Chinese BBQ Pork Steamed Buns Recipe
I just pulled a fresh batch of these Chinese BBQ Pork Steamed Buns from the steamer, and I’m in heaven. The buns are so pillowy and soft, and when I break one open, the steamy, savory-sweet aroma of the char siu pork filling is just divine.
Making them from scratch felt like such an accomplishment, especially when I saw how beautifully they puffed up. I had to sneak one right away while it was still piping hot. Trust me, the effort is so worth it for that first perfect bite.
Ingredients
Here is everything you will need to create these wonderfully soft and savory buns.
For the Steamed Bao Buns
- 300g (2 cups) bleached flour or plain (all-purpose) flour: Using bleached flour, often found at Asian markets, will give your buns that classic snowy-white look.
- 125g (1 cup) cornflour (cornstarch): This is the secret to achieving a super light and fluffy texture in the finished buns.
- 55g (¼ cup) caster (super-fine) sugar: Adds a subtle sweetness to the dough, balancing the savory filling.
- 3 ½g (1 teaspoon) instant dried yeast: Make sure you use instant yeast, which can be mixed directly with dry ingredients without prior activation.
- 12g (2 ½ teaspoons) baking powder: Works with the yeast to give the buns an extra lift, making them airy.
- 180ml (¾ cup) warm water: The water should be lukewarm, not hot, to properly activate the yeast without killing it.
- 60ml (¼ cup) vegetable oil, plus extra: Oil makes the dough soft and pliable.
For the Char Siu Pork Filling
- 1 tablespoon vegetable oil: A neutral oil for sautéing the aromatics.
- 1 shallot or small red onion, finely chopped: Provides a sweet, mild onion base for the filling.
- 2 garlic cloves, finely chopped: Adds an essential aromatic depth.
- 1 pinch sea salt: Just a little to bring out the flavors of the other ingredients.
- 2 tablespoons sugar: Balances the salty elements and creates the signature sweet taste of char siu.
- 1 tablespoon soy sauce: For that fundamental salty and umami flavor.
- 2 tablespoons oyster sauce: Adds a rich, savory, and slightly sweet complexity.
- 2 teaspoons sesame oil: Toasted sesame oil lends a nutty, aromatic finish.
- 2 teaspoons dark soy sauce: This is more for color, giving the filling a rich, dark hue.
- ½ teaspoon freshly cracked black pepper: For a touch of gentle spice.
- 125ml (½ cup) chicken stock: Creates the saucy consistency of the filling.
- ½ loin of Chinese BBQ Pork (Char Siu), chopped: You can use homemade or store-bought char siu; dice it into small pieces for the filling.
- 2 tablespoons cornflour (cornstarch), mixed with a little water: This slurry is crucial for thickening the filling so it doesn’t run out of the bun.
Note: The listed ingredients will yield approximately 10 buns.
Variations
Feel free to get creative with this recipe by trying some of these simple variations.
- Vegetarian Filling: Replace the pork with finely diced firm tofu or mushrooms. Sauté with the same seasonings for a delicious plant-based alternative.
- Chicken Filling: Use finely diced cooked chicken instead of pork for a lighter, but equally tasty, filling.
- Spicy Buns: Add a teaspoon of chili garlic sauce or some finely minced red chili to the filling mixture for a fiery kick.
- Add Vegetables: Mix in some finely chopped water chestnuts for crunch or peas and carrots for extra nutrients and color.
Cooking Time
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 3 hours 12 minutes (includes 2 hours of resting/rising time)
Equipment You Need
- Electric Stand-Mixer: Helps to knead the dough until it’s perfectly soft and smooth with minimal effort.
- Small Saucepan: Used to cook and thicken the savory char siu pork filling.
- Steamer: A bamboo or metal steamer basket is essential for cooking the buns and achieving their signature soft texture.
- Rolling Pin: Needed for rolling out the dough into circles before filling and shaping.
How to Make Chinese BBQ Pork Steamed Buns?
Making these buns is a rewarding process that combines the art of dough-making with a flavorful filling. The key is allowing the dough adequate time to rise, which results in a light, fluffy texture. Once you have your filling prepared and dough risen, shaping the buns becomes a simple, rhythmic task before the final steam that brings it all together.
Step 1: Prepare the Bao Bun Dough
Start by measuring all the dry ingredients—flour, cornflour, sugar, instant yeast, and baking powder—into the bowl of a stand-mixer. In a separate jug, combine the warm water and oil. With the dough hook attachment running on medium speed, gradually pour the liquid into the dry ingredients. Knead for about 10 minutes, until the dough becomes soft and smooth. Finish by kneading it by hand for a minute, then place it in a clean bowl, cover, and let it rise in a warm place for 60-90 minutes until doubled in size.
Step 2: Prepare the Char Siu Pork Filling
While the dough is rising, make the filling. Heat the vegetable oil in a small saucepan over medium-high heat and sauté the shallot, garlic, and salt until softened. Add the sugar, soy sauce, oyster sauce, sesame oil, dark soy sauce, pepper, and chicken stock. Let it simmer for a few minutes before adding the chopped char siu pork. Once the pork is warmed through, pour in the cornflour slurry while stirring. Continue to stir until the mixture thickens into a glossy, saucy filling. Transfer it to a bowl to cool completely.
Step 3: Shape the Buns
Once the dough has risen, gently knead it a few times and roll it into a long log. Divide the log into 10 equal pieces. Take one piece and roll it into a flat circle about 6 inches in diameter, keeping the center slightly thicker than the edges. Place a tablespoon of the cooled pork filling in the middle. Carefully bring the edges of the dough up and pinch them together to seal the bun, twisting slightly at the top. Place the shaped bun on a piece of parchment paper. Repeat with the remaining dough and filling.
Step 4: Final Rise and Steaming
Arrange the shaped buns on a tray, cover them with a damp cloth, and let them rest in a warm place for about 30 minutes. They will puff up slightly. Meanwhile, prepare your steamer by filling the bottom pot with water and bringing it to a boil. Place the buns in the steamer basket, leaving space between them. Steam the buns in batches for 10-12 minutes, until they are puffy, soft, and cooked through. Serve them immediately while they’re hot and fresh.
Additional Tips for Making this Recipe Better
Through trial and error, I’ve discovered a few things that can make your steamed buns even more successful.
- I can’t stress enough how important it is for the filling to be completely cool before you use it. A warm filling will make the dough greasy and difficult to seal, so I often make mine an hour or two ahead of time.
- When sealing the buns, I find that pinching the pleats tightly is key. If they aren’t sealed well, the filling can sometimes leak out during steaming, which is always a bit sad to see.
- Don’t overcrowd the steamer basket. I learned this the hard way. The buns expand quite a bit, so give them enough room to grow without sticking to each other.
- For the whitest, most restaurant-worthy buns, I seek out bleached bao flour at my local Asian grocery store. While all-purpose flour works well, the special flour really makes a visual difference.
How to Serve Chinese BBQ Pork Steamed Buns?
These buns are best served hot, straight from the steamer. They are a wonderful snack or appetizer on their own, but they can easily become a satisfying meal. For a more complete dining experience, serve them alongside some steamed Chinese greens like bok choy or gai lan drizzled with oyster sauce. A side of chili oil or sriracha for dipping adds a nice spicy contrast to the sweet and savory filling.
Nutritional Information
This is an estimate of the nutritional values per serving, which can vary based on specific ingredients used.
- Calories: Approximately 350-400 per bun
- Protein: 10-12g
- Carbohydrates: 50-60g
- Fat: 10-15g
Make Ahead and Storage
You can easily prepare these buns in advance, which is perfect for meal prep or planning for a gathering.
The char siu pork filling can be made up to three days ahead and stored in an airtight container in the refrigerator. The bao dough can be made a day in advance and kept in the fridge; just be sure to let it come to room temperature before shaping.
Once cooked, the steamed buns can be stored in the refrigerator for up to 3 days. To reheat, simply steam them for about 5-7 minutes until hot. For longer storage, freeze the cooked and cooled buns in a single layer before transferring them to a freezer-safe bag. They will keep for up to two months. Reheat them directly from frozen by steaming for 10-12 minutes.
Why You’ll Love This Recipe?
You are sure to enjoy making and eating these delicious buns for several reasons.
- Authentic Dim Sum Experience: This recipe allows you to recreate a beloved dim sum classic right in your own kitchen. The soft, fluffy bun and savory-sweet pork filling taste just like what you’d get at your favorite restaurant.
- Incredibly Fluffy and Satisfying: The combination of yeast, baking powder, and cornflour in the dough creates an unbelievably light and airy texture that is simply irresistible.
- Perfect for Using Leftovers: This is a fantastic way to use up leftover Chinese BBQ pork (Char Siu). It transforms leftovers into an entirely new and exciting meal.
- A Fun and Rewarding Project: While there are a few steps involved, the process of making the dough, shaping the buns, and watching them steam to perfection is a really fun and satisfying culinary project.
