Char Siu Bao
Pillowy steamed buns hand-pleated around a glossy, sweet-savory char siu pork filling — a thick-skinned, yeast-leavened bun, distinct from thin-skinned soup dumplings or boiled dumplings.
Meat
⚠ Contains: Gluten, Sesame, Shellfish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp instant yeast
- 1 tsp baking powder
- 1 cup warm water
- 1 tbsp vegetable oil
- 2 cups diced char siu (Cantonese roast pork)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 3 tbsp water
Steps
- Mix the flour, sugar, yeast, and warm water into a dough, knead until smooth, then cover and let rise for 1 hour until doubled.
- Knead in the baking powder and oil, then divide the dough into 12 equal pieces and let rest 10 minutes.
- For the filling, simmer the oyster sauce, hoisin, sesame oil, and soy sauce, then stir in the cornstarch slurry until thickened. Toss with the diced char siu and let cool.
- Flatten each dough piece into a small round, thicker in the center than the edges, and spoon in a portion of the filling.
- Gather and pleat the edges to seal the bun at the top, then place each on a small square of parchment.
- Let the buns rest and puff for 20 minutes, then steam over high heat for 12-15 minutes.
- Let sit 2 minutes before opening the steamer lid, and serve hot.