Char Siu Pork Buns

Name: Char Siu Pork Buns
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cantonese
Ingredients: 500 g pork shoulder, cut into 2 cm thick strips; 2 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp five-spice powder; 2 tbsp granulated sugar; 2 each garlic, minced; 1 tsp sesame oil; 2 tbsp water; 300 g all-purpose flour, plus extra for dusting; 5 g active dry yeast; 30 g granulated sugar, for dough; 180 ml warm water, about 40°C (105°F); 1 tbsp vegetable oil, plus more for greasing; 2 each scallion, thinly sliced, for garnish

Soft, fluffy steamed buns filled with sweet and savory homemade char siu pork. A classic Cantonese dim sum treat that's surprisingly achievable at home.

⏱ 60 min prep · 30 min cook · medium

Servings

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Ingredients

500 g pork shoulder cut into 2 cm thick strips
29.57 ml hoisin sauce
29.57 ml soy sauce
14.79 ml oyster sauce
4.93 ml five-spice powder
29.57 ml granulated sugar
2 garlic minced
4.93 ml sesame oil
29.57 ml water
300 g all-purpose flour plus extra for dusting
5 g active dry yeast
30 g granulated sugar for dough
180 ml warm water about 40°C (105°F)
14.79 ml vegetable oil plus more for greasing
2 scallion thinly sliced, for garnish

Nutritionper serving (8 total: 2490 kcal)

Calories	310
Protein	15g
Fat	10g
Carbs	39g
Fiber	1g
Sugar	9g
Sodium	530mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
In a bowl, mix together hoisin sauce, soy sauce, oyster sauce, five-spice powder, 2 tbsp sugar, minced garlic, sesame oil, and 2 tbsp water to make the marinade. Add the pork strips and coat well. Cover and refrigerate for at least 4 hours or overnight.
2
Preheat the oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork strips on the rack, reserving any leftover marinade.
3
Roasting
Roast the pork for 20 minutes, brushing with the reserved marinade halfway through. The pork should be caramelized and slightly charred at the edges.
⏲ 20 min
4
Remove pork from oven and let rest until cool enough to handle. Then dice into small cubes and set aside.
⏲ 10 min
5
In a small bowl, dissolve the yeast and 1 tsp of the dough sugar in the warm water. Let sit for 5-10 minutes until frothy.
⏲ 10 min
6
In a large mixing bowl, combine the flour and remaining dough sugar. Add the yeast mixture and vegetable oil. Mix until a shaggy dough forms.
7
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel soft and spring back when pressed.
⏲ 10 min
8
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
⏲ 60 min
9
Punch down the dough and turn it out onto a lightly floured surface. Roll it into a long log and divide into 8 equal pieces. Cover with a damp cloth to prevent drying.
10
Take one piece of dough and flatten it into a small disc. Place a heaping tablespoon of the char siu filling in the center. Gather the edges up and pinch to seal, forming a bun. Place seam-side down on a parchment-lined steamer basket. Repeat with remaining dough and filling. Cover and let rise for 20 minutes.
⏲ 20 min
11
Steaming
Steam the buns over boiling water for 12 minutes. Do not lift the lid during steaming. The buns should be puffed up and shiny.
⏲ 12 min
12
Turn off the heat and let the buns rest in the steamer for 5 minutes before removing. Garnish with sliced scallions and serve warm.
⏲ 5 min

Perfect pairings

Kung Pao Chicken
Chinese appetizer and main.

To sip

WineGewürztraminer
BeerPale Ale
Zero-proofJasmine Tea