Homemade BBQ Pork Buns: Authentic Dim Sum Recipe for Fluffy Cantonese Steamed Buns

Homemade Chinese BBQ Pork Buns: A Fluffy Dim Sum Classic

There’s something magical about biting into a warm, fluffy bbq pork bun with its sweet and savory filling tucked inside a cloud-like steamed dough. These traditional Cantonese dim sum favorites (also known as char siu bao) combine the perfect balance of tender barbecue pork and soft, pillowy dough that will transport you straight to your favorite Chinese restaurant.

Why You’ll Love These Steamed BBQ Pork Buns

These homemade steamed buns are surprisingly simple to make and will impress family and friends at your next Asian-inspired dinner. The dough rises into a gorgeous, pillowy texture while the filling offers that perfect balance of sweet, savory, and tangy flavors that make char siu bao so irresistible.

Perfect for:

• Using up leftover barbecue pork
• Weekend dim sum brunch at home
• Make-ahead freezer meals
• Impressing guests with your culinary skills

Ingredients for Perfect BBQ Pork Buns

For the Steamed Bun Dough:

• 1 ½ cups warm water (divided into two ¾ cup portions)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 tablespoons vegetable oil
• 3 tablespoons granulated sugar
• 3 ½ cups self-rising flour
• 1 tablespoon cornstarch (for dusting parchment paper)

For the BBQ Pork Filling:

• 2 cups diced leftover barbecue pork (char siu)
• 2 tablespoons vegetable oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• ¼ teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, finely chopped

How to Make Authentic BBQ Pork Buns

Preparing the Dough:

1. Pour ¾ cup warm water into a large bowl. Sprinkle the yeast over the water and let stand until it becomes foamy, about 10 minutes.
2. Add vegetable oil, sugar, and self-rising flour to the activated yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then transfer to a floured surface.
4. Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when touched.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.

Preparing the BBQ Pork Filling:

1. Heat vegetable oil in a wok or large skillet over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced barbecue pork and stir-fry for 1 minute.
5. Add hoisin sauce, oyster sauce, soy sauce, rice wine, sesame oil, sugar, and white pepper. Stir to combine.
6. Pour in the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
7. Remove from heat, stir in green onions, and let the filling cool completely before using.

Assembling and Steaming the Buns:

1. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
2. Knead briefly and roll into a log. Cut into 12 equal pieces.
3. Roll each piece into a ball, then flatten into a 4-inch disc with thicker edges and a thinner center.
4. Place about 2 tablespoons of filling in the center of each disc.
5. Gather the edges and pleat them together at the top, pinching to seal completely.
6. Place each bun on a small square of parchment paper dusted with cornstarch.
7. Arrange the buns in a steamer basket, leaving 1-2 inches between each bun as they will expand.
8. Cover and let rest for 20-30 minutes until slightly puffed.
9. Bring water to a boil in a wok or pot, then place the steamer basket over the boiling water.
10. Steam the buns for 12-15 minutes until they are puffy and the dough springs back when touched.
11. Turn off the heat but leave the lid on for 5 minutes before serving.

Tips for Perfect Steamed BBQ Pork Buns

• Room temperature ingredients: Allow all refrigerated ingredients to come to room temperature for best results.
• Don’t rush the rise: The key to fluffy buns is proper proofing time.
• Avoid oversteaming: This can make the buns soggy or collapse.
• Line the steamer: Always use parchment paper squares to prevent sticking.
• Keep the lid on: Don’t peek while steaming as the temperature drop can affect the texture.

Make-Ahead and Storage Instructions

These bbq pork buns freeze beautifully! After steaming, allow them to cool completely, then wrap individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. To reheat, steam frozen buns for 8-10 minutes until heated through.

Refrigerate any leftover buns for up to 3 days. Reheat by steaming for 5 minutes or microwave covered with a damp paper towel for about 30 seconds.

Nutritional Information

Per serving (1 bun):

• Calories: 150 kcal
• Carbohydrates: 19g
• Protein: 11g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 23mg
• Sodium: 369mg
• Fiber: 1g
• Sugar: 2g

Frequently Asked Questions About BBQ Pork Buns

Can I use all-purpose flour instead of self-rising flour?

Yes! For each cup of self-rising flour, substitute 1 cup all-purpose flour plus 1 ½ teaspoons baking powder and ¼ teaspoon salt.

Where can I find char siu (barbecue pork)?

You can purchase it from Chinese delis or barbecue shops, make your own with pork shoulder and char siu sauce, or use leftover pulled pork mixed with Asian sauces.

Can I make these ahead of time?

Absolutely! You can prepare the dough and filling a day ahead. Keep the dough refrigerated and bring to room temperature before assembling.

What if I don’t have a steamer?

You can create a makeshift steamer by placing a heat-proof plate on a rack over water in a large pot. Just ensure the water doesn’t touch the plate.

Whether you’re craving authentic dim sum or looking to expand your Chinese cooking repertoire, these homemade bbq pork buns deliver restaurant-quality results with surprisingly simple techniques. The contrast between the fluffy, slightly sweet dough and rich, savory filling makes them an irresistible treat for any occasion!

Recipe adapted from: AllRecipes.com