Char Siu Bao (Steamed BBQ Pork Buns)

Char Siu Bao is a classic Chinese dim sum dish enjoyed for breakfast, lunch, or a light snack. This beloved Cantonese specialty consists of soft, fluffy steamed buns filled with savory BBQ pork known as Char Siu. The buns are pillowy and slightly sweet, complementing the tender pork filling perfectly. While store-bought Char Siu often uses artificial coloring to achieve that signature red hue, this recipe explores a simple and natural char siu marinade to develop flavor. When fresh out of the steamer, Char Siu Bao is an irresistible treat, best enjoyed with a cup of Chinese tea. This comprehensive recipe will guide you through making Char Siu Bao from scratch, showcasing its unique flavors and textures. Follow along to learn the secrets behind incredible pork buns!

Ingredients

For the Char Siu Pork:

• 2 lbs pork shoulder or pork butt, sliced into 1/2 inch thick strips
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon five spice powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon sesame oil

For the Dough:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water
• 1/4 cup milk
• 1 tablespoon vegetable oil

The char siu marinade is key to developing that signature sweet and savory flavor. Hoisin sauce, honey, soy sauce, and five spice powder create complex depth, while the vinegar brightens it up. Fresh ginger and garlic add a punch of aromatics. Be sure to use high-quality ingredients for the best results. For the dough, all-purpose flour gives it structure, while baking powder provides lift. A touch of sugar contributes sweetness to complement the filling. Active dry yeast helps the buns rise tall.

 

Equipment

• Large mixing bowl
• Small mixing bowl
• Rolling pin
• Parchment paper
• Steamer (a steamer basket over a wok or pot works well)
• Mixing spoon
• Knife
• Tongs
• Cooling rack

Having the right kitchen tools is key for Char Siu Bao success. You’ll need bowls for mixing up the dough and marinade. Parchment paper makes rolling out the dough a breeze. A steamer basket suspended over a wok or pot covered with a lid easily steams the buns. You’ll also need basic utensils like a spoon, knife, and tongs. A cooling rack allows the buns to cool evenly after steaming.

Tip: If you don’t have a steamer, you can alternatively use a metal colander or sieve lined with cheesecloth suspended over a pot.

Instructions

Char Siu Pork:

1. In a bowl, combine the honey, soy sauce, hoisin sauce, rice wine vinegar, five spice powder, garlic, ginger, and sesame oil. Mix well until incorporated.
2. Add the pork strips and toss to coat in the marinade. Cover and marinate for at least 30 minutes, or up to overnight in the fridge.
3. Drain the pork from the marinade and pat dry. Reserve the marinade.
4. Heat a skillet over medium-high heat. Working in batches if needed, add the pork strips in a single layer and cook for 2-3 minutes per side, until caramelized.
5. Return all the pork to the skillet and pour the reserved marinade over top. Reduce heat to medium and cook for 5 more minutes, tossing frequently, until the pork is glazed and cooked through.
6. Remove from heat and set aside to cool slightly.

Tip: Don’t overcrowd the skillet when searing the pork or it will steam instead of browning. Work in batches for maximum caramelization.

Dough:

1. In a small bowl, stir together the warm water, milk, and vegetable oil. Set aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Create a well in the center.
3. Sprinkle the yeast into the well. Pour in the liquid ingredients and use a wooden spoon to combine.
4. When a shaggy dough forms, turn out onto a lightly floured surface. Knead the dough for about 5 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles. Turn out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a round ball.
7. Use a rolling pin to roll out each dough ball into a 4-5 inch round about 1/4 inch thick. Cover the rounds with a towel as you work.

Tip: The dough may seem tacky at first but will become smooth as you knead. Resist adding more flour which can result in dense buns.

Assembly and Steaming:

1. Place a parchment lined steamer basket over a wok or pot filled with boiling water. Make sure not to let the water touch the bottom of the basket.
2. Working one at a time, place one dough round in the palm of your hand. Spoon about 2 tablespoons of the cooled Char Siu pork into the center.
3. Pinch the edges of the dough together to enclose the filling and form into a round bun. Pinch and gather any seams tightly.
4. Place the filled bun seam side down in the steamer basket. Leave about 1 inch between buns.
5. Steam the buns for 15 minutes until puffed and cooked through.
6. Use tongs to transfer the steamed buns to a cooling rack. Repeat process with remaining buns.
7. Serve warm or at room temperature. Buns are best consumed fresh but can be frozen for up to 1 month in an airtight container. Reheat frozen buns in the steamer for 8-10 minutes until hot.

Tip: Work swiftly during assembly to prevent the dough rounds from drying out. Pinch the seams very tightly so the filling does not leak.

Serving Suggestions

Char Siu Bao is often served as finger food, directly handheld and eaten out of its soft steamed bun. But you can also plate it by cutting the bun in half horizontally and stuffing it with a crunchy vegetable, like cucumber or pickled carrot for contrast.

For dipping, try a classic sweet chili sauce, hoisin sauce, or hot Chinese mustard. A sprinkling of toasted sesame seeds on top adds nutty aroma. Drizzle with a bit of honey or mayo for extra moisture and richness.

Char Siu Bao pairs nicely with eggs, congee or fried rice for a hearty Chinese breakfast. Or enjoy it as an appetizer before stir frys, noodles, or soups at lunch or dinner. Freshly steamed, it can even be a simple snack all on its own, perhaps with a cup of oolong tea.

Leftover buns will keep refrigerated for up to 4 days. Reheat them in the microwave or steamer until hot. The pork filling also freezes well for up to 3 months for when you need a quick Char Siu fix!

Frequently Asked Questions

Can I use a different type of meat for the Char Siu Bao filling?

While Char Siu pork is traditional, you can use chicken, turkey, or even mushrooms for a vegetarian version. Adjust marinade flavors as needed.

How does the char siu marinade get its characteristic red color naturally?

The red hue comes from the caramelization and maillard reaction when searing the pork, rather than artificial coloring. Be sure to sear over high heat for best results.

What are some popular variations of Char Siu Bao?

Common fillings are BBQ pork, chicken, vegetables like Chinese broccoli, taro, and sweet bean paste. Experiment with different proteins and produce!

How does Char Siu Bao differ from other Chinese steamed buns?

Char Siu Bao is filled with BBQ pork. Baozi can have any filling including beef, chicken, vegetables, or sweet paste. Mantou are plain, unfilled buns.

Conclusion

With its irresistibly fluffy and lightly sweetened buns encasing tender, savory Char Siu pork, it’s easy to see why Char Siu Bao is such a beloved dim sum staple. This comprehensive recipe outlined how to make Char Siu Bao completely from scratch, resulting in the perfect bite every time. Be sure to allow the pork to marinate sufficiently to develop maximum depth of flavor. Knead the dough well so the buns puff up tall. And pinch the seams tightly so no juices escape. Master these techniques and you’ll be enjoying restaurant-quality Char Siu Bao in your own kitchen in no time! Feel free to experiment with different fillings or accents to make this Chinese bun your own. However you choose to enjoy it, Char Siu Bao is sure to be a new favorite treat.