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.
Keyword : char siew bao, char siu bao, steamed barbecue pork buns, steamed buns
Servings:
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
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