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–+ servings

Homemade Chinese BBQ Pork Buns

Fluffy, homemade Chinese steamed buns filled with sweet and savory barbecue pork. These traditional dim sum favorites are surprisingly easy to make at home.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Chinese
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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

Method
 

  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.
  6. Heat vegetable oil in a wok or large skillet over medium heat.
  7. Add diced onion and cook until translucent, about 3-4 minutes.
  8. Add minced garlic and cook for another 30 seconds until fragrant.
  9. Add the diced barbecue pork and stir-fry for 1 minute.
  10. Add hoisin sauce, oyster sauce, soy sauce, rice wine, sesame oil, sugar, and white pepper. Stir to combine.
  11. Pour in the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
  12. Remove from heat, stir in green onions, and let the filling cool completely before using.
  13. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
  14. Knead briefly and roll into a log. Cut into 12 equal pieces.
  15. Roll each piece into a ball, then flatten into a 4-inch disc with thicker edges and a thinner center.
  16. Place about 2 tablespoons of filling in the center of each disc.
  17. Gather the edges and pleat them together at the top, pinching to seal completely.
  18. Place each bun on a small square of parchment paper dusted with cornstarch.
  19. Arrange the buns in a steamer basket, leaving 1-2 inches between each bun as they will expand.
  20. Cover and let rest for 20-30 minutes until slightly puffed.
  21. Bring water to a boil in a wok or pot, then place the steamer basket over the boiling water.
  22. Steam the buns for 12-15 minutes until they are puffy and the dough springs back when touched.
  23. Turn off the heat but leave the lid on for 5 minutes before serving.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 23mgSodium: 369mgFiber: 1gSugar: 2g
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