📝 About This Recipe
A crown jewel of Cantonese Dim Sum, these snowy-white buns feature a pillowy, slightly sweet leavened dough wrapped around a luscious center of honey-glazed BBQ pork. The contrast between the airy, marshmallow-like exterior and the savory, umami-rich 'Cha Siu' filling creates a comforting harmony that has made this a global favorite. Mastering the signature 'three-fold' burst on top is the mark of a true artisan, promising a bite that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Starter (Levain)
- 3/4 cup Warm water (about 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1/2 cup All-purpose flour (sifted)
The Main Dough
- 2 1/2 cups Hong Kong flour or Cake flour (low protein for maximum fluffiness)
- 1/2 cup Wheat starch (provides the bright white color)
- 1/2 cup Powdered sugar (for a delicate sweetness)
- 1 tablespoon Baking powder (ensures the 'smile' or burst during steaming)
- 2 tablespoons Lard or Vegetable shortening (melted; essential for texture)
The Savory Filling
- 1 1/2 cups Cha Siu (BBQ Pork) (diced into small 1/4-inch cubes)
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Cornstarch slurry (mixed with 2 tbsp water)
- 1/3 cup Chicken stock
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, yeast, 1 tablespoon of sugar, and 1/2 cup of flour. Let it sit for 15-20 minutes until it becomes foamy and bubbly.
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2
In a large mixing bowl or stand mixer, sift together the cake flour, wheat starch, powdered sugar, and baking powder.
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3
Add the yeast starter and melted lard to the dry ingredients. Knead for about 8-10 minutes until the dough is smooth, elastic, and white.
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4
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
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5
While dough rises, prepare the filling: Heat chicken stock, oyster sauce, hoisin, and sesame oil in a small pan over medium heat.
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6
Whisk in the cornstarch slurry and cook until the sauce thickens into a heavy glaze. Stir in the diced BBQ pork until coated. Transfer to a bowl and chill in the fridge to firm up.
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7
Once the dough has doubled, punch it down and knead for 2 minutes to remove air bubbles. Divide into 12 equal portions (about 50g each).
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8
Roll each portion into a ball, then flatten into a 4-inch disc. Ensure the edges are thinner than the center to prevent a bottom-heavy bun.
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9
Place 1 generous tablespoon of the chilled pork filling in the center of the disc.
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10
Pleat the edges upward, pinching them together at the top. For the traditional 'burst' look, don't seal too tightly; leave a tiny vent.
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11
Place each bun on a small square of parchment paper and arrange in a bamboo steamer, leaving 2 inches of space between them.
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12
Let the buns rest in the steamer (off heat) for 15 minutes for a second proof.
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13
Bring a wok of water to a rolling boil. Place the steamer over the wok and steam on high heat for 12-15 minutes.
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14
Turn off the heat but DO NOT open the lid for 3-5 minutes. This prevents the buns from collapsing due to a sudden temperature change.
💡 Chef's Tips
Use specialized 'Hong Kong' flour or bleached cake flour to achieve that iconic snowy-white color. Adding a teaspoon of white vinegar to the steaming water also helps keep the buns bright white. Always chill your filling before assembly; it makes the buns much easier to pleat without the sauce leaking. Avoid over-kneading the dough after the first rise, as too much gluten development will make the buns chewy rather than fluffy. Ensure your steamer lid is wrapped in a cloth if it's metal to prevent condensation from dripping onto the buns and causing yellow spots.
🍽️ Serving Suggestions
Serve hot immediately with a side of chili oil or premium soy sauce for dipping. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the pork. Serve as part of a larger Dim Sum spread alongside Siu Mai and Har Gow. Leftovers can be frozen and re-steamed for 5-8 minutes for a quick, comforting breakfast.