Char Siu Bao {Pork Steamed Buns}
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Do you ever have those days where you just crave something very specific? This was one of those days. I was determined to have pork buns, but I didn’t want to go out to eat. Isn’t that the joy of knowing how to cook!?
The dough for these buns is so easy to make and SO fluffy and delicious! I couldn’t believe that I was so intimidated of making something like this before. It is important to chop the pork into very small pieces, so that your filling will stay in the bun. I went with a chili-soy-brown sugar glaze for mine, but you can pick whatever flavors for your filling! An easy substitution is buying Hoisin sauce to coat the pork in. Make sure you allow the dough to rest for the proper amount of time, so that it is nice and light.
Char Siu Bao {Pork Steamed Buns}
Easy, fluffy hoisin pork steamed buns at home!
Ingredients
- For the dough:
- 1 package active dry yeast
- 1/2 C warm water
- 3 cups all-purpose flour sifted through fine mesh strainer (plus more for kneading)
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 cup warm milk
- 1 tablespoon canola oil plus more as needed
- For the filling:
- 1 lb pork loin cut into thin strips, then diced
- 1 T chili paste
- 1/2 T onion powder
- 1/2 T granulated garlic
- 1/4 C soy sauce
- 2 T canola oil
- 1 T fish sauce
- 2 T brown sugar
- 1 T chicken stock or water
- 1/2-1 T cornstarch
- 2 scallions chopped
- 1/2 C napa cabbage shredded
- 2 T cilantro minced
Instructions
- Add the package of yeast to the 1/2 C warm water. Let sit until bubbling.
- Combine the flour, sugar and baking powder in a large bowl.
- Slowly whisk in the warm milk and canola oil until the dough begins to come together.
- Transfer to a well floured counter top and knead until smooth and elastic (about 5-10 minutes). OR Place in stand mixer with dough hook. Turn on medium for about 5 minutes, until the dough is smooth and elastic.
- Lightly oil a large mixing bowl and place the dough ball inside. Rub a small amount of oil over entire ball. Cover with plastic wrap and set aside to rest and rise for 1 hour.
- For the filling, toss the pork with the chili paste, onion powder, granulated garlic and soy sauce.
- Heat 2 T canola oil over high heat in a large saucepan, then add the pork mixture.
- Once meat is almost cooked through, add fish sauce, brown sugar, chicken stock and cornstarch.
- Reduce until sauce has thickened slightly. Add the napa cabbage and cilantro and sauté until soft.
- Once the dough is ready, roll it into a long rope. Cut the rope into 12 equal portions, rolling each into its own ball.
- For the buns, roll one portion of dough out into a 4" circle. Place one heaping tablespoon of filling in the center, then pinch the edges together at the top.
- Set on parchment paper and cover lightly with a clean towel while you finish filling the others.
- To steam the buns, coat the bottom of a steaming rack with cabbage leaves and bring water to a boil.
- Steam the buns a few at a time until dough is cooked through, about 10-15 minutes. Be sure not to crowd the steamer, as the buns will stick together.
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