Pillow-soft char siu bao, also known as Chinese BBQ pork buns, is a beloved Cantonese delicacy. With a straightforward one-time proofing method, you can create perfect, home-kitchen-friendly BBQ pork buns.
As a char siu enthusiast, I often find myself with leftover char siu after making a large batch at home. These leftovers are fantastic for various dishes, including egg foo young, char siu fried rice, and, of course, char siu bao. We offer two versions of char siu bao: one is steamed, and the other is baked (叉烧餐包).
Filled steamed buns, or Baozi, can vary in flavor and wrapper. Northern Chinese bao wrappers are strong, elastic, and fluffy, lacking distinct flavors. In contrast, the wrappers from Southern China, particularly in Guangdong cuisine, are pillow-soft, delicate, and sweet. If you’ve ever dined at an authentic dim sum restaurant, you’ll know what I mean. However, replicating the dim sum-style char siu bao at home typically requires “臭粉” (ammonium bicarbonate) to create a light, airy texture. Fortunately, there’s an alternative: using a standard steamed bun dough that still achieves that coveted pillow-soft texture.
The Char Siu Filling
Let’s start with the filling, which should be refrigerated for a while to make it easier to handle. For this easy char siu bao, prepare your char siu the day before and chop the cooled char siu into small cubes.
Alternatively, you can make a quick char siu by marinating pork butt or pork belly (for a fattier option) with all the seasonings for four hours. Roast the meat for 15 minutes on each side, then cut it into small cubes.
Next, prepare a char siu sauce to accompany the diced pork. In a small pot, mix 100ml of water, 1 tablespoon of cornstarch, 1 tablespoon of light soy sauce, and 1 tablespoon of oyster sauce. Stir until well combined, then add the diced char siu. Cover and refrigerate the filling to firm it up for easier wrapping later.
Char Siu Wrapper
Now, let’s discuss the dough. This recipe uses a larger quantity of yeast and employs a one-time fermentation method, significantly reducing preparation time.
Ingredients for the Wrapper
- 300g all-purpose flour + extra for dusting
- 40g sugar
- 2 tsp sugar-tolerant instant yeast
- 160ml warm water (or 180ml to 185ml warm milk), ideally around 35 °C
- 1 tbsp vegetable oil (corn oil)
- A pinch of salt
Notes for the Wrapper
- This dough contains more liquid (water and oil) and a higher sugar content compared to other Chinese steamed buns. When kneaded well, the final dough should be soft but not sticky.
- The one-time proofing method saves time and results in fluffier, less chewy buns. You can also use the traditional two-proofing method if preferred.
Preparation Steps
Combine all dough ingredients in a stand mixer and knead slowly for 7-9 minutes. Cover and let it rest for 10 to 15 minutes, then knead until smooth.
Divide the dough into 12 equal portions. Re-knead each piece until smooth, then roll out each portion into round wrappers about 10 cm in diameter with thin edges. For detailed assembly instructions, refer to the accompanying video.
I recommend using a Chinese bamboo steamer set for steaming your buns, as it creates optimal steaming conditions and adds a touch of freshness from the bamboo.
One-Time Proofing Process
Cover the lid, initiating the one-time fermentation process.
- In hot weather, let the buns rest for 20 to 30 minutes until they expand and soften.
- On cooler days, warm water in a pot until it’s warm but not boiling. Place the steamer over the pot and let the buns rest for 20 to 30 minutes. Proper warmth and humidity will help the buns expand quickly. When well-proofed, they should be slightly larger and softer.
Steaming the Buns
Bring the heat back and steam the buns for 15 minutes. After steaming, turn off the heat and let them sit for another 5 minutes before enjoying your delicious pillow-soft char siu bao.
