Posted inCantonese cuisine

Heavenly Char Siu Bao: Fluffy Steamed Bun with Sweet Barbecue Pork

Heavenly Char Siu Bao: Fluffy Steamed Bun with Sweet Barbecue Pork

Heavenly Char Siu Bao: Fluffy Steamed Bun with Sweet Barbecue Pork

Introduction:

Char siu bao is a beloved dim sum dish that combines the softness of a fluffy steamed bun with the savory sweetness of char siu, or barbecued pork. This recipe will guide you through the process of making this iconic Cantonese treat at home. From preparing the dough to crafting the perfect filling, we’ll cover every step in detail, ensuring your char siu bao turns out as heavenly as it should.

Ingredients for the Dough:

  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water
  • 2 tablespoons vegetable oil

Ingredients for the Filling:

  • 1 lb ground pork
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon rice vinegar
  • 1 teaspoon five-spice powder
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped garlic
  • 1/4 cup finely chopped ginger
  • Sesame seeds (optional)

Instructions for Making the Dough:

1. In a large bowl, combine the flour and sugar. Add the yeast and mix well.

2. Gradually add the warm water while stirring until the mixture forms a soft dough.

3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

4. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Instructions for Making the Filling:

1. In a mixing bowl, combine the ground pork, hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, rice vinegar, five-spice powder, sesame oil, cornstarch, green onions, garlic, and ginger. Mix thoroughly until well combined.

2. Heat a skillet over medium heat and add the mixture. Cook for about 5-7 minutes, stirring frequently, until the meat is fully cooked and the liquid has reduced to a thick paste. Set aside to cool completely.

Assembling the Char Siu Bao:

1. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal portions and roll each portion into a ball.

2. On a lightly floured surface, flatten each ball into a disk about 4 inches in diameter. Place a generous spoonful of the cooled filling in the center of each disk.

3. Gently pull the edges of the dough up around the filling, pinching them together to seal the bun. Turn the sealed side down and place the bun on a parchment-lined steaming tray.

4. Cover the buns with a damp cloth and let them rest for another 20-30 minutes to allow the dough to rise slightly again.

Steaming the Char Siu Bao:

1. Bring a large pot of water to a boil. Place the steaming tray inside the pot, ensuring that the buns do not touch the water.

2. Steam the buns for about 12-15 minutes, depending on the size of your buns. The buns should be puffed and have a slightly golden hue.

3. Remove the buns from the pot using tongs and transfer them to a wire rack to cool for a few minutes.

Serving Suggestions:

Char siu bao is traditionally served as part of a dim sum meal, but they also make a delightful standalone snack or light lunch. You can pair them with other dim sum items like har gow (shrimp dumplings) or lo mai gai (sticky rice parcels).

For a more authentic experience, serve the buns with a small bowl of plum sauce on the side for dipping. The tangy sweetness of the plum sauce complements the savory richness of the char siu filling beautifully.

Tips for Success:

1. Make sure your water is warm but not hot when mixing the dough. Hot water can kill the yeast, preventing the dough from rising properly.

2. When rolling out the dough, use just enough flour to prevent sticking. Too much flour can result in a dense, dry bun.

3. Be gentle when shaping the buns to avoid compressing the dough, which can lead to a denser texture.

4. If you’re short on time, you can use store-bought dough, but homemade dough will yield a superior result.

Conclusion:

Making char siu bao at home may seem daunting at first, but with practice and attention to detail, you’ll soon be creating these delectable treats with ease. The combination of a pillowy soft bun and succulent, sweet-savory pork filling makes for an unforgettable dining experience. Enjoy your heavenly char siu bao!