Soft Boil Stories

Tag: steamed buns

  • Char Siu Bao (Fluffy Clouds Filled with Sweet BBQ Pork)

    Char Siu Bao (Fluffy Clouds Filled with Sweet BBQ Pork)

    Char siu bao are the reason dim sum exists. Fluffy, cloud-like dough wrapped around sweet, savory, sticky BBQ pork.

    Yes, they take a little time. No, it’s not hard. The filling comes together fast, the dough is forgiving, and the first bite—warm, soft, porky—makes every minute worth it.

    Ingredients

    Makes 12 buns.

    For the Filling:

    • 1½ cups cooked char siu (Chinese BBQ pork), finely diced
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon hoisin sauce
    • 1 teaspoon sugar
    • ½ cup water + 1 teaspoon cornstarch (slurry)

    For the Dough:

    • 2 cups (260g) all-purpose flour
    • 1 tablespoon sugar
    • 1 teaspoon instant yeast
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup (180ml) warm water
    • 1 tablespoon vegetable oil

    Step-by-Step Instructions

    Step 1: Make the Filling

    1. In a small pan, mix diced char siu, oyster sauce, soy sauce, hoisin, and sugar.
    2. Cook over medium heat for 2 minutes. Add cornstarch slurry. Stir until thick and sticky. Cool completely.

    Step 2: Make the Dough

    1. In a bowl, mix flour, sugar, yeast, baking powder, and salt. Add warm water and oil.
    2. Knead for 8-10 minutes until smooth and elastic. Let rise 1 hour until doubled.

    Step 3: Shape the Buns

    1. Punch down dough. Divide into 12 balls. Flatten each into a 4-inch circle.
    2. Place 1 tablespoon of filling in the center. Gather edges and pinch to seal.

    Step 4: Second Rise

    1. Place buns seam-side down on parchment squares. Let rise 30 minutes.

    Step 5: Steam

    1. Steam buns in a steamer basket over simmering water for 12 minutes.
    2. Turn off heat. Let rest 5 minutes before opening lid (prevents collapse).

    Step 6: Serve

    1. Serve warm. Buns can be steamed again later.

    Summary

    Prep Time: 30 minutes + 1½ hours rising | Cook Time: 12 minutes

    Total Time: ~2 hours (mostly hands-off)

    Yield: 12 buns

    Difficulty: Medium (patience required)

    Storage Notes

    Fridge: Steamed buns keep 4 days. Re-steam for 5-6 minutes until warm.

    Freezer: Freeze uncooked or cooked buns up to 3 months. Steam from frozen (add 5 minutes).

    Make ahead tip: Make filling 3 days ahead. Make dough, assemble, and steam fresh.