Homemade Char Siu Bao: Traditional Chinese BBQ Pork Buns

Ingredients

  • For the Bao Dough:
    • 1 cup warm water
    • 3 tablespoons white sugar
    • 1 packet active dry yeast (about 2 1/4 teaspoons)
    • 3 cups all-purpose flour
    • 1/4 cup vegetable oil
    • 1/4 teaspoon salt
  • For the Char Siu Filling:
    • 1 cup chopped Chinese BBQ pork (Char Siu)
    • 1 tablespoon vegetable oil
    • 1/2 cup chopped onions
    • 1 tablespoon oyster sauce
    • 1 tablespoon hoisin sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon white sugar
    • 2 teaspoons cornstarch
    • 1/4 cup water

Steps and instructions

  1. Begin by making the dough for the Bao. In a large bowl, dissolve sugar in warm water, then stir in yeast. Allow to rest until yeast forms a creamy foam layer on top, about 10 minutes.
  2. Add flour, oil, and salt to the yeast mixture. Mix and knead the dough until it's smooth and elastic, which should take about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in volume, around 2 hours.
  3. While the dough is rising, prepare the Char Siu filling. Heat the vegetable oil in a pan over medium heat. Add the onions and stir-fry until they're soft and translucent, about 5 minutes.
  4. Add the chopped Char Siu pork to the pan and stir well to combine with the onions. Then, add the oyster sauce, hoisin sauce, soy sauce, sesame oil, and sugar. Stir everything together until the pork is well-coated with the sauces.
  5. In a separate bowl, mix together the cornstarch and water until smooth. Add this mixture to the pan and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove the pan from heat and set aside to cool.
  6. Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball, then flatten it with a rolling pin into a round disc. Place a spoonful of the cooled Char Siu filling in the center of each dough disc.
  7. Gather the edges of the dough disc around the filling, pinching them together at the top to seal. Ensure the Bao is well-sealed to prevent the filling from leaking out during cooking.
  8. Place each Bao on a small piece of parchment paper. Arrange them in a steamer, making sure they're not touching each other or the sides of the steamer. Cover and let them rise for about 30 minutes.
  9. Fill a wok or a large pot with water and bring it to boil. Place the steamer over the boiling water and steam the Bao for about 15 minutes, or until they're puffy and firm. Remove from heat and let them cool before serving.

Tools for making

Recipe variations

  • Try using whole wheat flour instead of all-purpose flour for a healthier variation of the Bao dough.
  • For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
  • Experiment with different fillings such as diced chicken, shrimp, or tofu for a meat-free alternative.
  • Add chopped scallions or cilantro to the Char Siu filling for an extra burst of flavor.
  • Consider using a different type of BBQ meat, such as roasted duck or honey glazed chicken, as the filling.
  • For those who prefer a spicier flavor, add a dash of chili oil or sriracha sauce to the Char Siu filling.
  • If you're looking for a crispier crust, brush the Bao with beaten egg before steaming and bake them in the oven at 375°F (190°C) for 10-15 minutes until golden brown.
  • For a unique twist, try adding a small piece of salted egg yolk or a slice of hard-boiled egg to each Bao before steaming.
  • Make mini-sized Bao by dividing the dough and filling into smaller portions. These bite-sized Bao are perfect for appetizers or party snacks.

Recipe overview

Experience the taste of traditional Chinese cuisine in your own kitchen with this Char Siu Bao recipe. These fluffy, steamed buns are filled with succulent, flavorful Chinese BBQ pork known as Char Siu. This recipe covers everything from preparing the dough for the Bao, to making the Char Siu filling and the final steps of steaming the buns. The process might seem intricate, but with a little effort, you'll be rewarded with the warm, comforting flavors that make Char Siu Bao a beloved dish in Chinese cuisine. This recipe serves 12, making it perfect for a family meal or a fun cooking project on the weekend. Enjoy the art of making Bao, and the delightful moment when you take your first bite into the soft bun and savor the richly marinated pork filling. Happy cooking!

Common questions

  1. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator. Just make sure to let it come to room temperature before proceeding with the recipe.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for the active dry yeast. However, you may need to adjust the rise time as instant yeast tends to work faster.
  3. Can I use a different type of meat for the filling? While traditional Char Siu Bao uses Chinese BBQ pork, you can experiment with other meats such as shredded chicken or beef. Adjust the seasoning accordingly for the best flavor.
  4. Can I freeze the steamed Bao? Yes, you can freeze the steamed Bao for later consumption. Allow them to cool completely, then place them in an airtight container or freezer bags. To reheat, steam them for a few minutes until heated through.
  5. Can I pan-fry the Bao instead of steaming them? Yes, if you prefer a crispy texture, you can pan-fry the Bao after steaming. Heat some oil in a pan, place the steamed Bao in the pan, and cook until the bottoms are golden brown. Flip them over to brown the other side if desired.

Serving dishes and utensils

  • Steaming Basket - A steaming basket or steamer is essential for steaming the Char Siu Bao to perfection.
  • Parchment Paper - Using parchment paper underneath each Bao helps prevent them from sticking to the steamer or each other.
  • Rolling Pin - A rolling pin is needed to flatten the dough into round discs for assembling the Bao.
  • Large Bowl - A large bowl is necessary for mixing and kneading the Bao dough.
  • Pan - A pan is required for cooking the Char Siu filling.
  • Spoon - A spoon is needed for stirring and combining the ingredients of the Char Siu filling.

Origin stories

Char Siu Bao, the fragrant and appetizing steamed bun filled with savory barbecued pork, is a beloved classic from the Cantonese cuisine of southern China. However, the humble bun's journey is not confined within the bounds of a single culture. It has sailed across oceans and left footprints in the many Chinatowns around the globe, adapting to local tastes while still maintaining its core identity. Particularly in dim sum tradition, it has played a starring role on the table, as one of the 'heart's delights'. The making of Char Siu Bao is considered an art form, requiring skill and precision. The dough must be kneaded to the right consistency for that perfect, pillowy texture, and the char siu pork filling must be cooked just right to achieve a delectable balance of flavors. So, while devouring these delicious buns, remember, you are savoring not just a food item, but an embodiment of a rich and vibrant culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.