Steamed BBQ Pork Buns (Char Siu Bao)
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4.9
315 reviews
Excellent
Steamed BBQ Pork Buns (Char Siu Bao)
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Steamed BBQ Pork Buns (Char Siu Bao) feature a soft, slightly sweet dough wrapped around a savory mixture of Chinese-style roasted pork with a glossy sauce. The dough, made with a yeast-leavened flour and cornstarch mix, creates a tender yet sturdy bun that steams to a fluffy texture. The filling blends soy sauces, oyster sauce, and chicken stock thickened with flour for a rich, balanced taste inside the delicate bun.
Description
The dough combines all-purpose flour and cornstarch with active dry yeast, sugar, oil, and baking powder to yield a smooth, elastic dough that rests for two hours before shaping. This rest period allows for light leavening. The filling is prepared by stir-frying finely chopped red onion with sugar and an array of sauces: light soy, oyster, dark soy, and toasted sesame oil. Chicken stock and flour thicken the mixture into a glossy sauce that coats diced Chinese roasted pork.
These ingredients come together inside the rolled dough, which is shaped into buns and steamed until soft and puffy. The buns offer a contrast of lightly sweet and neutral dough with a richly flavored, umami-packed barbecue pork filling. They work well as a snack or part of a dim sum meal.
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Ingredients
For the steamed cha siu bao dough:
- 1 teaspoon active dry yeast
- ¾ cup water warm
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup canola oil or vegetable oil
- 2 1/2 teaspoons baking powder
- 1-2 teaspoons water (optional)
For the steamed bao filling:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/3 cup red onion finely chopped, or shallots
- 1 tablespoon sugar
- 1 tablespoon soy sauce light
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
- 1/2 cup chicken stock
- 2 tablespoons all-purpose flour
- 1 1/2 cups Chinese roast pork you can buy it ready-made, or see our Chinese BBQ Pork recipe, diced
Instructions
- In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
- While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
- After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
- Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
Nutrition Information
Show Details
Calories
687kcal
(34%)
Carbohydrates
41g
(14%)
Protein
78g
(156%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
207mg
(69%)
Sodium
410mg
(17%)
Potassium
1385mg
(29%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Calcium
64mg
(6%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 10buns
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 41g | 14% |
| Protein | 78g | 156% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 207mg | 69% |
| Sodium | 410mg | 17% |
| Potassium | 1385mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Calcium | 64mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
315 reviews
Excellent
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