Chinese Steamed Pork Buns
Submitted by lesleyraec
Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.
YIELD
12 servingsPREP
60 minCOOK
60 minREADY
3 hrsThese are the pillowy white buns you grab first at dim sum, stuffed with sweet-savory char siu that stains the dough pink where it touches.
Making them from scratch is a project: you’ll roast pork in a honey-soy marinade until it’s mahogany and sticky, then wrap it in a quick baking powder dough that steams into clouds of soft, slightly sweet bread.
It takes time, but biting into a warm bun with tender barbecued pork inside makes every minute worth it.
They’re the kind of recipe that turns into a weekend tradition, perfect for sharing with family or impressing friends.
Pro Tips
- The pork can be made a day ahead and refrigerated; it’s actually easier to chop when cold and firm
- Don’t overfill the buns or they’ll burst open during steaming; a heaping tablespoon is plenty
- Pinch the dough seams tightly to seal completely; brush edges with water to help them stick
- Steam over high heat and don’t lift the lid during cooking or the buns will deflate and collapse
Variations
- Use store-bought char siu from an Asian BBQ shop to save several hours of prep time
- Add a piece of salted duck egg yolk in each bun for richness (baked char siu bao style)
- Try other fillings like shredded chicken, mushrooms, or sweet red bean paste for variety
Ingredients
Directions
These buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers.
For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan.
Bamboo steamer imparts flavor to recipe; aluminum Chinese steamer may be used.
Combine hoisin sauce, oyster sauce, soy sauce and sesame oil.
Chop pork and onions finely.
Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoisin mixture.
Cook and stir two minutes.
Combine ½ cup of the water and the constarch.
Blend into hoisin mixture.
Cook and stir until liquid boils.
Reduce heat to medium and simmer 2 minutes.
Stir in pork and onions.
Remove from heat.
Cool completely.
Combine flour, baking powder and salt in large bowl.
Cut or rub in shortening until mixture resembles bread crumbs.
Combine remaining ¾ cup of the water and the vinegar.
Mix water-vinegar into flour until dough sticks together.
Shape dough into ball.
Knead on lightly floured surface 6 or 8 times.
Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times.
Divide dough into 12 equal portions.
Shape each portions into a smooth ball.
Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter.
Brush around edges lightly with water.
Spoon a heaping tablespoon of pork mixture onto center of each circle.
Carefully pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch together.
Cut waxed paper into twelve 5-inch squares.
Brush one side of paper lightly with oil.
Place a bun, seam side down, on each square.
Place buns with paper in single layer on steamer rack over boiling water.
Cover and steam buns until done about 20 minutes.
Barbecued Pork:
Remove and discard fat from meat.
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly.
Drain pork, reserve marinade.
Place pork on wire rack over baking pan.
Bake in preheated 350℉ (180℃). oven until done, about 45 minutes.
Turn and baste frequently during baking.
Remove pork from oven. Cool. Cut into diagonal slices.
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