Char Siu Bao (Steamed Pork Buns)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
16 Buns
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Calories
193 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Char Siu Bao (Steamed Pork Buns)
Description
Char Siu Bao features a filling made by sautéing diced yellow onion and char siu pork with soy sauce, oyster sauce, sugar, sesame oil, and optional red food coloring for color. Cornstarch mixed with water is added to thicken the sauce, which is simmered before cooling and portioning.
The dough is prepared by mixing low-protein flour, wheat starch, powdered sugar, and yeast with lukewarm water, vinegar or lemon juice, and vegetable oil. This dough is kneaded to a soft, smooth consistency and allowed to rise until doubled in size. Baking powder is dissolved and added shortly before shaping. The dough is divided, filled with the filling portions, sealed, and steamed in a preheated steamer to create fluffy buns with soft, smooth surfaces.
These buns are commonly served as a dim sum staple or snack, enjoyed fresh and warm. The white vinegar in the steaming water can brighten the bun's color. Mist spraying the bun surface before steaming helps create a smooth finish. Avoid opening the steamer lid during steaming to prevent buns from collapsing. The recipe yields 16 buns, though larger buns can be made by dividing the dough into 12 pieces.
Ingredients
Char Siu Filling:
- 1/2 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion diced, small
- 250 g (9 oz) char siu diced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1-2 drops red food coloring optional
- salt to taste
- 1 1/2 tablespoons cornstarch
- 150 ml water
Char Siu Bao Dough:
- 280 g (10 oz) flour Hong Kong flour), cake flour or all-purpose flour, low-protein
- 100 g (3½ oz) wheat starch
- 90 g (3 oz) powdered sugar
- 8 g (⅕ oz) active dry yeast or instant yeast
- 160 ml water lukewarm
- 1/2 teaspoon white vinegar or lemon juice, optional, Chinese
- 30 g (1 oz) vegetable oil
- 10 g (¼ oz) baking powder
- 10 ml water cold
Instructions
Char Siu Filling:
- Heat oil in a pan and sauté the onion for 1 to 2 minutes. Add the char siu, soy sauce, oyster sauce, sugar, sesame oil, and red food coloring (if using). Stir-fry for 1-2 minutes, then add salt to taste.
- Mix the cornstarch and water together, then add it to the filling. Simmer on low heat until the sauce thickens. Remove the filling from the pan and let it cool. Divide the filling into 16 portions and set aside.
Char Siu Bao Dough Recipe:
- Sift the flour, wheat starch, and powdered sugar into a large mixing bowl. Make a well in the center of the flour mixture and add the yeast, lukewarm water, and vinegar or lemon juice (if using). Gently dissolve the yeast in the water. Slowly incorporate the flour mixture and then add the vegetable oil.
- Knead the dough by hand for 15 minutes, or until a soft, smooth, and shiny dough forms. Cover the dough with a damp cloth and let it rise for 60 to 90 minutes, or until it has expanded in size. Dissolve the baking powder in the cold water, then sprinkle it over the dough and knead until well combined. For fluffier buns, let the dough rest for 10 minutes after adding the baking powder.
- Cut the dough into 16 equal portions and divide them accordingly.
- Using a rolling pin, roll each dough ball into a 3-inch (7 cm) circle. Place a portion of the filling in the center.
- Wrap and fold the dough over the filling.
- Pinch and twist the dough to enclose the opening, ensuring the char siu bao is tightly sealed at the top. Place each bun on a 2" x 3" (5 cm x 7 cm) piece of parchment paper. Repeat until you have made 16 buns.
- Arrange the buns in a steamer, leaving about a 1-inch (2.5 cm) gap between them. Spray a light mist of water over the buns and steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to help keep the char siu bao white.) Remove the buns from the steamer and serve warm.
Notes
- For larger buns, divide dough into 12 portions instead of 16.
- Resting the dough for 10 minutes after adding baking powder can make the buns fluffier, though this step is optional.
- Adding Chinese white vinegar to the steaming water can help achieve whiter buns.
- Preheat the steamer fully before placing buns inside to ensure proper rising during steaming.
- Spraying water mist on the buns’ surface before steaming aids in creating a smooth, attractive finish.
- Do not open the steamer lid during the steaming process to prevent buns from collapsing.
- If yellowish spots appear on the buns, the baking powder may not have been fully dissolved; ensure it is properly dissolved before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Buns
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 12mg | 4% |
| Sodium | 263mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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