Barbecued Pork Bun
Submitted by elisabethhoge
Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.
YIELD
16 servingsPREP
40 minCOOK
30 minREADY
280 minBarbecued pork buns, known as char siu bao (叉烧包) on every Cantonese dim sum cart, are the pillowy steamed bun wrapped around sweet-savory diced Chinese BBQ pork. The contrast between the soft white dough, the glossy red-hued char siu pork filling, and the umami-rich oyster-hoisin sauce is what makes these one of the most beloved dim sum items.
The combination of all-purpose and cake flour in the dough is the classic Cantonese ratio. Cake flour’s lower protein gives the buns their signature white color and tender, almost cakey crumb that pure all-purpose flour can’t match. Don’t skip it.
Using pre-made Chinese BBQ pork (char siu, available at any Chinese deli or BBQ counter) skips the day-long roasting step and lets you focus on the dough. If you can’t find it, leftover roasted pork works in a pinch but won’t have the same red-hued sweet-savory profile.
The small white paper squares under each bun are the dim sum trick that prevents the bottom from going soggy during the long steam. Cut them from parchment paper or even unwaxed white paper. Foil works but doesn’t breathe as well.
Pro Tips
- Test the yeast by adding it to warm water with sugar and waiting 20 minutes. It should foam and rise to the 8 oz mark in your measuring cup. If it doesn’t, the yeast is dead and the buns won’t rise.
- Knead the dough firmly for the full 5 minutes. Underkneaded dough produces dense, gummy buns; properly kneaded dough makes the cloud-like texture this dish is known for.
- The 3-hour rise is non-negotiable. Don’t shortcut it. The slow proof develops the right flavor and the right airy texture.
- Steam over rapidly boiling water (not gentle simmer). Hard steam pumps the buns full of fluff during cooking; gentle steam leaves them dense.
- Don’t lift the lid during the 25-minute steam. The pressure drop will collapse the buns.
Variations
- Substitute the BBQ pork filling with shredded chicken in the same hoisin-oyster sauce for a chicken bao.
- Use Chinese sausage (lap cheong) for a sweeter, slightly different filling.
- Skip the steamer and bake the buns at 375°F (190°C) for 20 minutes for the crispy-topped baked char siu bao popular in Hong Kong bakeries.
Ingredients
Directions
Mix together the warm water, ½ teaspoon sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil.
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 rist for 15 minutes in a warm place.
Steam for 25 minutes.
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