Cha Sui Bao
Indulge in the irresistible allure of homemade Cha Sui Bao, the iconic Chinese BBQ pork buns known for their pillowy, fluffy exterior and savory-sweet filling. This recipe features a tender yeast dough that's expertly steamed to perfection, encasing a rich, flavorful mix of diced cha sui, soy sauce, oyster sauce, and sesame oil. Each bite offers a delightful balance of soft, cloud-like bread and a lusciously thick, caramelized pork filling. Perfect for dim sum gatherings, these buns are an authentic crowd-pleaser that will transport your taste buds straight to a bustling Cantonese tea house. With simple ingredients and step-by-step instructions, making these delicious steamed buns at home has never been easier!
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 7 g Instant yeast
- 50 g Granulated sugar
- 180 ml Warm water
- 25 ml Vegetable oil
- 5 g Baking powder
- 250 g Cooked cha sui (Chinese BBQ pork), diced into small cubes
- 30 ml Soy sauce
- 15 ml Oyster sauce
- 10 g Sugar
- 10 g Cornstarch
- 30 ml Cold water
- 5 ml Sesame oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar.
Gradually stir in the warm water and vegetable oil, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until it has doubled in size.
Meanwhile, prepare the filling. In a pan over medium heat, combine the diced cha sui, soy sauce, oyster sauce, and sugar. Stir until well mixed.
In a small bowl, whisk together cornstarch and cold water to form a slurry. Add this mixture to the pan and cook until the sauce thickens and coats the pork evenly. Stir in sesame oil and let the filling cool completely.
Once the dough has risen, punch it down and knead in the baking powder until fully incorporated.
Divide the dough into 12 equal portions and roll each into a ball.
Flatten each ball into a 4-inch diameter circle. Place about 1 tablespoon of the pork filling in the center of each circle.
Pinch the dough edges together to seal the bun, forming a pleated top. Place each bun seam-side down on a square of parchment paper.
Arrange the buns in a steamer, leaving space between them for expansion. Cover and let the buns rest for 15 minutes.
Steam the buns over medium-high heat for 10-12 minutes or until they are puffy and cooked through.
Serve warm and enjoy!
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 80.8 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1267 mg | 27% | |
*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.
