Char Siu Bao
Chinese steamed BBQ pork buns just like from the dim sum restaurant
Nutrition
Estimates per serving (recipe yields 10).
- Calories
- 69
- total 687
- Protein
- 7.8g
- total 78g
- Carbs
- 4.1g
- total 41g
- Fat
- 2.2g
- total 22g
- Fiber
- 0.1g
- total 1g
Estimates from source; actual values depend on char siu used
Ingredients
- 1 tsp active dry yeast
- 0.75 cup warm water
- 2 cup all-purpose flour
- 1 cup cornstarch
- 6 tbsp sugar
- 0.25 cup canola oil
- 1 tbsp vegetable oil
- 0.33 cup shallots
- 1 tbsp light soy sauce
- 1.50 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp dark soy sauce
- 0.50 cup chicken stock
- 2 tbsp all-purpose flour
- 1.50 cup Chinese roast pork
- 2.50 tsp baking powder
- 1 tsp water
Equipment
- dough hook
- mixing bowl
- damp cloth
- wok
- steamer
Instructions
Dough
Dissolve 1 tsp active dry yeast in 0.75 cup warm water in the bowl of an electric mixer fitted with a dough hook (or use a mixing bowl and knead by hand).
Sift together 2 cup all-purpose flour and 1 cup cornstarch , then add to the yeast mixture along with 5 tbsp sugar and 0.25 cup canola oil . Mix on the lowest setting until a smooth dough ball forms.
Cover with a damp cloth and let rest for 2 hours .
Filling
While the dough rests, make the filling. Heat 1 tbsp vegetable oil in a wok over medium-high heat.
Add 0.33 cup shallots and stir-fry for 1 minute .
Turn heat to medium-low and add 1 tbsp sugar , 1 tbsp light soy sauce , 1.50 tbsp oyster sauce , 2 tsp sesame oil , and 2 tsp dark soy sauce . Stir and cook until the mixture starts to bubble.
Add 0.50 cup chicken stock and 2 tbsp all-purpose flour . Cook for 2 minutes until thickened.
Remove from heat and stir in 1.50 cup Chinese roast pork . Set aside to cool.
Assembly
After the first rise, add 2.50 tsp baking powder to the dough and mix on the lowest setting. If the dough looks dry or the baking powder won't incorporate, add 1 tsp water up to 2 teaspoons total.
Gently knead until smooth. Cover with the damp cloth and rest for 15 minutes .
Cut a large piece of parchment paper into ten 4x4 inch squares. Bring steamer water to a boil.
Roll the dough into a long tube and divide into 10 equal pieces. Press each piece into a disc about 4.5 inches in diameter, thicker in the center and thinner at the edges.
Add filling and pleat the buns until closed on top. Place each bun on a parchment square.
Steam in two batches over high heat for 12 minutes per batch. Ensure boiling water doesn't touch the buns during steaming.
View Cooklang Source
---
title: Char Siu Bao
description: Chinese steamed BBQ pork buns just like from the dim sum restaurant
author: Judy
servings: 10
prep time: 180 minutes
cook time: 30 minutes
tags: [chinese, dim-sum, steamed-buns, pork, bbq]
cuisine: Chinese
difficulty: medium
nutrition-calories: 687
nutrition-protein: 78g
nutrition-carbs: 41g
nutrition-fat: 22g
nutrition-fiber: 1g
nutrition-note: Estimates from source; actual values depend on char siu used
---
== Dough ==
Dissolve @active dry yeast{1%tsp} in @warm water{0.75%cup} in the bowl of an electric mixer fitted with a #dough hook{} (or use a #mixing bowl{} and knead by hand).
Sift together @all-purpose flour{2%cup} and @cornstarch{1%cup}, then add to the yeast mixture along with @sugar{5%tbsp} and @canola oil{0.25%cup}. Mix on the lowest setting until a smooth dough ball forms.
Cover with a #damp cloth{} and let rest for ~first rise{2%hours}.
> Don't add the baking powder yet — that comes after the first rest.
== Filling ==
While the dough rests, make the filling. Heat @vegetable oil{1%tbsp} in a #wok{} over medium-high heat.
Add @shallots{0.33%cup}(finely chopped, or red onion) and stir-fry for ~shallots{1%minute}.
Turn heat to medium-low and add @sugar{1%tbsp}, @light soy sauce{1%tbsp}, @oyster sauce{1.5%tbsp}, @sesame oil{2%tsp}, and @dark soy sauce{2%tsp}. Stir and cook until the mixture starts to bubble.
Add @chicken stock{0.5%cup} and @all-purpose flour{2%tbsp}. Cook for ~thickening{2%minutes} until thickened.
Remove from heat and stir in @Chinese roast pork{1.5%cup}(diced). Set aside to cool.
> Make the filling ahead and refrigerate to prevent it from drying out.
== Assembly ==
After the first rise, add @baking powder{2.5%tsp} to the dough and mix on the lowest setting. If the dough looks dry or the baking powder won't incorporate, add @water{1%tsp} up to 2 teaspoons total.
Gently knead until smooth. Cover with the #damp cloth{} and rest for ~second rest{15%minutes}.
Cut a large piece of parchment paper into ten 4x4 inch squares. Bring #steamer{} water to a boil.
Roll the dough into a long tube and divide into 10 equal pieces. Press each piece into a disc about 4.5 inches in diameter, thicker in the center and thinner at the edges.
Add filling and pleat the buns until closed on top. Place each bun on a parchment square.
Steam in two batches over high heat for ~steaming{12%minutes} per batch. Ensure boiling water doesn't touch the buns during steaming.