Description
These fluffy steamed char siu pork buns feature a tender, sticky-sweet glazed pork filling wrapped in soft, pillowy dough. Perfect for family gatherings or a comforting snack, they are easy to make and irresistibly delicious.
Ingredients
Scale
- 3 ½ cups all-purpose flour (about 440g)
- 2 ¼ tsp active dry yeast (7g)
- ¼ cup granulated sugar (50g)
- 1 cup warm water (110°F / 43°C)
- 2 tbsp vegetable oil (30ml)
- 1 tsp baking powder (4g)
- A pinch of salt
- 1 lb char siu pork, finely chopped (450g)
- 3 tbsp hoisin sauce (45ml)
- 2 tbsp soy sauce (30ml), low sodium preferred
- 1 tbsp oyster sauce (15ml)
- 1 tbsp honey (15ml)
- 1 tsp sesame oil (5ml)
- 1 clove minced garlic
- 1 tsp minced ginger (5g)
- 1 tsp cornstarch (5g) mixed with 2 tsp water
Instructions
- Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), 2 tbsp sugar from the total, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Make the dough: In a large bowl, mix all-purpose flour, remaining sugar, baking powder, and salt. Add the yeast mixture and vegetable oil. Stir until a rough dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if too sticky, but keep dough soft.
- Proof the dough: Place dough in a lightly oiled bowl, cover with plastic wrap or damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the filling: Heat a pan over medium heat with 1 tsp oil. Sauté garlic and ginger until fragrant (~30 seconds). Add chopped char siu pork, hoisin sauce, soy sauce, oyster sauce, honey, and sesame oil. Stir well.
- Thicken the filling: Mix cornstarch with water and add to pork mixture. Stir until sauce thickens and coats pork, about 1-2 minutes. Remove from heat and cool completely.
- Shape the buns: Punch down dough and divide into 12 equal pieces (~2.5 oz / 70g each). Roll each into a ball and flatten into a 4-inch (10cm) circle.
- Fill and seal: Spoon about 2 tbsp filling onto center of each dough circle. Gather edges and pinch to seal tightly at the top. Place each bun on a small square of parchment paper.
- Second proofing: Arrange buns in steamer basket with space between. Cover and let rise for 20-30 minutes.
- Steam the buns: Bring water to boil in steamer pot. Place basket over boiling water, cover, and steam for 12-15 minutes. Avoid opening lid during steaming.
- Serve warm: Remove buns carefully and serve immediately. Dough should be soft and fluffy, filling tender and sticky.
Notes
If buns are dense, proof in a warmer place or knead longer. Cool filling completely before stuffing to prevent soggy dough. Keep a gentle simmer under steamer to avoid toughening buns. Use parchment paper under buns to prevent sticking. For shiny buns, brush melted butter after steaming.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 225
- Sugar: 6
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 10
Keywords: char siu pork buns, steamed buns, dim sum, Chinese recipe, homemade pork buns, fluffy buns, easy dim sum