Homemade Chinese BBQ Pork Steamed Buns Recipe

Introduction

Delight in the soft, fluffy texture of homemade Chinese BBQ pork steamed buns, filled with savory, sweet char siu pork. This classic dim sum favorite is perfect for sharing and sure to impress your family and friends with its authentic flavors.

Ingredients

• 360 g Plain (all-purpose) flour (use extra for dusting)
• 20 g Skim-milk powder
• 4 g Baking powder
• 5 g Instant dry yeast
• 35 g Sugar
• 35 g Vegetable oil
• 200 g Warm water
• 1 tbsp Vegetable oil (for sautéing)
• 4 tbsp Onion (finely diced)
• 2 cloves Garlic (finely chopped)
• 400 g Chinese BBQ pork (diced)
• 0.5 cup Char siu sauce
• 1 tbsp Soy sauce
• 1 tbsp White sugar
• 100 ml Water
• 2 tbsp Cornflour (mixed with water)
• 2 tbsp Water (to mix with cornflour)
• Sea salt (adjust to taste)

Instructions

1. Step 1: In a large bowl, combine the flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Make a well in the center and pour in the warm water and vegetable oil. Stir until a dough forms.
2. Step 2: Knead the dough on a lightly floured surface for about 10 minutes until smooth and springy. Cover and let it rest for 1 hour, or until it doubles in size.
3. Step 3: Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add diced onion, garlic, and a pinch of sea salt. Sauté for 3-4 minutes until softened.
4. Step 4: Stir in diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and water. Simmer for 3-4 minutes, then add the cornflour-water mixture. Continue to simmer for another minute until the sauce thickens. Remove from heat and cool in the freezer for 15 minutes.
5. Step 5: Once the dough has risen, roll it out on a floured surface into a rectangle. Fold it in half, roll out again, and repeat this folding process two more times.
6. Step 6: Shape the dough into a cylinder and cut into 16 equal pieces. Flatten each piece and roll the edges thinner than the center to prepare for filling.
7. Step 7: Place 2 heaped tablespoons of the pork filling in the center of each dough disc. Pleat the edges carefully to seal the bun and place each on a baking paper-lined tray. Cover with a damp tea towel and let rest for 1 hour.
8. Step 8: Arrange the buns in a steamer over boiling water. Steam for about 10 minutes or until they are puffed and fluffy. Serve warm and enjoy!

Tips & Variations

• Use char siu pork from your local Asian market or make your own for a richer flavor.
• To keep buns from sticking during steaming, line your steamer with parchment paper or cabbage leaves.
• Try adding finely chopped spring onions or mushrooms to the filling for added texture and flavor.

Storage

Store steamed buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for 5-7 minutes until warmed through. You can also freeze the unsteamed buns; thaw and let them rise before steaming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant dry yeast?

Yes, you can substitute active dry yeast but make sure to activate it in warm water for about 5-10 minutes before mixing it into the dough.

How do I know when the buns are fully cooked?

When steamed, the buns will be puffed up, soft, and slightly shiny on the surface. A 10-minute steam is usually sufficient, but if unsure, steam a little longer in 1-2 minute increments.

Homemade Chinese BBQ Pork Steamed Buns Recipe

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4.6 from 124 reviews

These Homemade Chinese BBQ Pork Steamed Buns are soft, fluffy, and filled with a savory, sweet char siu pork mixture. Perfectly steamed to perfection, these buns offer a delicious taste of traditional Chinese dim sum that you can easily make at home. With a yeast-leavened dough and a rich BBQ pork filling, they are ideal for a snack, appetizer, or main dish.

• Author: luca
• Prep Time: 1 hour 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 buns 1x
• Category: Dim Sum
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough

• 360 g Plain (all-purpose) flour (plus extra for dusting)
• 20 g Skim-milk powder
• 4 g Baking powder
• 5 g Instant dry yeast
• 35 g Sugar
• 35 g Vegetable oil
• 200 g Warm water

Filling

• 1 tbsp Vegetable oil (for sautéing)
• 4 tbsp Onion (finely diced)
• 2 cloves Garlic (finely chopped)
• 400 g Chinese BBQ pork (diced)
• 0.5 cup Char siu sauce
• 1 tbsp Soy sauce
• 1 tbsp White sugar
• 100 ml Water
• 2 tbsp Cornflour (mixed with 2 tbsp water)
• Sea salt (adjust to taste)

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Create a well in the center and pour in the warm water and vegetable oil. Mix everything until a dough forms.
2. Knead the Dough: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and springy. Place the dough in a covered bowl and let it rest for 1 hour or until it has doubled in size.
3. Cook the Filling: Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the diced onion, garlic, and a pinch of sea salt, sautéing for 3-4 minutes until softened.
4. Add Pork and Sauces: Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and 100 ml water. Let the mixture simmer for 3-4 minutes.
5. Thicken Sauce: Add the cornflour-water mixture and simmer for another minute until the sauce thickens. Remove from heat and place the filling in the freezer to cool for 15 minutes.
6. Roll Out the Dough: After the dough has doubled, turn it out onto a floured surface and roll into a rectangle. Fold the dough in half and roll it out again. Repeat this folding and rolling two more times.
7. Shape the Dough: Form the dough into a cylinder and cut it into 16 equal pieces. Flatten each piece and roll the edges thinner than the center to prepare for filling.
8. Stuff the Buns: Place 2 heaped tablespoons of the cooled pork filling in the center of each dough disc. Pleat the edges carefully to enclose the filling snugly, and place each bun on a tray lined with baking paper. Cover with a damp tea towel and rest for 1 hour in a warm place.
9. Steam the Buns: Arrange the buns in a steamer over boiling water. Steam for about 10 minutes or until the buns are puffed and fluffy.
10. Serve: Enjoy the warm, fragrant homemade Chinese BBQ pork steamed buns immediately for the best flavor and texture.

Notes

• Ensure the water used in the dough is warm (about 38°C or 100°F) to activate the yeast properly.
• The dough resting and rising times may vary depending on room temperature; the dough should double in size before proceeding.
• Cooling the pork filling before stuffing helps prevent the dough from becoming soggy and makes handling easier.
• Use a bamboo or metal steamer lined with baking paper or cabbage leaves to prevent buns from sticking.
• You can substitute char siu sauce with hoisin sauce mixed with a bit of honey and soy sauce if unavailable.
• These buns are best eaten fresh but can be stored in the refrigerator for up to 2 days or frozen for longer storage. Re-steam before serving.

Keywords: Chinese BBQ pork bao, char siu steamed buns, homemade bao recipe, Chinese dim sum, steamed pork buns