Steamed BBQ Pork Buns (Char Siu Bao)

Method12 steps · about 3 hr 30 min

1. 1

   Step 1: Dissolve 1 tsp active dry yeast in the ¾ cup warm water. Sift together the 2 cups dough flour and 1 cup cornstarch, then add them with the 5 tbsp dough sugar and ¼ cup dough oil. Knead by hand or with a dough hook on the lowest speed until a smooth ball forms. Keep the baking powder for later.

   Uses 1 teaspoon active dry yeast · ¾ cup warm water, for the dough · 2 cups all-purpose flour, for the dough · 1 cup cornstarch, for the dough · 5 tbsp sugar, for the dough · ¼ cup canola or vegetable oil, for the dough

2. 2

   Step 2: Cover the dough with a clean damp cloth and let it rest for 2 hours. Make the filling during this first proof.

   First dough proof · 120 minUses Smooth dough before the first proof · Clean water for dampening the dough-covering cloth

   
3. 3

   Step 3: While the dough rests, heat the 1 tbsp filling oil in a wok over medium-high heat. Add the ⅓ cup finely chopped shallots or red onion and stir-fry for 1 minute.

   Fry the onion · 1 minUses 1 tbsp oil, for the filling · ⅓ cup finely chopped shallots or red onion

4. 4

   Step 4: Lower the heat to medium-low. Add the 1 tbsp filling sugar, 1 tbsp light soy sauce, 1½ tbsp oyster sauce, 2 tsp sesame oil and 2 tsp dark soy sauce. Stir and cook until the mixture starts to bubble.

   Uses Fried onion and filling oil · 1 tbsp sugar, for the filling · 1 tablespoon light soy sauce · 1 1/2 tablespoons oyster sauce · 2 teaspoons sesame oil · 2 teaspoons dark soy sauce

5. 5

   Step 5: Add the ½ cup chicken stock and 2 tbsp filling flour. Stir and cook for about 2 minutes, until the sauce has thickened and there are no flour lumps.

   Thicken the filling sauce · 2 minUses Bubbling onion and seasoning sauce · ½ cup chicken stock, for the filling · 2 tbsp all-purpose flour, for thickening the filling

6. 6

   Step 6: Remove the wok from the heat and stir in the 1½ cups diced ready cooked char siu. Let the filling cool before shaping the buns. If preparing ahead, cover and refrigerate promptly rather than leaving it waiting on the counter.

   Uses Thickened filling sauce · 1½ cups diced, fully cooked Chinese roast pork (char siu)

7. 7

   Step 7: After the first 2-hour proof, add the 2½ tsp baking powder to the dough. Knead gently by hand or at the mixer’s lowest speed until smooth again. Only if the dough is dry or the powder is difficult to incorporate, add 1–2 tsp extra water.

   Uses Dough after the first proof · 2½ tsp baking powder, added after the first proof · 1–2 tsp water, only if needed when adding baking powder

8. 8

   Step 8: Cover with the damp cloth again and rest for 15 minutes.

   Second dough rest · 15 minUses Dough with baking powder incorporated · Clean water for dampening the dough-covering cloth

9. 9

   Step 9: During the 15-minute rest, cut ten 4-inch by 4-inch parchment squares, or use flattened paper cupcake liners. Set up the steamer with water below the bun-supporting rack and bring it to a boil.

   Uses Water for the steamer, kept below the buns; top up as needed

10. 10

    Step 10: Roll the rested dough into a long tube and divide it into 10 equal pieces. Press each piece into a disc about 4½ inches across, thicker in the centre and thinner at the edges. Add enough cooled filling to close securely, then pleat and seal the top. Set any excess filling aside and refrigerate it promptly.

    Uses Rested dough for ten wrappers · Enough cooled char siu filling to seal ten buns

    
11. 11

    Step 11: Set each bun on its liner and arrange in two steamer batches with room to expand. When the water is boiling and steam is rising steadily, cover and steam each batch over high heat for 12 minutes, until the wrapper is cooked through and the centre is piping hot. Keep the water below the buns and top up if needed. Repeat for the remaining buns, restoring the boil before starting each 12-minute timer.

    Steam one bun batch · 12 minUses First batch of filled raw buns · Remaining buns, for the second batch · Prepared steamer with boiling water · Water for the steamer, kept below the buns; top up as needed

    
12. 12

    Step 12: Lift out the cooked buns and serve hot. The batch makes 10 buns.

    Uses 10 steamed char siu buns