BBQ Pork Buns
Char Siu Bao, or BBQ pork buns, are a dim sum favorite, beloved for their fluffy, slightly sweet dough and savory-sweet char siu pork filling. Made with a tender dough of flour, sugar, yeast, and milk, these buns have a pillowy texture that pairs perfectly with the rich, flavorful filling of roasted pork marinated in soy sauce, hoisin, and honey.
A bite into Char Siu Bao is pure comfort—soft dough enveloping tender, seasoned pork that melts in your mouth. Whether enjoyed at a restaurant or made at home, these buns capture the heart of dim sum and bring a little Chinatown magic to your kitchen.
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Ingredients
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For the Dough:
For the Filling:
Instructions
Prepare the Dough:
- In a mixing bowl, combine the flour, baking powder, sugar, and instant yeast.
- Slowly add the warm water and vegetable oil, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours (shorter with proofer), or until it has doubled in size.
Prepare the Filling:
- In a pan, heat the sesame oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and the onions are translucent.
- Add the diced char siu, oyster sauce, soy sauce, hoisin sauce, and sugar to the pan. Stir well to combine.
- Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce thickens and coats the pork evenly.
- Remove from heat and let the filling cool.
Assemble the Buns:
- Once the dough has risen, punch it down and divide it into 14 equal portions.
- Roll each portion into a ball, then flatten it into a circle about 3 inches in diameter by 1/2 inch thick.
- Place a spoonful of the filling in the center of each circle.
- Gather the edges of the dough around the filling and pinch them together at the top to seal, forming a bun.
Steam the Buns:
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Place the buns in the steamer, leaving space between them for expansion.
- Steam the buns over boiling water for 10 minutes, or until they are puffed and cooked through.
Serve:
- Serve warm, and enjoy the soft, fluffy buns filled with delicious BBQ pork.
Maricel's Tips
- If you're short on time or just want to make things a little easier, don't hesitate to buy pre-made dough from an Asian grocery store. It’s a great shortcut that still gives you soft, fluffy buns without all the extra effort. Just focus on perfecting the filling, and you'll have delicious char siu bao in no time!
- When filling the buns, be careful not to overstuff them—too much filling can cause the buns to burst while steaming. A small spoonful is just enough to get that perfect balance of dough and BBQ pork in every bite.
