Chinese: Barbecued Pork Bun (Cha Siu Bow)
Submitted by hegstad
Chinese BBQ pork buns (cha siu bao): pillowy steamed white buns stuffed with diced char siu in a glossy oyster-hoisin-soy glaze. Classic Cantonese dim sum at home.
YIELD
16 servingsPREP
4 hrsCOOK
25 minREADY
4 hrsCha siu bao is the dim sum cart classic worth learning to make. The dough bakes up snowy white and faintly sweet, with a chewy-pillowy pull around a glossy, savory-sweet diced pork filling.
Blending all-purpose flour with cake flour is the texture secret. Cake flour’s lower protein keeps the buns soft and tender, while all-purpose provides enough structure so they hold their shape through the long steam.
Letting the yeast proof visibly in warm water until it doubles in the measuring cup is not just a suggestion. If it doesn’t rise, your yeast is dead and you’re making three hours of rock-hard rolls.
The paper squares under each bun are smart. They absorb condensation from the steam and keep the bottoms from going gummy.
The cornstarch-thickened filling mixture is what gives cha siu bao their signature juicy-but-not-runny center. Too thin and the filling leaks, too thick and it feels gluey.
Pro Tips
- Use store-bought char siu from a Chinese BBQ shop for the most authentic flavor, or roast your own the day before.
- Let the filling cool completely before stuffing. Warm filling melts the dough from the inside and buns collapse during steaming.
- Twist the top closure firmly and pinch the seam shut. Loose tops will open and leak filling during steaming.
- Steam over a vigorous boil, not a gentle simmer. Lazy steam makes dense buns.
Variations
- Swap char siu for diced roasted chicken or braised mushrooms for a vegetarian version.
- Bake instead of steam for baked cha siu bao: brush with egg wash and bake at 375°F (190°C) until golden brown.
- Add finely chopped scallions or a pinch of five-spice powder to the filling for extra aromatic depth.
Ingredients
Directions
Mix together the warm water, ½ teaspoon sugar and yeast in an 8 ounce measuring cup.
Let stand until it rises to the 8 ounce level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and milk.
Knead mixture 5 minutes to form a dough.
Cover with a damp cloth and set dough in a warm place.
Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce.
Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
Stir into the mixture and cook for 1 minute.
Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter.
Cut each roll into 1½ inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a bun.
Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.)
Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place.
Steam for 25 minutes.
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