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BBQ Pork Buns

Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Cooking Method:
Cuisine: ,
Courses: , , , ,
Best Season: Suitable throughout the year
Description

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.

Ingredients
    For the Dough:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon instant yeast
  • 1/2 cup warm water
  • 1 tablespoon lard
    • For the Filling:
  • 1/2 pound char siu (Chinese BBQ pork)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon 1 cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
Instructions
    Prepare the Dough:
  1. 1
    In a mixing bowl, combine the flour, baking powder, sugar, and instant yeast.
  2. 2
    Slowly add the warm water and vegetable oil, mixing until a dough forms.
  3. 3
    Knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic.
  4. 4
    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.
    5. Prepare the Filling:
  5. 5
    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.
  6. 6
    Add the diced char siu, oyster sauce, soy sauce, hoisin sauce, and sugar to the pan. Stir well to combine.
  7. 7
    Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce thickens and coats the pork evenly.
  8. 8
    Remove from heat and let the filling cool.
    9. Assemble the Buns:
  9. 9
    Once the dough has risen, punch it down and divide it into 14 equal portions.
  10. 10
    Roll each portion into a ball, then flatten it into a circle about 3 inches in diameter by 1/2 inch thick.
  11. 11
    Place a spoonful of the filling in the center of each circle.
  12. 12
    Gather the edges of the dough around the filling and pinch them together at the top to seal, forming a bun.
    13. Steam the Buns:
  13. 13
    Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
  14. 14
    Place the buns in the steamer, leaving space between them for expansion.
  15. 15
    Steam the buns over boiling water for 10 minutes, or until they are puffed and cooked through.
    16. Serve:
  16. 16
    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.
Read it online: https://maricelskitchen.com/recipe/bbq-pork-buns/