Steamed BBQ Pork Buns

Name: Steamed BBQ Pork Buns
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1/4 cup granulated sugar (for dough); 1 cup warm whole milk or water; 2 tbsp neutral oil (for dough); 2 tsp baking powder; 12 oz char siu (Chinese BBQ pork, store-bought or homemade), finely diced; 2 tbsp oyster sauce; 2 tbsp hoisin sauce; 2 tsp soy sauce; 1 tsp toasted sesame oil; 2 tsp granulated sugar (for filling); 2 tsp cornstarch; 4 tbsp water

Soft, pillowy steamed buns (char siu bao) filled with sweet and savory roasted pork in oyster-hoisin sauce - a dim sum classic you can make at home with store-bought or leftover BBQ pork.

110 minHardServes 6240 cal/serving

ChineseAppetizerStovetopStandardNightshade-Free

Ingredients

3 cups all-purpose flour
2 tsp instant yeast
1/4 cup granulated sugar (for dough)
1 cup warm whole milk or water
2 tbsp neutral oil (for dough)
2 tsp baking powder
12 oz char siu (Chinese BBQ pork, store-bought or homemade), finely diced
2 tbsp oyster sauce
2 tbsp hoisin sauce
2 tsp soy sauce
1 tsp toasted sesame oil
2 tsp granulated sugar (for filling)
2 tsp cornstarch
4 tbsp water

Instructions

1

Make the dough: Combine 3 cups all-purpose flour, 2 tsp instant yeast, and 1/4 cup granulated sugar (for dough) in a large bowl. Add 1 cup warm whole milk or water and 2 tbsp neutral oil (for dough) and mix until a dough forms. Knead 8 minutes until smooth. Cover and let rise in a warm spot for 45-60 minutes until nearly doubled.
2

Make the filling: In a small saucepan over medium heat, combine 2 tbsp oyster sauce, 2 tbsp hoisin sauce, 2 tsp soy sauce, 1 tsp toasted sesame oil, and 2 tsp granulated sugar (for filling). In a small cup, dissolve 2 tsp cornstarch in 4 tbsp water and pour into the pan. Stir until the sauce thickens, about 1 minute. Remove from heat, stir in 12 oz finely diced char siu (Chinese BBQ pork, store-bought or homemade), and let cool completely.
3

Punch down the risen dough and knead in 2 tsp baking powder. Divide into 12 equal pieces (6 for the half batch). Flatten each piece into a 4-inch round with thicker center and thinner edges.
4

Place about 1 tablespoon of the cooled filling in the center of each round. Gather the edges and pleat them together, pinching firmly to seal. Place each bun sealed-side down on a square of parchment paper. Let rest 15 minutes.
5

Set up a bamboo or metal steamer over a wok or pot of boiling water. Place buns in the steamer at least 1 inch apart. Cover and steam over medium-high heat for 15 minutes until buns are puffed and the dough is cooked through. Do not lift the lid during steaming.
6

Turn off the heat and let buns rest with lid on for 5 minutes before opening to prevent deflating. Serve warm.

Questions

Can I make Steamed BBQ Pork Buns dairy-free?

Yes. The dairy in this entry is 1 cup warm whole milk or water. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Steamed BBQ Pork Buns gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, 2 tbsp oyster sauce, 2 tbsp hoisin sauce, 2 tsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Steamed BBQ Pork Buns keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed BBQ Pork Buns?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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