Why you’ll love this recipe

Steamed BBQ Pork Buns are so delicious because they combine the perfect balance of sweet and savory flavors in their succulent Chinese BBQ pork filling. The tender and juicy pork is enveloped in a pillowy, soft steamed bun that just melts in your mouth, creating an irresistible blend of textures and tastes. Each bite offers a delightful contrast between the fluffy, slightly chewy dough and the flavorful, caramelized pork, making these steamed buns a beloved treat in my household.

Ingredients

For the bao buns:

• Cake Flour: This flour is perfect for buns because they have lower protein content so it forms a soft, loose gluten that allows the baos to be fluffier. If you can’t find cake flour, you can substitute 1 cup of cake flour with 1 cup of all-purpose flour (less 2 Tbsp) + 2 Tbsp corn starch.
• Sugar: Adds a bit of sweetness and provides a source of food for the yeast.
• Baking Powder: A little bit here helps the bao rise and become fluffy.
• Instant Dry Yeast: A crucial ingredient that ferments the dough.
• Cooking Oil: Helps to keep the baos shiny and moist.
• Milk: Interacts with the flour and yeast and is a key component of the recipe.

For the BBQ pork filling:

• Cooking Oil: A bit of oil to saute the onions to develop flavor and retain moisture
• Onion: Adds sweet and pungent flavors to the filling.
• Chinese BBQ pork: The main star of the filling with sweet and sweet flavors.
• Soy sauce: Adds umami, depth, and complexity to the sauce.
• Oyster sauce: This adds deep, savory, umami flavors to enhance the filling.
• Sugar: Adds a bit of sweetness to balance the sauce.
• Hoisin sauce: This sauce adds a bit of sweetness and umami to the sauce. You can find this condiment at your local Asian grocery store or online.
• Cha Siu Sauce: A key component to enhance the Chinese BBQ flavors of the filling
• Water: A bit here makes the filling more saucy.
• Toasted sesame oil: Adds aroma and nuttiness that is so irresistible!
• Cornstarch: Helps thicken the filling sauce

How to Make Steamed BBQ Pork Buns (Char Siu Bao)

1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc – about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

Tips for the Dough

1. Let the dough proof twice in a humid environment like a microwave. I put warm water in there while it proofs so it comes out fluffy
2. Roll the dough up and down towards center so edges are thinner and center is thicker. This ensures the filling won’t seep the bottom of the bao and the top is thinner and lighter when folding together.
3. Once the baos are done steaming, don’t open right away or the dough will collapse. Let it steam in there for 5 more mins.

Storage

You can store the baos in an airtight container in the fridge for up to 3 days. You can also freeze the buns for up to 3 months. If you freeze it, keep them separate so they don’t stick together when freezing.

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Steamed Chinese BBQ Pork Buns (Char Siu Bao 叉燒包)

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Serves: 2 Prep Time: 2 Hours Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Bun

200g cake flour

1 Tbsp sugar

1 tsp baking powder

1 tsp instant dry yeast

1 Tbsp cooking oil

100g warm milk, adjust as needed

Filling

1 Tbsp cooking oil

1/2 cup diced onion

1 cup finely chopped BBQ pork

1 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sugar

1 Tbsp hoisin sauce

1 Tbsp cha siu sauce

1/2 cup water

1/2 tsp toasted sesame oil

1.5 tsp cornstarch

Instructions

1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc - about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

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