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Irresistible Char Siu Bao Recipe Easy Fluffy Homemade BBQ Pork Buns

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Soft, fluffy homemade BBQ pork buns filled with tender, sweet-savory char siu pork. Perfect for dim sum lovers and a fun weekend cooking project.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon baking powder
  • 3/4 cup (180 ml) warm water (about 105°F/40°C)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 1/2 cups (225 g) diced char siu pork (store-bought or homemade)
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 clove minced garlic
  • 2 tablespoons finely chopped green onions

Instructions

  1. Activate the yeast by combining warm water (about 105°F/40°C) with sugar and yeast in a small bowl. Let sit for 5-7 minutes until foamy.
  2. In a large bowl, sift together flour, baking powder, and salt. Add the yeast mixture and vegetable oil. Stir until a rough dough forms.
  3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If too sticky, sprinkle a little flour while kneading.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
  5. While the dough rises, mix diced char siu pork with oyster sauce, hoisin sauce, soy sauce, sugar, sesame oil, garlic, and green onions in a bowl. Set aside.
  6. Punch down the dough and turn onto a floured surface. Divide into 12 equal pieces (about 2 oz/60 g each). Roll each piece into a ball, then flatten into a 4-inch (10 cm) circle.
  7. Place about 2 tablespoons of filling in the center of each dough circle. Gather edges and pleat to seal the bun tightly at the top. Pinch to close completely.
  8. Place each bun on a parchment square, then into your steamer basket. Cover and let rise for 30 minutes until puffy.
  9. Bring water to a boil in your steamer pot. Place the steamer basket over the boiling water and steam buns for 12-15 minutes. Avoid opening the lid during steaming.
  10. Remove buns from steamer carefully and let cool for 5 minutes before serving.

Notes

Use water at about 105°F (40°C) to activate yeast properly. Knead dough until smooth and elastic for best texture. Avoid opening steamer lid during cooking to keep buns fluffy. If dough is sticky, lightly dust with flour but avoid adding too much. For shiny buns, brush with oil after steaming (optional).

Nutrition

Keywords: char siu bao, BBQ pork buns, dim sum, steamed buns, homemade bao, Chinese recipe, fluffy buns, pork buns

Find it online: https://tessierecipes.com/irresistible-char-siu-bao-recipe-easy-fluffy-homemade-bbq-pork-buns/