Chinese BBQ Pork Buns

Name: Chinese BBQ Pork Buns
Cook time: 20 min
Total time: 1 h
Yield: 12 Making
Ingredients: 2 cups char siu pork; 100 ml water; 1 tbsp. cornstarch; 1 tbsp. soy sauce; 1 tbsp. oyster sauce; 1 tbsp. hoisin sauce; 1 tbsp. sugar; 300 g all-purpose flour; 40 g sugar; 2 tsp. instant yeast; 160 g water; 1 tbsp. vegetable oil; salt

User Reviews

4.9

26 reviews

Excellent

Cook Time
20 mins
Total Time
1 hr
Servings
12 Making
Calories
247 kcal
Course
Main Course
Cuisine
Chinese

Chinese BBQ Pork Buns

Erica Bauer

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Homemade soft and yummy steamed Chinese BBQ Pork Buns.

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Ingredients

Servings

Filling

2 cups char siu pork leftover, diced
100 ml water
1 tbsp. cornstarch
1 tbsp. soy sauce light
1 tbsp. oyster sauce
1 tbsp. hoisin sauce
1 tbsp. sugar

Wrapper

300 g all-purpose flour + more for dusting
40 g sugar
2 tsp. instant yeast sugar tolerant
160 g water or 180ml to 185ml warm milk, warm
1 tbsp. vegetable oil ,corn oil or other oil without strong flavor
salt tiny pinch

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Instructions

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Make the filling

Mix cornstarch with water and set aside for couple of minutes until well combined.
In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.
Cover the filling and place in fridge for 30 minutes.

Make the wrapper

In a stand mixer, place all of the dough ingredients in and then knead for 7-9 minutes at slow speed. Then cover and rest for 10 to 15 minutes.
Slightly re-knead the dough for another 2 minutes until the smooth becomes very smooth. Shape into long log first and then divide the dough into 12 equal portions. Re-knead each wrapper dough until the surface becomes smooth.
Roll each of the wrapper dough into a round wrapper around 10 cm in diameter with thin edges. Scoop around 1 tablespoon of filling in the center and seal the buns completely. Repeat to finish all of the buns.
Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.
Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.
Re-steam the buns if they are cooled. No changes for the taste.

Notes

The Nutrition Facts is based on each single char siu bun.

Nutrition Information

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Calories 247kcal (12%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 124mg (5%) Potassium 34mg (1%) Sugar 4g (8%) Calcium 4mg (0%) Iron 1.2mg (7%)