Jing Char Siu Bau (Steamed Bbq Pork Buns)
Submitted by nibbles72
Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
5 hrsChar siu bao are the pillowy, white steamed buns filled with sweet-savory BBQ pork that you find in every dim sum restaurant. Making them at home takes some time, but the filling itself comes together fast in a wok and rewards you with buns that taste fresher than anything from a takeout box.
The filling starts with diced onions cooked low and slow in peanut oil until they’re golden brown and sweet. Char siu (Chinese BBQ pork) goes in next over higher heat, then a sauce of oyster sauce, dark soy, ketchup, sugar, and chicken broth thickened with cornstarch coats everything in a glossy, sticky glaze. A hit of sesame oil at the end ties all the flavors together.
Chilling the filling for four hours before assembling is not optional. Cold filling holds its shape when you wrap it in dough, so the buns seal properly and nothing leaks out during steaming.
Chef Tips
- Work the dough into a cup shape in your palm and pleat it closed around the filling. It takes practice, but the seal is what keeps the filling inside during steaming
- Space the buns at least 2 inches apart in the steamer. They expand significantly and will fuse together if crowded
- Place each bun on a small square of wax paper to prevent sticking to the steamer basket
- Serve immediately after steaming. The dough starts to toughen and deflate as it cools
Variations
- Use store-bought Chinese BBQ pork from an Asian grocery deli if you don’t have homemade char siu
- Add diced water chestnuts to the filling for a crunchy texture contrast
- Bake the buns instead of steaming at 350°F (175°C) for 15 minutes for a golden, slightly crusty exterior
Ingredients
Directions
Combine in a bowl: Heat wok for 30 to 40 seconds.
Add peanut oil and heat until white smoke rises.
Add onion and cook over low heat until onions turn light brown.
Add char siu, increase heat, stir fry until mixture well combined.
Add wine and mix well. Reduce heat and add sauce mix from bowl.
Stir until thickend.
Add ½ teaspoon sesame oil and mix well.
Remove mixture to shallow dish.
Allow to cool to room temp then refrigerate uncovered for 4 hrs.
Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1 inch pieces.
Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere.
Put 2 tablespoon filling mix into formed hemisphere in palm of one hand.
Work around the hemisphere, pleating and closing the dough until filling is completely covered.
Place sealed buns, sealed end down, on 2. 5×2½ inch squares of wax paper.
Place in steamer at least 2 inch apart, steam for 15 to 20 minutes.
Serve immediately.
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