Cha Siu Bao Sweet Barbecue Pork Buns
Soft, pillowy, and packed with sweet-savory flavor, Cha Siu Bao (Sweet Barbecue Pork Buns) are a beloved staple in Cantonese cuisine, perfect for dim sum or a cozy homemade treat. These irresistible buns feature a fluffy, slightly sweet dough wrapped around a rich filling of tender, caramelized Chinese barbecue pork (Char Siu), seasoned with a glossy blend of soy sauce, hoisin sauce, oyster sauce, and sesame oil. Gently steamed to perfection, these barbecue buns are a delightful mix of light and indulgent, making them a must-try for fans of Asian flavors. Ideal for sharing, this recipe makes a dozen buns, perfect for entertaining or family meals. Whether you’re a dim sum enthusiast or looking to try your hand at authentic Chinese cooking, these delectable Cha Siu Bao are guaranteed to impress.
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Recipe Information
Ingredients
- 350 g All-purpose flour
- 2.5 tsp Instant yeast
- 60 g Granulated sugar
- 170 ml Warm water
- 2 tbsp Vegetable oil
- 1.5 tsp Baking powder
- 250 g Cooked Chinese barbecue pork (Char Siu)
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Sugar
- 2 tsp Cornstarch
- 2 tbsp Water
- 1 tsp Sesame oil
Instructions
In a large bowl, mix together 350g of all-purpose flour, 2.5 tsp of instant yeast, and 60g of granulated sugar.
Warm 170ml of water until lukewarm, then mix it into the flour mixture along with 2 tbsp of vegetable oil. Combine until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rise for about 1 hour or until doubled in size.
While the dough rises, prepare the filling. Dice 250g of cooked Chinese barbecue pork (Char Siu) into small pieces.
In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp hoisin sauce, and 1 tbsp sugar. Set aside.
In another small bowl, mix 2 tsp of cornstarch with 2 tbsp of water to form a slurry. Heat a pan over medium heat and add the sauce mixture along with the diced pork.
Stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes until the mixture is glossy and sticky. Drizzle 1 tsp of sesame oil and let the filling cool.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each piece into a ball and flatten it into a circle about 4 inches in diameter.
Place 1-2 tablespoons of the pork filling in the center of each circle. Gather the edges of the dough and pinch them together to seal, forming a bun.
Place each bun seam-side down on a small square of parchment paper. Cover the buns with a damp cloth and let them rest for 15 minutes.
Prepare a steamer by bringing water to boil. Steam the buns over medium heat for 12-15 minutes, ensuring the water doesn’t touch the buns.
Turn off the heat, carefully remove the buns from the steamer, and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 112.1 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
