Char siu bao, or 叉烧包, is the one dish that defines dim sum for most individuals. The bun itself is impossibly comfortable, nearly cloud like, with a easy floor and a pure crack on prime that reveals the sticky, glazed pork filling inside. In Cantonese dim sum homes, they arrive in bamboo steamers stacked 3 excessive, they usually by no means final greater than a minute on the desk.
I began making these at dwelling as a result of the restaurant variations close to me at all times used fatty pork that left the filling greasy. I wished that very same saucy, candy glaze and cloud like dough, however with leaner meat that allow the sauce actually shine. After testing completely different flours and wrapping strategies, I lastly nailed a model that my colleagues combat over each time I deliver them to a piece lunch.
The method has 3 foremost components: a easy yeast dough made with low gluten flour, a thick char siu filling cooked on the stovetop, and a particular folding method that makes the buns crack open throughout steaming. I exploit a stand mixer to deal with the dough so a lot of the work is fingers off. The buns freeze effectively, so one batch covers weeknight dinners and final minute entertaining for weeks. I extremely suggest making this recipe following my step-by-step instructions and ideas beneath or just watch my simple to make Char Siu Bao video.
Components
There are solely 3 components to this recipe: the dough, the filling, and the sauce that brings the filling collectively. Many of the filling elements come straight from my pantry.
Dough: I exploit heat water, yeast, sugar, low gluten flour (or cake flour), baking powder, and shortening. The low gluten flour is what provides the buns the extremely effective and easy texture you get at dim sum eating places.
Filling sauce: I prepare dinner rooster inventory, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and 5 spice powder collectively, then thicken it with a cornstarch slurry.
Char siu pork: I exploit leftover selfmade char siu, chopped into small chunks. Retailer purchased BBQ pork from a Cantonese restaurant and even deli roast pork works too.
My Method Rationalization
The wrapping method is what separates selfmade char siu bao from common steamed buns. I exploit a 2 step fold that creates a cross sample on prime of every bun.
First, I pinch 2 reverse sides of the dough collectively, then fold within the remaining 2 sides and press the sides to kind a sq. with a cross on prime. Then I collect the 4 pointed corners and press them collectively loosely, not too tight. That free seal is what permits the dough to crack open throughout steaming, giving the buns their signature look.
I additionally roll the dough thicker within the heart and thinner on the edges. This issues as a result of the folding course of provides additional layers of dough on prime, so beginning thicker within the center provides an excellent thickness within the completed bun.
Tips on how to Make
1. Activate the yeast: Heat the water to 100 to 110°F (38°C). Add the sugar and yeast, stir, and let it sit for five minutes till bubbly.
2. Knead the dough: Add the flour and baking powder to the mixer bowl. Pour within the yeast combination and stir with a spatula till the liquid is simply absorbed. Connect the dough hook and knead on medium pace for 10 minutes till easy. Add the shortening and knead for one more 5 minutes. The dough ought to be comfortable and carry cleanly from the bowl.
3. First rise: Switch the dough to a flippantly greased bowl, cowl with plastic wrap, and let it rise in a heat spot till tripled in measurement, about 2 hours.
4. Make the filling: Mix the rooster inventory, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and 5 spice powder in a saucepan. Carry to a boil, then simmer for 1 minute. Take away from warmth and let cool for 3 to five minutes. Combine the cornstarch with 1 tablespoon of water, stir into the cooled sauce, then return to medium low warmth and stir always till thickened. Toss the sauce with the chopped char siu pork.
5. Form the wrappers: Punch the air out of the risen dough. Divide into 16 even items (about 27 g every). Roll every bit right into a disk that’s thick within the heart and skinny on the edges, about 2.5 to three inches huge. Hold unused dough lined to forestall drying.
6. Fill: Place a heaping tablespoon of filling within the heart of every wrapper.
7. Begin wrapping: Pinch 2 reverse sides collectively.
8. Fold: Then fold within the different 2 sides to kind a sq. with a cross on prime.
9. End wrapping: Collect the 4 corners and press them loosely collectively. Place every bun pleated facet down on a parchment sq..
10. Second rise: Cowl the wrapped buns loosely and allow them to relaxation for 20 to half-hour earlier than steaming.
11. Steam: Carry water to a boil in your steamer. Place the buns on the rack with no less than 2 inches of area between them. Cowl and steam for 10 minutes. Take away from warmth, uncover fastidiously, and let the buns cool for five minutes earlier than serving.
Cooking Ideas To Contemplate
Use low gluten flour for the very best texture: It provides the buns a smoother floor and finer crumb than cake flour. I discover it at Asian grocery shops labeled 低筋面粉. Cake flour works as an alternative however the floor can be barely much less even.
Let the sauce cool earlier than including the cornstarch slurry: If the sauce is just too sizzling, the cornstarch cooks on contact and kinds lumps as a substitute of thickening evenly. I wait 3 to five minutes after eradicating from warmth earlier than stirring within the slurry.
Work in small batches: I wrap and steam 3 to 4 buns at a time reasonably than all 16 directly. This fashion the primary batch has time to relaxation whereas I form the remainder, and I don’t find yourself with dried out dough sitting uncovered.
Don’t seal the buns too tightly: The free fold is what makes the buns crack open throughout steaming. If I pinch the corners too firmly, the highest stays sealed and I lose that signature cut up.
Steam over medium excessive warmth, not full blast: An excessive amount of warmth causes the buns to break down once I open the lid. A gentle medium excessive retains the steam constant and offers the buns a easy, even rise.
Tips on how to Serve
I deliver these to work lunches greater than another recipe I make. I pack 2 or 3 in a container and reheat them within the workplace microwave for about 30 seconds, and other people at all times ask what smells so good. At dwelling I eat them as a snack between meals or as an appetizer earlier than an even bigger unfold. They go quick, so I normally double the filling and freeze half the batch unsteamed.
For a dim sum night time at dwelling, I put together a bamboo steamer with these alongside Chinese language egg rolls and scallion pancakes. I additionally like pairing them with wonton soup for a extra filling meal. I let my dad and mom seize buns straight from the steamer as a result of they’re greatest when the dough continues to be heat and the filling continues to be sticky. So good!
Continuously Ask Questions
What’s the distinction between low gluten flour and cake flour?
Low gluten flour, or di jin mian fen (低筋面粉), is a mix of wheat flour and wheat starch that produces a really easy, effective textured dough. I examined each facet by facet and the low gluten flour provides a barely smoother floor and extra even crumb. Cake flour produces a whiter bun however the floor could be a little uneven.
Can I exploit common roast pork as a substitute of char siu?
Sure, I’ve finished this when I didn’t have leftover char siu available. The filling sauce on this recipe is flavorful sufficient to hold common deli roast pork. I chop it the identical measurement and toss it with the sauce. I imply, the style just isn’t an identical however it’s nonetheless actually good.
How do I retailer and reheat leftover char siu bao?
I refrigerate leftover buns in a sealed container for as much as 3 days, or freeze them for as much as a month. To reheat from the fridge, I microwave for 30 seconds or re steam for 3 minutes. For frozen buns, I thaw them utterly within the fridge first, then reheat the identical approach.
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This char siu bao recipe makes the fluffiest steamed buns full of saucy chunks of Chinese language BBQ pork in a candy savory glaze. These basic dim sum buns use char siu, hoisin sauce, and a pillowy low gluten flour dough that cracks open fantastically on prime.
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Put together the dough
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Add the water right into a small bowl and heat to roughly 100-110°F (38°C), about 30 seconds within the microwave. The water ought to be heat, only a bit above physique temperature. Add the sugar and energetic dry yeast, stir to combine effectively. Let sit for five minutes so the yeast will activate.
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Whereas the yeast prompts, add the cake flour and baking powder into your mixer bowl.
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As soon as the yeast is activated, it is best to see bubbles on the floor of the combination. Pour it into the mixer bowl. Combine it with a spatula a number of instances, till the liquid is simply absorbed by the dry elements.
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Set up the dough hook in your mixer. Begin at low pace, then progressively enhance to hurry setting to six out of 10. Knead for 10 minutes, till the dough may be very easy. Cease the mixer midway by means of and scrape the dough from the perimeters of the bowl.
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Add the shortening. Knead on stage 6 for one more 5 minutes. The dough ought to be comfortable, easy, and simply lifted from the bowl with out sticking to your fingers.
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Calmly grease a big bowl with butter or oil spray. Switch the dough into the bowl. Cowl the bowl with plastic wrap and let it relaxation in a heat a part of your room, till the dimensions triples, about 2 hours.
Put together the char siu filling
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Mix the inventory, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and 5 spice powder in a small saucepan. Prepare dinner over medium warmth till boiling. Flip to medium-low warmth and let simmer for 1 minute. Stir sometimes till every part is combined. As soon as finished, take away the pan from the range and let the sauce cool for 3 to five minutes.
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Whereas cooling the sauce, add the cornstarch and 1 tablespoon of water right into a small bowl. Stir to combine till the cornstarch is totally dissolved. Pour the cornstarch into the sauce. Stir to combine effectively. Flip the warmth again on, to medium-low. Carry the sauce to a mild simmer and stir always, till thickened. It’s best to have the ability to draw strains on the underside of the pan simply.
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Switch the sauce right into a medium-sized bowl. Add the char siu meat. Stir to combine effectively.
Assemble and prepare dinner
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Reduce some parchment paper into 3” (7 cm) squares to carry the buns. You’ll want 16 squares.
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Punch the air out of the dough. Switch it onto a flippantly oiled working floor. Knead a number of instances to make the dough right into a spherical ball. Divide the dough into 16 even items by slicing it into 2 even strips, then additional slicing every strip into 8 small items. Every bit of dough ought to weigh 27 grams. Use your fingers to roll and form the dough items into dough balls.
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Wrap the buns one by one. Flatten a dough ball utilizing your palm. Use a rolling pin to roll the dough ball right into a spherical disc that’s thick within the center and skinny on the sides, about 2.5 to three” (6 to 7 cm) in diameter. Fastidiously take away it from the floor and place it onto your palm.
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Place a few heaping tablespoon of the char siu combination onto the middle of the wrapper. Wrap the bun by pinching two ends of the dough collectively, then pinching the opposite two ends collectively. Press the dough edges collectively so it kinds a sq. bun with a cross on prime. Pinch the 2 reverse edges collectively, then repeat with the remaining two edges. Now the bun can be spherical. Examine my weblog publish above to see the step-by-step wrapping footage.
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As soon as finished, place the char siu bun onto one of many minimize parchment squares, pleated-side-down, then place it on a plate. Loosely cowl it with plastic wrap to forestall drying out. Repeat the method to wrap the remainder of the buns.
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Set a stopwatch (or timer) after wrapping the primary bun, to maintain observe of the resting time. You should relaxation the buns for 20 to half-hour earlier than steaming them.
Steaming
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Relying on the dimensions of your steamer, you would possibly have to steam the buns in batches. What I normally do is put together the steamer after wrapping half of the buns, so a few of them are able to be cooked as I work on the remainder.
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To arrange the steamer, add about 3” (7 cm) of water to the pot and warmth it over medium-high warmth till the water begins to boil. Place the rested buns onto the steamer rack, leaving no less than 2” (5 cm) between them, as a result of the buns will develop rather a lot as they prepare dinner.
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Cowl and steam for 10 minutes. As soon as finished, take away the steamer rack and place it onto a trivet. Uncover the steamer rack fastidiously. Let the steam out after which switch the buns onto a serving plate. Let the buns cool for five minutes earlier than consuming.
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Prepare dinner the remainder of the buns utilizing the identical methodology.
Serve and retailer
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The char siu buns style greatest when they’re sizzling or heat. Should you made them prematurely, you may heat them up within the microwave or in a steamer.
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As soon as the buns have cooled utterly, place them in a sealed container within the fridge for as much as 3 days.
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You possibly can retailer the cooked buns within the freezer for as much as a month. To prepare dinner the frozen buns, thaw them utterly within the fridge. Then warmth them up within the microwave or in a steamer till heated by means of.
Ingredient Substitution Information
- You need to use the leftover pork from my Char Siu (Chinese language BBQ pork) recipe, or you should purchase char siu pork from a Cantonese restaurant. If neither works for you, strive utilizing some not-so-heavily-seasoned roasted pork out of your grocery retailer deli. This recipe makes a really flavorful BBQ sauce so you may nonetheless make excellent pork buns with common roast pork.
Serving: 1serving, Energy: 125kcal, Carbohydrates: 20g, Protein: 9.1g, Fats: 1.8g, Saturated Fats: 0.5g, Ldl cholesterol: 18mg, Sodium: 180mg, Potassium: 150mg, Fiber: 0.7g, Sugar: 7.5g, Calcium: 8mg, Iron: 1mg
Did you make this recipe?
I’d love to listen to the way it turned out for you! Please take a second to depart a 5-star score ⭐️ and share your ideas within the feedback additional down the web page. It actually helps others uncover the recipe too.
The recipe is up to date by Might 28, 2020 with a barely adjusted filling formulation. The unique recipe creates additional filling you need to use, and I’ve obtained some suggestions saying the buns are too salty. We’ve retested the recipe and up to date the filling with a extra balanced sauce, and will probably be simply sufficient for 16 buns.
Lilja Walter was part of the Omnivore’s Cookbook group and labored intently with Maggie to develop and take a look at this recipe.
