These Char Siu Bao (Steamed BBQ Pork Buns) are filled with homemade air fried char siu. They are soft, fluffy, warm, and delicious.
There are different variations of steamed buns but Char Siu Bao (Steamed BBQ Pork Buns) are a Malaysian favorite. The light fluffy steamed dough combined with sweet and sticky Char Siu filling make these buns irresistible. They are eaten almost all day, especially for breakfast and as a snack.
A Dim Sum Favorite
Char Siu Baos are also a dim sum favorite. They are enjoyed both by the kids as well as adults. These buns are also very effective as a “filler” at the end of a dim sum spread and are wonderful with a cup of oolong tea. In cold climates like in my neck of the woods, there are few goodies more welcomed and comforting than a rack of steaming hot buns.
Char Siu (Chinese BBQ Pork)
The filling is what makes these steamed buns so delicious. I have two recipes on this blog for you to make the Char Siu. The one on the left is an air fried version and the one on the right is a quick stove top version. Both are just as delicious and it is up to you to decide which one to make.
1. Air Fried Char Siu
2. Stove Top Char Siu
I also have the recipe for the traditional oven baked version Char Siu (Chinese Barbecue Pork) on my other blog, if you prefer. They will all work as it is just a matter of preference.
The Dough
There are steamed bun recipes on both my blogs. In this recipe, I have made some changes to the method to make the dough easier to handle. It is slightly firmer and easier to pleat while not sacrificing its fluffiness. The two major changes are
1. proofing the yeast to make sure it is working and
2. steaming the formed buns from cold water to allow them sufficient time to properly rise.
Once you get the hang of it, making these steamed buns are really fun and rewarding. Like all things, the more you practice, the better you get at it. The dough you make will improve, the pleating gets easier, and the buns look prettier.
Similar Products Used in Making These Char Siu Bao (Steamed BBQ Pork Buns)
This post contains affiliate links. Please read my disclosure policy here.
Mason Cash Chip Resistant Earthenware Mixing Bowl
2 Piece Stainless Steel Stack and Steam Pot Set
18/8 Stainless Steel 11 inch Steamer Pot with Lid, 2-tier
Char Siu Bao (Steamed BBQ Pork Buns)
Ingredients
Dough
- 1¼ cup lukewarm water (about 110°F/43°C) (300ml)
- 1 tsp sugar
- 2¼ tsp dry yeast granules
- 3¾ cups bao flour / all-purpose flour (500g)
- 2 tbsp powdered sugar / icing sugar
- 3 tbsp vegetable oil
- 2 tsp baking powder
- 20 pieces 2-in x 2-in parchment paper
Filling
- 3 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 small onion (finely diced)
- 2 medium carrots (diced)
- 1 lb char siu (diced) (450g)
- 2 tbsp honey
- 2 tbsp hoisin sauce
- ¼ cup water (60ml)
- 1 tsp corn starch + 2 tbsp water
- 3 green onions (thinly sliced)
Instructions
Dough
- Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
- Place bao flour/all-purpose flour in a large bowl. Add powdered/icing sugar and stir to combine. Make a well in the center of the bao flour.
- Pour proofed yeast mixture into the well of the bao flour. Stir and mix with a spatula. Also, give it a quick knead to bring the dough together.
- Add vegetable oil and continue mixing to form a dough ball. Cover bowl with plastic wrap and allow it to rest for 5 minutes.
- After 5 minutes, continue to knead the dough until it is smooth, about 3 minutes.
- Cover the bowl with plastic wrap and allow dough to rise in a warm place for about 1¼ hours or until double in size.
Filling
- Heat vegetable oil in a medium size pan over medium heat. Saute garlic, onion, and carrots for 2 to 3 minutes.
- Add char siu, honey, and hoisin sauce. Stir and add water. Cook for 3 minutes.
- Pour in corn starch mixture and allow sauce to thicken. Turn off stove.
- Stir in green onions. Transfer to a bowl and allow filling to cool completely.
Preparing Dough Wrappers
- When dough has more or less doubled in size, remove the plastic and gently gather and flip the dough.
- Sprinkle baking powder all over the dough. Knead until all baking powder is incorporated.
- Remove dough from bowl and continue to knead on a lightly floured surface for 4 to 5 minutes.
- Roll dough into a longish shape and divide it into two.
- Roll a portion of the dough into a long cylinder and tear into 10 equal pieces. Place the pieces of dough into the bowl and cover the bowl with plastic to prevent them from drying. Do the same for the other portion of dough.
Wrapping Baos
- 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 4 inches in diameter with a slightly thicker center and tapered edges.
- Place the dough wrapper on your palm and a rounded tablespoon of filling in the middle of wrapper. Gather and pleat the edges with your thumb and index finger.
- Then twist and pinch to seal.
- Place seam side up onto a piece of prepared parchment paper in a steaming rack. Repeat with remaining dough. Do not crowd the rack with too many baos as they will expand during steaming.
Steaming the Baos
- Place steaming rack over a pot of cold water on the stove. 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 turn on the stove over medium high heat.
- When water comes to a rapid boil, allow the baos to steam for 12 minutes.
- After 12 minutes, turn off the stove. Wait for 5 minutes before opening the lid and removing the steamed baos.
- Steam in batches if necessary.
Notes
Nutrition
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