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Homemade Char Siu Bao (Chinese Barbecue Pork Steamed Buns)
A step‑by‑step guide to making soft, fluffy Cantonese‑style Char Siu Bao at home. The recipe simplifies the traditional method by skipping the overnight starter while still delivering the classic airy texture, thanks to a mix of instant yeast, baking powder, and a pinch of ammonium bicarbonate. Filled with sweet‑savory barbecue pork and a glossy sauce, these steamed buns are perfect for dim sum, brunch, or a tasty snack.
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Cost Breakdown
Critical Success Points
- • Incorporating ammonium bicarbonate correctly (step 3).
- • First proof until the dough doubles (step 4).
- • Sealing the buns tightly to prevent filling leakage (step 8).
- • Second proof before steaming (step 9).
- • Steaming with a tightly sealed lid for the full 8 minutes (step 10).
Safety Warnings
- • Steam is extremely hot; use oven mitts and keep face away from the opening.
- • Ammonium bicarbonate releases a faint ammonia smell when heated; ensure good ventilation.
- • Handle hot oil when sautéing the filling.
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