Char Siu Bao Pork Buns
Delight your taste buds with the irresistible flavors of Char Siu Bao Pork Buns, a classic dim sum delicacy that combines fluffy, pillowy steamed buns with a savory-sweet filling of diced char siu pork (Chinese barbecue pork). The dough, made from all-purpose flour and instant yeast, is perfectly soft and airy, while the filling boasts a flavorful blend of hoisin sauce, soy sauce, oyster sauce, and sesame oil, balanced by a hint of sweetness and a glossy, thick texture. These homemade bao buns are steamed to perfection, ensuring a tender, melt-in-your-mouth bite with every serving. Perfect as appetizers, snacks, or part of a dim sum spread, these pork buns are a satisfying treat for any occasion—and a must-try for fans of authentic Chinese cuisine.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 40 grams Sugar
- 150 milliliters Milk
- 30 milliliters Vegetable oil
- 4 grams Baking powder
- 250 grams Char Siu pork (Chinese barbecue pork), diced
- 20 grams Hoisin sauce
- 15 milliliters Soy sauce
- 15 grams Oyster sauce
- 10 grams Sugar (for filling)
- 10 grams Cornstarch
- 40 milliliters Water (to mix cornstarch)
- 5 milliliters Sesame oil
Instructions
In a mixing bowl, combine the all-purpose flour, instant yeast, and sugar. Gradually add warm milk and vegetable oil while mixing until a dough forms.
Knead the dough for 8-10 minutes on a floured surface until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Meanwhile, prepare the filling. In a skillet over medium heat, combine Char Siu pork, hoisin sauce, soy sauce, oyster sauce, and sugar. Stir well to coat the pork evenly.
Dissolve cornstarch in water and add the mixture to the skillet. Cook until the filling thickens and becomes glossy. Stir in sesame oil and allow the filling to cool completely.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball and flatten into a disc about 10 cm in diameter.
Place a spoonful of the prepared pork filling in the center of each dough disc. Gather the edges of the dough around the filling and pinch them together to seal tightly.
Place each bun seam-side down on a parchment paper square. Let the buns rise for 15-20 minutes.
Prepare a steamer and bring water to a boil. Steam the buns over high heat for 12-15 minutes. Allow them to sit for 1-2 minutes before carefully removing them from the steamer.
Serve the Char Siu Bao warm and enjoy!
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 140 mg | 46% | |
| Sodium | 3277 mg | 142% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 88.7 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 304 mg | 23% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1357 mg | 29% | |
*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.
