📝 About This Recipe
Experience the quintessential Cantonese dim sum staple right in your own kitchen. These iconic buns feature a pillowy-soft, snow-white leavened dough that encases a luscious, savory-sweet filling of honey-glazed roasted pork. The contrast between the cloud-like bread and the rich, umami-packed sauce creates a culinary masterpiece that is as comforting as it is sophisticated.
🥗 Ingredients
The Starter (Yeast Mixture)
- 3/4 cup Warm water (approx 105°F to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 2 1/2 cups Bao flour or Low-protein cake flour (sifted; use bleached flour for a whiter bun)
- 1/2 cup Cornstarch (adds to the softness)
- 1/4 cup Granulated sugar
- 2 tablespoons Vegetable oil (or lard for traditional flavor)
- 1 teaspoon Baking powder (added later for extra lift)
The BBQ Pork Filling
- 1 1/2 cups Char Siu (Chinese BBQ Pork) (diced into 1/4 inch small cubes)
- 1 tablespoon Oyster sauce
- 2 teaspoons Hoisin sauce
- 1 teaspoon Soy sauce (low sodium preferred)
- 1/2 teaspoon Sesame oil (toasted)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1/3 cup Chicken broth or water
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or a stand mixer fitted with a dough hook, whisk together the flour, 1/4 cup sugar, and cornstarch. Create a well in the center.
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3
Pour the yeast mixture and vegetable oil into the well. Mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Heat the chicken broth, oyster sauce, hoisin, and soy sauce in a small pan over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens into a glossy glaze.
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6
Remove the sauce from heat and fold in the diced Char Siu and sesame oil. Let the filling cool completely (or refrigerate) before using; a cold filling is much easier to wrap.
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7
Punch down the risen dough and sprinkle the baking powder over it. Knead for another 2-3 minutes to ensure the baking powder is evenly distributed and air bubbles are removed.
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8
Divide the dough into 12 equal pieces (about 50-55g each). Roll each piece into a smooth ball.
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9
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle. Aim to keep the center slightly thicker than the edges to support the filling.
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10
Place 1 generous tablespoon of the pork filling in the center. Pleat the edges of the dough upward and pinch them together at the top to seal the bun tightly.
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11
Place each bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between each bun as they will expand.
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12
Cover and let the buns rest for 20 minutes for a second proof. Meanwhile, bring a pot of water to a boil.
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13
Place the steamer over the boiling water. Steam on medium-high heat for 12-15 minutes. Turn off the heat but do not open the lid for at least 5 minutes to prevent the buns from collapsing due to sudden temperature change.
💡 Chef's Tips
For the whitest buns possible, use specialized Hong Kong 'Bao' flour or bleached cake flour; unbleached all-purpose flour will result in a yellowish tint. Always ensure your filling is completely cold before assembly; a warm filling will melt the dough and cause the buns to become soggy or tear. Adding a tablespoon of white vinegar to the steaming water is a secret trick used by chefs to help whiten the dough. When pleating, try not to get any sauce on the edges of the dough, or the bun will not seal properly and may leak during steaming.
🍽️ Serving Suggestions
Serve hot immediately with a side of chili oil or hot mustard for dipping. Pair with a pot of Jasmine or Pu-erh tea to cut through the richness of the BBQ pork. Include as part of a larger dim sum spread alongside Siu Mai and Har Gow. Leftover buns can be refrigerated and reheated by steaming for 5 minutes to restore their original fluffiness.