Chinese BBQ Pork Buns

 Char Siu Bao (Chinese BBQ Pork Buns)

Char Siu Bao (叉烧包) are soft, fluffy Chinese steamed buns filled with sweet and savory barbecue pork known as char siu. A staple of Cantonese dim sum, these buns combine tender meat with a rich, flavorful sauce, all encased in a slightly sweet, cloud-like dough. They're traditionally steamed, making them light and airy, and are loved around the world for their irresistible balance of texture and taste.

Makes: 10–12 buns

Prep Time: 2 hours (including rising & filling)

Steam Time: 10–12 minutes

🧂 Ingredients:

For the dough:

• 2 cups (250g) all-purpose flour
• 2 tsp instant yeast
• 3 tbsp sugar
• ½ tsp baking powder
• ¾ cup (180ml) warm water
• 1 tbsp vegetable oil

For the filling:

• 1 cup (150g) cooked char siu (Chinese BBQ pork), diced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• ½ tsp sesame oil
• ½ cup water
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

👩‍🍳 Instructions:

1. Make the Dough:

        Combine flour, yeast, sugar, and warm water in a bowl.

        Mix and knead until smooth (about 8–10 minutes).

        Cover and let rise for 1 hour or until doubled in size.

2. Prepare the Filling:

        Heat a pan on medium. Add oyster sauce, soy sauce, hoisin, sugar, sesame oil, and                water.

        Add diced BBQ pork.

        Stir in cornstarch slurry and cook until thickened.

        Let cool completely before using.

3. Assemble Buns:

        Divide dough into 10–12 balls.

        Flatten each into a circle and place a spoonful of filling in the center.

        Pinch edges to seal and form a bun. Place seam-side down on parchment.

4. Second Rise:

        Let buns rise for 30 minutes under a damp towel.

5. Steam:

        Steam over boiling water for 10–12 minutes.

        Let sit for 2 minutes before removing the lid (prevents collapsing).

🍽️ Serve:

Hot, straight from the steamer.

Great with tea or chili oil on the side.