Chinese Steamed Pork Buns
Steamed buns that are pillowy soft and stuffed with a sweet and delicious saucy pork filling. Chinese Pork Buns cooked from scratch taste just like the ones you get from the dim lunch carts. These are going to blow your head! Yum Cha on Sunday mornings in Sydney is nearly a religious rite for many people. From the middle of the morning, large groups of people swarm into big eateries, their steaming carts loaded high with dumplings and buns clanging about the room. The familiar sound of bowls being slammed onto tables, the limitless Chinese tea, and the fast, borderline nasty service are all there and correct.
Yum Cha’s courteous service is almost scary in its formality.
The etiquette for pursuing trolleys varies from restaurant to restaurant, but I’m not afraid to break the rules.
I’ll stalk trolley after trolley till I locate what I’m looking for when I’m in need of pork buns!
Plus, if you’re a pork bun fanatic like I am, you’ll save a bundle because making them at home is probably 70 to 80 percent less expensive than buying them.
When you microwave frozen pork buns for 1 minute, they’ll look and taste like they just came out of a bamboo steamer.
HOW TO MAKE PORK BUNS
Steamed pork buns are made in four processes, which are shown below.
1. THE FILLING
A simple sweet and savoury sauce is used to cover the chopped Chinese Barbecue Pork (Char Siu), which is then grilled. Use either store-bought or home-made Char Siu for this recipe. When making a full-blown homemade Char Siu, allow at least 24 hours for marinating. If time is of the essence, check out our Quick Homemade Char Siu recipe in the recipe notes.
2. DOUGH FOR PORK BUNS
If you have a stand mixer, creating the dough is as simple and straightforward as making any other yeast bread or rolls. Unlike other doughs, this one is soft and elastic, making it very easy to work with. The recipe video is useful in seeing the consistency of the dough.
3. STUFF ‘EM!
No doubt, this is the portion that will take some time and practice, and I’m no Pork Bun Goddess, but I’ll try my best! However, it makes no difference. Regardless of whether you just bundle it up like a money bag and lock the filling inside, it will still taste just as nice! Although watching the recipe video is the most effective method to learn how to wrap pork buns, the following is a quick step-by-step description:
- To avoid ending up with a giant thick wad of dough while pinching the dough together, roll out very thin circles, making the edges even thinner. Placing it on your hand and sprinkling it with Filling Pinch the dough along the edges (see 6 below) to create pleats – approximately 8 times
- Gather the pleats together as you move around the edge, pulling them together so that you finish up closing the bun at the top (7 and 8 below)
- Pinch the ends together and twist them together (9)
Voila! You’ve mastered the art of the pork bun!
In a wok, I use a bamboo steamer set over simmering water to cook my vegetables. Any steamer will suffice, but if you want to have the most real pork bun experience possible, a bamboo steamer is recommended since it lends a delicate scent to the buns during the cooking process. They aren’t prohibitively costly, and you can purchase them at almost any Asian grocery shop. Steamed Chinese Dumplings,Shumai – Japanese Steamed Dumplings, and Chinese Steamed Fish are all delicious options!
How to build a paper liner for the bamboo steamer, which is a useful tip. First, fold the baking paper in half, align it with the center, and cut off one end (1). Next, cut little diamonds along the edge (2), unfold (3), and place it in your steamer.
ALL CREDIT TO WOKS OF LIFE
I want to be absolutely clear about who should be given credit for this recipe because it is not one that I created myself. Cooks of Life owners Judy and Bill developed this Steamed BBQ Pork Buns dish after conducting extensive study and developing it from scratch. Outstanding individuals, outstanding taste and culinary skill in addition to a very high degree of quality. I have great faith in their recipes. Judy and Bill, you have earned our respect! It’s well worth the time and work you put it.
Let’s be honest about this.
– Nagi x Nagi x Nagi x
MORE GREAT DUMPLINGS OF THE WORLD
- Potstickers (Chinese pan-fried dumplings)
- Gyoza (Japanese dumplings)
- Shumai (Japanese steamed dumplings on my mother’s website, RecipeTin Japan! )
- And a variety of other dishes. Wontons
- A look through the Yum Cha recipe archive
WATCH HOW TO MAKE IT
Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings12Hover over the image to see the scaleRecipe video above. These are authentically similar to what you would receive at Yum Cha / Dim Sum. Soft, fluffy white buns filled with a rich sweet and savoury filling are baked to perfection. Perfect freezer staple – just microwave them from frozen and they’ll taste like like they just came out of the bamboo steamer!
- 1 teaspoon active dry yeast powder
- 1/4 cup / 65 mL warm water
- 1 tablespoon white sugar
- 1 teaspoon salt
- A half cup of warm water, 4 tablespoons of sugar, 70 grams of white sugar, 2 cups of plain flour (all purpose), 1 cup of cornflour / cornstarch, 1/4 cup of vegetable oil, and 2 1/2 teaspoons of baking powder
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped escalot or white onion (Note 1)
- 1 tablespoon sugar
- 1 1/2 tablespoons soy sauce, regular or light (not dark)
- 1 1/2 tablespoons oyster sauce (can substitute Hoisin)
- 1 tablespoon sesame oil
- 1/2 cup water
- 1 tablespoon cornflour dissolved in 1 tablespoon water
- 1 1/2 cups Chinese Barbecue Pork, diced (Note 2)
- 1 tablespoon sesame seeds
- 1 tablespoon ses
- Activating the yeast: In a small mixing basin, combine the yeast, sugar, and water. Mix well, then put aside for 10 minutes, or until it begins to froth. In the bowl of a stand mixer fitted with a dough hook, combine the flour, cornflour, and sugar. Add the yeast mixture, oil, and water and stir briskly to blend. On a low speed, mix for 3 minutes, or until a smooth ball of dough comes together. It should be supple and elastic, not sticky to the point where it becomes plastered all over your fingers and palms. If necessary, add a pinch of flour or a splash of water to get the desired dough consistency. Wrap it in cling wrap and set it aside in a warm, dry location for 2 hours, or until it has doubled in size. (See also Note 3) In the meantime, prepare the Filling. Remove the cling film and sprinkle the baking powder on top. Return to the stand mixer and blend on low speed for 2 minutes until smooth. Turn the dough out onto a floured work area and press it down. Lightly knead the dough to produce a smooth circular disc
Making Buns (watch video):
- Cut the dough into four equal pieces. Take one piece and roll it into an even log, then cut it into three pieces (for a total of 12 pieces)
- Take one piece of dough and wrap the rest in cling film or a tea towel
- Set aside. Roll the dough into a circular 4.5″/11 cm in diameter, making the edges thinner as you roll. Place the dough in your palm and place 1 1/2 tablespoons of the Filling in the center
- Make 8 pleats all the way around the edges. Then, one by one, bring the pleats together to form the bun’s seal. Twist the top of the twist using your fingers
- Repeat the process with the remaining dough to produce a total of 12 cookies. Wrap the buns in cling wrap and set them aside in a warm location for 15 minutes.
- Note 4: Prepare a big bamboo steamer (or other steamer) by lining it with parchment paper that has been perforated with holes. Place 6 to 8 buns on a piece of parchment paper and cover with the steamer lid. Pour about 4 cm / 1 1/2 inches of water into a wok / pot (the steamer should not come into contact with the water) and bring to a quick simmer over medium high heat
- Place the steamer in the pan and cook for 12 minutes on high heat. Halfway through, check the water level and replenish it up if necessary. Buns are done when they bounce back when touched, and the buns have created a smooth skin on the outside. Remove the steamer from the pan and serve while still hot.
- In a saucepan, heat the oil over medium heat until shimmering. Cook for 2 minutes after adding the eschalots. Combine the sugar, soy sauce, oyster sauce, sesame oil, and water in a mixing bowl. Slowly add in the cornflour mixture while stirring constantly. until the mixture is smooth
- Add the meat and mix well. Cook for 1 1/2 to 2 minutes, or until the sauce has thickened (see video for consistency). Remove from heat and allow to cool (it thickens as it cools).
1. Eschalots are little onions that are much finer in texture than regular onions. 2. You may use whatever type of onion you like here, including brown onions and the white part of shallots, scallions, and green onions. 2. Use Chinese Barbecue Pork, either store-bought or prepared from scratch (Char Siu). Chinese BBQ Pork in a Hurry: Pork steaks should be marinated for 20 minutes in store-bought Char Siu Sauce (or a small quantity of the marinade from Homemade Char Siu). Then pan fry on medium heat or bake for 15 – 20 minutes at 180C/350F, basting often with the marinade that was set aside.
- Run the empty dryer for 1 minute before putting the dish inside.
- Paper steamer liners are available in Asian markets, but I have never purchased any.
- Line up the end of the steamer with the center of the steamer and cut it off.
- Place the folded paper in the steamer.
- Recipe derived from thisSteamed Pork Bunsfrom Woks of Life, which has been slightly tweaked.
- Here are a few suggestions: Chinese BBQ duck, chicken, or hog meat, or even leftover steak are all good options.
- Sauteed mushrooms and veggies are good vegetarian alternatives.
- Preparation and storage: Cook first, then chill or freeze.
- Freeze – microwave for 1 to 1 1/2 minutes at high power, covered with a moist paper towel, from frozen until boiling hot.
When warmed, they are fantastic freezer-friendly snacks that taste exactly like they did when fresh out of the bamboo steamer! 8. The nutritional value of a bun. Dim Sum, Pork Buns, and Yum Cha are some of the terms used to describe this dish.
LIFE OF DOZER
MOVE! I’m unable to change the channel.
Chinese BBQ Pork Buns (Baked Char Siu Bao Recipe)
Bakery-baked char siu bao (also written cha siu bao), commonly known as Chinese BBQ Pork Buns, are made with soft milk bread and filled with a flavorful filling of Chinese BBQ Pork. They’re a popular among both children and adults, and they happen to be one Chinese bakery bun that we really prefer when cooked from scratch. Please keep in mind that this recipe was first published in February 2014. Since then, we’ve re-tested and re-photographed the item. In addition to more extensive directions, a video showing how to construct the buns, and a FAQ section, this updated and enhanced edition includes a recipe card.
A Childhood Favorite Treat
Childhood, how I miss it. When decisions were simple (Nick Jr. or Cartoon Network?) and you could see the entire world from a vantage point two feet lower to the earth. When your primary concerns were on making it home from school in time to catch the ice cream truck, you were considered young. In my particular version of childhood, there were a lot of sinkingTitanicreenactments in my friend Reema’s above-ground pool (we were both very melodramatic children), reading at recess, persistent lobbying for the adoption of a family puppy, a collection of John Hughes’s films, and a see-through purple Gameboy Color.
Everybody knew who the typical suspects were.
- We love the “char siu bao,” or baked BBQ pork buns, which are stuffed with a savory, somewhat sweet filling of Cantonese roast pork and cooked in round pans
- The sweet, crumbly pineapple buns
- And the hot dog buns (which we like to make at home with ourChinese hot dog bun recipe).
Baked versions of these buns may be found in bakeries like these, as well as steaming ones at dim sum restaurants like these. (If you prefer a steamed bun, check out our recipe for Steamed Char Siu Bao Pork Buns.) Serve immediately. It’s the genuine article!) Also try our char siu bao and bolo bao mash-up, as well as our pineapple buns. Baked pineapple buns with roast pork filling and a crackly pineapple bun top!
An Easy Recipe, Especially If You Have Char Siu Ready Made
The preparation time is considerable, but the result is straightforward—especially if you can get hold of char siu from your neighborhood Cantonese restaurant or Chinese grocery store hot bar. If you don’t have any, you may easily prepare your own roast pork. Make use of our well-known Chinese BBQ Pork (cha siu) recipe. Roughly one hour is required for roasting the pork loin (after marinating overnight). You won’t believe how good it tastes compared to a restaurant! Just be sure you utilize pork shoulder or pig butt for the juiciest and most delicious outcomes possible.
An Updated Version, No Tangzhong Needed
In the original version of this recipe, which was published in 2014, we employed a conventional tangzhong technique. Essentially, it entails mixing flour with liquid to form a paste before adding it to the dough. In the meanwhile, we’ve perfected our favorite milk bread recipe, which produces beautifully soft and fluffy results that I believe are superior. This is all done without the need for tangzhong to be prepared! Since then, our milk bread has served as the foundation for nearly all of our Chinese bakery creations.
Furthermore, because it is an all-in-one approach, you will not be required to activate the yeast in before.
You can rely on us.
As well as making changes to the filling, we’ve improved the overall balance of the filling so that you can more clearly appreciate the tastes of the filling itself.
More extensive instructions on how to shape and fill the buns are offered as well as a photo tutorial. After all these years, I’d like to think that we’ve learnt a few things, and I believe that this recipe has been improved even further.
Frequently Asked Questions
It was in 2014 that the initial version of this dish was published. It was prepared using the traditional tangzhong technique. Preparing the dough by heating flour in liquid until it forms a paste before adding it to the dough The recipe for our favorite milk bread, which delivers beautifully soft and fluffy results that I believe is superior, has subsequently been developed. This is all done without the need for tangzhong to be created! After a few years, our milk bread has evolved into the foundation for nearly all of our Chinese bakery creations.
- Because it is a one-stop approach, you won’t even have to bother with pre-activating the yeast.
- You may put your confidence in us.
- As well as making changes to the filling, we’ve improved the overall balance of the filling so that you can more fully appreciate the tastes of the filling itself.
- After all these years, I’d like to think we’ve learnt a few things, and I believe this recipe has been improved even further.
Baked Char Siu Bao Recipe Instructions
Put all of the dough ingredients in a large mixing bowl equipped with a dough hook attachment and mix on low speed until well combined. Begin with the heavy cream, milk, and egg, all of which should be at room temperature. Afterwards, in the following sequence, add the sugar and cake flour, followed by the bread flour, yeast, and salt. For best results, use the lowest speed of the mixer to bring the dough together. Using a low speed, knead the dough for 15 minutes until it is scraggly and elastic.
- Alternatively, you may combine all of the dough ingredients in a large mixing basin with a wooden spoon and then knead by hand for 20 minutes until it is smooth and elastic.
- The dough may get sticky when it is made in a humid environment; if this occurs, add extra flour one tablespoon at a time until the dough is no longer adhering to its sides.
- Cover with a plate that has been turned upside down or a moist cloth.
- (A closed microwave with a cup of hot boiling water next to the bowl makes an excellent proofing environment.) While that’s going on, start preparing the meat filling.
- In a wok, heat 2 tablespoons oil over medium heat until shimmering.
- Combine the sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce in a large mixing bowl.
- Combine the chicken stock and flour in a large mixing bowl.
Add in the char siuroast pork and mix well.
Separate the filling into 16 fairly equal heaps in order to ensure that each bun has an equal quantity of filling.
After the initial proofing, knead the dough for a further 5 minutes to remove any remaining air bubbles.
Cut it into 16 pieces that are equal in size (in half, then quarters, then in quarters again).
Each of ours weighed around 70g.
Using your hands, roll it into a 4-inch circle, with the center being somewhat thicker than the borders.
If you get any oil from the filling on your fingers, it will make it very difficult to close them up.
You may use the spoon to gently push the filling into the dough while it is still warm.
Place the bun seam side down on a flat surface.
For another hour, cover with a clean cloth and leave to rise at room temperature.
Egg wash should be applied to the buns.
Place the buns in the oven and immediately reduce the temperature to 350°F/175°C.
To bake for 22-25 minutes, or until golden brown, use a baking sheet.
Cool, and have a good time!
Microwave for 30 seconds to savor the flavor.
We hope you like them, whether they transport you back to your youth or provide you with a totally new experience. Please post any questions or comments in the section below! Prep:4hours Cook:25minutes Total:4hours25minutes
For the dough:
- Ingredients for dough should be added to a stand mixer bowl in the following order: flour, salt, baking powder, and butter Begin with the heavy cream, milk, and egg, all of which should be room temperature. Afterwards, in the following sequence, add the sugar and cake flour, followed by bread flour, yeast, and salt. To bring the dough together, turn the mixer on to the lowest speed it will go. 15 minutes later, knead the dough on a low pace until it is scraggly. Using a rubber spatula, bring the dough together if necessary after turning off the mixer. Instead, you may combine all of the dough ingredients in a large mixing bowl by stirring them together with a wooden spoon, and then knead the dough by hand for 20 minutes. However, the dough should not adhere to either the bottom or the sides of the mixing bowl when it is done. The dough may become sticky when it is made in a humid environment
- If this occurs, add extra flour one tablespoon at a time until the dough is no longer sticky. Form a ball out of the dough. A moist cloth or a dish turned upside down might be used to protect the food from becoming ruined. Proof for 75-90 minutes, or until the dough has doubled in size, in a warm place. NOTE: (A closed microwave with a mug of hot boiling water next to the bowl makes for an excellent proofing environment. ) Preparing the meat filling should be done at the same time as this. Make careful to cut the pork finely rather than in huge bits so that it is simpler to stuff the buns with the mixture. A wok is heated over medium heat with 2 teaspoons oil. Stir-fry for 2 minutes after adding the shallot/onion. In a separate bowl, whisk together the sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce until well combined. Cook, stirring constantly, until the mixture begins to boil. The chicken stock and flour should be added at this point. Remove from the heat and whisk constantly for another 2-3 minutes or until the sauce has thickened a little further. Remove from heat and stir in the char siuroast pork until well combined. Dish out the contents onto a big platter after turning off the heat in the pan. As a result, divide the filling into 16 about equal piles to ensure that each bun has an equal quantity of filling in it. Leave to cool for a moment. Continue to knead the dough for another 5 minutes after the initial proofing in order to remove any remaining trapped gas. It should be dumped onto a lightly floured surface and shaped into a ball with your hands. Cut it into 16 pieces that are all the same size as one another (in half, then quarters, then in quarters again). The simplest technique to verify that your buns are all the same size is to weigh the entire dough ball, divide the weight by 16, and then weigh out each individual piece to match the weight. Every one of ours weighed around 70g. Each dough ball should be worked to remove any air bubbles and smooth it down before it is shaped into rolls. Using your hands, roll it into a 4-inch circle with the center somewhat thicker than the corners. Make sure to keep your hands clean when assembling the buns. If you get any oil from the filling on your fingers, it will be very difficult to seal them. Fill the bread with one piece of the filling. Gently push down on the filling with the spoon to ensure that it is fully embedded in the dough. Make sure it is firmly sealed by crimping it shut. The seam of the bun should be facing up. Prepare two baking sheets lined with parchment paper and space them approximately 3 inches apart. (Optional) Cover with a clean cloth and leave it sit at room temperature for another hour before serving. Preheat the oven to 400°F/200°C and arrange two racks in the upper and lower thirds of the oven. Use egg wash to coat the buns. Add sesame seeds if you’d like, and toss them all together. As soon as the buns are in the oven, reduce the temperature to 350°F/175°C and bake for 15 minutes. 22-25% of the way through the baking time, or until golden brown After removing the buns from the oven, spray them with the sugar syrup immediately while they are still warm. Please take pleasure in your experience. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days after they are prepared. Cook for 30 seconds in the microwave to enjoy! Both to prepare and to eat, these Baked Chinese BBQ Pork Buns (cha siu bao) are delectable. We hope you like them, whether they take you back to your youth or provide you with a whole new experience. If you have any questions or remarks, please post them in the comments section. Prep:4hours Cook:25minutes Total:4hours25minutes
To finish the buns:
- 1tablespoonsesame seeds(optional)
- 1tablespoongranulated sugar(dissolved in 1 tablespoon boiling water)
- 1tablespoonsesame seeds(optional)
- Put all of the dough ingredients in a large mixing bowl equipped with a dough hook attachment and mix on low speed until well combined. Begin with the heavy cream, milk, and egg, all of which should be at room temperature. Then, in that sequence, add the sugar, cake flour, bread flour, yeast, and salt
- Combine well. For best results, use the lowest speed of the mixer to bring the dough together. Using a low speed, knead the dough for 15 minutes until it is scraggly and elastic. If necessary, switch off the mixer and use a rubber spatula to pull the dough together if necessary. To make a dough alternatively, combine all of the ingredients in a large mixing basin using a wooden spoon, and then knead by hand for 20 minutes. The dough should be sticky to the bottom of the bowl, but should not adhere to the sides. Add additional flour, one tablespoon at a time, to make the dough come together if you’re baking in a humid area and the dough is clinging to the edges of the mixing bowl. Form the dough into a ball and place it on top of an upturned dish or moist cloth to keep it warm. Place the dough in a warm place to rise for 75-90 minutes, or until it has doubled in size. (A closed microwave with a cup of hot boiling water next to the bowl makes an excellent proofing environment.) While that’s going on, start preparing the meat filling. Make careful to cut the pork finely rather than in huge bits so that it is easy to stuff the buns with the filling. In a wok, heat 2 tablespoons oil over medium heat until shimmering. Stir-fry the shallot/onion for 2 minutes after adding the garlic. Combine the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce in a mixing bowl. Cook, stirring constantly, until the mixture begins to boil. Combine the chicken stock and flour in a large mixing bowl. Remove from the heat and whisk constantly for another 2-3 minutes or until the sauce has thickened. Add in the roasted pork
- Mix well. Remove the filling from the pan and place it on a big platter after turning off the heat. Separate the filling into 16 fairly equal heaps in order to ensure that each bun has an equal quantity of filling. Remove from the oven and set aside to cool
- After the initial proofing, knead the dough for a further 5 minutes to remove any remaining air bubbles. Make a ball out of it by dumping it onto a lightly floured surface and rolling it about
- Cut it into 16 pieces that are equal in size (in half, then quarters, then in quarters again). In order to verify that the buns are of equal size, weigh the full dough ball, divide the weight by 16, and then weigh out each individual piece to match the weight of the dough ball Each dough ball should be worked to remove any air bubbles and smooth it down before it is shaped into buns. Using your hands, roll it into a 4-inch circle with the center somewhat thicker than the outer corners
- Make care to keep your hands as clean as possible when assembling the buns. If you get any oil from the filling on your fingertips, it would be very difficult to seal them properly. Fill the bun with 1 piece of the filling and crimp it closed, making sure the filling is well secured. Place them, seam side down, on baking sheets lined with parchment paper, about 3 inches apart from one another. For another hour, cover the dish with a clean cloth and let it at room temperature to rise. Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius with two racks in the top and bottom thirds of the oven. Sprinkle sesame seeds on top of the buns if you’re using them and brush them with egg wash. Place the buns in the oven and immediately reduce the temperature to 350°F/175°C. Bake for 20 minutes. Baking for 22-25 minutes, or until golden brown, is recommended. Remove the buns from the oven and quickly coat them with the sugar syrup while they are still warm to prevent them from drying out. Keep it cool and enjoy it
Ingredients for dough should be added to a stand mixer bowl in the following order: flour, salt, baking powder, and butter Begin with the heavy cream, milk, and egg, all of which should be room temperature. Afterwards, combine the sugar, cake flour (or bread flour), yeast (or salt), and baking powder (or baking soda). To bring the dough together, turn the mixer on to the lowest speed it will go. 15 minutes later, knead the dough on a low pace until it is scraggly. Using a rubber spatula, bring the dough together if necessary after turning off the mixer.
- The dough should be sticky to the bottom of the bowl, but should not adhere to the sides.
- Form the dough into a ball and place it on top of an upturned dish or a moist cloth to keep it from rising.
- NOTE: (A closed microwave with a mug of hot boiling water next to the bowl makes for an excellent proofing environment.) Preparing the meat filling should be done at the same time as this.
- A wok is heated over medium heat with 2 teaspoons oil.
- Combine the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce in a large mixing bowl until well combined and smooth.
- The chicken stock and flour should be added at this point.
- The roast pork should be mixed in.
As a result, divide the filling into 16 about equal piles to ensure that each bun has an equal quantity of filling in it.
Make a ball out of the mixture by dumping it onto a lightly floured surface; Cut it into 16 pieces that are all the same size as one another (in half, then quarters, then in quarters again).
Then roll it into a 4-inch circle, with the center being somewhat thicker than the outside borders.
Your fingers will become extremely slippery if you have any oil from the filling on them.
Place them on baking pans lined with parchment paper, seam side down, approximately 3 inches apart.
Preheat the oven to 400°F/200°C and arrange two racks in the upper and lower thirds of the oven.
As soon as the buns are in the oven, reduce the temperature to 350°F/175°C and bake for 15 minutes.
Enjoy yourself while it’s still cool.
nutritional info disclaimer
TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.
Old Version of the Recipe
The recipe card ABOVE contains our family’s most up-to-date and favored char siu bao recipe. I have, however, included the OLD version of the recipe, which was made using the tangzhong technique, in case you wish to stay with it, or if you just want to give it a try for comparative purposes. To make the dough, combine the following ingredients:
- Bread flour (or all purpose flour, divided)
- 2/3 cup water
- 1 1/3 cup milk (divided)
- 1/3 cup sugar
- 1 teaspoon salt
- 4 tablespoons instant yeast
- 2 eggs
- 4 tablespoons butter (melted)
- Eggwash (1 egg mixed with a tablespoon of milk)
- Sesame seeds (optional)
- 5 1/3 cups bread flour (or all purpose flour, divided)
- 5 tablespoons sesame seeds (optional)
For the filling, use the following ingredients:
- 4 cups chicken stock
- 3 tablespoons flour
- 2 cups Chinese roast pork (char siu, diced)
- 2 tablespoons sugar
- 12 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
- 2 tablespoons sesame seeds
- 2 teaspoons dark soy sauce. 4 tablespoons oil
- 1/2 cup shallots (or onion, finely chopped).
In a medium saucepan, heat 1/3 cup flour (45g) with 2/3 cup water and 1/3 cup milk over medium heat until the flour is completely absorbed. Preheat the pan over medium heat, stirring frequently, for 3 to 5 minutes, or until the mixture has thickened to the consistency of a paste. Make a mental note to put it away. In a large mixing basin, whisk together 5 cups flour (650g), the sugar, the salt, and the yeast until well combined. Combine the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter in a large mixing bowl.
- Form the dough into a ball and set it in a basin that has been lightly oiled.
- While that’s going on, start preparing the meat filling.
- Stir-fry the onion for 2 minutes after it has been added.
- Cook, stirring constantly, until the mixture begins to boil.
- Reduce the heat to medium-low and continue to simmer, stirring, for a couple more minutes, or until the sauce has thickened somewhat.
- Remove from the oven and set aside to cool.
- Create a tiny circle out of each piece, with the center of the circle being somewhat thicker than the corners.
- (Optional) Place them on baking pans lined with parchment paper, seam side down, and let them to rise for another hour before serving.
- Sprinkle sesame seeds on top after brushing with egg wash (if using).
Place them in the oven and immediately reduce the temperature to 350 degrees (approximately 200 degrees C) from 400 degrees (about 200 degrees C) (about 175 degrees). Bake for approximately 25 minutes, or until the top is golden brown.
Steamed Pork Buns (Char Siu Bao) Recipe
- The first step in preparing the filling is to rub five-spice powder evenly over the pork shoulder. Preheat a grill pan over medium-high heat until very hot. Cooking spray should be used to coat the pan. Cook the pork for 18 minutes, or until a thermometer reads 155°, flipping the meat once or twice throughout cooking. Remove the pork from the pan and set it aside for 15 minutes. Advertisement
- Step 2: Slice the pork crosswise into thin slices, then cut the sections into strips. Pork should be placed in a medium-sized mixing basin. Stir in the onions and the next 7 ingredients (through 1/4 teaspoon salt) until everything is well-combined. Refrigerate after covering with plastic wrap. 3. To prepare the dough, in a large mixing basin, add 1 cup warm water, the sugar, and the yeast
- Let aside for 5 minutes. In the fourth step, lightly scoop flour into dry measuring cups, and level with a knife. To the yeast mixture, add the flour, oil, and 1/4 teaspoon salt and stir until a soft dough is formed. Turn the dough out onto a lightly floured surface and press it down. Knead until the dough is smooth and elastic (about 10 minutes). Toss the dough in a large mixing basin sprayed with cooking spray, stirring to cover the whole surface. Cover and let aside in a warm (85°) area that is free of drafts for 1 hour, or until the dough has doubled in size. (Apply gentle pressure to the dough with two fingers.) If the indentation is still there, the dough has risen sufficiently.) Step 5: Punch the dough down and let it sit for 5 minutes. Make a clean area for the dough to rest on and knead in the baking powder. After allowing dough to rest for 5 minutes, proceed to Step 6 and divide it into 10 equal sections, rolling each into a ball. Make 5-inch circles out of each dough ball, working with one at a time (covering the remaining dough balls to prevent them from drying out). 1/4 cup filling should be placed in the center of the dough circle. Bring the edges up to cover the filling and bring them together at the top. Twist the end of the pinch to seal it shut. To make more dough balls and filling, follow the same technique as described above. 7. Arrange 5 buns, seam side down, 1 inch apart, on each layer of a 2-tiered bamboo steamer, one bun in each tier of the steamer. Stack the layers and cover with the lid. Then fill a big pan half-full with water until the water is one inch deep
- Bring to a boil over medium high heat. Place the steamer in the pan and steam for 15 minutes, or until the puff and set is achieved. Allow for 10 minutes of cooling time before serving.
Red chili peppers, cilantro, or jalapenos can be used to increase the spiciness of the dish. Cucumbers, cut into little cubes, lend a refreshing crunch to this traditional Asian dish. Hint: The beauty of this recipe is that you don’t have to limit yourself to only using pork products. Make a vegetable, bean, or even seafood bun to go with it.
Per serving: 259 calories; calories from fat 21 percent; fat 6.1 grams; saturated fat 0.9 grams; mono fat 3.2 grams; poly fat 1.5 grams; protein 14.3 grams; carbs 35.7 grams; fiber 1.6 grams; cholesterol 27 milligrams; iron 2.9 milligrams; sodium 343 milligrams; calcium 54 milligrams;
Chinese Pork Buns (Cha Siu Bao)
The original recipe yields a total of 24 servings. The ingredient list has been updated to match the number of servings stated.
- 1/4 cup sugar should be dissolved in 1 3/4 cups warm water before adding the yeast. Allow mixture to stand for 10 minutes, or until it becomes frothy. In a large mixing basin, sift together the flour and baking powder. 2 tablespoons shortening and the yeast mixture should be stirred in thoroughly. AdvertisementKnead the dough until it is smooth and elastic, about 10 minutes. Using cling film, place the dough in an oiled bowl and set it aside for 30 minutes to rise. Put it in a warm place for about 2 hours, or until the dough has tripled in size. Cut the pork into 2 inch thick strips and set aside. Prick it with a fork all over the place. Cook for 5 hours in a combination of 1 1/2 teaspoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce, marinating in the mixture for 5 hours. Grill the pork until it is cooked through and browned on the outside. 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water are combined in a saucepan with the cubes of roasted port
- Cook over medium heat until the sugar dissolves. Bring the water to a boil. Combine the cornstarch and 2 1/2 teaspoons water in a small bowl
- Add to the pot and whisk constantly until thickened. 2 tablespoons lard or shortening, sesame oil, and white pepper should be added at this point. Refrigerate for 30 minutes, then stir in the roasted pork. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic. Toss the dough together to form a long roll, then cut it into 24 pieces. Each piece should be flattened with the palm of the hand to make a thin circle. The center of the circle should be thicker than the outside of the circle to ensure proper alignment. Place a bit of the pork filling in the center of each dough circle and seal the edges with a fork. Wrap the dough around the filling to secure it. Pinch the edges together to make the bun. Allow the buns to rest for 10 minutes before steaming them for 12 minutes. Serve
Hoisin sauce, also known as Peking sauce, is a thick, reddish-brown sauce that is both sweet and spicy, and it is frequently used in Chinese cuisine. Hoisin sauce is made from the sauce of the same name. It’s a blend of soybeans, garlic, chilli peppers, and a variety of other spices and herbs. It can be found in Asian markets as well as a number of major supermarket chains. Look in the Asian or ethnic section of the bookstore. If your local shop does not have this item in stock, ask your grocer to place a special order for it for you.
Per serving: 191 calories; 7.3 grams of protein; 28.3 grams of carbs; 5.2 grams of fat; 11.9 milligrams of cholesterol; 196.3 milligrams of sodium Nutrition in its entirety
Momofuku’s Pork Buns Recipe on Food52
Photo courtesy of James Ransom
I’m quite aware of what you’re going to say. What mom in her right mind would consider David Chang’s famous pork buns to be a healthy option? When you live in the same city as Momofuku, what should you make for your children and what should you do at home? I have strong reasons in support of both positions. There are so many aspects to these buns that children adore: Pork belly, a near relative of bacon, is used in these recipes because it is salty, sweet, and texturally fascinating. They are both visually and gastronomically appealing.
- What could be more entertaining than small balls of dough that can be smashed and rolled into amusing shapes?
- When it comes down to it, the second reason is simply that things are not that difficult.
- Quick-pickled cucumbers are ready in minutes, and then it’s only a matter of assembling the buns, which is both the most physically demanding and the most enjoyable portion of the dish.
- The finest part about the buns, though, is that they freeze like a dream once they have been steamed to perfection.
- The following is a step-by-step guide on how to form the buns: Following the first rise, split the dough into 50 pieces and roll them into little balls before allowing them to rise a second time.
Place a chopstick in the middle of the bun and fold the bun in half over it to enclose it. 3. Gently lift the bun off the chopstick and place it on a piece of parchment paper to finish rising before steaming. David Chang and Peter Meehan’s Momofuku by Merrill Stubbs was adapted for this piece.
Keep an eye on this recipe Pork Buns from Momofuku Nishioka
- Preparation time: 25 hours
- Cooking time: 2 hours 30 minutes
- Yield: around 25 buns
- 2 thick Kirby cucumbers, sliced into 18-inch slices
- 6 pounds skinless pork belly
- 1 / 2 cup plus 1 teaspoon kosher salt
- 1 / 2 cup plus 1 tablespoon sugar
- Pork Buns: 1tablespoon plus 1 teaspoon active dry yeast
- 41/4 cups bread flour
- 6 tablespoons sugar
- 1/3 cup rendered pork fat, bacon fat, or vegetable shortening, room temperature
- 3 tablespoons nonfat dry milk powder
- 1 teaspoon kosher salt
- 1 / 2 teaspoon baking powder, rounded
- 1 / 2 teaspoon baking soda
- 1 / Greasing and brushing with vegetable oil
- 1 cup phoisin sauce
- 1/2 cup thinly sliced scallions (light-green and white sections)
- Sriracha for serving
- Cooked Pork Belly with Cucumbers Pickled in Minutes
- Place the pork belly, fat side up, in a roasting pan large enough to accommodate it snugly. 12 cup of the salt and 12 cup of the sugar are combined in a small bowl and rubbed all over the pork shoulder. Seal tightly with plastic wrap and place in the refrigerator for at least 6 hours and no more than 24 hours. Preheat the oven to 450 degrees Fahrenheit. Remove any liquid that has gathered in the roasting pan and set it aside. Roast the pork belly for 1 hour, basting halfway through with the rendered fat, or until it is golden brown. Raise the oven temperature to 250 degrees Fahrenheit and continue to roast for approximately 1 hour and 15 minutes, or until the pork is fork tender. Transfer the pork to a plate, decant the fat and meat juices from the pan, and set them aside for dipping the buns in later on. Allow the pork to cool slightly before wrapping it in plastic wrap or aluminum foil and placing it in the refrigerator to chill until thoroughly chilled and firm, at least 2 hours or overnight. (You can skip this step if you’re pressed for time, but chilling the belly thoroughly before slicing it is the only way to get neat, nice-looking slices in the end.) The remaining 1 tablespoon sugar and 1 teaspoon salt should be combined in a small dish with the cucumbers.
- Allow yourself 5 to 10 minutes of resting time. When you’re ready to make the buns, slice the pork belly into 12-inch slices that are about 2 inches long. You can use them right away or refrigerate them for up to 4 hours. Warm in a pan over medium heat for a minute or two, or until the vegetables are tender and well heated. Make use of the pork as soon as possible.
- In a large mixing bowl of a stand mixer fitted with a dough hook, whisk together the yeast and 112 cups room temperature water until well combined. Mix on the lowest speed for 8 to 10 minutes, until the flour, sugar, pig fat, milk powder, salt, baking powder, and baking soda are well incorporated. While using the hook, the dough should come together to form a ball. Toss the dough in a large mixing bowl with a little oil and turn it over to coat it with the oil. Cover with a clean kitchen towel and set the bowl in a warm location to rise for about 1 hour and 15 minutes, or until the dough has doubled in size. Punch the dough down and put it out onto a lightly floured work surface to rest. To split the dough, cut it in half with a sharp knife, then cut each half into five equal pieces. Make logs out of the pieces by gently rolling them together, then cutting each log into five pieces to make a total of 50 pieces. Their size and weight should be approximately the same as that of a Ping-Pong ball, or approximately 25 grams each. Using your hands, roll each piece into a ball and place on baking pans. Allow for a 30-minute rise time by covering lightly with plastic wrap. Prepare 50 (4-inch) pieces of parchment paper while the dough is rising
- After 30 minutes, roll each ball into a 4-inch-long oval with the use of a rolling pin to finish. Lay a chopstick horizontally across the middle of the oval and fold the oval over into itself to make a bun. Lightly brush the oval with vegetable oil and set aside. Gently remove the chopstick out of the bun while keeping it folded, and transfer to a square of parchment paper to cool. Wrap the rest of the buns in plastic wrap and repeat the process. Allow the buns to rest for 30 to 45 minutes, during which time they will rise somewhat
- Place a steamer on top of the stove to steam the buns. Steam the buns on the paper squares for 10 minutes, working in batches so that the steamer does not become overcrowded. Remove the parchment paper from the oven. You can either use the buns right away or allow them to cool completely before putting them in plastic freezer bags and freezing them for up to 2 months. Puff and soften the frozen buns in a stovetop steamer for 2 to 3 minutes, or until they are warm all the way through, depending on their size. Half of the buns should be frozen in sealed bags for another time. Open a freshly baked bun and put around 2 tablespoons of hoisin sauce on the interior, if possible. Add two pieces of pork belly and a couple of slices of pickle to the pan. Optional garnishes include scallions and a squeeze of Sriracha, if you so want. Repeat the process with the remaining buns.
Steamed Pork Buns with Chive (猪肉韭菜包子)
A comprehensive guide to preparing real Chinese steamed pork buns with chive from scratch, along with step-by-step images and helpful hints to ensure your success in the kitchen. Even better than those served at a restaurant, the buns will be exceptionally juicy, fluffy, and soft when they are baked at home. A Northern Chinese staple, steamed pork and onion buns hold a particular place in my heart, and I hope you enjoy them as much as I do. With a soft, juicy filling of pork and Chinese chive, the airy yeast buns are transformed into an intensely flavorful dish that is both gratifying and comforting.
It’s not uncommon to see commuters rushing aboard morning trains with a bag of steaming hot pork buns in their hands, munching on them as they travel.
What is Chinese chive
The Chinese chive, also known as Jiu Cai (), is also known as garlic chive. It has flat leaves and soft tubes, and the flavor is powerful, with hints of garlic and green onion in the background. My mother dislikes making steamed pork buns with chive at home because of the strong flavor it imparts to the dish. She considers the Chinese chive to be overpoweringly pungent! It is true that when you mix green onion and garlic into a single plant, the outcome is a flavor that is more intense and has a more pungent flavor than before.
Why this recipe
The pork and chive stuffing is a favorite of both my father and me. In order to reward us for our excellent behavior, my mother would make handmade buns every now and again. As compared to the street food variant, the buns are exceptionally fluffy and have a thinner shell, while the filling is larger and juicier in this form. This dish is one of my favorites because:
- It is much easier and consistent to knead the dough if you use a stand mixer, which makes the procedure lot simpler. The ginger water approach provides more liquid to the filling, which results in a more luscious filling. When you bite into the newly steamed buns, you will see a little pool of fluid on the bottom of the buns
- This is due to the steaming process. The filling has a rich taste and is exceptionally delicate. The skin is light and fluffy
- It is also silky and smooth.
In order to create steamed pork buns, or any other steamed yeast buns, you’ll need the following ingredients:
It is quite acceptable to use a standard stainless steel steamer. To protect the steamer and the lid in this situation, you will need to use a towel. It aids in catching the condensation that forms during the steaming process, which causes the buns to collapse if not absorbed immediately after being produced. If you want a more professional-looking product, invest on a set of bamboo steamers. They will aid in the better venting of the steam while preventing the formation of condensation. As an added bonus, the oven has two layers so that you may cook additional buns at the same time.
In the event that you use a bamboo steamer, make sure you have a pot large enough to accommodate it. A steamer should be placed atop a wok, according to tradition. Adding enough water without it bubbling into the meal is possible because of the area beneath the food container. Furthermore, the spherical form is ideal for holding the steamer.
It’s possible that you’ll be able to set up the steamer using a large, tall skillet and a trivet as well. Just make sure that when you add the water, it is lower than the steamer and that the boiling water does not touch the bottom of the steamer after it is finished cooking the vegetables.
A steamer liner is a piece of perforated parchment paper that has been cut to fit the size of the boat’s opening. It should be used to line the steamer to avoid the buns from adhering to the bottom of the pan. Of course, you may make the liners out of parchment paper that you have cut yourself. Make careful to make little holes all over the place so that the steam may pass through. I discovered that the cutting requires a significant amount of time and effort. If you want to steam food on a regular basis, I recommend investing in a package of steaming liners.
It’s the strategy that my mother constantly employs.
Small rolling pin
When creating Chinese buns and dumplings, you should always use a smaller, shorter rolling pin to prevent the buns and dumplings from expanding. It’s lighter and simpler to manage when you’re rolling out little products like bun wrappers or other small items.
Making steamed pork buns with chive at home
It may appear difficult to make steamed buns from scratch, but the procedure is not nearly as difficult to complete.
The dough is made out of only a few simple ingredients: warm water, sugar, yeast, flour, and salt. Although we traditionally mix and knead the dough by hand in China, I’ve discovered that using a stand mixer to knead the dough is perfectly OK. All that is required of you is:
- Warm the water and dissolve the active dry yeast in it. Wait until the yeast has become active and bubbly before continuing. Combine all of the ingredients
- Knead the dough until it is smooth and elastic, about 10 minutes. Allow the dough to rise until it has doubled in size.
NOTE: The amount of time you spend resting might vary greatly depending on the temperature and humidity of your room. After the first 30 minutes have elapsed, you should check on the dough every 15 minutes to ensure that it does not overproof.
Filling is created with ground pork, chive, ginger water, and a few spices, and then stuffed into the buns.
While the dough is rising, you should prepare the filling and place it in the refrigerator until needed. Refrigerating the pork will let it to firm somewhat, making it simpler to wrap the buns later in the process. To prepare the filling, follow these steps:
- Combine the pork, ginger water, and spices in a large mixing bowl. Beat the pork in one direction until it is sticky and springy
- Then turn off the heat. Add the Chinese chives and mix well. To ensure complete integration, mix once more.
- When making the ginger water, you have the option of including all of the minced ginger into the filling or straining off the bits. I enjoy the flavor of ginger, so I used it in my buns. However, I believe that the buns made without ginger have a more balanced flavor
- It is really crucial to fully beat the pork until it is quite sticky in texture. This will allow the pork to absorb all of the liquid, resulting in a filling that is extremely soft and moist. It also contributes to the filling’s cohesiveness.
Wrap the buns
Once the filling and the dough are done, you may begin wrapping the buns in parchment paper.
- Knead the dough once more to ensure that it returns to its original size. Distribute the dough in an equal layer
- Always keep the dough covered when you’re not working on it to keep it from drying out. Form the dough piece into a spherical shape using your hands. The center should be somewhat thicker than the edges, so roll it out. Filling should be added last. Pinch the pleats together
- Seal the bun by twisting and sealing it.
A video tutorial on how to construct pleats has not yet been created for this recipe. I apologize for the inconvenience. If you’re not sure how the buns are wrapped, I recommend watching my prior video on steamed kimchi pork buns to have a better grasp of the process.
Rest and cook the buns
- After you have wrapped the buns, you must allow them to rest for 15 minutes before frying them. As soon as their size has a modest rise, you may begin steaming them. Beginning with when you first notice the steam flowing out, determine how much time it will take to steam the entire house. Continue to let the buns to rest for a few more minutes before removing the lid. This step allows the pressure in the steamer to gradually decrease, preventing the buns from shrinking immediately after you release the lid.
Workflowhow to make a double batch
When it comes to wrapping the buns, it is always more convenient to have an extra pair of hands on hand. After they’ve been wrapped, you’ll want to allow them to rest for the appropriate period of time before cooking them. If you don’t give them enough time to rest, the buns won’t be as fluffy. If you leave them out for too long, the air bubbles in the wrapper may get excessively large, making the buns seem unsightly or possibly causing them to collapse.
Cooking the buns one batch at a time (6 buns) is the ideal method for getting the greatest results if you are making them by yourself. The recipe below also includes instructions on how to calculate the resting time if you are cooking all of the buns at the same time, as shown in the video below.
Make a double batch
Making a double batch of buns might be a bit challenging since the longer you spend working on the buns, the more the remainder of the dough will rise. After the first rise, I recommend placing half of the dough in the refrigerator to avoid the dough from overproofing and becoming tough. It is possible that you will need to alter the resting time for the second batch while you are resting the first. Because the dough will be chilly from being stored in the refrigerator and will require some time to warm up to room temperature.
How to store and reheat the buns
There isn’t a very convenient method to keep the uncooked buns. Once you begin creating the dough, every step has an impact on how the dough rises, and it is difficult to maintain control of the dough before baking. As a result, I always recommend that you only store the baked buns in the refrigerator. Yes, the buns will lose part of their juiciness, but the outcome will be far more consistent and, in the long run, preferable than putting the uncooked buns in the refrigerator. The ideal method for reheating the buns is to put them in a steamer, exactly as you would for cooking the raw buns.
Keep in mind, however, that if you reheat the bread in the microwave for an extended period of time, the skin may become rough.
In one sitting, I can easily have half of a dozen of them, with the remainder consumed when I have a nocturnal salty food need.
Steamed Pork Buns with Chive (猪肉韭菜包子)
A comprehensive guide to preparing real Chinese steamed pork buns with chive from scratch, along with step-by-step images and helpful hints to ensure your success in the kitchen. Even better than those served at a restaurant, the buns will be exceptionally juicy, fluffy, and soft when they are baked at home. Course:Appetizer Cuisine:Chinese Keyword:restaurant-style Preparation time: 2 hours Preparation time: 20 minutes Time allotted: 2 hours and 20 minutes 12 buns per serving (or 2 4 servings)
- Boiling water
- 2″ (5 cm) ginger, finely chopped
- 120ml (1/2 cup) sugar
- 150ml (1/2 cup plus 2 tablespoons) warm water
- 4g (1 teaspoon) sugar
- 3g (1 teaspoon) active dry yeast
- 300g (2 cups) all-purpose flour
- 1 teaspoon salt
Make ginger water
- Place the minced ginger in a small bowl and pour the boiling water over it to combine the flavors. Allow for thorough cooling. The ginger should be drained and discarded using a fine mesh sieve. (*See Footnote 1 for more information.)
Mix the dough1st rise
- To heat the water, either in the microwave or on the stovetop, heat it until it is warm to the touch, approximately 110°F (43°C)
- Stir the sugar into the water until it is completely dissolved. Toss in the yeast. Place the bowl in the refrigerator for 5 minutes or until the yeast begins to bubble. Option 1: Make use of a stand mixer to combine the ingredients: Pour the water into the center of the mixing bowl after you have added the flour. Mix on a low setting with a dough hook until a shaggy dough is produced. Continue to mix at a low speed, gradually increasing it to 3 until the dough is smooth and elastic, about 15 minutes total. If the dough still does not come together after 8 minutes, use your hands to help gather the flour on the bottom of the bowl. Continue to mix for an additional 3 to 5 minutes. If there is still some flour remaining, gradually add additional water, 1 teaspoon at a time, until a smooth dough is formed, stirring constantly. The dough should be somewhat sticky to the touch and little rough to the touch, but it should not adhere to your hands. Form the dough into a ball with your hands a couple more times so that it is circular. 2nd option: Knead with your hands: Pour the water into a large mixing basin and stir until well combined. While stirring with chopsticks in a circular motion, slowly trickle in the water and yeast mixture into the flour mixture. After you’ve added all of the water, continue mixing until a shaggy dough develops. Using your hands, bring the dough together, and then move the dough and any remaining flour to a clean working area to rise again. Make a smooth and elastic ball out of the dough by kneading it for 15 to 18 minutes. Although the dough should feel somewhat sticky to the touch and be little rough to the touch, it should not adhere to your hands
- Wrap the mixing bowl with plastic wrap to keep the ingredients fresh. Rest for approximately 1 hour, or until the size has doubled (45 to 90 minutes depending on heat and humidity). (*See Footnote 2 for more information.)
Prepare the filling
- While the dough is rising, prepare the filling for the dough. Pork should be placed in a medium-sized mixing dish, and the filtered ginger water should be added
- Except for the sesame oil and Chinese chive, combine the remainder of the filling ingredients in a separate bowl. Mix everything together in a circular motion with your hands or a wooden spatula until the liquid is all absorbed and the pork is streaky, about 5 minutes. Combine the sesame oil and Chinese chive in a small bowl. Continue to mix for another minute. Cover the bowl with plastic wrap and place it in the refrigerator until the dough is done.
Prepare the steamer
- Prepare the steamer by lining it with a piece of steamer paper. For those who don’t have access to a steamer paper, you may use a piece of parchment paper cut into a spherical shape and then poke a few holes through it. In the event that you intend to use a bamboo steamer, fill a big tray (large enough to accommodate the steamer) with 1″ (2.5 cm) water. Before you start cooking, soak the bottom of the steamer. This will prevent the steamer from being overheated. Using a stainless steel steamer, prepare a clean kitchen towel and place it between the steamer’s lid and the vessel it is cooking in. In this way, the moisture will be prevented from falling onto the buns and influencing their rising
Form the buns2nd rise
- Make a fist-sized hole in the center of the dough once it has doubled in size. Knead it with your hands until it shrinks back to its normal size, which should take approximately 10 minutes. Using a knife, cut the dough into two equal pieces. Reintroduce one piece to the bowl and wrap it tightly in plastic wrap to prevent it from drying out more. Begin by shaping the dough into a long log and placing it on the baking sheet. Making use of a scale, cut the wood into 6 equal pieces, or 38 g each piece. Using plastic wrap, wrap the dough pieces and work on one piece of dough at a time — placing the dough piece cut side down. Use your palms to round the edges of the dough into a round shape
- Press the dough into a circular disk using your palms to form a round disk. Start rolling it out with a rolling pin to make it more uniform. It’s best to start by rolling the dough a couple times before rotating it and rolling the short ends a third time. After a few repetitions, begin concentrating on rolling out the sides so that the center is thicker and the edges are thinner. If you’re good at this, you may use one hand to spin the dough while the other hand rolls out one end of the dough until it forms a round wrapper. Finished wrappers should be approximately 4.5″ (11 cm) wide, with a somewhat thick center and thin sides
- Place about 2 teaspoons of filling (or as much filling you can fit into the wrapper) in the middle of the wrapper
- Fold the wrapper over and crimp the edges. Fold the adjacent side over your finger that is holding the pinch to form pleats. Then press the folded edges together to form a crease in the fabric. Repeat the technique on the other side until all of the edges are pleated. Afterwards, turn the bun around and squeeze the center together to close it
- Once finished, place the buns in a lined steamer and cover them tightly with plastic wrap. Then repeat the procedure until the steamer is completely filled, being care to leave at least 1 inch (2.5 cm) between each bun. In a big pot filled with chilly water, set the stamer on top of the pot. Allow the dough to rise for 15 minutes, or until it has grown in size a little. If you are using a standard steamer, you will most likely need to cook in two batches because it will not accommodate all of the buns in one go. The first batch should be cooked as soon as possible after it has been rested while you are working on the second batch. Cooking all the buns at the same time is possible if you use a bamboo steamer that is piled on top of one another. In this example, start the timer after you have finished wrapping the first set of packages. And only for a total of 10 minutes should it climb. Make sure the first batch is placed on the bottom and the second batch is layered on top of the first batch.
Cook the buns
- When the buns have risen to the top of the oven, crank the heat up to high. Keep an eye on the steamer at all times. Continue to cook over high heat for 15 minutes when the steam starts to seep out of the side. When you’re finished, turn off the heat and let it set for 2 minutes before removing the cover.
- Serve with vinegar as a dipping sauce when still hot. To make the dipping sauce saltier, you can add a dash of soy sauce to the bowl before serving. If you want a spicy taste, you may also incorporate some chile oil into the dipping sauce. Refrigerate or freeze leftover buns for up to 3 days or up to 1 month
- You may reheat frozen buns in the microwave if they are refrigerated or frozen. In order to achieve the best results with frozen buns, cook them in the steamer until they are well warmed throughout.
- It’s totally OK to reserve the minced ginger and add it to the bun filling if you like the ginger taste and do not mind the texture being a bit less smooth
- Resting time can vary a lot depending on the temperature and humidity of your room. If your room is hot and humid, the dough might rise very quickly. I prefer to rest the dough in a room with the AC on (if it’s hot), so the dough doesn’t become bubbly too fast. In winter, you can rest the dough in a sunny spot to help it rise faster
Serving:1serving, Calories:133kcal, Composition: 20.5 grams of carbohydrates, 9.4 grams of protein, 1.1 grams of fat (0.3 grams saturated fat), 18 milligrams of cholesterol, 299 milligrams of sodium, 148 milligrams of potassium, 8 milligrams of calcium, 2 milligrams of iron
More Chinese Buns and Dumplings
- Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)
- Addictive Kimchi Pork Steamed Buns
- Soup Dumplings (Xiao Long Bao)
- Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)
- Making Chinese Dumplings from Scratch: A Step-by-Step Guide
Lilja Walter is a member of the Omnivore’s Cookbook team, and she collaborated with Maggie on the development and testing of this particular dish.