Appetizer: China – Guangdong – 叉燒包 ➤ Char Siu Bao / Chāshāo bāo (Steamed Barbecue Pork Buns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 40 min

Cook 15 min

Additional 1 hr 45 min

Total 2 hrs 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) salt
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/2 cup (120 ml) warm water (105–115°F / 40–46°C)
- 1/3 cup (80 ml) warm whole milk
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (4 g) baking powder
- 1 lb (450 g) char siu (Chinese barbecued pork), cooked and finely chopped
- 2 tbsp (30 ml) vegetable oil (for filling)
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 2 tbsp (30 ml) hoisin sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 2 tbsp (25 g) brown sugar
- 1 tbsp (8 g) cornstarch + 3 tbsp (45 ml) water (slurry)
- 2 tbsp (30 ml) water or reserved char siu roasting juices
- 1 tsp (5 ml) sesame oil
- 12 small squares parchment paper (approx. 2 x 2 inches / 5 x 5 cm), optional for steaming

Instructions

1. In a small bowl, dissolve the yeast and 1 tsp (4 g) sugar in the warm water; let stand 5–10 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well, add the foamy yeast mixture, warm milk, and 2 tbsp (30 ml) vegetable oil. Mix until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with dough hook 6–8 minutes.
4. Lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1 1/4 hours.
5. Meanwhile, make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant.
6. Add the finely chopped char siu and diced green onions; stir-fry 1–2 minutes to warm through.
7. Stir in hoisin, light soy, oyster sauce, and brown sugar. Add 2 tbsp (30 ml) water (or reserved pork juices) and bring to a gentle simmer.
8. Stir the cornstarch slurry to recombine and add to the pan, stirring until the mixture thickens to a glossy, moist but not runny consistency, about 1 minute. Remove from heat and stir in sesame oil. Taste and adjust seasoning. Cool the filling to near room temperature.
9. Once the dough has doubled, punch it down and turn it out. Sprinkle the baking powder over the dough and knead briefly to incorporate (this lightens the crumb). Rest 10 minutes.
10. Divide the dough into 12 equal pieces (each about 1.6 oz / 45 g). Roll each piece into a ball, then flatten into a 3–4 inch (7–10 cm) round with a slightly thicker center.
11. Place about 1 1/2 tbsp (approx. 20–25 g) of the cooled char siu filling in the center of each wrapper. Gather the edges and pleat to seal the bun on top, pinching tightly. Tuck each finished bun seam-side down onto a small parchment square.
12. Arrange buns in a steamer basket with space between them. Cover and let proof for 25–30 minutes until slightly puffy.
13. Prepare a wok or large pot with a steamer insert and bring water to a rolling simmer. Place the steamer basket over simmering water, cover, and steam the buns over medium-high heat for 12–15 minutes (do not open during steaming).
14. After steaming, turn off heat and let buns rest covered for 2 minutes to avoid surface collapse. Remove and serve warm.