Steamed Chinese BBQ Pork Buns (Char Siu Bao)
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Ingredients
For the Buns
- 1 (0.25-ounce) packet dried yeast (2 1/4 teaspoons)
- 1 cup lukewarm water
- 4 1/2 cups flour, divided
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 1/2 cup boiling water
For the Pork Filling
- 2 tablespoons oil
- 1 scallion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 pound barbecued pork, cut into small cubes
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Assembly
- 2 tablespoons sesame seed oil
Instructions
- 1
Make the Buns - Gather the ingredients.
- 2
Make the Buns - Dissolve yeast in lukewarm water.
- 3
Make the Buns - Add 1 cup of flour and mix thoroughly.
- 4
Make the Buns - Cover with cloth and let rise 1 hour, until bubbles appear.
- 5
Make the Buns - Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.
- 6
Make the Buns - Cool until lukewarm, then pour into yeast mixture.
- 7
Make the Buns - Add the remaining 3 1/2 cups flour and stir.
- 8
Make the Buns - Knead dough on lightly floured board until smooth.
- 9
Make the Buns - Put into extra large, greased bowl in a warm place.
- 10
Make the Buns - Cover with damp cloth and let rise until double in bulk, about 2 hours.
- 11
Make the Pork Filling - Gather the ingredients.
- 12
Make the Pork Filling - Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds.
- 13
Make the Pork Filling - Add pork and stir-fry for 1 minute.
- 14
Make the Pork Filling - Add soy sauce, oyster sauce, and sugar.
- 15
Make the Pork Filling - In a small bowl, combine cornstarch and water.
- 16
Make the Pork Filling - Pour the dissolved cornstarch into the wok. Stir-fry quickly until pork is glazed.
- 17
Make the Pork Filling - Remove to bowl and allow to cool.
- 18
Assemble - Gather the ingredients.
- 19
Assemble - On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
- 20
Assemble - Slice the roll crosswise into 1-inch pieces.
- 21
Assemble - Flatten each piece with the palm of your hand and roll with rolling pin into 3-inch rounds.
- 22
Assemble - Brush with sesame oil.
- 23
Assemble - Place 2 tablespoons of filling in center of each round.
- 24
Assemble - Gather dough up around the filling by pleating along the edges.
- 25
Assemble - Bring the pleats up and twist securely and firmly.
- 26
Assemble - Place each bun on 2-inch square of either parchment paper or aluminum foil on a steamer tray.
- 27
Assemble - Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger.
- 28
Assemble - Remove towel and steam over briskly boiling water for 10 minutes.
