Steamed Pork Buns (Char Siu Bao)
Ingredients
- • 500 g all-purpose flour
- • 250 ml warm water
- • 7 g instant yeast
- • 50 g sugar
- • 30 ml vegetable oil
- • 5 g salt
- • 600 g pork shoulder
- • 60 ml soy sauce
- • 45 ml hoisin sauce
- • 30 ml oyster sauce
- • 30 ml honey
- • 30 ml Chinese rice wine
- • 3 cloves garlic
- • 15 g fresh ginger
- • 2 g five-spice powder
- • 15 g cornstarch
Instructions
- 1
In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and oil, then knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
- 2
While dough rises, cut pork shoulder into 1-inch cubes. Mince garlic and grate ginger.
- 3
In a bowl, mix soy sauce, hoisin sauce, oyster sauce, honey, rice wine, garlic, ginger, and five-spice powder to create marinade.
- 4
Marinate pork cubes in the mixture for at least 30 minutes, preferably 2 hours in the refrigerator.
- 5
Heat a wok or large pan over medium-high heat. Cook marinated pork for 8-10 minutes until caramelized and cooked through. Let cool slightly.
- 6
Mix cornstarch with 2 tablespoons water to create a slurry. Add to the pan juices and cook until thickened. Toss pork in the thickened sauce and let cool completely.
- 7
Punch down risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch circle, thicker in the center and thinner at edges.
- 8
Place 2 tablespoons of pork filling in the center of each dough circle. Gather edges and pinch tightly at the top to seal, twisting slightly.
- 9
Cut 12 small squares of parchment paper and place each bun on a square. Arrange in bamboo steamer baskets, leaving space between buns.
- 10
Cover and let buns proof for 30 minutes until puffy.
- 11
Bring water to a boil in a wok or large pot. Place steamer baskets over boiling water and steam for 15-18 minutes.
- 12
Turn off heat and let sit for 5 minutes before removing lid to prevent buns from deflating. Serve warm.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These fluffy steamed buns filled with sweet-savory char siu pork are a dim sum favorite that's absolutely worth making at home. The key is letting the dough rise properly and not overfilling—your patience will be rewarded with restaurant-quality bao that disappear quickly!"
