--- title: "Char Siu Bao" description: "Chinese steamed BBQ pork buns just like from the dim sum restaurant" url: "https://briansunter.com/recipes/cha-siu-bao" --- # Char Siu Bao Chinese steamed BBQ pork buns just like from the dim sum restaurant 30 minutes cook 180 minutes prep 10 servings by Judy chinese dim-sum steamed-buns pork bbq Scale Units ## 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 1 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). 2 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. 3 Cover with a damp cloth and let rest for 2 hours . Note Don't add the baking powder yet, that comes after the first rest. ### Filling 4 While the dough rests, make the filling. Heat 1 tbsp vegetable oil in a wok over medium-high heat. 5 Add 0.33 cup shallots and stir-fry for 1 minute . 6 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. 7 Add 0.50 cup chicken stock and 2 tbsp all-purpose flour . Cook for 2 minutes until thickened. 8 Remove from heat and stir in 1.50 cup Chinese roast pork . Set aside to cool. Note Make the filling ahead and refrigerate to prevent it from drying out. ### Assembly 9 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. 10 Gently knead until smooth. Cover with the damp cloth and rest for 15 minutes . 11 Cut a large piece of parchment paper into ten 4x4 inch squares. Bring steamer water to a boil. 12 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. 13 Add filling and pleat the buns until closed on top. Place each bun on a parchment square. 14 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 recipe.cook ``` --- 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 rating: 4.5 --- == 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. ```