Our baked cha siu baoremains one of the recipes that routinely ranks towards the top of our “most popular” list-a testament to how much people like these delectable BBQ pork buns. However, you must try these steamed BBQ pork buns as well! In order to remedy this situation, steaming BBQ pork buns, also known as steamed roast pork buns, have been on our must-do list for a very long time. With good cause, we’ve received a large number of enquiries from readers on how to prepare steamed buns. This fantastic version is a major star ondim sumtables, and is liked by people of all ages and backgrounds.
The search for the ultimate steamed bun recipe has been ongoing for as long as we’ve had our Milk Breadrecipe on the site.
If you want to prepare your own filling, check out our Chinese Roast Pork Cha Siurecipe!
My quest ended with a successful steamed barbecue pork buns recipe in Chinese that I tested and tweaked until it was just right.
The pre-boiling of the water in the steamer, as opposed to other steamed buns that are normally started with cold water and steamed at medium heat, causes the buns to rise swiftly, resulting in the top cracking.
What a sense of accomplishment it is to finally figure out the solution to a puzzle.
For the steamed pork bun dough:
Dissolve the yeast in the warm water in the bowl of an electric mixer fitted with a dough hook attachment (you can alternatively use a standard mixing bowl and knead the dough by hand). Combine the flour and cornstarch in a separate bowl and stir them into the yeast mixture together with the sugar and oil. To make a smooth dough ball, start the mixer on the lowest speed and let it run until it forms a smooth ball. Place a moist towel over the top and set it aside for 2 hours. (Don’t worry, I didn’t forget about the baking powder.
These buns will be filled with a BBQ pork filling that we previously created for the baked version of these buns (see recipe below).
For the char siu bao filling:
In a wok, heat the oil over medium-high heat until shimmering. Stir in the onion for about a minute until it becomes translucent. Reduce the heat to medium-low and stir in the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce until well combined. Cook, stirring constantly, until the mixture begins to boil. Cook for a couple of minutes, until the sauce has thickened, adding the chicken stock and flour as needed. Remove the pan from the heat and whisk in the roast pork until well combined (char siu).
- If you create the filling ahead of time, cover it with plastic wrap and place it in the refrigerator to keep it from drying out.
- A couple of tablespoons of water can be added if the dough appears dry or if you’re having difficulties integrating the baking powder at this point.
- It should be let to rest for another 15 minutes after being covered with a moist towel.
- You may alternatively use paper cupcake liners that have been flattened.
- Now it’s time to put the buns together: shape the dough into a long tube and cut it into 10 equal pieces.
- Fill the buns with the filling and pleat them until they are completely closed on the top.
- Place each cha siu bao bun on a square of parchment paper and steam until soft.
- (be sure the boiling water does not touch the buns during steaming process).
- If you are unfamiliar with the practice of steaming dishes in Chinese cuisine, you should also read our guide on how to set up a steamer.
Once the water is boiling, place the buns in a steamer and steam each batch for 12 minutes over high heat, turning the steamer halfway through. Serve your steamed barbecue pork buns while they’re still hot! Prep:3hours Cook:30minutes Total:3hours30minutes
For the steamed cha siu bao dough:
- 1 teaspoon active dry yeast
- 3 1/4 cups warm water
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup canola or vegetable oil
- 2 1/2 teaspoons baking powder
- 1-2 teaspoons water (optional)
- 1 teaspoon salt
- Dissolve the yeast in the warm water in the bowl of an electric mixer fitted with a dough hook attachment (you can alternatively use a standard mixing bowl and knead the dough by hand). Combine the flour and cornstarch in a separate bowl and stir them into the yeast mixture together with the sugar and oil. To make a smooth dough ball, start the mixer on the lowest speed and let it run until it forms a smooth ball. Place a moist towel over the top and set it aside for 2 hours. (Don’t worry, I didn’t forget about the baking powder. You’ll remember to include it later!)
- While the dough is resting, prepare the meat filling for the ravioli. In a wok, heat the oil over medium-high heat until shimmering. Stir in the onion for about a minute until it becomes translucent. Reduce the heat to medium-low and stir in the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce until well combined. Cook, stirring constantly, until the mixture begins to boil. Cook for a couple of minutes, until the sauce has thickened, adding the chicken stock and flour as needed. Remove the pan from the heat and add the roasted pork to the pan. Remove from the oven and set aside to cool. The filling should be covered and refrigerated if you are making it ahead of time to avoid it drying out. After the dough has rested for 2 hours, add the baking powder and put the mixer on to its lowest setting. A couple of tablespoons of water can be added if the dough appears dry or if you’re having difficulties integrating the baking powder at this point. Gently knead the dough until it is smooth and elastic once more. It should be let to rest for another 15 minutes after being covered with a moist towel. Preparing the parchment paper: Get a big sheet of parchment paper and cut it into 10 squares measuring 4×4 inches while you wait. Bring the water in your steamer to a boil before you begin cooking. We are now ready to construct the buns as follows: Roll the dough into a long tube and cut it into ten equal pieces using a sharp knife. Each piece of dough should be pressed into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Fill the buns with some filling and pleat them until they are closed on top
- Place each bun on a square of parchment paper and steam until done. Using a bamboo steamer, I steamed the buns in two batches, one after the other (be sure the boiling water does not touch the buns during steaming process). Once the water is boiling, place the buns in a steamer and steam each batch for 12 minutes over high heat, turning the steamer halfway through.
Calories: 687 kilocalories (34 percent ) 42 g of carbohydrate (14 percent ) 78 g of protein (156 percent ) 22 g of fat (34 percent ) 5 g of saturated fat (25 percent ) Cholesterol: 207 milligrams (69 percent ) Sodium: 410 milligrams (17 percent ) Potassium: 1385 milligrams (40 percent ) 1 gram of dietary fiber (4 percent ) 7 g of sugar (8 percent ) Calcium: 64 milligrams (6 percent ) 3.3 milligrams of iron (18 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.
In addition to being the mother of the Woks of Life family, Judy is also the grandmother. She was born in Shanghai and came to the United States when she was 16 years old. She is fluent in both English and three distinct Chinese dialects, and she serves as our professional menu translator when we travel the length and breadth of China. Her passion is for preserving vanishing recipes and customs, and she specializes in all things traditional, from mooncakes to home-style stir-fries, among other things.
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.
Furthermore, they are the perfect freezer back-up. 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.
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.
Char Siu Bao (BBQ Pork Buns, 叉烧包)
Recipe for Char Siu Bao, a Chinese dim sum loaded bun that is famed for its fluffy, cotton-like wrapper and spicy Char Siu filling. This recipe has been tried and tested over and over again. There are several culinary ideas and an instructional video provided.
What makes Char Siu Bao special
I just ran a survey on Chinese dim sum foods on my Instagram stories, which you can see here. It should come as no surprise that Char Siu Bao (BBQ Pork Buns, ) was one of the most popular options. It’s regarded one of the “Four Heavenly Kings of Dim Sum ()” in Canton, China, where dim sum originated, and is a must-order at every Yum Cha restaurant in the city (The other three areHar Gow,Shumaiand Egg Tart). When compared to traditional Chinese bao buns, dim sum style Char Siu Bao has a number of distinguishing characteristics:
- The baked wrapper has an extremely light and fluffy feel due to the cooking process. It also has a considerably sweeter flavor, as the filling is cooked before it is wrapped in the tortilla. The dish also comprises a black sauce that is jelly-like and gets runny after being steamed, in addition to the meatChar Siu (Chinese BBQ pork). After being steamed, the bao opens up on the top, revealing the delectable contents beneath.
How to make the filling
As previously stated, the filler for Char Siu Bao is a combination of two elements: roughly chopped Char Siu and a jelly-like sauce that is mixed together. Because there will be a chilling procedure involved, I recommend that you prepare the filling before beginning to work on the dough. What you need to do is as follows:
- Fry the onion slices in a small amount of oil until they are brown and aromatic
- Combine the water, oyster sauce, Char Siu sauce, and dark soy sauce in a mixing bowl. Allow 30 seconds for the water to boil and infuse. Then, using a slotted spoon, carefully remove the onion.
- Fill the container halfway with the tapioca starch (or corn starch) and water mixture. As the liquid solidifies, keep stirring frequently on the lowest heat setting. Once it has turned into jelly, remove it from the oven and set it aside to cool.
Homemade Char Siu Pork is a delicacy.
- Char Siu should be coarsely chopped into tiny bits. Add to the sauce and combine thoroughly to ensure that everything is properly distributed. Have you ever attempted to make Char Siu on your own? Otherwise, I strongly advise you to give my Easy Char Siurecipe a try
- It is really simple and delicious.
- Because the onion is only used for flavoring the sauce, it is removed before adding the starch water to the pan. Having said that, I do cut it up little and use it in the filling on occasion. If you choose to do so, please feel free to do so. Instead of using oyster sauce if you are allergic to seafood or wish to avoid it altogether, look for a vegetarian substitute that is labeled as “mushroom vegetarian stir-fry sauce.” I personally prefer the Char Siu sauce made by Lee Kum Kee/, which is widely available in Chinese and Asian supermarkets. In the filling, it imparts a fragrant and sweet flavor. You may, however, choose to skip it if it is not accessible. If this is the case, increase the amount of oyster sauce used in proportion.
How to make the dough
Making Chinese style yeast dough is simple since the materials are readily available and there is no need for significant kneading. It may, however, be fairly difficult and time-consuming to achieve perfection (I know many of my blog readers are perfectionists like me).
Two regular dough recipes
Previously, in my recipes for bao/buns, I mentioned two different approaches: Traditional yeast-only methods are used to make Sheng Jian Bao and Steamed Bao Bun, and they require twice proofing to be successful. I use both yeast and baking powder for Mantou and Gua Bao, which allows me to minimize the amount of time spent proofing to just once. These two methods are interchangeable, and both may be used to prepare Char Siu Bao, which is a Chinese dumpling.
A different formula dedicated to Char Siu Bao
Nonetheless, while developing and testing today’s recipe, I wanted to take it a step further: create a dough that generates wrappers that are even fluffier and softer than the restaurant version, all while omitting the magical yet uncommon ingredient that dim sum restaurants use for Char Siu Bao (I will explain it in the later section). Here is the recipe for 14 bao that I’ve finally settled on (and which yields the best results):
- The following ingredients: 350g white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons quick dry yeast
- 1 12 tablespoons neutral frying oil
- 180g lukewarm water, adjusted as needed
The following ingredients: 350g white flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons quick dry yeast; 1 12 tablespoons neutral frying oil; 180g lukewarm water, adjusted as needed:
What type of flour shall I use?
I know for a fact that you’re going to ask this question, so prepare yourself. Before I go any further, let me give you the short version of the answer: Any white flour with a gluten level of less than or equal to one percent. Char Siu Bao, in contrast to northern Chinese bao/buns, is renowned for its very fluffy, cotton-like wrapper that has very little chewiness and is extremely light in texture. As a result, white flour with minimal gluten content is suitable for achieving the necessary texture.
Cake flour is included in this group, making it a viable alternative as well.
Instead, use all-purpose flour (plain flour) with a medium gluten content.
I swear to you! The beautiful thing about all-purpose flour is that it is far more widely available (and often less expensive) than Chinese bao flour, and it is often less intensively processed and bleached than Chinese bao flour. Tips:
- If you were to use all-purpose flour, you would need 10ml additional water. It’s important to remember, though, that the appropriate flour-to-water ratio may vary somewhat depending on the kind of flour you choose. Make the necessary adjustments. This dough should be soft but not sticky when done
- If you’re not sure how to determine the gluten content of your flour, consult the nutrition label on the package. Low-gluten flour should include 7-8 grams of protein per 100 grams of flour, and medium-gluten flour should provide 10-11 grams of protein per 100 grams of flour.
How to mixknead
Dough can be mixed by hand or in a stand mixer fitted with a dough hook until it is smooth and elastic. Both approaches result in excellent dough. Here’s how I go about making it by hand:
- In a large mixing basin, combine the flour, sugar, baking powder, yeast, and oil. Make a thorough stir. Pour in the water slowly while mixing with a pair of chopsticks or a spatula until there is no more liquid visible
- Using your hands, combine the ingredients to make a rough dough. Cover and let aside for 10 minutes, then knead for approximately 2 minutes more, or until the dough is extremely smooth and elastic.
- You may omit the resting step and just knead it all the way to completion. However, allowing the dough to rest for 10 minutes will significantly minimize the amount of work required to smooth it out
- If using a stand mixer, combine all of the ingredients in the mixing bowl. Kneel at a slow tempo. It would take no more than 8 minutes to make it smooth
Roll out the wrappers
Because this dough contains baking powder, there is no need to prove it before constructing the bao. You may now proceed to roll the wrappers without any more delay.
- The majority of the time, I only work on half of the dough at a time (remember to always cover the unused part). Roll it into a rope and cut it into 7 equal pieces
- Flatten each piece with a rolling pin into a round disc with a diameter of 9-10cm
- Repeat with the other ingredients. To achieve the best results, the wrapper should be thick in the centre and thin on the edges. Check out the video instruction below to see my rolling method in action.
How to pleat Char Siu Bao
Those who are inexperienced with Char Siu Bao may be led to believe that I have failed to properly seal the bao after viewing the photographs. In reality, as I indicated at the outset of this piece, one of its distinguishing traits is the filling-revealing appearance.
The look of restaurant style Char Siu Bao
Chinese char siu bao are offered in a dim sum restaurant in the Chinese city of Guangzhou. Your attention has probably been drawn to the fact that my version of Char Siu Bao differs from the ones served in restaurants (see image above). This is due to the fact that my dough does not contain ammonium bicarbonate(), a rare leavening chemical that is used in commercial Char Siu Bao recipes. When cooked, this chemical complex produces a significant amount of carbon dioxide gas, causing the dough to crack open.
My alternative folding method
Including ammonium bicarbonate, which is tough to come by and isn’t really useful in the kitchen, is something I’m reluctant to do. However, I would want to achieve the “genuine appearance” in my own way. After much trial and error, I discovered a specific folding method that results in a filling-revealing appearance after steaming the pastry. Given that it’s difficult to explain in words, please refer to the visuals or watch the instructional video in the recipe card below to see how it works.
Rest the Bao for about 30 mins
As soon as you have finished assembling each bao, place it into a steamer basket to proof. It is absolutely necessary to lay a liner below the bao in order to avoid it sticking. The parchment paper for the steamer basket, the silicone steamer liner, or hand-cut parchment paper for each bao are all acceptable options. Alternatively, if you’re using a metal or plastic steamer, brush on a tiny coating of oil. The proofreading process takes around 30 minutes. Depending on the temperature of the room, you may need to make a few minor adjustments.
On cold winter days, I position the baskets near a heater to help them warm up faster.
- When put on the hand, they get larger (but not doubled) and feel lighter
- They appear fuller and plumper as a result of the increased volume. Some of them may already have a little opening on the top
- This is normal.
Steam the bao for 10 mins
The final stage in the cooking procedure is extremely straightforward. In a wok or large saucepan, bring the water to a full boil. After that, put them in the steamer baskets. Cover the container with a lid. Allow for 10 minutes of steaming over medium-high heat (it is critical that you do not open the lid to peep throughout the steaming process). My Char Siu Bao recipe yields 14 servings. As a result, you would most likely need to stack two baskets. Mine are medium-sized bamboo ones (26cm in diameter), each of which can hold up to seven bao at a time.
Suggestion: If you’re using a metal or plastic steamer, I recommend covering the lid with a piece of cloth to absorb any condensation that collects while the steamer is running. Otherwise, the dripping water may have an adverse effect on the appearance of your gift.
How to storereheat
If you want to enjoy the greatest flavor and texture of Char Siu Bao, serve them right out of the baskets when they’re still hot and steaming. To preserve any leftovers in the fridge for up to 3 days, place them in an airtight container or bag and store in the refrigerator. Before serving, steam for 3 minutes to warm the dish. Char Siu Bao that has been cooked freeze really nicely. To reheat them, either thaw them in the fridge for 3 minutes before steaming them for 6 minutes, or steam them for 6 minutes directly from the freezer.
Although I frequently prepare excess filling and store it in the freezer for future use, I do not recommend it.
For the filling
- 12 tablespoons neutral frying oil
- 12 onion, sliced
- 120 g water
- 2 tablespoons oyster sauce
- 1 tablespoon Char Siu sauce (see note 1)
- 12 tablespoons char siu sauce 13ozChar Siu (Chinese BBQ pork), see note 2
- 2 tablespoonstapioca starch (or corn starch), combine with 3 tablespoons water
- 1 teaspoon dark soy sauce
For the dough
- 350 gbao flour/cake flour, or all-purpose flour (see note 3), as desired. Sugar, 2 teaspoon baking powder, 2 teaspoon quick dry yeast (see note 5), 112 teaspoon neutral frying oil, 180 glukewarm water, adjust if required (see note 4), and a pinch of salt
Prepare the filling
- Add oil to a pan and heat it up. Fry the onion until it is slightly yellow in color. Fill the container with water. Then, combine the oyster sauce, Char Siu sauce, and dark soy sauce in a mixing bowl. Allow it to come to a boil for 30 seconds. Remove the onion from the pan using a slotted spoon and reduce the heat to the lowest setting. Pour in the starch water after thoroughly mixing it. Continue to stir continually until the liquid becomes jelly-like. Immediately transfer to a large mixing bowl to chill. Finely cut the Char Siu into tiny pieces. Add to the jelly mixture. Combine well and put aside
Make the dough
- IF MAKING WITH HANDS: In a large mixing basin, combine the flour, sugar, baking powder, yeast, and oil. Using a pair of chopsticks or a spatula, slowly drizzle in the water while mixing. Using your hands, combine the ingredients to make a dough. Allow it rest (covered) for 10 minutes before kneading once more until extremely smooth. IF USING A STAND MIXER: Combine all of the dough ingredients in a large mixing bowl. Mix on low speed for approximately 8 minutes, or until a smooth dough is formed.
Roll the wrappers
- 14 equal portions of the dough should be made. One piece at a time, covering the remainder to keep it from drying out. Using a rolling pin, flatten one of the pieces into a disc-like wrapping with a diameter of 9-10 cm. Ideally, it should be thinner on the outside and thicker in the centre (see the rolling technique in the video below for further information).
Shape the bao
- Using a spoon, scoop a little amount of filling (approximately 20g) into the center of the wrapper. Following the folding method demonstrated in the video below to seal the bao will ensure that it has a “crack open” appearance after steaming. As an alternative, you can pleat the bao following the standard manner described in my recipe for ” Steamed Bao Buns, A Complete Guide “.
Rest the bao
- Continue until all of the wrappers and filling have been used. Next, put them into steamer baskets coated with parchment paper to keep them from sticking together. If using a metal or plastic steamer, brush a little amount of oil over the bao to prevent them from sticking together. Allow them to rest for about 30 minutes, or until they become extremely light-plump (there is no need to cover them).
Steam the bao
- In a wok or large saucepan, bring the water to a full boil. Place the steamer baskets in the bottom of the pot. Using a medium-high heat, steam for 10 minutes. Serve as soon as possible
- Uncooked bao should not be stored in the freezer
- However, you can create additional filling and store it in the freezer for up to three months if you have any leftover. Cooked bao, on the other hand, freeze extremely well. Consume within three months of purchase. To reheat, defrost in the refrigerator for 30 minutes before steaming for 3 minutes. Alternatively, steam for 6 minutes without defrosting the vegetables.
1. I use the Char Siu sauce from Lee Kum Kee/, which is a Chinese restaurant. It may be found at Chinese and Asian stores, among other places. If it’s not available, omit it and increase the oyster sauce to 3 tablespoons. 2. Make your own char siu by following my Easy Char Siu Recipe, or get some from a store. In order to get the extra fluffy texture that Char Siu Bao is famous for, it’s important to use a low gluten flour such as cake flour or special bao flour (available in Chinese supermarkets), which has 7-8g protein per 100g of flour.
- If whole wheat flour is not available, all-purpose flour, which has 10-11g protein, may be substituted.
- Please feel free to make any necessary adjustments.
- If you’re using active dry yeast, which comes in bigger granules, dissolve it in water first before adding it to the rest of the recipe.
- Wei Guo is the author of this piece.
- I hope my explanation and suggestions have been of use to you.
- Best of luck with your steaming!
BBQ Pork Buns (Baked Char Siu Bao)
As an Amazon associate, as well as an affiliate with other businesses, I receive money when people make purchases via me. Make your own BBQ Pork Buns (Baked Char Siu Bao) from scratch, stuffing them with flavor-packed grilled pork tenderloin and wrapping them in a light and airy bun for a complete dim sum experience at home. The first time I had Char Siu Bao was in San Francisco, where I met my husband. My husband and I were on vacation and decided to treat ourselves to dim sum at a little restaurant in Chinatown.
I was hooked.
I promise you that pulling a tray of lovely pork buns out of the oven is easier than you think, and it is always so fulfilling.
It has been updated to include a wonderful and entertaining meal to prepare for friends and family. We’ve updated the guide to include troubleshooting hints as well as cooking strategies to guarantee that preparing char siu bao at home is as simple as it is tasty.
The majority of the components for Char Siu Bao may be found in the foreign department of your local grocery store or online. Of course, Asian specialty stores are a great location to learn about these and other ingredients, among other things. You might be unfamiliar with two of the ingredients:
- Shaoxing cooking wine is a rice wine that is frequently used in Chinese and Cantonese cuisines for cooking. Shaoxing is unique to the location in which it is produced, much as Champagne is unique to the region in which it is produced. Any rice wine or even dry sherry will suffice if you cannot locate Shaoxing
- If you cannot locate Shaoxing, any other wine will suffice. It is a fragrant spice combination that contains cinnamon, ginger, cloves, nutmeg, and anise
- It is also known as Chinese five-spices powder.
How to Make Cantonese Char Siu Bao
In Chinese and Cantonese cuisine, shaoxing cooking wine is a rice wine that is frequently used in dishes. Just as Champagne is unique to the place where it is produced, so is Shaoxing to the region where it is produced. Any rice wine or even dry sherry will suffice if you cannot locate Shaoxing; if you cannot locate Shaoxing, any other wine will do. It is a fragrant spice combination that contains cinnamon, ginger, cloves, nutmeg, and anise; it is used in Chinese cooking and baking.
Grilled Char Siu Filling
While there are a variety of methods to prepare the meat filling for these buns, I prefer to grill the pork shoulder for the most flavor. The BBQ provides the meat a delicious charring on the edges, which enhances the flavor and texture of the bao filling while also adding flavor to the bao itself. If you prefer roasted pork tenderloin, you may also bake the marinated pork tenderloin in the oven. Whether you are grilling or roasting the pork, make sure to baste it many times with the marinade you have set up while it is cooking.
Whether cooking meat, it is beneficial to use a meat thermometer to determine when the meat is done.
Insert your meat thermometer into the thickest portion of the tenderloin to determine the internal temperature.
I sincerely hope you will give this one a go.
Making Char Siu Filling
Once the meat has been cooked, it should be coarsely diced in order to produce the bao filled. When cooking the filling, make careful to stir it constantly to prevent it from burning. – Then transfer the filling to a large mixing bowl and allow it to cool completely to room temperature before filling the buns.
How to Make Dough for Char Siu Bao
Activating the yeast is the first stage in the process of producing the dough. The active dry yeast used in this recipe is brewer’s yeast. If you add the yeast to the warm water and sugar as instructed in the recipe and the mixture does not get frothy within 10 to 15 minutes, the yeast may have become too old to use. The dough will not rise correctly if it is made with old yeast. After you’ve mixed the dough, which will be quite sticky, knead it until it’s smooth and flexible, about 10 minutes.
After that, the dough should be allowed to rise until it has doubled in size. On a chilly day, this may take up to two hours; nevertheless, check it after an hour or so. Next, let the dough rest for a few minutes before assembling and baking the buns.
Filling and Shaping Bao Buns
This recipe yields 12 bao buns, so divide the dough into 12 pieces that are approximately similar in size. If you want to be more precise, you may use a kitchen scale. Each chunk of dough should be flattened into a 2-inch round. Grab the edges of the dough and gradually stretch it outwards so that the circle grows another inch in diameter. Work with one piece at a time. Each round will have a little bump in the middle due to this. This thicker portion of the buns helps to prevent the buns from shattering when baking.
Then, using your fingers, lift the outside edges of the dough up and around the filling.
Despite the fact that you used yeast to make the dough, there is no second rise before baking the buns.
The more the amount of egg you use, the darker your buns will become in the oven after baking.
These are best served immediately after they have been removed from the oven. Simply set them aside to cool for approximately 10 minutes before eating them. Because this dish prepares a lot of food, it’s a good idea to offer it on the side if you have meat lovers in your group. For dipping, I prefer to use Panda Express Orange Sauce, which is now readily accessible at most grocery shops in the United States. In addition to making your own Orange Chicken Sauce, a simple dish of Hoisin sauce makes a tasty side dish as well.
Storing Char Siu Bao Buns
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat the pork buns, microwave them for 15 to 20 seconds at a time, until they are barely cooked through.
If you enjoy wrapping dumplings and buns, you should try the following recipes:
- Baked Southwestern Egg Rolls are an Americanized version of a popular Chinese takeout dish
- Strawberry Cheesecake is a delicious dessert option. Wontons are wonton wrappers that have been transformed into a pillowy and creamy delicacy. Asian Steamed Dumplings in the Pressure Cooker (from Pressure Cooking) To prepare a moist and tasty appetizer today, use an Instant Pot
- Homemade Pork Wontonsfrom Two Sleevers is another wonderful Chinese dish that you should attempt as soon as possible
Sara ofBelly Rumbles! initially produced this dish as a Daring Cooks challenge as part of the Daring Cooks series.
- Pork fillet or tenderloin (my fillet/tenderloin weighed 1.8 pounds)* 4 huge cloves of garlic, smashed
- 1 teaspoon grated ginger
- 4 large cloves of garlic, crushed
- A tablespoon of peanut oil
- 1 1/2 tablespoons maltose (or substitute honey)
- 1 1/2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce (or substitute dark soy sauce)
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce (omit if you are allergic to shellfish)
- 1 tablespoon shaoxing cooking wine
- 1/2 teaspoon ground white or black pepper
- Pinch of salt
- 12 teaspoon sesame oil
- 12 teaspoon pillar box red food coloring (I use food coloring
BAKED CHAR SIU BAO (Chinese BBQ PORK BUN) FILLING
- Pork fillet or tenderloin (I used 1.8 pounds of pork)*
- 4 huge garlic cloves, smashed
- 1 teaspoon grated ginger
- 4 large onions, peeled and chopped
- 1 tablespoon peanut oil
- 1 1/2 tablespoons maltose (or substitute honey)
- 1 1/2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce (or substitute dark soy sauce)
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce (omit if you have shellfish allergies)
- 1 tablespoon shaoxing cooking wine
- 1/2 teaspoon ground white or black pepper
- Pinch of salt
- 12 teaspoon Chinese five spice powder
- 12 teaspoon sesame oil
- 12 teaspoon pillar box red food coloring (
- 1/4 cup sugar
- 1/2 cup warm water
- 2 cups all-purpose flour
- 2 1/4 teaspoons (1 box) active dry yeast 1/3 cup oil
- 1/2 teaspoon salt
- 1 egg gently beaten
- 3 tablespoons oil A light egg wash is made by beating 1 egg with a splash of water.
- Trim the pork loin to eliminate any excess fat and tendon if required. Make four long pieces by slicing them lengthwise and then cutting them in half. By marinating the pork in tiny pieces, you will be able to produce char siu that is more flavorful. This option is also available if you like to keep the pork in one piece. Place the meat in a jar and set it aside to marinate. In a separate dish, combine all of the remaining ingredients and thoroughly mix them together. To make the maltose simpler to deal with, microwave it for a few seconds before using it. 3/4 of the marinade mixture should be used to cover the meat. Marinate for a minimum of 4 hours and up to overnight in the refrigerator. Turning the pork numerous times will ensure that it marinates evenly. Refrigerate the marinade, reserving 1/4 cup for later use, when it has been covered. When cooking the pork, you will use this as a basting sauce. Preheat a girl to a medium temperature. Preheat the grill to medium heat and cook the marinated pork loin for approximately 15 minutes, or until it is cooked through (145oF), rotating regularly and basting occasionally with the marinade that has been saved. Keep a tight eye on it to avoid scorching
- In order to create the bao filling, dice the char siu
- CHAR SIU BAO (CANTONESE BBQ PORK BUN)
- BAKED CHAR SIU BAO (CANTONESE BBQ PORK BUN)
- FILLING: In a wok or big pan, heat the vegetable oil until shimmering. Cook for 1 minute after adding the diced char siu and stirring constantly. Stir in the hoisin sauce, soy sauce, and sesame oil for one minute until the sauce is well combined. In a separate bowl, whisk together the corn flour and stock until smooth. Stir into the pork mixture until well combined. Cook, stirring constantly, for 1 to 2 minutes, or until the mixture thickens. Transfer the mixture to a large mixing bowl and set aside to cool. DIRECTIONS FOR THE BUN: Lightly oil a big mixing bowl that will be used to rise the dough. In a small mixing dish, combine the sugar and warm water and stir until the sugar is completely dissolved. Sprinkle the yeast on top and allow it to sit for 10 to 15 minutes, or until it gets frothy, before using. Into a large mixing basin, sift the flour. Stir in the yeast mixture, egg, oil, and salt until well combined. Using your hands, bind the flour mixture together tightly. Prepare a lightly floured area and knead the dough for approximately 10 minutes until smooth and elastic. The dough should be smooth and somewhat elastic
- Nevertheless, it should not be too elastic. Place the dough in a lightly oiled mixing basin and cover with a moist towel to rest for 30 minutes. Allow it to rise until it has more than doubled in size. This will take between one and two hours, depending on the weather conditions
- Nonetheless, Preheat the oven at 400 degrees Fahrenheit. Once the dough has doubled in size, punch it back with your hand and divide it into 12 equal halves. Form them into spherical balls using your hands. Roll the balls flat with a rolling pin until they are about 2 inches in diameter. Then, taking each piece of dough in your hands, gently draw the edges together to make them roughly 3 inches in circumference. When the dough is a little bit thicker in the center, it prevents the buns from separating on the top as they bake. Fill the middle of each dough circle with a heaping spoonful of the filling and press down firmly. Then gather the edges and use your fingers to secure your bun tight at the top. Place the bun, seal side down, on a baking sheet and repeat the process with the remaining batter. After you’ve finished making all of the buns, brush them with egg wash. Preheat the oven to 350°F and bake for 15 minutes or until golden brown.
*Because I made twice as much Char Siu as asked for in the bun recipe, I quadrupled the filling ingredients and frozen half of it to use another day in the future. It should be pinned. In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.
Steamed Barbecue Pork Buns
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
Baked BBQ Pork Buns (Char Siu Bao)
Baked BBQ pork buns, much like the ones you’d get at your favorite Chinese restaurant, will bring true dim sum to your house. BBQ pork buns cooked in the oven are one of my favorite things. In Chinese bakeries, these are referred to as char siu bao. In addition, they are frequently served as dim sum in Cantonese cuisine. If you’ve ever tasted them, it’s likely that they’ve become a favorite of yours as well! Recipes like as my char siu and mysteamed char siu bao have proven to be quite popular.
Talk about getting the best of both worlds at the same time!
A more basic form of the baked BBQ pork buns is used, in which the condensed milk is not used, but the end product is just as delicious.
PS: If you’re feeling very posh, you can stuff the BBQ pork with my pineapple bun recipe, which is available here.
A stand mixer makes it extremely simple to combine all the ingredients into a dough. It’s an excellent dish for repurposing leftover char siu (sausage). You can also prepare baked BBQ pork buns at home without having to go through the bother of cooking char siu by ordering char siu from your neighborhood Chinese restaurant. Because you can merely have the dough ready to go, the process will be lot faster. If you are unable to locate char siu in your area or do not have the time to prepare it, you may substitute conventional roasted or grilled pork.
- Warm milk is used to activate the yeast. Add in the dry ingredients
- Mix well. Form and knead the dough in a stand mixer until it is thin and transparent, and then spread it out into a sheet. Using your hands, gather the dough into a tight ball. Cover with a blanket and allow to relax
- When the dough has doubled in size, it is ready.
Make the char siu filing
Making the char siu filling is a straightforward process.
- Cook the sauce mixture until it thickens, about 10 minutes. Allow the sauce to cool before adding in the chopped char siu
Form the dough balls
Following the resting and preparation of the dough, it is time to divide it into little dough balls for the buns.
- The dough should be kneaded a few times after it has been punched down. Divide the dough into 12 pieces that are all the same size. I prefer to weigh each dough ball with a scale in order to ensure that the buns are all of the same size
- Pulling and pinching the edges of the dough to the top of each dough ball will help to make each dough ball. Continue until the mixture resembles a spherical ball
- Pinch the top of the jar together to close it
- Make a circular dough ball by pressing and rolling it with your hand until it is perfectly round.
NOTE: It is critical that you always wrap the dough that you are not currently working with with plastic wrap. It will dry out if you do not do so.
Wrap and bake the BBQ pork buns
- Form the dough ball into a flat, circular form (keeping the center thicker than the borders will help to ensure that the dough of the wrapped bun is evenly distributed). Filling should be added last. Draw the dough into the middle of the bowl
- Pinch and seal the top of the jar. Roll the completed bun once more, but this time more carefully, to ensure that the filling does not fall out
- Milk wash should be used on the buns. Sesame seeds can be used as a garnish. Bake until the top is golden brown
WARNING: I prefer to brush the buns with the milk wash to give them a subtle golden brown appearance. If you like a more glossy appearance, you may also brush the buns with an egg yolk wash before baking them. That’s all there is to it! BBQ pork buns cooked in the oven are very soft and fluffy, and they’re filled with a delightful sweet and salty filling. I’ve walked you through the process of making the dish step by step with images. Check watch my YouTube video if you want to witness the cooking process in action.
Are you interested in learning more about Chinese cooking? To receive the 5-Day Chinese Cooking Crash Course and recipe updates, please sign up for my newsletter. Be the first to know about new recipes from our 5-Day Chinese Cooking Crash Course! Subscribe
Baked BBQ Pork Buns (Char Siu Bao)
Baked BBQ pork buns, much like the ones you’d get at your favorite Chinese restaurant, will bring true dim sum to your house. To the greatest extent feasible, weigh the components rather than measuring them by volume (cups). Volume is never precise, and employing it will have an adverse effect on the texture of the final product. Course:Bakery Cuisine:Chinese Dim Sim is a keyword that may be used to describe a situation. Preparation time: 20 minutes Preparation time: 12 minutes 1 hour and 30 minutes of resting time Time allotted: 2 hours and 2 minutes
- 250ml (1 cup + 2 teaspoons) warm (110°F) milk (plus 1 tablespoon to wash the buns)
- 7g (1 packet, 2 1/4 teaspoons) active dry yeast
- 40g (3 tablespoons) sugar
- 5g (1 teaspoon) salt
- 400g (3 cups) bread flour
- 60g (3 tablespoons) butter, melted and cooled
- 1 egg
- 4 tablespoons schicken stock
- 2 tablespoons shoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 clove garlic, grated
- 1/8 teaspoon five spice powder
- 2 tablespoons cornstarch
- 1 heaping cup (180 g / 6.5 oz) diced homemade char siu (or store-bought char siu)
- 1 heaping cup (180 g / 6.5 oz) diced
- Pour the milk into a small dish and heat it in the microwave for about 30 seconds, or until it reaches roughly 100 to 110°F (38°C). A warm glass of milk should be served, just a few degrees over body temperature
- To the heated milk, whisk in the yeast and a pinch of sugar until well combined. For best results, let the yeast active in the liquid for 5 to 10 minutes, until it is bubbling and frothy. In the bowl of your stand mixer, combine the remaining dough ingredients. Pour the active yeast and milk over the top of everything and mix well. Stir the dough a few times with a spatula to form a rough ball of dough. Cook the dough on setting 6 for 15 to 17 minutes, or until it is smooth and stretchy, using the hook attachment on the mixer. Pulling a piece of dough with both hands will allow you to check the consistency of the dough. It should be able to stretch into an extremely thin and transparent sheet. (This dough may be kneaded by hand, but because it is a wet dough, having a dough scraper on hand will be really useful during the process. It will take 20 to 30 minutes to knead it in this situation.)
- Meanwhile, coat the interior of a large mixing bowl with a thin layer of butter or oil. Form the dough into a tight ball with your hands and insert it into the prepared mixing bowl. Repeat with the remaining dough. Turn the dough ball over a number of times to ensure that it is well covered in butter. Wrap the dish with plastic wrap. Allow it to proof until it has doubled in size, which should take around 1 hour in the winter and 30 to 45 minutes in the summer. (*See Footnote 1 for more information.)
Make the filling
- While the dough is resting, prepare the filling by combining all of the ingredients in a small saucepan, except for the chopped char siu. To fully dissolve the cornstarch, continue mixing until the cornstarch is completely dissolved. Stirring constantly, bring the mixture to a boil and simmer until it is thick enough to draw a line on the bottom of the saucepan with a spatula, about 1 minute. Remove the saucepan from the heat and let the mixture to cool for a few minutes. Once the char siu has been cooled, add it to the pan and stir until it is uniformly distributed.
Shape the buns
- Once the dough has doubled in size, punch it down with your hand and shape it into a tight ball. (Optional) Using a sharp knife, cut the ball into 12 equal pieces (approximately 62 g per piece). To keep your pieces from drying out while you’re not working on them, wrap them in plastic wrap
- Pull and crimp the edges of the dough to the top of the dough, one piece at a time, until the dough is round. Rotate the piece so the pinched portion of the dough is on the work surface. (See illustration.) Make a domed cage out of the dough by placing your hand and fingers over it and moving the dough in tiny circular motions while applying mild pressure to seal it. Once all of the pieces are produced, you can start filling them. Flatten each ball with your palm before gently spreading the borders until the dough has a diameter of 4 to 5 inches (10 to 13 cm). Repeat with the remaining balls. You should make the middle of the buns somewhat thicker than the edges in order for them to be formed properly once they are wrapped. Using a tablespoon of the filling, make a well in the middle. Gather the edges over the filling and squeeze them together to form a seal on the top of the filling. Make a second pass around the bun in the same circular motion you used the first time to seal it, but be delicate so that the filling doesn’t rip through the dough. It is possible to compress the dough over a piece of pork that is poking out or appears to be ready to poke out and smooth it down with your finger if this happens.
- Place the buns on a baking sheet lined with parchment paper, spacing them at least 1 inch (2.5 cm) apart, and cover them with plastic wrap. Allow the buns to rise until they have increased in size by 1.5 to 2 times, which should take 30 to 45 minutes in the winter and 15 to 20 minutes in the summer.
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). (*See Footnote 2 for more information.) Brush a small coating of milk onto the tops of each bun with a light hand. If you’re using sesame seeds as a garnish, sprinkle a few on top. 12 to 15 minutes, or until the buns are golden brown, should be enough time. Allow the buns to cool for a few minutes before serving. Warm or at room temperature are both acceptable serving temperatures.
Store and reheat
- Once the buns have been allowed to cool completely, they may be placed in a big ziplock bag. It’s fine to keep the buns out at room temperature for a day or two before baking. Alternatively, you may store them in the refrigerator for up to 3 days or the freezer for up to 3 months. To reheat the chilled buns, cook them in the microwave or in an oven preheated to 350°F (176°C) until they are warm throughout. If you are using frozen buns, reheat them in a 350°F (176°C) oven without thawing them until they are heated throughout, about 10 minutes.
- The amount of time it takes for your dough to prove can vary greatly depending on your room temperature and the freshness of your yeast. When I made the recipe, I used a package of extremely fresh yeast, and because our kitchen does not have air conditioning, the proving process took only 30 minutes to complete. The dough may take up to 1 hour to double in size if your room is chilly
- If you’re preparing the buns in the summer, preheat the oven as you begin wrapping the first buns to prevent them from burning. If your room is really warm, the buns may rise fairly rapidly. Instead, bake half of the batch once they have risen while you finish the remainder of them by mixing them together. It’s fine if some of the buns haven’t quite risen to their full height
Serving:1serving, Calories:224kcal, Carbohydrates:33.8g,Protein:8.7g,Fat:5.8g, Amounts per serving: saturated fat:3.2g, cholesterol:37mg, sodium 295mg, potassium 122mg, fiber:1 g, sugar:6.3 g, calcium:36mg, iron:2mg Please let us know if you give this dish a go. Comment, rate it (once you’ve tried it), and upload a photo to Instagram with the hashtag #omnivorescookbook to show your support! I’m looking forward to seeing what you come up with.
More delicious dim sum recipes
- Chinese Scallion Pancakes ()
- Pork Zongzi (Cantonese Savory Sticky Rice Dumplings)
- Pineapple Buns (Bolo Bao)
- Steamed Custard Buns (nai wong bao, )
- Chinese Chive Pockets (, Chinese Chive Dumplings)
- Chinese Turnip Cake (Lo Bak Go, )
- Chinese Turnip Cake (L
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.