Cantonese Sweet and Savory Char Siu Bao Buns
Fluffy steamed buns filled with savory barbecue pork
Experience a taste of Cantonese cuisine with these delightful char siu bao buns that masterfully balance sweet and savory flavors.
- 2 h 30 min
- 12 buns
- Intermediate
Ingredients
For the Dough
For the Char Siu Filling
For the Steaming
Preparation
Marinating the Char Siu
Combine marinade ingredients
In a bowl, combine honey, hoisin sauce, soy sauce, sesame oil, and oyster sauce.
Marinate pork
Marinate the diced pork in this mixture for at least one hour.
Cook pork and onion
Sauté the marinated pork over medium heat until cooked. Add the onion and cook until translucent.
Preparing the Dough
Mix dry ingredients
In a large bowl, mix flour, sugar, and instant yeast.
Knead and rest dough
Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Let it rest for an hour until doubled in size.
Do not let the dough dry out while resting. Keep it covered with a damp cloth.
Portion dough
Divide the dough into 12 equal pieces and roll into balls.
Use a kitchen scale to ensure all dough pieces are the same size for even cooking.
Cooking Process
Shaping the Bao
Flatten each dough ball, place a spoonful of pork filling in the center, and pinch edges to seal.
Steaming the Bao
Place buns on parchment squares in a steamer. Steam over boiling water for 15 minutes.
Testing for Doneness
Buns should feel soft and fluffy. If they are still sticky, steam for an additional 5 minutes.
Plating & Serving
Cantonese Sweet and Savory Char Siu Bao Buns
Cantonese Sweet and Savory Char Siu Bao Buns
Serve Warm
Serve the buns warm on a platter garnished with fresh scallions and a side of dipping sauce.