Homemade Char Siu Bao (Chinese Barbecue Pork Steamed Buns)

Ingredients

• 300 g Low‑protein wheat flour (cake flour or “bao flour”) (Provides a tender crumb; if unavailable, use all‑purpose flour but the buns will be slightly denser.)
• 3 g Instant dry yeast (About 1 tsp; no need to pre‑dissolve.)
• 30 g Granulated sugar (for dough) (Adds a slight sweetness and feeds the yeast.)
• 2 g Baking powder (Provides extra lift; about ½ tsp.)
• 1 g Ammonium bicarbonate (baker’s ammonia) (Key to the traditional “puff” of Char Siu Bao; optional if unavailable.)
• 4 g Salt
• 30 g Shortening (vegetable) (Gives a light color and tender crumb; can substitute with butter (same amount) for richer flavor.)
• 150 ml Water (lukewarm) (Lukewarm (30‑35 °C) to activate yeast.)
• 200 g Char Siu (Chinese BBQ pork), diced (Use store‑bought or homemade; cut into 1‑cm cubes.)
• 30 g Onion, finely chopped (About ¼ of a medium onion.)
• 15 g Granulated sugar (for filling) (Balances the savory sauces.)
• 15 ml Light soy sauce (Adds saltiness without dark color.)
• 5 ml Dark soy sauce (Provides depth of flavor and a slight caramel color.)
• 10 ml Oyster sauce (Umami boost.)
• 30 ml Water (for sauce) (Helps create a thin gravy before thickening.)
• 10 g Cornstarch (Mixed with a little water to form a slurry for thickening.)
• 18 sheets Parchment (baking) paper (Cut to fit steamer basket; prevents sticking.)

Instructions

1. Combine dry ingredients for the dough

   In a large mixing bowl, whisk together low‑protein flour, instant yeast, sugar, baking powder, ammonium bicarbonate, and salt until evenly distributed.

   Time: PT5M

2. Add water and form a shaggy dough

   Create a well in the center of the dry mixture and pour in lukewarm water. Stir with a wooden spoon until a rough dough forms.

   Time: PT3M

3. Incorporate shortening

   Add the softened shortening (or butter) to the dough. Knead by hand or with a dough hook until the shortening is fully absorbed and the dough becomes smooth.

   Time: PT8M

4. First proof

   Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm place (about 30‑35 °C) until doubled in size, roughly 1 hour.

   Time: PT1H

   Temperature: 30-35°C

5. Prepare the Char Siu filling

   While the dough is proofing, heat a tablespoon of oil in a saucepan over medium heat. Sauté the chopped onion until translucent, then add the diced Char Siu pork. Stir in sugar, light soy sauce, dark soy sauce, oyster sauce, and 30 ml water. Bring to a gentle boil, then pour in a cornstarch slurry (cornstarch mixed with a little cold water) and cook until the sauce thickens and coats the pork.

   Time: PT10M

6. Punch down and second knead

   After the dough has doubled, gently punch it down to release air. Transfer to a lightly floured surface and knead for another 5 minutes to develop gluten.

   Time: PT5M

7. Divide and rest

   Portion the dough into 18 equal pieces (about 30 g each). Shape each piece into a smooth ball, place on a tray, cover with a damp towel, and let rest for 10 minutes.

   Time: PT10M

8. Shape the buns

   Flatten each dough ball into a 10‑cm circle, leaving a slightly thicker edge. Place a heaping tablespoon of the Char Siu filling in the center. Gather the edges, pleat and pinch to seal, then gently turn the bun seam‑side down. Place each sealed bun on a piece of parchment paper.

   Time: PT36M

9. Second proof (pre‑steam rest)

   Arrange the parchment‑lined buns in the steamer basket, leaving a little space between them. Cover and let rest for 30 minutes. This short proof helps the buns puff up during steaming.

   Time: PT30M

10. Steam the buns

    Bring water in the steamer pot to a rolling boil. Place the basket over high heat and steam the buns for 8 minutes. Turn off the heat and let the buns sit covered for another 2 minutes before opening the lid to avoid collapse.

    Time: PT8M

    Temperature: High heat (steam)

11. Cool and serve

    Remove the buns with tongs, let cool on a wire rack for 2 minutes, then serve warm. They are best enjoyed the same day.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g