Char Siu Bao – Steamed BBQ Buns

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I love steamed buns.  It’s like nachos or hot dogs in the states at gas stations and you find them in every mini mart or convenience store.  Some have red bean, some have meat and some are just random.  Mine today are filled with my homemade Char Siu.

You will need homemade Char Siu or store bought.  You will also need homemade Steamed Buns or store bought.  These need to be made in advance.  I like starting on the filling while I wait for the dough to rise.  That gives the filling time to cool before filling them.

Char Siu Bao Filling:

2 cups Chopped Char Siu

1 cup Onion, diced

3 tsp Shaoxing Wine

1 Tbsp Dark Soy Sauce

2 Tbsp Oyster Sauce

1 Tbsp Ketchup

2 tsp Sugar

6 oz Chicken Broth

1 Tbsp Cornstarch

1/2 tsp Pepper

1 tsp Sesame oil

 

In small bowl whisk Dark Soy Sauce, Oyster Sauce, Ketchup, sugar, chicken broth, cornstarch and pepper.

Add 2 Tbsp of oil to large pan and saute onions for about three minutes on high heat and add pork.  Continue to cook and add Shaoxing wine.  Quickly whisk sauce and add to pan.  Sauce will thicken set aside to cool.

Saute onions.

Saute onions.

Add Char Siu.

Add Char Siu.

Add reserved sauce.

Add reserved sauce.

Reduce and add sesame oil.

Reduce and add sesame oil.  Set aside.

Assembly:

Once dough has doubled, punch down.  Cut in half and cut again into fifths.  You roll the dough into ropes and cut them into golf ball sized balls.  Place on tray, cover and allow to rest for 3o minutes.

Flatten balls in the palm of your hands.  Take a small portion of the filling and place in the center of dough.  Using your left thumb and index finger, pinch dough together.  Using your right index and thumb, bring the edge of the dough to the your left fingers to pinch again.  Continue till there is no more dough and small circle left.  See photo.  Repeat with all the balls of dough.

Steam for 11-12 minutes and cool on rack.  Eat while hot or microwave prior to eating.

 

Punch down.

Punch down.

Divide by half.

Divide by half.

Cut to fifths and roll out to rope.

Cut to fifths and roll out to rope.

Cut off golf ball sized pieces and roll into ball.  Wrap and allow to rest for 30 minutes.

Cut off golf ball sized pieces and roll into ball. Wrap and allow to rest for 30 minutes.

Flatten with hands into a disk.

Flatten with hands into a disk.

Add filling.

Add filling.

Using left thumb and index finger, pinch edges.  Use right index and thumb to pull and gather edges towards left fingers.

Using left thumb and index finger, pinch edges. Use right index and thumb to pull and gather edges towards left fingers.

Continue while pinching together dough.  Pinch with enough force to keep together but take care not to tear dough.

Continue while pinching together dough. Pinch with enough force to keep together but take care not to tear dough. (Hard to demonstrate and take photo.)

Should have a small little gap on top where thumb was pressing.  (Little air gap helps release heat for uncooked ingredients.)

Should have a small little gap on top where thumb was pressing. (Little air gap helps release heat for uncooked ingredients.)

Repeat

Repeat.  I like using waxed paper on the bottom to prevent sticking.

I prefer an electric steamer since it takes up less space, versatile and I tend to not burn myself as much.

I prefer an electric steamer since it takes up less space, versatile and I tend to not burn myself as much.  Put them close enough but not touching since they will plump up.

11-12 minutes depending on the size.

11-12 minutes depending on the size.

Carefully remove from steamer.

Carefully remove from steamer.

Place on rack to cool.

Place on rack to cool.

Repeat.

Repeat.

I like mine with hot sauce.

I like mine with hot sauce.

Yum!

Yum!