Chinese
Steamed Buns
Fluffy char siu bao steamed around glossy Cantonese barbecue pork filling with sweet-savory sauce.
12 servings · 60 minutes prep · 15 minutes cook
Ingredients
Dough
- 3 cups all-purpose flour
- 2 tsp instant yeast
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup whole milk, lukewarm
- 2 tbsp avocado oil
Filling
- 1 lb chinese barbecue pork, diced
- 1 tbsp avocado oil
- 1 whole yellow onion, finely minced
- 1 tsp ginger, finely grated
- 1/3 cup char siu sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water, cold, for slurry
Directions
Mix and Proof the Dough
- In a mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, baking powder, and kosher salt. Add the whole milk and avocado oil, then knead until smooth and elastic, 8-10 minutes.
- Cover the dough and let it rise until doubled, about 75-90 minutes.
Cook and Cool the Filling
- Heat the remaining avocado oil in a large skillet over medium heat. Cook the yellow onion until softened, about 2 minutes, then add the ginger and cook for 30 seconds.
- Stir in the char siu, char siu sauce, oyster sauce, dark soy sauce, and sesame oil.
- Mix the cornstarch with the water until smooth. Stir the slurry into the filling and cook until thick, glossy, and no loose liquid remains, 1-2 minutes. Cool completely.
Fill and Proof the Buns
- Divide the dough into 12 pieces. Roll each into a 4-5-inch circle with the center slightly thicker than the edges, add about 2 tbsp filling, and pleat closed, pinching firmly to seal.
- Place each bun seam-side up on a parchment square. Cover loosely and let rise until puffy, 25-40 minutes.
Steam and Rest
- Steam over medium-high steam without lifting the lid until the buns are fully cooked and fluffy, 12-15 minutes. Turn off the heat and rest covered for 3 minutes before uncovering.
