Chinese Roast Pork Buns
Soft, fluffy, and bursting with savory-sweet flavor, Chinese Roast Pork Buns (Char Siu Bao) are a beloved dim sum delight that you can now make at home! These handmade steamed buns are filled with a rich, glossy mixture of diced Char Siu (barbecue roast pork) coated in an umami-packed sauce featuring soy sauce, hoisin, and oyster sauce, with a hint of sesame oil for depth. The pillowy dough is light and slightly sweet, complementing the bold filling perfectly. Whether you're hosting a brunch or just want an authentic taste of Chinese cuisine, these comforting buns are a must-try. Serve them warm and watch them disappear as an irresistible appetizer, snack, or main course. Perfect for dim sum lovers, this recipe is a delicious project that’s well worth the effort!
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Ingredients
- 400 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 200 milliliters Whole milk
- 25 milliliters Vegetable oil
- 5 grams Baking powder
- 300 grams Char Siu (roast pork)
- 15 milliliters Soy sauce
- 15 milliliters Oyster sauce
- 15 milliliters Hoisin sauce
- 10 grams Sugar
- 5 milliliters Sesame oil
- 10 grams Cornstarch
- 15 milliliters Water (for cornstarch slurry)
- 1000 milliliters Water (for steaming)
Directions
Step 1
In a mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. Mix well.
Step 2
Gently warm the milk (lukewarm, not hot) and add it to the dry ingredients along with the vegetable oil. Mix until a dough forms.
Step 3
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rise for 1 hour or until it doubles in size.
Step 4
While the dough is rising, prepare the filling. Dice the Char Siu into small pieces and set it aside.
Step 5
In a small saucepan over medium heat, combine soy sauce, oyster sauce, hoisin sauce, sugar, sesame oil, and 50 ml of water. Stir to blend.
Step 6
In a small bowl, mix cornstarch with 15 ml of water to make a slurry. Add this to the saucepan and cook, stirring continuously, until the mixture thickens into a glossy sauce.
Step 7
Add the diced Char Siu to the sauce, stir well, and remove the pan from heat. Let the filling cool.
Step 8
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a 10 cm (4-inch) circle.
Step 9
Spoon about 1 tablespoon of the filling into the center of each dough circle. Gather the edges of the dough and pinch them together to seal, making a pleated top if desired.
Step 10
Place each bun seam-side down on a square of parchment paper.
Step 11
Prepare a steamer by bringing 1 liter of water to a boil. Arrange the buns inside the steamer, leaving space between them to expand.
Step 12
Steam the buns over medium-high heat for 12–15 minutes. Remove from heat and let them rest for 5 minutes before serving.
Step 13
Serve warm. They can be stored in an airtight container in the refrigerator and reheated by steaming.
Nutrition Facts
| Serving size | (2095.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3030.9 |
| Total Fat 98.3g | 0% |
| Saturated Fat 29.4g | 0% |
| Polyunsaturated Fat 16.7g | |
| Cholesterol 235.2mg | 0% |
| Sodium 3666.1mg | 0% |
| Total Carbohydrate 429.0g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 99.3g | |
| Protein 113.3g | 0% |
| Vitamin D 90.8IU | 0% |
| Calcium 386.7mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 1802.9mg | 0% |
Source of Calories