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!
When preparing yeast bread or rolls, the dough is rather basic and straightforward, especially if you use a stand mixer. Despite the fact that it is a soft and elastic dough, it is quite easy to handle. If you want to see how the dough should look, watch the recipe video.
- 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
To steam vegetables in a wok, I use a bamboo steamer placed over simmering water. 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 while steaming them. The items aren’t costly, and you can purchase them at most Asian grocery stores and convenience stores. Steamed Chinese Dumplings,Shumai – Japanese Steamed Dumplings, and Chinese Steamed Fish are all possible after that. Making the paper liner for the bamboo steamer is a simple yet effective technique.
Next, cut small diamonds along the edge (2), unfold (3), and place it in your steamer.
MORE GREAT DUMPLINGS OF THE WORLD
- In a wok, I cook using a bamboo steamer put over simmering water. 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. They aren’t prohibitively costly, and you can get them at almost any Asian supermarket. Steamed Chinese Dumplings,Shumai – Japanese Steamed Dumplings, and Chinese Steamed Fish are all delicious options. How to manufacture the paper liner for the bamboo steamer, which is a useful tip. Fold the baking paper in half, align it with the center, and cut off one end (1). Then cut little diamonds along the edge (2), unfold (3), and place it in the steamer!
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.
Steamed Pork Buns (Char Siu Bao) Recipe
MOVE! Changing the station is impossible for me.
- 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;
Steamed Barbecue Pork Buns
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
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
- Fill a basin halfway with water. Sprinkle in the yeast and set aside for approximately 10 minutes, or until the yeast softens and begins to create a creamy froth on top. Combine the vegetable oil, sugar, and self-rising flour in a mixing bowl. Using a wooden spoon, combine the ingredients until a shaggy dough forms. Place dough on the worktop and knead until it is smooth and elastic, about 10 minutes. Advertisement Transfer the dough ball to a basin that has been gently greased. To gently coat the other side, flip it over. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. Separately, combine the pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a large mixing bowl until well combined. Refrigerate after thoroughly mixing. A Dutch oven with a few inches of water in it and a bamboo steamer on top should suffice. Poke the dough with a fork to deflate it, then transfer it to a lightly floured work surface. Cut the dough in half and shape each half into a long tube to make a long tube. Using a knife, cut each tube into six pieces. Each component should be rolled into a ball and compressed into a disk. Roll each disk until it is approximately 1/8-inch thick and 4 to 5 inches across, then cut into slices. Spread a tablespoon of filling in the middle of each dough circle and roll out the sides to be slightly thinner than the center
- Repeat with the remaining dough circles. Pinch the edges together to produce a series of little pleats, moistening the edges if necessary with water. Squeeze the pleats together at the top to ensure that the filling is completely sealed in. Pork buns should be placed on separate squares of parchment paper. Cook over high heat until the water in the Dutch oven comes to a boil, then transfer the buns to the cold steamer, cover, and let proof until they are significantly puffed, 30 to 45 minutes. Set a 10-minute timer for yourself. Remove the pan from the heat and cover the buns for 15 minutes. Remove the lid and transfer to a plate
If you don’t have access to self-rising flour, you may use 2 cups all-purpose flour mixed with 3 teaspoons baking powder and 1 teaspoon fine table salt in their place. Sugar and salt, as well as soy sauce, can be used to season the filling. It’s possible that you’ll have some filler leftover.
150 calories per serving; 10.7 grams of protein; 18.7 grams of carbs; 3.2 grams of fat; 23.3 milligrams of cholesterol; 369.1 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
- It takes 25 hours to prepare and 2 hours and 30 minutes to cook, and it creates 25 buns.
- 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 dish 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 platter, 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 somewhat before wrapping it in plastic wrap or aluminum foil and placing it in the refrigerator to chill until totally cooled and hard, at least 2 hours or overnight. (You may skip this step if you’re pushed for time, but chilling the belly sufficiently before slicing it is the only way to produce tidy, 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 create the buns, slice the pork belly into 12-inch pieces that are approximately 2 inches long. You may use them right away or chill 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.
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
Is it necessary to first activate the active dry yeast with lukewarm water and sugar before using it in the recipe? No! According to the dough recipe, all that has to be done is to combine the yeast with the rest of the ingredients and work them into a dough. Make sure your yeast is up to date and that the wet components are at room temperature before you start cooking with it. Make certain that the ingredients are added to the dish in the right sequence as well. Is it okay to use instant yeast?
- You can use 1 tablespoon of quick yeast for the corresponding amount of dry yeast.
- You may substitute all-purpose flour for both if you like.
- It is preferable if you do not.
- Is it possible to manufacture them ahead of time?
- It is also possible to prepare the filler ahead of time.
- Knead the dough for 5 minutes, form the buns, let them rise for another hour, then bake them at 350°F.
- Even though they are best eaten fresh, you may freeze the buns after they’ve been cooked if desired.
To re-enjoy them, first defrost them completely before reheating them in the microwave for 30 seconds.
We make it simple to scale the recipe!
The component amounts will be scaled up or down depending on the situation.
Are there any vegan/vegetarian or dairy-free versions of this dish available for purchase?
In addition, if you’re seeking to make these dairy-free, you may make the beef filling from this recipe and only use the vegan dough recipe provided below.
Let’s get this party started.
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:
- Heavy cream (at room temperature)
- 1 cup milk (whole milk is ideal, although 2 percent milk may be used if it is at room temperature)
- 1 big egg (at room temperature)
- 2/3 cup heavy cream Sugar, 1/2 cup cake flour (may replace 1/2 cup all purpose flour blended with 1 tablespoon cornstarch), 3 1/2 cups bread flour (tap measuring cup to minimize air pockets), 1 teaspoon active dry yeast (or quick yeast), 1 1/2 teaspoons salt
- 1/3 cup buttermilk
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
If you don’t have cake flour and/or bread flour on hand, you may substitute all-purpose flour for both of these ingredients. Any leftovers can be stored in an airtight jar in the refrigerator for up to 5 days after preparation. Microwave for 30 seconds to savor the flavor. More information may be found in the recipe FAQ! Calories: 258 kilocalories (13 percent ) 33 g of carbohydrates (11 percent ) 10 g of protein (20 percent ) 10 g of fat (15 percent ) 5 g of saturated fat (25 percent ) Cholesterol: 41 milligrams (14 percent ) Sodium: 395 milligrams (16 percent ) Potassium: 158 milligrams (5 percent ) 1 gram of dietary fiber (4 percent ) 8 g of sugar (9 percent ) 185 International Units of Vitamin A (4 percent ) 1 milligram of vitamin C (1 percent ) Calcium: 41 milligrams (4 percent ) 1 milligram of iron (6 percent )
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.
Nikuman (Steamed Pork Buns) 肉まん
It is possible that this content contains affiliate links. For additional information, please visit my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the following video. It’s the greatest type of savory snack to have on hand. Do you have a favorite dish that brings back a specific memory from your past?
Nikuman(), commonly known as Japanese-style Steamed Pork Bun, was not only my favorite winter food, but it was also a nostalgic flavor of my childhood.
By the way, convenience stores in Japan not only sell snacks and beverages, but also a bewildering selection of other things, much like a little supermarket.
Watch How To Make Nikuman (Steamed Pork Buns)
There may be affiliate links in this article. For further information, please see mydisclosurepolicy. As an Amazon Associate, I receive money when people make qualifying purchases via my link. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the video below. Savoury snacks like these are the greatest. Has a certain dish brought up a particular memory from your past? A warm steamed bun known as Nikuman was one of my favorite snacks when I was commuting home from college during the colder months of the year.
The scorching hot Nikuman bun kept my hands and heart warm when I used to swing by a convenience store for my Nikuman snack.
In fact, it’s actually a “convenience” shop, so if you’re ever in Japan, this is one location you should stop by and look around.
It is also known asChka Man in Japan. Nikuman is the Japanese name for the Chinese dish baozi (,), which is also known asChka Man in Japanese. Traditionally, steamed buns are constructed of a flour dough that is then filled with meat and other ingredients. These individuals are referred to as Buta Man () in western Japan, which includes Osaka. The savory buns are normally steamed inside a bamboo steamer, and they are at their finest when they are served fresh and fluffy immediately from the steamer.
A variety of hot steamed chka man are available in convenience shops around Japan throughout the winter months, including Nikuman, Kare–man (curry taste), An–man (with red bean paste), and Pizza–man (pizza flavor).
As a tiny child, I recall my mother saying something similar.
My mother used to buy pre-packaged steamed buns from the grocery store, and they were, as far as I recall, rather tasty. My high school friend’s house for lunch years ago convinced me that this dish was something we could all create at home. I had no idea it was possible! She prepared handmade nikuman for us, and I was particularly struck by the fact that she cooked the pig buns herself. To my amazement, she informed me that they are quite simple to prepare. Because they were freshly baked, the buns were really delicious, and everyone enjoyed them.
Considering that you can buy pre-packaged steamed buns at the grocery store, you might ask if it’s really worth your time to cook them yourself.
Why Make Nikuman at Home:
- Healthier– Prepackaged steamed buns are more likely to have additions or substances that are less than desirable. It’s a whole different experience when you prepare the buns from scratch. Customization– Don’t eat pork? No problem. Then for the fillings, you may use any ingredients you choose. Vegetarian or vegan options are available. These steamed buns are made specifically for you! I prefer to make them in two sizes: large ones for adults and little ones (such as the one featured in today’s recipe) for children. An accessible recipe– I was overjoyed when I found how simple it was to create my own steamed buns from scratch. Watch my video and then follow the step-by-step directions to complete the project. When you try the recipe, you’ll realize how simple and uncomplicated it is. Enjoy a delectable and refreshing taste– There is nothing better than eating food that has been freshly prepared in your own home. Steamed buns are without a doubt one of those foods. These nikuman have a wonderful, fresh flavor and are really filling. Freezer-friendly– Leftovers may be stored in the freezer and warmed quickly for subsequent use.
Making these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot!
- This recipe takes some time since you have to let the dough to rest, which is required for nice steamed buns. Technique for wrapping and folding steamed buns– Getting the steamed buns to appear presentable will take some effort. But don’t be concerned. As part of the recipe (Step 18) and my video instruction, I’ll demonstrate an EASYMETHOD to ensure that you can follow along with confidence
Mastering The FoldingPleating for Steamed Pork Buns
This is the section that most people are intimidated about. Since I first published my recipe, I’ve folded the dough using the SIMPLE METHOD I described in the post (Step 18). My Nikuman was delicious, but the appearance might be improved. When my friend Maggie ofOminivore’s Cookbook released her Kimchi Pork Steamed Bunrecipe on YouTube, she demonstrated her mother’s folding and pleating method in the process. Since then, I’ve continued to wrap my nikuman in the same manner. I still have a lot of work to do to better my abilities, but the strategy has made a significant difference.
- In either case, the nikuman is delicious.
- PS: If you liked these steamed pork buns, I recommend that you try outShumaiandManjutoo as well!
- Would you want to learn more about Japanese cuisine?
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Nikuman (Steamed Pork Buns)
It is a traditional Japanese dish that consists of steamed buns that are filled with delectable savoury pork, shiitake mushrooms, cabbage, and scallion. Make this popular snack at home with these simple instructions! Preparation time: 1 hour Cooking Time: 10 minutes 1 hour of resting time Time allotted: 2 hours and 10 minutes
For the dough
- All-purpose flour (simple flour), plus more for dusting (300 g (10.6 oz) is approximately 2 13 cups)
- 10.6ozall-purpose flour (plain flour), plus more for dusting 2 tbsp sugar (the term “scant” refers to the fact that 2 tbsp is “just enough”). 2 Tablespoons granulated sugar (two tablespoons is 25 grams, but we only need 20 grams)
- 12 teaspoons kosher or sea salt (I use Diamond Crystal
- Use half for table salt)
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 160-170 milliliters water (start with 160 milliliters of water and add more if necessary
- Depending on the weather, you may need more or less)
For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.
- Assemble all of the materials
- In a large mixing bowl, combine 10.6 ounces flour, 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon quick dry yeast, and 1 tablespoon oil. Mixing with chopsticks or a wooden spoon, slowly add 160-170 ml water into the mixture and mixing until it is fully integrated. To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour before working with it. Knead the dough with your hand, pushing it down and reshaping it as necessary. Form it into a ball, then sprinkle flour on the work area to prevent sticking. Transfer the dough to a clean work area and begin kneading it. This is how I knead the dough. To begin, press the top half of the dough into the bottom half, pressing it slightly forward. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half again. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in appearance. Sprinkle a little amount of flour over the dough at a time to help it become less sticky
- Form the dough into a smooth, round shape, carefully tucking any loose ends beneath. Place the dough in a large mixing basin and coat the bottom of the bowl with oil. Cover it with plastic wrap and set it aside in a warm location for 30-60 minutes, or until the dough has doubled in size. While you’re waiting for the dough to rise, prepare the filling ingredients. To begin, soak the dried shiitake mushrooms in 12 cup water for 30 minutes. Place something heavy on top of the shiitake so that the entire mushroom is immersed. Place in the refrigerator for 10-15 minutes while you thinly slice the scallion. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed. 1 teaspoon salt should be sprinkled over the chopped cabbage to take out extra water. Once the shiitake mushrooms have been soaked, wring out the excess liquid, cut away the stiff stem, and mince the mushroom tops. Combine the ground pork, scallions, and shiitake mushrooms in a large mixing basin. Make a mess of the cabbage by squeezing it with your hands and throwing it into the basin
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper Knead the ingredients thoroughly until it is properly blended and appears pale and sticky in appearance. Wait until the dough is done before setting it aside (or covering it with plastic wrap and placing it in the refrigerator). Once the dough has doubled in size, flour the work area and split the dough in half, then roll each half of the dough into a log. Repeat the process with the remaining dough. Then, cut each log into five equal pieces, and then cut each piece in half again. You can use fewer pieces of dough to make larger buns if you want them to be bigger. Because holding a large amount of dough and filling in one hand is difficult, it’s also better to work with smaller amounts of dough to create attractive pleats as you wrap. Form each piece of dough into a ball, then sprinkle the dough balls with flour to prevent them from adhering to one another during the baking process. Allow enough space between each ball and cover loosely with a moist dish cloth to prevent them from drying out. Allow them to rest for 10 minutes before rolling out a ball of dough and pressing it flat with your palm. Then, using a rolling pin, flatten it into a circular sheet of paper. Here’s how I roll the dough out for the cookies. Right hand: Hold the dough’s surface in place with the left hand while using a rolling pin to roll the dough out with the right hand All that is required is that you roll the dough up and down on the bottom half of it. After rolling the dough a couple of times, use your left hand to rotate it roughly 30 degrees. It is necessary to repeat this procedure until the dough becomes thin. The middle of the dough should be somewhat thicker than the outside of the dough. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and lay it in the center of the dough. Holding the dough in the left hand and sealing the bun with the index finger and thumb of the right hand To begin, take a corner of the dough with your right index finger and thumb and squeeze it together with your other two fingers (left picture). Make a tight pinching motion with your thumb while turning the dough clockwise with your left hand (see right image). Repeat this procedure around 10-12 times (= 10-12 pleats) until you have sealed the last portion of the dough by pinching it securely (see right picture). Here are a few pointers: Your left thumb should be used to hold down the filling while your left fingers are used to flip the wrapper around. Make use of your left index finger to assist with the pleating. Additionally, while making the next pleat, raise up the pinched pleats a little bit to ensure that the filling remains inside the dough. Once you’ve finished sealing the last portion of the dough, twist the pleats even tighter using your right index finger and thumb to ensure a secure seal is maintained. If you’re left-handed, you’ll want to follow the guidelines in the other direction. Easy An alternative method is to wrap the filling by pulling the dough up around the meat to the top, producing tiny pleats with the excess dough, then slightly twisting the dough to seal it and pinching it tightly to connect the sides. Prepare a sheet of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″). Continue to cover the completed buns with plastic wrap and continue the process with the remaining dough until all of the dough has been used. Allow the buns to rest for 20 minutes before serving. Bring a pot of water to a boil and prepare a steamer. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun after the water has reached a boil (buns will get larger while being steamed). Close the cover and steam for 10 minutes on a high heat setting (10 for small buns, 13 for medium, 15 for big). For a standard saucepan, wrap the lid tightly with a kitchen cloth to avoid the condensation (which forms on the lid) from pouring into the buns while steaming them. Take pleasure in the moment
- After steaming, the buns stay well in the refrigerator until the next day and freeze well after that. They should be wrapped in plastic wrap and then placed in freezer bags (I suggest to consume in 1 week). To reheat frozen buns, steam them for a couple of minutes at a time.
calories: 125kcal; carbohydrates: 14g; protein: 5g; fat: 5g; saturated fat:2g; cholesterol:12 mg; sodium: 138 mg; potassium: 93 mg; fiber: 1g; sugar: 2 g; vitamins: 16IU; vitamin C: 4mg; calcium: 23 mg; iron: 1 mg Courses include an appetizer, a main course, and a snack. Cuisine:Japanese JustOneCookbook.com has a recipe for pork buns and steam buns. The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is completely banned to copy and/or paste whole recipes into any website or social media platform.
Please see my photo usage policy, which may be found here. If you make this dish, take a picture and tag it with the hashtag justonecookbook! On Instagram, follow us at @justonecookbook to share your culinary masterpieces!
Similar Savory and Sweet Treats You’ll Enjoy:
- In addition to Shumai (Steamed Pork Dumplings), there are Manju, Black Sesame Cookies, and Anpan (Sweet Red Bean Bun).
Note from the editor: This piece was first published on March 16, 2015, and has been updated. It has been revised and will be released again in April 2020. Now is the time to subscribe!
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