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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/homemade-chinese-bbq-pork-steamed-buns-recipe/