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Chinese Steamed Pork Bao Buns

These soft and fluffy steamed pork bao buns are filled with savory char siu and are perfect for lunch, dinner, or a snack.
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Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 3 hours 25 minutes
Servings: 12 servings
Course: Main Course, Snack
Cuisine: Chinese
Calories: 226
Ingredients Method Notes

Ingredients
  

For the Yeast Mixture
  • 1 tsp active dry yeast
  • 1/4 cup warm water (65 ml)
  • 1 tbsp white sugar
For the Dough
  • 1/2 cup warm water (125 ml)
  • 4 tbsp white sugar (50 g)
  • 2 cups all-purpose flour (300 g)
  • 1 cup cornstarch (155 g)
  • 1/4 cup vegetable oil (65 ml)
  • 2 1/2 tsp baking powder
For the Pork Filling
  • 1 tbsp vegetable oil
  • 1/3 cup finely chopped shallot or white onion
  • 1 tbsp sugar
  • 1 1/2 tbsp soy sauce (regular or light)
  • 1 1/2 tbsp oyster sauce (hoisin can be used)
  • 1 tbsp toasted sesame oil
  • 1/2 cup water
  • 1 tbsp cornstarch dissolved in 1 tbsp of water
  • 1 1/2 cups diced Chinese barbecue pork (char siu) (store-bought or homemade)

Method
 

Activation and Mixing
  1. Stir together the yeast, 1 tablespoon sugar, and 1/4 cup warm water. Let it rest for about 10 minutes until foamy.
  2. In a stand mixer, combine the flour, cornstarch, and 4 tablespoons sugar. Add the yeast mixture, vegetable oil, and 1/2 cup warm water. Mix on low for about 3 minutes until smooth.
Rising and Filling
  1. Cover the dough and let it rise in a warm place for about 2 hours until doubled in size. Meanwhile, heat 1 tablespoon oil in a saucepan, cook the shallot for 2 minutes, then add sugar, soy sauce, oyster sauce, sesame oil, and water.
  2. Stir in the cornstarch slurry, add diced pork, and cook for 1 to 1.5 minutes until thickened. Let the filling cool completely.
Dough Preparation and Shaping
  1. Once the dough has risen, sprinkle in the baking powder and mix on low for about 2 minutes. Knead briefly on a floured surface until smooth.
  2. Cut the dough into 4 pieces, roll each into logs, and cut each into 3 pieces for 12 total portions.
Filling and Steaming
  1. Roll each piece into a round about 4.5 inches across, place 1.5 tablespoons of filling in the center, pinch pleats around the filling, and seal.
  2. Let the buns rest for 15 minutes covered. Line the steamer with parchment and steam the buns for 12 minutes over a rapid simmer. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freeze cooked buns for up to 2 months and reheat carefully to maintain softness.