char Siu into small pieces if needed. In a small saucepan, stir together the 120 ml water, Oyster Sauce, Hoisin sauce, Light Soy Sauce, Dark Soy Sauce, sugar, Shaoxing Wine, Chinese Five-Spice Powder, and Ground White Pepper. Bring it to a gentle simmer over medium heat, then whisk the Cornstarch with 2 tablespoons of water until smooth and stir it in. Cook for 1 minute until the sauce is thick and glossy, then turn off the heat and stir in the Toasted Sesame Oil and the pork. Spread the filling in a shallow bowl so it cools quickly.

Cool the filling

Let the filling sit until it is just warm and thick enough to scoop cleanly, about 15 minutes. Give it a stir once or twice as it cools so the sauce stays smooth.

Shape the buns

Punch down the dough and turn it out onto the counter. Divide it into 12 equal pieces, then keep the pieces covered so they don’t dry out. Shape each piece into a smooth ball, then flatten it and roll it into a 3- to 4-inch circle. Spoon about 1 tablespoon of the cooled filling into the center, gather the edges up around it, and pinch firmly to seal. Set each bun seam-side down on a small square of parchment.

Proof the buns

Cover the shaped buns lightly and let them puff for 15 minutes. They should look slightly fuller and relaxed, not fully doubled.

Steam and serve

Line the steamer basket with parchment squares and arrange the buns seam-side down, leaving space between them so they can expand. Bring the water underneath to a steady boil, then steam over high heat for 12 minutes. Turn off the heat and leave the lid on for 2 minutes before opening it, then serve the buns warm.