Oct 13, 2021
Char Siu Bao (Steamed BBQ Pork Buns)
A bao bun is a fluffy bun that hails from traditional Chinese cuisine. It can come in a variety of fillings, both savory and sweet and is steamed. If you’re looking for a delicious snack or an appetizer, give this Chinese BBQ pork bao recipe a go!
Ingredients (for BB-HAC10, makes 10 bao buns):
- 160g (Approx. 160mL) water
- 54g (Approx. 60mL) canola oil
- 2 cups (260g) all purpose flour
- 3/4 cup (105g) corn starch
- 1/3 cup (66g) sugar
- 2-1/2 tsp. (8.8g) baking powder
- 1 tsp. (2.8g) active dry yeast
- 1 Tbsp. canola oil
- 1/2 cup finely chopped red onion
- 1 tsp. light soy sauce
- 1 Tbsp. oyster sauce
- 2 tsp. hoisin sauce
- 1 Tbsp. shaoxing wine
- 2 tsp. sesame oil
- 1 clove garlic, grated
- 1 Tbsp. sugar
- 1/3 cup unsalted chicken stock
- 1 Tbsp. corn starch
- 1 cup Chinese roast pork (Chinese bbq pork) diced into 1/3" pieces
You will need 10 parchment paper squares (4” each side).
1. Before adding anything to the breadmaker, make sure the kneading blade(s) are properly attached. Add the dough ingredients to the baking pan in the order listed above. Make sure that the yeast does not touch the liquid. Place the baking pan into the breadmaker, close the lid and plug the power cord into the outlet. Select the DOUGH setting for BB-PDC20 model and DOUGH SETTING for BB-HAC10 model. Press START.
2. To prepare the filling (while the dough cycle continues in the breadmaker), heat the canola oil in a pan over medium heat and sauté the chopped red onions. Lower the heat, add remaining ingredients for filling except chicken stock, corn starch and roast pork. Mix and heat until it simmers.
3. Add the chicken stock, corn starch and mix until the sauce thickens. Add diced roast pork and mix to combine. Remove from heat and allow to cool. The filling may be made beforehand.
4. When the course completes, remove the dough and divide it into 20 equal pieces for the BB-PDC20, or into 10 equal pieces for the BB-HAC10, and shape each piece into a ball. Cover with a cloth to keep from drying.
5. Make the wrappers. Using a rolling pin, flatten each dough into a 5-inch diameter disc. Roll out the disc leaving the center thick, and the edge thin. Leaving the center thick prevents the filling from seeping out through the wrapper.
6. Assemble the bao buns. Divide the filling from step 4 into 20 equal portions for BB-PDC20, or 10 equal portions for BB-HAC10, about one heaping tablespoon each.
7. Take a wrapper and place the filling at the center. Hold the edge of the wrapper and create a small pleat with your thumb and index finger as you rotate the bun clockwise with your other hand. Repeat and create small pleats over the filling to close.
8. Pinch and twist the end counterclockwise to tightly seal the top. Place each bun on a parchment paper square. (Be careful not to overload with filling, and make sure to completely seal the top to prevent from opening while steaming.)
9. Set a steamer and boil water at high heat. Make sure the bao buns do not touch the water when added to the steamer, and that there is enough water. When the steamer is ready, place bao buns inside and steam for 10-13 minutes. Be careful not to burn yourself. Remove from steamer and enjoy!
Recipe courtesy of Zojirushi America Corporation.