Char Siu Bao (BBQ Pork Buns)
These Char Siu Bao are a Cantonese Classic
Allow these Char Siu Bao to steam until they resemble the form of a “blooming flower”, and use low-gluten flour to create the dough. When forming the buns, add baking powder, cooking oil, sugar, and baking soda to aid in the process.
What is Char Siu Bao?
Char Siu Bao, aka barbecued pork buns, are a famous traditional Guangdong recipe. Along with shrimp dumplings, Shumai, and Cantonese egg tarts, they make up the “Big Four” of dim sum. The standards governing the form of traditional barbecued pork buns are “a tall birdcage-like shape, with a large belly to hold the bird and a mouth that leaks a tiny bit of filling.” Because of the unique preparation method, the top of each bun will resemble a blooming flower when finished cooking.
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Ingredients
- 4 cups (500 grams) low-gluten flour
- 4 cups (500 grams) all-purpose flour
- 14 ounces (400 grams) barbecued pork
Seasonings
- 7 tablespoons (100 milliliters) white spirits (bai jiu)
- 2 tablespoons (30 grams) white sugar
- 1 tablespoon (15 grams) oyster sauce
- 2 teaspoons (10 milliliters) honey
- 3/8 teaspoon (1.8 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- soda water as desired/needed
- cornflour as desired/needed
- oil as desired/needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
Preparations
- Add 7 tablespoons of white spirits and 1 cup of water to 4 cups of low-gluten flour, rolling into a smooth lump of dough with your hands. Cover with Saran Wrap and let sit for 12 hours, allowing it to become soft.
How to make the dough
- Add the white sugar to the dough, kneading thoroughly, and mix in soda water as needed until the sour smell is gone. Add baking soda and plain water, continuing to knead the dough, and finally add 1 ½ cups (plus 1 tablespoon and 2 teaspoons, 200 grams in total) of all-purpose flour. Work the dough until the surface is smooth. Cover with a damp cloth and let set for 15 minutes.
How to make BBQ pork filling
- Cut the barbecued pork into 1-square centimeter pieces. Create a thick sauce by combining the oyster sauce, cornflour, and a small amount of plain water.
- Heat a pot, and pour in a small amount of cooking oil. Add the barbecued pork and the thick sauce from Step 3, stirring until the mixture becomes dense and creamy. Mix in the honey to finish creating the filling.
Put it all together
- Rub the dough, gradually breaking it apart into small one-ounce. pieces, then flatten each so that the center is thin and the four sides form a thicker crust.
- In the center of each bun, add an appropriate amount of the barbecued pork filling, and roll the edges inward toward the center, pinching the dough together to close up the bun.
- Tip: When pinching the dough, leave a slightly thicker layer at the top of the bun. This way, no filling will break through while cooking.
- Place oilpaper or damp gauze into a food steamer, and place the buns inside, leaving a gap so that no two are touching.
- Add water to a pot and bring to boil, adding it to the steamer and cooking the buns for 8 minutes.
- Tip: Ensure that the water is boiling before adding it to the steamer, and make sure that the buns are on high heat throughout the cooking time.