Steamed BBQ Pork Buns (Char Siu Bao) - Food Wishes

bbq pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken reduces fat while maintaining flavor.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

green onions

🥗Healthier: chives

💰Cheaper: onion

Onion provides a similar flavor base.

Sprinkle active dry yeast into warm water and let it sit for about 10 minutes to activate.

Add vegetable oil, white sugar, and self-rising flour to the yeast mixture; mix until a shaggy dough forms.

Transfer the shaggy dough onto a work surface and knead until smooth, about 10 minutes, adding flour if too wet or water if too dry.

Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 2 hours or until doubled in size.

Prepare the filling by chopping leftover ribs and mixing them with finely sliced green onions, cayenne pepper, sesame oil, and hoisin sauce; refrigerate the filling.

Set up a bamboo steamer over a pot with a couple inches of water; ensure the pot is ready for steaming.

Once the dough has risen, deflate it and divide it into two pieces, saving half for later.

Roll the dough into a tube shape and cut it into six equal pieces.

Shape each piece into a ball and flatten it into a disc, rolling it out to about an eighth of an inch thick and four to five inches in diameter.

Press the edges of the disc thinner than the center, then place a spoonful of filling in the center.

Pinch and pleat the edges of the dough to seal the bun, moistening the edges with water if necessary.

Transfer the formed buns onto squares of parchment paper to prevent sticking in the steamer.

Cover the buns and let them proof for 30 to 45 minutes before steaming them in the cold steamer.

After proofing, steam the buns until cooked through, checking for doneness visually.

Cooking Techniques

Equipment Needed

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Dietary

Allergens