Steamed Chinese BBQ Pork Buns (Char Siu Bao)
Chinese steamed buns, a popular dimsum item, feature a sweet-savory barbecue pork filling and are simple to prepare at home.
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Instructions
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Dissolve yeast in lukewarm water, then mix with 1 cup flour; cover and let rise for 1 hour.
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Combine sugar and oil with 1/2 cup boiling water, cool to lukewarm, and add to the yeast mixture.
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Incorporate remaining 3 1/2 cups flour, knead dough until smooth, place in a greased bowl, cover, and let rise for 2 hours.
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For the filling, heat 2 tablespoons oil in a wok, stir-fry scallion and garlic for 30 seconds, then add pork and stir-fry for 1 minute.
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Add soy sauce, oyster sauce, and sugar; then thicken with a cornstarch-water slurry, stir-frying until glazed. Remove and cool the filling.
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Begin boiling water for steaming.
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Knead the risen dough, roll into a 2-inch diameter log, and slice into 1-inch pieces.
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Flatten each piece, roll into a 3-inch round, brush with sesame oil, and place 2 tablespoons of filling in the center.
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Pleat and twist the dough edges to seal the buns, placing each on a 2-inch parchment square on a steamer tray.
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Cover the buns, let rise for 1 hour, then steam over briskly boiling water for 10 minutes.