International

Steamed Char Siu Bao

Make these delightfully fluffy Steamed Char Siu Bao a true weekend occasion. Afternoon entertainment that pays off in scrummy rewards - 100% worth it!

Intermediate
Makes 10
2 hours, 25 mins prep
40 mins cook

1 cup diced cooked Char Siu Fillet (link below)

You will need 1 cup of cooked Char Siu pork fillet - recipe here (or store bought is fine)

Dough
1 tsp active dry yeast
3/4 c water, lukewarm
2 c plain flour
1 c cornflour
5 Tbsp white sugar
1/4 c canola oil
2 1/2 tsp baking powder

Filling
1 Tbsp canola oil
1/2 white onion, finely diced
1 tsp roasted sesame oil
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 Tbsp oyster sauce
1/2 Tbsp rice vinegar

1 tsp brown sugar
1 1/2 Tbsp cornflour
1/2 c water
Salt
1 c diced cooked char siu pork fillet - recipe here (or store bought is fine)

Thanks to Basil and Lime for this delicious recipe!

Ingredients

1 cup diced cooked Char Siu Fillet (link below)

You will need 1 cup of cooked Char Siu pork fillet - recipe here (or store bought is fine)

Dough
1 tsp active dry yeast
3/4 c water, lukewarm
2 c plain flour
1 c cornflour
5 Tbsp white sugar
1/4 c canola oil
2 1/2 tsp baking powder

Filling
1 Tbsp canola oil
1/2 white onion, finely diced
1 tsp roasted sesame oil
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 Tbsp oyster sauce
1/2 Tbsp rice vinegar

1 tsp brown sugar
1 1/2 Tbsp cornflour
1/2 c water
Salt
1 c diced cooked char siu pork fillet - recipe here (or store bought is fine)

Thanks to Basil and Lime for this delicious recipe!

Nutrition

No items found.
01
Make the dough

In a large mixing bowl, bloom the yeast with the water and 1/2 Tbsp of the sugar. In a medium mixing bowl, combine the flour, cornflour, and remaining sugar. Add the flour and oil to the bloomed yeast. Knead for8-10 mins to form a dough. Cover and leave to rise for 2hrs.
Add the baking powder and 1/2 Tbsp of water to the dough and knead for 10 mins. Cover and allow to rise for another 15 mins.

01
02
Prepare the filling sauce

Heat a frypan and add canola oil. Fry the onion until softened. Add the sesame oil, light and dark soy sauces, oyster sauce, rice vinegar, and sugar. Cook for 4 mins. In a small bowl, combine the cornflour and water. Stir the mixture into the frypan, cooking until thickened. Remove from heat, season with salt to taste, and allow to cool.

02
03
Prepare the steamer and dough


Cut baking paper into ten 10x10cm squares. Bring water to the boil in the steamer.
Divide dough into 10 even pieces and roll each out into a circle roughly 11 cm diameter.

03
04
Assemble and cook


Mix the pork into the sauce and spoon some into the centre of each circle. Pull the edges up to meet in the middle and twist slightly to seal the bun. Place them on the baking paper squares and into the steamer. Cook in single-layer batches for 12 mins.

04
05
Serve

Serve as an afternoon snack or as a side with a meal.

05
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International

Steamed Char Siu Bao

Make these delightfully fluffy Steamed Char Siu Bao a true weekend occasion. Afternoon entertainment that pays off in scrummy rewards - 100% worth it!

2 hours, 25 mins prep | 40 mins cook
Intermediate
Makes 10

1 cup diced cooked Char Siu Fillet (link below)

You will need 1 cup of cooked Char Siu pork fillet - recipe here (or store bought is fine)

Dough
1 tsp active dry yeast
3/4 c water, lukewarm
2 c plain flour
1 c cornflour
5 Tbsp white sugar
1/4 c canola oil
2 1/2 tsp baking powder

Filling
1 Tbsp canola oil
1/2 white onion, finely diced
1 tsp roasted sesame oil
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 Tbsp oyster sauce
1/2 Tbsp rice vinegar

1 tsp brown sugar
1 1/2 Tbsp cornflour
1/2 c water
Salt
1 c diced cooked char siu pork fillet - recipe here (or store bought is fine)

Thanks to Basil and Lime for this delicious recipe!

01
Make the dough

In a large mixing bowl, bloom the yeast with the water and 1/2 Tbsp of the sugar. In a medium mixing bowl, combine the flour, cornflour, and remaining sugar. Add the flour and oil to the bloomed yeast. Knead for8-10 mins to form a dough. Cover and leave to rise for 2hrs.
Add the baking powder and 1/2 Tbsp of water to the dough and knead for 10 mins. Cover and allow to rise for another 15 mins.

02
Prepare the filling sauce

Heat a frypan and add canola oil. Fry the onion until softened. Add the sesame oil, light and dark soy sauces, oyster sauce, rice vinegar, and sugar. Cook for 4 mins. In a small bowl, combine the cornflour and water. Stir the mixture into the frypan, cooking until thickened. Remove from heat, season with salt to taste, and allow to cool.

03
Prepare the steamer and dough


Cut baking paper into ten 10x10cm squares. Bring water to the boil in the steamer.
Divide dough into 10 even pieces and roll each out into a circle roughly 11 cm diameter.

04
Assemble and cook


Mix the pork into the sauce and spoon some into the centre of each circle. Pull the edges up to meet in the middle and twist slightly to seal the bun. Place them on the baking paper squares and into the steamer. Cook in single-layer batches for 12 mins.

05
Serve

Serve as an afternoon snack or as a side with a meal.