Steaming Bbq Pork Buns: A Beginner's Guide To Cooking

Steamed BBQ pork buns, also known as Char Siu Bao, are a delicious dim sum favourite. They are soft and fluffy with a sweet and savoury filling. Making these buns at home may seem daunting, but it is well worth the effort. The process involves making the dough, letting it rise, preparing the filling, assembling the buns, and steaming them. The key to getting the perfect bun is to ensure the dough is soft and elastic, and to create a thick filling so that it doesn't run everywhere when you bite into the bun.

How to make the dough

The dough for BBQ steamed pork buns is soft, elastic, and easy to work with. Here is a step-by-step guide on how to make it:

Ingredients:

• Active dry yeast
• Warm water
• Sugar
• Vegetable/Canola/Neutral oil
• All-purpose/plain flour
• Cornstarch/Cornflour
• Baking powder

Method:

• Yeast activation: In a small bowl, combine the yeast, sugar, and warm water. Mix and set aside for about 10 minutes, or until it becomes foamy. This step is crucial for activating the yeast, which will help the dough rise.
• Dough preparation: In a stand mixer bowl fitted with a dough hook, combine the flour, cornstarch/cornflour, and sugar. Mix briefly to combine the dry ingredients. Then, add the yeast mixture, oil, and remaining warm water. Mix on low speed for around 3 minutes, or until a smooth ball of dough forms. The dough should be soft, elastic, and non-sticky. Adjust the consistency by adding a small amount of flour or water if needed.
• First rise: Cover the bowl with cling wrap or a damp cloth and place it in a warm, dry place for about 2 hours, or until the dough doubles in volume. This first rise is essential for the development of flavour and texture in the dough.
• Adding baking powder: After the first rise, remove the cling wrap and sprinkle the baking powder over the dough. Return the dough to the stand mixer and mix on low speed for about 2 minutes to incorporate the baking powder evenly.
• Kneading and shaping: Turn the dough out onto a floured work surface and sprinkle with a small amount of flour. Knead it lightly to form a smooth round disc. Cut the dough into 4 pieces, then roll each piece into an even log and cut into 3 pieces (you should have 12 pieces in total). Take one piece, cover the rest to prevent drying, and roll it into a round shape, approximately 4.5 inches in diameter. Make the edges thinner than the centre, as this will help create a pleated effect when wrapping the buns.

Now that you have prepared the dough, you can start assembling your BBQ steamed pork buns!

How to make the filling

The filling is the star of the show when it comes to steamed BBQ pork buns. This sweet and savoury mixture is what gives the buns their distinctive flavour and will leave you wanting more. Here's a step-by-step guide on how to make the perfect filling for your steamed BBQ pork buns.

Ingredients

• Vegetable oil
• Finely chopped onion or shallots (about 1/3 cup)
• Garlic cloves (2, finely chopped)
• Sugar (1-2 tablespoons)
• Soy sauce (1-2 tablespoons)
• Oyster sauce (1-2 tablespoons)
• Sesame oil (2 teaspoons)
• Dark soy sauce (2 teaspoons)
• Chicken stock or water (1/2 cup)
• Cornflour/cornstarch (2 tablespoons)
• Chinese BBQ pork (Char Siu Pork), diced (1 1/2 cups)

Instructions

Start by heating some vegetable oil in a wok or saucepan over medium-high heat. Add the onion or shallots and garlic, stirring frequently to prevent burning. Once the aromatics are softened and fragrant, it's time to add the dry ingredients.

Throw in the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce. Give everything a good stir to combine, and let it cook for a few minutes until the mixture starts to bubble.

At this point, you'll want to add the liquid ingredients: chicken stock or water, and cornflour/cornstarch. Keep stirring, and cook for a couple of minutes until the mixture thickens.

Finally, remove the filling from the heat and stir in the diced Chinese BBQ pork. Set it aside to cool. If you're making the filling ahead of time, be sure to cover and refrigerate it to prevent drying out.

And that's it! You've now got a delicious, savoury filling that's ready to be wrapped in those soft and fluffy steamed buns.

How to shape the buns

Shaping the buns is a crucial step in making steamed BBQ pork buns, and it may take some practice to perfect the technique. Here is a detailed guide on how to shape the buns:

To start, roll out the dough into thin rounds, making sure the edges are thinner than the centre. This ensures that you don't end up with a thick wad of dough when you pinch it together. Place the rolled-out dough round on your hand or a flat surface.

Add a generous amount of filling to the centre of the dough. Use your thumb and index finger or pointer finger to pinch and pleat the edges of the dough together. You can also use your non-dominant hand's index and pointer fingers to guide more dough into the pleating process. Continue pleating and pinching the dough around the filling until you have created a swirl pattern on top of the bun.

Gather the pleats together and pinch them at the top to seal in the filling. You may need to reshape the bun slightly to maintain the swirl design. Repeat this process for all the buns, ensuring each one is securely sealed.

Once all the buns are shaped, cover them with a damp cloth or tea towel and let them rest in a warm place for about 15 to 30 minutes. This second proofing step is essential to ensure the buns become nice and plump before steaming.

How to cook the buns

Ingredients

• Active dry yeast
• Vegetable/canola/neutral oil
• Sugar
• Flour (all-purpose/plain/self-rising)
• Cornstarch/cornflour
• Baking powder
• Warm water

Optional ingredients

• Skim-milk powder
• Instant yeast
• Salt
• Char siu sauce
• Soy sauce
• Oyster sauce
• Sesame oil
• Chicken stock
• Shallots/red onion/white onion
• Garlic
• Chinese BBQ pork/Char Siu Pork
• Five spice
• Cornstarch/cornflour dissolved in water

Method

• Combine the dry ingredients in a bowl or stand mixer bowl fitted with a dough hook.
• Add the yeast to a separate bowl and pour in warm water. Let stand for 10 minutes until yeast softens and becomes foamy.
• Mix in the oil, sugar, and flour. You can do this with a wooden spoon or on a low setting in the stand mixer.
• Knead the mixture into a smooth ball. This should take around 10 minutes by hand or 5 minutes in the stand mixer.
• Place the dough ball into a lightly oiled bowl. Cover and leave to rise in a warm place for about 2 hours, or until doubled in size.
• After the dough has risen, add the baking powder and mix again. If the dough looks dry, add 1-2 teaspoons of water.
• Cover and leave to rest for another 15 minutes.
• Roll the dough into a long tube and divide it into 10-12 equal pieces.
• Roll each piece into a disc, thicker in the centre and thinner at the edges.
• Prepare your steamer by bringing the water to a boil.
• Place a spoonful of filling in the centre of each disc.
• Pleat the edges of the dough together to seal in the filling. You can use water to help seal the edges if needed.
• Place each bun on a square of parchment paper and transfer to the steamer.
• Cover and let the buns proof for 30-45 minutes, or until noticeably puffed.
• Bring the water to a boil and steam the buns for 10-12 minutes.
• Serve immediately.

How to reheat the buns

There are a few ways to reheat your steamed BBQ pork buns, depending on the equipment you have available.

Using a Steamer

Firstly, you can use a steamer. If you have a bamboo or metal steamer, fill a pot or wok with 2-3 inches of water and bring it to a boil. Place the frozen buns in the steamer, ensuring they do not touch each other or the sides of the steamer. Cover and steam for about 10 minutes. When removing the lid, tilt it so that water doesn't drip onto the buns. Let the buns cool slightly before serving.

Using a Microwave

Alternatively, you can use a microwave. Place one or two buns on a microwave-safe plate and cover them with a damp paper towel. Heat one bun for 20-30 seconds, and two buns for 30-40 seconds. If the buns are frozen, heat one bun for 50 seconds and two buns for one minute and 20 seconds. Allow the buns to stand for a minute or two before serving.

Other Methods

If you don't have a steamer or a microwave, you can try steaming the buns in a metal or heat-safe plastic colander placed over a pot of boiling water. You can also use aluminium foil—form a double or triple-layered sheet into a bowl shape, poke holes in it, and place it in a pot with boiling water.

It is not recommended to reheat buns with fillings inside using the microwave, as they may explode. If you do choose to use a microwave, poke a hole or two in each bun first to prevent this from happening.

Frequently asked questions