Char Siu Bao (Bun) / Chinese Steamed Buns with BBQ Pork Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Instant yeast: Helps the dough rise, making it light and fluffy.

Warm water: Activates the yeast and brings the dough together.

Sugar: Adds a touch of sweetness to the dough and filling.

Vegetable oil: Adds moisture and tenderness to the dough.

Char siu: Chinese BBQ pork, providing the savory and sweet filling.

Hoisin sauce: Adds a rich, sweet, and savory flavor to the filling.

Soy sauce: Adds saltiness and umami to the filling.

Cornstarch: Thickens the filling mixture, ensuring it stays inside the bun.

When kneading the dough, ensure you achieve a smooth and elastic texture by kneading for at least 10 minutes. This helps develop the gluten, which is crucial for the buns to have a light and fluffy texture. If the dough feels too sticky, sprinkle a little more flour as you knead, but be careful not to add too much, as it can make the buns dense.

• All-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a chewier texture.

• Instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in warm water before mixing with other ingredients.

• Warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Char siu (Chinese BBQ pork) - Substitute with roast chicken: Roast chicken can provide a similar savory and slightly sweet flavor profile.

• Hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor, making it a good alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• Sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces similarly to cornstarch and is a good alternative for those avoiding corn products.

• Allow the char siu bao to cool completely at room temperature before storing. This prevents condensation from forming, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to 5 days.

• To freeze the buns, individually wrap each bun in plastic wrap or aluminum foil. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped buns in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness. The buns can be frozen for up to 3 months.

• When you're ready to enjoy the frozen buns, remove the desired number from the freezer. Unwrap them and let them thaw at room temperature for about 1-2 hours.

• To reheat, you can steam the thawed buns for about 5-10 minutes until they are heated through. Alternatively, you can microwave them on a microwave-safe plate with a damp paper towel covering the buns. Heat on medium power for 1-2 minutes.

• For a crispier texture, you can also reheat the buns in an oven preheated to 350°F (175°C) for about 10 minutes. This method works well if you prefer a slightly toasted exterior.

• If you have leftover char siu filling, store it in an airtight container in the refrigerator for up to 3 days. You can use it to make more buns or as a delicious addition to other dishes.

• Always ensure that the buns are reheated thoroughly before consuming to enjoy the best texture and flavor.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the leftover char siu bao on a piece of parchment paper or a steaming tray.
  3. Steam for about 5-7 minutes until the buns are heated through and soft.

• Microwave Method:

  1. Wrap each bun in a damp paper towel.
  2. Place them on a microwave-safe plate.
  3. Microwave on medium power for 30-45 seconds. Check if heated through; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the buns in aluminum foil to prevent them from drying out.
  3. Place them on a baking sheet and heat for about 10-12 minutes.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil.
  3. Place the char siu bao in the pan and cover with a lid.
  4. Heat for about 2-3 minutes on each side until warmed through and slightly crispy.

• Mixing bowl: Used to combine the flour, yeast, warm water, sugar, and vegetable oil to form the dough.

• Pan: Used to cook the diced char siu with hoisin sauce, soy sauce, sugar, and cornstarch mixture until thickened.

• Steamer: Used to steam the buns until they are cooked through.

• Measuring cups: Used to measure out the flour, water, and char siu.

• Measuring spoons: Used to measure out the yeast, sugar, vegetable oil, hoisin sauce, soy sauce, and cornstarch.

• Knife: Used to dice the char siu into small pieces.

• Cutting board: Used as a surface to dice the char siu.

• Rolling pin: Used to flatten each piece of dough before adding the filling.

• Spoon: Used to place a spoonful of filling in the center of each flattened dough piece.

• Kitchen towel: Used to cover the dough while it rises.

• Timer: Used to keep track of the rising and steaming times.

Prepare the filling ahead: Cook the char siu mixture the day before and refrigerate it. This saves time on the day of making the buns.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save effort and time.

Pre-cut parchment squares: Cut parchment paper squares in advance to place under each bun in the steamer.

Double the recipe: Make a larger batch of char siu and freeze half for future use, reducing prep time for your next batch.

Instant yeast: Use instant yeast instead of active dry yeast to cut down on rising time.