Chinese Roast Pork Buns
Soft, fluffy, and bursting with savory-sweet flavor, Chinese Roast Pork Buns (Char Siu Bao) are a beloved dim sum delight that you can now make at home! These handmade steamed buns are filled with a rich, glossy mixture of diced Char Siu (barbecue roast pork) coated in an umami-packed sauce featuring soy sauce, hoisin, and oyster sauce, with a hint of sesame oil for depth. The pillowy dough is light and slightly sweet, complementing the bold filling perfectly. Whether you're hosting a brunch or just want an authentic taste of Chinese cuisine, these comforting buns are a must-try. Serve them warm and watch them disappear as an irresistible appetizer, snack, or main course. Perfect for dim sum lovers, this recipe is a delicious project that’s well worth the effort!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 200 milliliters Whole milk
- 25 milliliters Vegetable oil
- 5 grams Baking powder
- 300 grams Char Siu (roast pork)
- 15 milliliters Soy sauce
- 15 milliliters Oyster sauce
- 15 milliliters Hoisin sauce
- 10 grams Sugar
- 5 milliliters Sesame oil
- 10 grams Cornstarch
- 15 milliliters Water (for cornstarch slurry)
- 1000 milliliters Water (for steaming)
Instructions
In a mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. Mix well.
Gently warm the milk (lukewarm, not hot) and add it to the dry ingredients along with the vegetable oil. Mix until a dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rise for 1 hour or until it doubles in size.
While the dough is rising, prepare the filling. Dice the Char Siu into small pieces and set it aside.
In a small saucepan over medium heat, combine soy sauce, oyster sauce, hoisin sauce, sugar, sesame oil, and 50 ml of water. Stir to blend.
In a small bowl, mix cornstarch with 15 ml of water to make a slurry. Add this to the saucepan and cook, stirring continuously, until the mixture thickens into a glossy sauce.
Add the diced Char Siu to the sauce, stir well, and remove the pan from heat. Let the filling cool.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a 10 cm (4-inch) circle.
Spoon about 1 tablespoon of the filling into the center of each dough circle. Gather the edges of the dough and pinch them together to seal, making a pleated top if desired.
Place each bun seam-side down on a square of parchment paper.
Prepare a steamer by bringing 1 liter of water to a boil. Arrange the buns inside the steamer, leaving space between them to expand.
Steam the buns over medium-high heat for 12–15 minutes. Remove from heat and let them rest for 5 minutes before serving.
Serve warm. They can be stored in an airtight container in the refrigerator and reheated by steaming.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 437.4 g | 159% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 99.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 334 mg | 26% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1667 mg | 35% | |
*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.
