Char Siu Bao (Cantonese BBQ Pork Buns)

🧂 Ingredients

• 300 g All-purpose flour(plus more for dusting)
• 1 tsp Instant yeast
• 150 ml Warm water(around 40-45°C (105-115°F))
• 2 tbsp Granulated sugar(for the dough)
• 0.5 tsp Salt(for the dough)
• 300 g Char Siu (Cantonese BBQ Pork)(pre-cooked, diced into small cubes (about 1cm))
• 2 tbsp Oyster sauce
• 1 tbsp Hoisin sauce
• 1 tsp Shaoxing wine (or dry sherry)(optional, for flavor)
• 1 tsp Sesame oil
• 1 tsp Cornstarch(mixed with 1 tbsp cold water to form a slurry)
• 2 tbsp Water(for the filling)
• 1 tsp Vegetable oil(for the filling)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a large bowl, combine the warm water, 1 tbsp of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: Add the flour, remaining 1 tbsp sugar, and salt to the yeast mixture. Mix with a spatula or chopsticks until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked.

   ⏱️ 10 minutes
3. 3

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
4. 4

   Prepare the filling: While the dough rises, heat the vegetable oil in a small saucepan over medium heat. Add the diced char siu and stir-fry for 1-2 minutes until fragrant. Add the oyster sauce, hoisin sauce, Shaoxing wine (if using), and 2 tbsp water. Bring to a simmer.

   ⏱️ 5 minutes
5. 5

   Thicken the filling: Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glossy consistency, coating the char siu. Remove from heat, stir in the sesame oil, and let the filling cool completely. It should be thick enough to not run out of the buns.

   ⏱️ 5 minutes
6. 6

   Shape the buns: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball.

   ⏱️ 10 minutes
7. 7

   Assemble the buns: Flatten each dough ball into a disc about 10-12 cm (4-5 inches) in diameter, making the edges slightly thinner than the center. Place about 2 tablespoons of the cooled char siu filling in the center of each disc. Gather the edges of the dough up and around the filling, pleating and twisting to seal the bun tightly at the top. Ensure there are no gaps for the filling to leak.

   ⏱️ 20 minutes
8. 8

   Second rise: Line a steamer basket or a bamboo steamer with parchment paper liners or lightly oiled cabbage leaves. Place the shaped buns in the prepared steamer, leaving about 2-3 cm (1 inch) space between them as they will expand. Cover the steamer and let the buns rest for another 20-30 minutes to puff up slightly.

   ⏱️ 20 - 30 minutes
9. 9

   Steam the buns: Fill a wok or large pot with enough water to reach the bottom of the steamer. Bring the water to a rolling boil over high heat. Place the steamer basket over the boiling water, ensuring the water doesn't touch the bottom of the steamer. Cover tightly and steam for 15-18 minutes. The buns should be puffed, firm to the touch, and slightly split on top.

   ⏱️ 15 - 18 minutes
10. 10

    Serve: Carefully remove the steamer from the heat. Let the buns rest in the steamer for a minute or two before opening the lid to prevent them from collapsing. Serve immediately while hot and fluffy.

    ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure your yeast is active before proceeding. If it doesn't foam, discard and use fresh yeast.
• ✓The dough should be soft and slightly sticky but manageable. Add a tiny bit more flour if it's too wet, or a splash of water if too dry.
• ✓Make sure the filling is completely cooled before assembling the buns to prevent the dough from becoming sticky or breaking.
• ✓Don't overcrowd the steamer; give the buns ample space to expand.
• ✓The characteristic split top is a sign of a well-steamed bun.
• ✓These buns are best enjoyed fresh, but leftovers can be gently reheated in a steamer or microwave.

🔄 Variations

• For a baked version, brush the assembled buns with an egg wash mixed with a little honey or sugar and bake at 190°C (375°F) for 15-20 minutes until golden brown.
• Substitute the char siu with other cooked, diced meats like roast pork, chicken, or even a vegetarian alternative like seasoned mushrooms.

🥗 Nutrition

Per serving