Bbq Pork Bun (char Siu Bao) (3) Recipe
Make Bbq Pork Bun (char Siu Bao) (3) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Steaming
Method
Dough
- 1
Combine dry ingredients
In a mixing bowl, whisk together 170 g all-purpose flour, 3 g instant yeast, 25 g sugar, 2 g baking powder and 2 g salt until evenly distributed.
- 2
Add liquids and form dough
Make a well in the dry ingredients and pour in 90 ml warm milk, 30 ml warm water and 10 ml vegetable oil. Stir with a spatula or wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium speed 6–8 minutes.) The dough should be slightly tacky but not sticky; add small sprinkles of flour only if excessively sticky.
- 4
- 5
Degas and rest
Punch down the risen dough to release gas, shape into a ball, cover and let rest 10 minutes to relax the gluten before dividing for assembly.
Filling
- 6
Prep the pork
Dice 170 g char siu into small, roughly 5–8 mm pieces. Having small uniform pieces makes filling and eating the buns easier.
- 7
- 8
- 9
Add stock and thicken
Pour in 50 ml chicken or pork stock and bring the mixture to a gentle simmer. Mix 8 g cornstarch with 16 ml water to form a smooth slurry, then slowly stir the slurry into the simmering mixture. Cook and stir until the sauce thickens and coats the pork, about 1–2 minutes.
- 10
Finish filling and cool
Remove from heat and stir in 3 ml sesame oil, 10 g sliced green onion and 0.25 tsp white pepper. Transfer the filling to a bowl and let it cool completely to room temperature before using (hot filling will make the dough sticky and affect proofing). Reserve any juices if you like a slightly saucier filling; drain off excess if too wet.
Assembly & Steaming
- 11
Divide dough and filling
After the dough has rested, divide it into 3 equal pieces (by eye or weigh to ~equal portions). Also divide the cooled filling into 3 equal portions (each about 50–60 g). Keep the filling nearby in a bowl.
- 12
Shape wrappers
Working with one dough piece at a time, press or roll it into a flat disc about 10–12 cm (4–5 in) in diameter with a slightly thicker center and thinner edges. Dust with a little flour if needed.
- 13
Fill and seal
Place one portion of filling in the center of each disc. Gather the edges together to pleat and seal the top, twisting slightly to close and ensure there are no gaps. Pinch the seam firmly and tuck the sealed side down so the bun sits seam-side down. If using, set each bun on a parchment square.
- 14
Second proof
Arrange the buns on a steamer tray or bamboo steamer leaving about 2–3 cm between buns for expansion. Cover loosely with a damp towel or plastic wrap and proof in a warm place until puffed and noticeably larger, about 30–45 minutes.
- 15
Steam
While the buns proof, bring 1000 ml water in your steamer pot to a rolling boil. Once the buns have proofed, place the steamer over high heat, cover tightly and steam the buns for 12 minutes. After 12 minutes, turn off the heat and let the buns sit covered for 2 minutes before removing the lid (this prevents collapse from a sudden temperature change).
- 16
Finish
Remove buns from the steamer and brush lightly with 5 ml neutral oil to give a slight sheen and keep the surface soft. Serve warm.
- 17
