Homemade Chinese BBQ Pork Steamed Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
