Description
These Chinese Steamed Pork Buns are soft, fluffy, and filled with a savory mixture of diced Chinese barbecue pork and flavorful sauces. Perfect as a dim sum treat or a delicious snack, these buns combine a delicate steamed dough with a sweet and savory meat filling that melts in your mouth.
Ingredients
Scale
Dough
- 1 tsp active dry yeast powder
- 1/4 cup (65 ml) warm water
- 1 tbsp white sugar
- 1/2 cup (125 ml) warm water
- 4 tbsp (70 g) white sugar
- 2 cups (300 g) plain flour (all purpose)
- 1 cup (155 g) cornflour (cornstarch)
- 1/4 cup (65 ml) vegetable oil
- 2 1/2 tsp baking powder
Filling
- 1 tbsp vegetable oil
- 1/3 cup finely chopped escalot or white onion
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce (regular or light, not dark)
- 1 1/2 tbsp oyster sauce (can substitute Hoisin sauce)
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornflour dissolved in 1 tbsp water
- 1 1/2 cups Chinese Barbecue Pork, diced
Instructions
- Activate Yeast and Prepare Dough: In a small bowl, dissolve 1 tsp active dry yeast powder and 1 tbsp white sugar in 1/4 cup (65 ml) warm water. Allow the mixture to sit until frothy, about 5-10 minutes. In a larger mixing bowl, combine 2 cups plain flour, 1 cup cornflour, 2 1/2 tsp baking powder, and 4 tbsp white sugar. Slowly add 1/2 cup warm water and 1/4 cup vegetable oil to the dry ingredients, then add the yeast mixture. Knead the dough until smooth, cover, and let it rise in a warm place for approximately 40 minutes or until doubled in size.
- Prepare the Filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Add the finely chopped escalot or white onion and sauté until soft and translucent. Stir in 1 tbsp sugar, 1 1/2 tbsp soy sauce, 1 1/2 tbsp oyster sauce, and 1 tbsp sesame oil. Pour in 1/2 cup water and bring the mixture to a simmer. Slowly add the dissolved cornflour slurry to thicken the sauce, then stir in the diced Chinese barbecue pork. Cook for another 1-2 minutes, then remove from heat and allow the filling to cool.
- Shape the Buns: Once the dough has risen, punch it down and knead it lightly. Divide the dough into 12 equal pieces. Roll each piece into a flat round disc, about 4 inches in diameter. Place a generous spoonful of the pork filling in the center of each disc. Carefully gather the edges and pleat to seal the buns fully, forming a smooth round ball.
- Steam the Buns: Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper squares or cabbage leaves to prevent sticking. Place the buns on the lined steamer, ensuring enough space between them for expansion. Cover and steam over medium-high heat for 15-20 minutes until the buns are puffed up and cooked through. Serve warm for the best flavor and texture.
Notes
- Note 1: Escalots can be substituted with finely chopped white onion if unavailable.
- Note 2: Chinese Barbecue Pork (Char Siu) can be purchased pre-made or prepared at home for authentic flavor.
- Ensure the water for activating yeast and mixing the dough is warm but not hot, about 105-115°F (40-46°C).
- Do not open the steamer during cooking, as this may cause the buns to collapse.
