Roast Pork Steamed Bun
Delight your taste buds with these irresistible Roast Pork Steamed Buns, a classic Chinese comfort food that's perfect for any occasion. Featuring soft, pillowy homemade dough encasing a savory Char Siu filling, this recipe combines tender Chinese barbecue pork with a rich blend of soy sauce, oyster sauce, and sesame oil for an explosion of umami flavor. The buns are steamed to perfection, ensuring they are light, fluffy, and bursting with authenticity. Whether you’re making them for a dim sum feast or simply craving a snack-sized treat, these steamed buns are an excellent showcase of traditional Asian cooking techniques. Impress your guests or savor them solo—these irresistibly wrapped pockets of flavor will leave you wanting more!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Sugar
- 7 g Instant yeast
- 5 g Baking powder
- 120 ml Water
- 60 ml Milk
- 2 tbsp Vegetable oil
- 250 g Char Siu (Chinese barbecue pork)
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Dark soy sauce
- 2 tsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 1 tbsp Sugar (for filling)
- 1 tsp Sesame oil
Instructions
Start by preparing the dough. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and baking powder.
In a separate bowl, mix water and milk together. Gradually add this liquid mixture into the dry ingredients while mixing. Knead the dough until it is smooth and elastic, approximately 10 minutes.
Add vegetable oil to the dough and knead for another 5 minutes until the oil is fully incorporated. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Dice the Char Siu into small cubes and set aside.
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, water (for cornstarch slurry), sugar, and sesame oil.
In a non-stick pan over medium heat, add the diced Char Siu and pour in the sauce mixture. Stir everything together and cook for 2-3 minutes.
Mix the cornstarch and water into a slurry and add it to the pan. Stir until the sauce thickens and coats the pork pieces. Remove from heat and let it cool.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal pieces and shape them into balls.
Flatten each ball into a round disc, about 3 inches in diameter. Place about 1 tablespoon of the cooled pork filling in the center of the disc.
Gather the edges of the disc and pleat them together at the top to seal the bun, ensuring that there are no gaps.
Place each bun onto a square of parchment paper, sealed side up.
Set up a steamer over boiling water. Place the buns in the steamer, making sure they don’t touch. Cover and steam over medium heat for 10-12 minutes until the buns are fluffy and cooked through.
Remove the lid carefully to avoid water from dripping onto the buns. Let them cool slightly before serving.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 86.1 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1155 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.
