Homemade Chinese BBQ Pork Steamed Buns Recipe

Introduction

These homemade Chinese BBQ pork steamed buns are soft, fluffy, and packed with flavorful pork filling. Perfect for sharing with family or friends, they bring the taste of traditional dim sum right to your kitchen. With a little patience, you’ll be rewarded with irresistible buns you’ll love.

Ingredients

• 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
• 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 water)
• 2 tbsp water (to mix with cornflour)
• Sea salt (adjust to taste)

Instructions

1. Step 1: In a large bowl, combine the flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Make a well in the center and pour in the warm water and vegetable oil. Mix until a dough forms, then knead for about 10 minutes until smooth and springy. Cover and let it rest for 1 hour or until the dough doubles in size.
2. Step 2: 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. Sauté for 3–4 minutes until softened. Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and water. Let it simmer for 3–4 minutes, then add the cornflour-water mixture. Simmer for another minute until the sauce thickens. Remove from heat and cool in the freezer for 15 minutes.
3. Step 3: When the dough has risen, turn it onto a floured surface and roll into a rectangle. Fold it in half, roll out again, and repeat this two more times. Shape the dough into a cylinder and cut into 16 equal pieces. Flatten each piece and roll the edges thinner than the center.
4. Step 4: Place 2 heaped tablespoons of the pork filling in the center of each dough circle. Pleat the edges together carefully to seal the filling inside. Place each bun on a baking paper-lined tray, cover with a damp tea towel, and let them rest for 1 hour in a warm place.
5. Step 5: Arrange the buns in a steamer over boiling water, making sure they have space to expand. Steam for about 10 minutes or until they are puffed and fluffy. Serve warm and enjoy!

Tips & Variations

• Use char siu sauce available at Asian markets for the authentic flavor or make your own for a sweeter taste.
• For a vegetarian version, substitute the pork with diced shiitake mushrooms and tofu.
• Make sure your water is warm, not hot, to properly activate the yeast without killing it.
• If you don’t have a steamer, you can use a large pot with a metal rack and cover with a lid.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them again for 5–7 minutes until warm and fluffy. You can also freeze the buns (uncooked or cooked) for up to 1 month; steam or microwave them gently when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough or filling in advance?

Yes, you can prepare the dough and filling a day ahead. Store the filling in the refrigerator and keep the dough covered to prevent drying out. Bring the dough back to room temperature before using.

How do I know when the buns are fully cooked?

The buns should be puffed up and springy to the touch after steaming. If they feel dense or sticky, steam them for an extra 2–3 minutes to ensure they’re cooked through.

Homemade Chinese BBQ Pork Steamed Buns Recipe

Print Recipe

★★★★★

4.6 from 375 reviews

Enjoy these homemade Chinese BBQ Pork Steamed Buns, featuring a soft, fluffy dough filled with savory, sweet, and tender char siu pork. Perfect as a snack or a meal, these buns combine traditional Chinese flavors with satisfying steamed dough for a delicious and authentic experience.

• Author: Lena
• Prep Time: 1 hour 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 servings 1x
• Category: Dim Sum
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough:

• 360 g Plain (all-purpose) flour (use 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. Make a well in the center and pour in the warm water and vegetable oil. Mix until a dough forms, then knead for about 10 minutes until the dough is smooth and springy. Cover the bowl and let the dough rest in a warm place for 1 hour, or until it doubles in size.
2. 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. Sauté for 3-4 minutes until softened and fragrant. Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and water. Let the mixture simmer for 3-4 minutes. Add the cornflour-water mixture to thicken the sauce, simmering for another minute. Remove from heat and place the filling in the freezer to cool for 15 minutes.
3. Roll Out the Dough: Once the dough has risen, transfer it to a floured surface and roll it into a rectangle. Fold the dough in half, roll it out again, and repeat this process two more times. Shape 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 stuffing.
4. Stuff the Buns: Place 2 heaped tablespoons of the cooled pork filling in the center of each dough disc. Carefully pleat the edges together to seal the filling inside snugly. Place the shaped buns on a baking paper-lined tray. Cover with a damp tea towel and let them rest in a warm spot for another hour to rise.
5. Steam the Buns: Arrange the buns in a steamer basket, leaving space between each for expansion. Place the steamer over boiling water and steam the buns for about 10 minutes, or until they are puffed up and fluffy. Serve warm and enjoy the delicious aroma and flavors.

Notes

• Ensure the water used for the dough is warm (not hot) to activate the yeast properly.
• Cooling the filling before stuffing prevents the dough from becoming too sticky and helps in easier shaping.
• You can use a bamboo steamer or metal steamer for best results.
• Make sure to leave space between buns in the steamer to avoid sticking during cooking.
• Leftover steamed buns can be reheated by steaming them again for a few minutes to retain softness.

Keywords: Chinese BBQ pork buns, Char siu bao, steamed buns, Chinese dim sum, homemade pork buns