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Home / Courses / Appetizer & Snack / Char Siu Bao (Steamed Barbecue Pork Buns)

Char Siu Bao (Steamed Barbecue Pork Buns)

By: 👩‍🦳 Linda · Published: 🖨 November 13, 2021 · Updated: 💻November 13, 2021 · 🗨 4 Comments

Recipe ▼

These soft, white, fluffy Char Siu Bao (Steamed Barbecue Pork Buns) are a perennial favorite. They are the perfect snack any time of the day.

Soft, white, fluffy Char Siu Bao (Steamed Barbecue Pork Buns)

When you need a Chinese snack in a kopitiam setting, nothing fits the bill like warm delicious Char Siu Bao (Steamed Barbecue Pork Buns). One or two of these self contained buns with sweet barbecue pork filling will surely satisfy any hunger or craving you may have. They are comfort food perfect for any time of the day!

Soft Fluffy Char Siu Bao

Freshly made Char Siu Bao (Steamed Barbecue Pork Buns) are to die for. Their texture cannot be beat. They are super soft and fluffy straight out of the steamer. The filling is moist and tasty. I know you will agree there is nothing quite like the satisfaction of having made something so delicious in your own kitchen.

Super soft and fluffy Char Siu Bao straight out of the steamer with a moist Char Siu filling.

Low Gluten Flour

These delectable buns are really not all that difficult to make. I highly recommend using low gluten bao flour, also known as Hongkong flour to make the dough. I much prefer the texture and color of Hongkong flour baos as compared to other types of flour used. You can read about my previous attempts using different flours here.

Hongkong or bao flour can be found at bakery supply stores in Malaysia and Singapore. I usually bring home one to two kilograms whenever I visit my parents in Kuala Lumpur. Recently, I found this low gluten wheat flour at my local Asian grocery store. It says on the packaging that it is a special bun flour. I can’t wait to give it a try.

Low gluten wheat flour

Super Soft Steamed Barbecue Pork Buns

This time round, I am using a slightly different method of preparing the dough. The baking powder is only added after proofing which allows the dough to rise quickly when steamed. The texture of the baos produced in this method are soft, fluffy, and light. They appeared to be more spread out and are not as “high”. Please use all-purpose flour if you prefer a slightly firmer and “higher” bao.

Freshly steamed Char Siu (Steamed Barbecue Pork Buns). Bao

Homemade Char Siu

I used home made Char Siu (Chinese Barbecue Pork) for the filling. Recipe and video will be coming up next here on the blog and on the Malaysian Chinese Kitchen Youtube Channel. You don’t want to miss it!

Char Siu Bao with a moist and tasty barbecue pork filling.

Similar Tools Used in Making These Char Siu Bao

This post contains affiliate links. Please read my disclosure policy here.

Bamboo Steamer Basket Set (8 Inch)
Bamboo Steamer Basket 2 Tiers (10 Inch)
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Electric Double Tiered Stackable Baskets Food Steamer with Timer

Soft, white, fluffy Char Siu Bao (Steamed Barbecue Pork Buns)
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Char Siu Bao (Steamed Barbecue Pork Buns)

These soft, white, fluffy Char Siu Bao (Steamed Barbecue Pork Buns) are a perennial favorite. They are the perfect snack any time of the day.
Author : Linda Ooi
Course : Savory Snack
Cuisine : Chinese
Keyword : char siew bao, char siu bao, steamed barbecue pork buns, steamed buns
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 16
Calories: 256kcal

Ingredients
 

Dough

  • 3½ cups Hongkong flour / bao flour or all-purpose flour (450g)
  • ¼ cup powdered sugar / icing sugar (35g)
  • ½ tsp salt
  • 1¼ cups warm water (about 110°F / 43°C) (300ml)
  • 2 tsp active dry yeast
  • 3 tbsp vegetable oil
  • 2 tsp baking powder

Filling

  • 2 tbsp vegetable oil
  • 1 medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 lb char siu (diced) (450g)
  • 1/3 cup char siu glaze (80ml)
  • 1 tsp corn starch + 2 tbsp water
  • 3 green onions (thinly sliced)

Instructions
 

Dough

  • Combine Hongkong/bao flour, powdered/icing sugar, and salt in a large bowl. Then sift into a separate large bowl.
  • Make a well in the center. Pour lukewarm water into the well. Add dry yeast granules and let it dissolve, about 2 minutes.
  • Stir to mix. Add vegetable oil and continue mixing to form a soft dough.
  • Remove dough from the bowl and continue to knead on a lightly floured surface for 5 to 6 minutes until a soft, smooth, non-sticky dough forms.
  • Put dough back into the bowl and cover with a damp towel. Allow dough to rise in a warm place for about 1 hour or until double in size.

Filling

  • Heat vegetable oil in a medium size pan. Saute onion and garlic for 1 to 2 minutes.
  • Add char siu and continue to cook for 2 minutes. Add char siu glaze. Cover and allow liquid to come to a boil. Reduce heat and simmer for 2 to 3 minutes.
  • Remove lid. Pour in corn starch mixture and allow sauce to thicken. Turn off stove. Stir in green onions. Set aside and allow filling to cool completely.

Preparing Dough Wrappers

  • When dough has more or less doubled in size, gently punch down and remove dough from the bowl. Sprinkle baking powder over the dough.
  • Knead until all baking powder is incorporated. Moisten your hands with water and continue to knead if the dough appears to be a little dry. Return dough to the bowl. Cover with damp towel and let it rest for 10 minutes.
  • When dough is ready, remove from bowl. Cut dough into two. Roll a portion of the dough into a cylinder. Cut into 8 equal pieces. Do the same for the other portion of dough.
  • Shape a piece of dough into a ball. Then, flatten it into a disk.
  • Using a small rolling pin, roll out the edges to form a wrapper of about 3 inches in diameter with a slightly thicker center and tapered edges.
  • Prepare a few dough wrappers at a time. Wrap baos with filling before preparing more dough wrappers. Keep dough in the bowl covered with damp towel to prevent it from drying out.
  • Prepare 16 pieces of 2-in x 2-in parchment paper.

Wrapping Baos

  • Place a piece of dough wrapper on your palm and a rounded tablespoon of filling in the middle of wrapper. Gather and pleat the edges.
  • Then pinch and twist to seal.
  • Place seam side up onto parchment paper in a steaming rack. Repeat with remaining dough.

Steaming the Boas

  • Prepare a steamer and allow water to come to a boil. Place steaming rack onto the steamer. If you are using a metal rack and lid, place a towel over the rack. Omit towel if you are using a bamboo rack. Cover with lid and steam over rapidly boiling water for 12 minutes. Steam in batches if necessary.
  • Remove and serve immediately.

Notes

Leftover steamed buns may be placed in zip top plastic bag and kept in the freezer. Steam frozen buns for 8 to 10 minutes before serving.

Video

Nutrition

Calories: 256kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Soft, white, fluffy, delectable Char Siu Bao (Steamed Barbecue Pork Buns) are a perennial favorite. They are the perfect snack any time of the day. | MalaysianChineseKitchen.com

NOTE: The original publication of this post was on January 19th, 2016. This republication comes with minor changes to the writeup. The recipe remains unchanged.

3.5K shares

Categories: 🗂 Appetizer & Snack, Breakfast & Brunch, Chinese, Pork, Video Recipes Tags: 📋 dimsum

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Margaret lim says

    August 24, 2016 at 6:34 am

    Hi Linda, why do you add the 2 tsp of baking powder only aft the dough has risen n not in the beginning to the flour n sugar mixture?

    Reply
    • Linda says

      September 1, 2016 at 4:48 pm

      This is to allow the dough to rise quickly when it is being steamed. This will produce light, fluffy baos.

      Reply
  2. David says

    November 14, 2016 at 4:30 pm

    Love your channels, I am planning to make some char siu buns using your char siu pork and char siu buns recipes but am disappointed that I cannot find any recipe whatsoever on how to make the char siu glaze to add to the fillings even though you say in the video that it would be following the bun recipe.
    I’ve hunted through your recipes and you tube videos but to no joy.
    Would appreciate it if you could please tell me where I can find this recipe.
    Thank you

    Reply
    • Linda says

      December 22, 2016 at 10:24 am

      Thank you, David! Glad to hear you enjoy my videos. The Char Siu glaze is from my Char Siu recipe. Here is the link –> https://www.malaysianchinesekitchen.com/char-siu-chinese-barbecue-pork/

      Reply

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