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

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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.

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Questions

Why mix the cornstarch with water first in Steamed BBQ Pork Buns?

Step 2 reads: "In a small cup, dissolve 2 tsp cornstarch in 4 tbsp water and pour into the pan." Dry starch clumps the moment it meets hot liquid. The slurry in step 2 disperses it first, and it only thickens once the sauce comes back to a simmer.

Do I need any special equipment for Steamed BBQ Pork Buns?

Beyond a knife and a board, the method uses a wok (step 5), a steamer basket (step 5) and parchment paper (step 4). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Is there a substitute for hoisin sauce in Steamed BBQ Pork Buns?

The entry for Steamed BBQ Pork Buns calls for 2 tbsp hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Can I make Steamed BBQ Pork Buns gluten-free?

Yes. The gluten in Steamed BBQ Pork Buns 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.

Does Steamed BBQ Pork Buns contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, dairy, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Steamed BBQ Pork Buns can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 1 hour: "Cover and let rise in a warm spot for 45-60 minutes until nearly doubled." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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