Chinese Barbecued Pork Bun Cha Siu Bow
Tender, fluffy, and bursting with savory-sweet flavor, Chinese Barbecued Pork Buns, or Cha Siu Bow, are a dim sum classic you can now make at home! These delightful steamed buns feature a pillowy dough made from scratch, perfectly encasing a rich and aromatic char siu filling. The filling combines juicy diced barbecued pork with a luscious glaze of oyster sauce, hoisin sauce, soy sauce, and sesame oil, creating a harmony of sweet, salty, and umami flavors. With a short rise time and an easy steaming process, these buns are accessible to both experienced bakers and first-time cooks. Whether served fresh from the steamer as a comforting snack or as part of a dim sum feast, these homemade Cha Siu Bow are sure to impress and satisfy.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 g All-purpose flour
- 7 g Instant yeast
- 60 g Granulated sugar
- 150 ml Warm water (around 110°F/45°C)
- 15 ml Vegetable oil
- 5 g Baking powder
- 200 g Barbecued pork (char siu), diced small
- 15 ml Oyster sauce
- 15 ml Soy sauce
- 20 ml Hoisin sauce
- 15 g Granulated sugar (for filling)
- 15 g Cornstarch
- 60 ml Water (for filling)
- 5 ml Sesame oil
Instructions
In a large bowl, mix the flour, instant yeast, and granulated sugar.
Add the warm water and vegetable oil to the dry ingredients and mix until the dough comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is soft, smooth, and elastic.
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Allow to rise in a warm area for 1 hour or until doubled in size.
To prepare the filling, combine the oyster sauce, soy sauce, hoisin sauce, granulated sugar, and sesame oil in a small bowl. Mix well.
In a small saucepan, mix the water and cornstarch together to create a slurry. Heat the mixture over medium heat, stirring constantly, until it thickens into a paste-like consistency.
Add the prepared sauce mixture and diced barbecued pork into the saucepan. Mix well to coat the pork. Remove from heat and let the filling cool completely.
Once the dough has risen, punch it down and add the baking powder. Knead the dough for a minute to incorporate the baking powder evenly.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten it into a 4-inch disc.
Spoon about 1 tablespoon of the char siu filling into the center of each disc. Gather the edges of the dough and pinch them together to seal the bun completely.
Place each bun on a small square of parchment paper, seam side down.
Arrange the buns on a steaming rack, leaving space between them for expansion. Cover with a damp cloth and let them rest for 15-20 minutes.
Prepare a steamer and bring the water to a boil. Steam the buns over medium-high heat for 12-15 minutes, ensuring the lid stays closed to maintain the steam.
Remove the buns from the steamer and serve warm. Enjoy!
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 8.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 84 mg | 2% | |
*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.
