Homemade Chinese BBQ Pork Steamed Buns Recipe
Introduction
These homemade Chinese BBQ pork steamed buns are soft, fluffy, and filled with a savory char siu pork mixture. Perfect as a snack or part of a meal, they bring authentic flavors right to your kitchen. Making them from scratch is easier than you think and incredibly satisfying.
Ingredients
- 360 g plain (all-purpose) flour (plus extra for dusting)
- 20 g skim-milk powder
- 4 g baking powder
- 5 g instant dry yeast
- 35 g sugar
- 35 g vegetable oil
- 200 g warm water
- 1 tbsp vegetable oil (for sautéing)
- 4 tbsp onion (finely diced)
- 2 cloves garlic (finely chopped)
- 400 g Chinese BBQ pork (diced)
- 0.5 cup char siu sauce
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 100 ml water
- 2 tbsp cornflour (mixed with water)
- 2 tbsp water (to mix with cornflour)
- Sea salt (adjust to taste)
Instructions
- Step 1: In a large bowl, mix the flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Make a well in the center and pour in the warm water and vegetable oil. Stir until a dough forms.
- Step 2: Knead the dough for about 10 minutes until it becomes smooth and springy. Cover and let it rest for 1 hour or until it doubles in size.
- Step 3: Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add onion, garlic, and a pinch of sea salt. Sauté for 3-4 minutes until softened.
- Step 4: Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and 100 ml water. Simmer for 3-4 minutes.
- Step 5: Mix the cornflour with 2 tablespoons water, add to the pan, and stir while simmering for another minute until the sauce thickens. Remove from heat and cool in the freezer for 15 minutes.
- Step 6: Turn the risen dough onto a floured surface and roll it into a rectangle. Fold it in half, roll out again, and repeat this two more times.
- Step 7: Shape the dough into a cylinder and cut into 16 equal pieces. Flatten each piece and roll the edges thinner than the center.
- Step 8: Place 2 heaped tablespoons of filling in the center of each dough disc. Pleat the edges together to seal the bun. Set each on baking paper-lined trays. Cover with a damp tea towel and let rest for 1 hour in a warm spot.
- Step 9: Arrange the buns in a steamer over boiling water. Steam for about 10 minutes until they puff up and become fluffy.
- Step 10: Serve warm and enjoy the fragrant, tender buns fresh from the steamer.
Tips & Variations
- Use char siu pork from a good quality source for authentic flavor or make your own char siu to customize the taste.
- For a vegetarian option, substitute the pork with sautéed mushrooms and hoisin sauce.
- Ensure the water used for the dough is warm, not hot, to properly activate the yeast.
- Covering the buns while steaming prevents them from drying out.
Storage
Store fully cooled steamed buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them for 5-7 minutes until warmed through. You can also freeze the uncooked buns on a tray, then transfer to a freezer bag for up to 1 month. Steam frozen buns directly without thawing, adding a few extra minutes to the cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant dry yeast?
Yes, but you’ll need to dissolve active dry yeast in warm water and let it bloom for 5-10 minutes before mixing it with the dry ingredients.
How do I prevent the buns from sticking to the steamer?
Place each bun on a small square of baking paper before steaming. This prevents sticking and makes removal easier.
Print
Homemade Chinese BBQ Pork Steamed Buns Recipe
- Total Time: 1 hour 50 minutes
- Yield: 16 steamed buns 1x
Description
These homemade Chinese BBQ pork steamed buns are soft, fluffy, and filled with a savory and sweet char siu pork filling. Perfect as a snack or appetizer, they combine a tender steamed dough with rich barbecue pork, offering an authentic taste of classic Chinese cuisine made from scratch.
Ingredients
Scale
Dough Ingredients
- 360 g Plain (all-purpose) flour (extra for dusting)
- 20 g Skim-milk powder
- 4 g Baking powder
- 5 g Instant dry yeast
- 35 g Sugar
- 35 g Vegetable oil
- 200 g Warm water
Filling Ingredients
- 1 tbsp Vegetable oil (for sautéing)
- 4 tbsp Onion (finely diced)
- 2 cloves Garlic (finely chopped)
- 400 g Chinese BBQ pork (diced)
- 0.5 cup Char siu sauce
- 1 tbsp Soy sauce
- 1 tbsp White sugar
- 100 ml Water
- 2 tbsp Cornflour (mixed with 2 tbsp water)
- Sea salt (adjust to taste)
Instructions
- Prepare the Dough: In a large bowl, combine the plain flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Make a well in the center and pour in the warm water and vegetable oil. Mix together until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and springy. Cover the dough and let it rest in a warm place for 1 hour or until it doubles in size.
- Cook the Filling: Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the finely diced onion, chopped garlic, and a pinch of sea salt. Sauté for 3-4 minutes until the onion softens. Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and 100 ml water. Allow the mixture to simmer for 3-4 minutes. Add the cornflour-water mixture to thicken the sauce and simmer for an additional minute. Remove from heat and place the filling in the freezer for 15 minutes to cool.
- Roll Out the Dough: Once the dough has risen, turn it onto a floured surface and roll it into a rectangle. Fold the dough in half and roll it out again. Repeat this folding and rolling process two more times. Then, shape the dough into a cylinder and cut it into 16 equal pieces. Flatten each piece into a circular disc, thinning the edges more than the center for easy pleating.
- Stuff the Buns: Place 2 heaped tablespoons of the cooled pork filling into the center of each dough disc. Carefully pleat and pinch the edges to seal the filling inside snugly. Arrange the filled buns on a tray lined with baking paper. Cover the buns with a damp tea towel and let them rest in a warm area for another hour to proof.
- Steam the Buns: Set up a steamer with boiling water and arrange the buns so they are not touching each other. Steam the buns for about 10 minutes or until they puff up and become fluffy and cooked through. Serve the steamed buns warm and enjoy their fragrant, flavorful filling and soft texture.
Notes
- Ensure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
- Cooling the filling after cooking helps prevent the dough from becoming soggy during assembly.
- Do not overcrowd buns while steaming to ensure even cooking and puffiness.
- The dough resting and proofing times are essential for soft, fluffy buns.
- You can substitute the Chinese BBQ pork with other fillings like vegetables or chicken for variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Keywords: Chinese BBQ pork buns, Char Siu Bao, steamed buns, homemade dim sum, Chinese pork buns, BBQ pork filling, soft steamed buns
