The delightful aroma of soft, pillowy buns wafting through the kitchen always brings back cherished memories. I recently rediscovered the joy of making homemade Chinese BBQ Pork Steamed Buns, and it felt like a warm embrace on a crisp evening. These buns, filled with savory sweet char siu pork and enveloped in fluffy dough, are a true testament to the comforting side of cooking.
After a long week of fast food and takeout, I craved something homemade yet utterly satisfying. When I took my first bite of these steamed buns, the contrast of the tender filling and delicate dough transported me to a cozy dim sum restaurant. They are surprisingly easy to prepare and perfect for sharing with friends and family, making every gathering feel special. So, roll up your sleeves and let’s embark on a flavorful culinary adventure!
Why Love Chinese BBQ Pork Steamed Buns?
Simplicity: Crafting these buns is a breeze, requiring only basic skills and a little patience.
Irresistible Aroma: As they steam, your kitchen fills with an inviting fragrance that’s hard to resist!
Fluffy Texture: The slightly chewy, pillowy dough pairs perfectly with the rich, savory filling, ensuring every bite is satisfying.
Versatility: Feel free to swap the char siu with your favorite protein or veggies for a personal twist.
Crowd-Pleasing Delight: Whether for a weekend gathering or a cozy family dinner, these buns bring everyone together over delicious home-cooked comfort.
Nostalgic Memory: Preparing these buns is a journey to cherished moments, reminiscent of bustling dim sum restaurants.
Chinese BBQ Pork Steamed Buns Ingredients
For the Dough
- Plain (All-purpose) Flour – Provides the structure and base for the dough; use extra for dusting.
- Skim-Milk Powder – Enhances flavor and tenderness; substitute with milk powder or omit for a dairy-free version.
- Baking Powder – Helps the dough rise for that fluffy texture; ensure it’s fresh!
- Instant Dry Yeast – Cultivates the dough for leavening; active dry yeast works too, just activate it first.
- Sugar – Adds sweetness and aids yeast activation; optional if you prefer a savory bun.
- Vegetable Oil – Adds moisture and prevents sticking; any neutral oil will work great.
- Warm Water – Hydrates the dough; it should be warm enough to activate yeast without killing it.
For the Filling
- Vegetable Oil (for filling) – Used to sauté ingredients and add flavor.
- Finely Diced Onion – Adds sweetness and depth to the filling; shallots can substitute for a milder flavor.
- Garlic Cloves – Elevates the savory filling; fresh garlic is ideal for the best taste.
- Chinese BBQ Pork (Char Siu) – The filling’s star ingredient that brings that signature flavor; use pre-cooked or homemade.
- Char Siu Sauce – Adds a delicious sweetness and complexity to the filling; find it in Asian grocery stores.
- Soy Sauce – Provides umami depth; opt for low-sodium for a lighter touch.
- White Sugar – Balances out flavors in the filling; adjust according to the sweetness of your char siu sauce.
- Water – Achieves the desired consistency for the filling.
- Cornflour (Cornstarch) – Thickens the filling mixture; mix with other flours for gluten-free options.
- Sea Salt – Enhances overall flavor; feel free to adjust according to your dietary needs.
Creating your own Chinese BBQ Pork Steamed Buns means you’ll share both love and flavor with each delightful bite. Enjoy making these delicious treats at home!
How to Make Chinese BBQ Pork Steamed Buns
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Prepare Dough: In a large mixing bowl, whisk together the plain flour, skim-milk powder, baking powder, sugar, and instant dry yeast. Make a well in the center, then gradually add warm water and vegetable oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
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Cook Filling: Heat vegetable oil in a pan over medium heat. Sauté the finely diced onion and minced garlic until fragrant and translucent. Then, add the chopped Chinese BBQ pork, char siu sauce, soy sauce, sugar, and a splash of water. Stir well, bring to a simmer, and cook until the mixture thickens, about 5-7 minutes. Allow the filling to cool in the freezer for 15 minutes.
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Form Buns: On a floured surface, roll out the risen dough and knead it a few times to remove excess air. Divide the dough into small pieces (about 2 inches in diameter). Flatten each piece with your fingers, add a spoonful of the cooled filling in the center, and pleat the edges to seal the buns. Cover the formed buns with a damp towel and let rest for 1 hour.
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Steam Buns: Prepare a steamer with water and bring it to a boil. Carefully place the buns in the steamer, ensuring they have room to expand. Steam over high heat for about 10 minutes, or until fluffy and fully cooked.
Optional: Serve the buns warm with chili sauce or soy sauce for dipping.
Exact quantities are listed in the recipe card below.
What to Serve with Chinese BBQ Pork Steamed Buns?
These fluffy, savory buns are best enjoyed as part of a delightful spread that excites the senses.
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Crispy Asian Slaw:
A bright and tangy slaw adds crunch and freshness, cutting through the richness of the buns perfectly. -
Spicy Chili Sauce:
A touch of heat from chili sauce enhances the flavor profile, making each bite an adventure in taste. -
Hot and Sour Soup:
This comforting soup warms your soul and balances the outgoing flavors of the buns with its acidic notes. -
Soy Sauce Dipping:
A simple dipping sauce of soy adds an umami depth, allowing the pork’s sweetness to shine even brighter. -
Steamed Broccoli with Garlic:
Add a healthy green element! The garlic complements the savory filling and provides a nutritious boost. -
Mango Salad:
This refreshing salad, with its sweet and spicy notes, creates a delightful contrast to the savory buns. -
Pickled Vegetables:
The tangy crunch of pickles cuts through the richness of the buns, offering a zesty palate cleanser. -
Lychee Martini:
For a fun drink pairing, this fruity cocktail complements the sweet char siu flavors beautifully. -
Coconut Milk Rice Pudding:
End on a sweet note! This creamy dessert balances the meal, offering a bit of comfort and nostalgia.
Storage Tips for Chinese BBQ Pork Steamed Buns
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Room Temperature: Store any leftover steamed buns in an airtight container for up to 2 days. Reheat gently in a steamer or microwave to restore softness.
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Fridge: Refrigerate steamed buns in an airtight container for up to 3 days. To reheat, steam them for about 5 minutes or microwave with a damp paper towel.
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Freezer: Freeze uncooked Chinese BBQ Pork Steamed Buns on a tray until solid, then transfer to a freezer-safe container. They can be steamed directly from frozen for a quick meal anytime.
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Reheating: For the best texture, steam leftover buns for 5-7 minutes. Avoid microwaving directly, as it can make them chewy.
Chinese BBQ Pork Steamed Buns Variations
Feel free to get creative and customize these delightful buns to suit your taste and dietary preferences.
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Vegetarian Filling: Replace the BBQ pork with sautéed mushrooms, cabbage, and a touch of hoisin sauce for a delicious plant-based option.
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Spicy Twist: Add diced jalapeños or a splash of sriracha to the filling to bring a kick of heat with each bite that elevates your steamed buns.
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Sweet & Savory: Incorporate diced pineapple or a drizzle of honey in the filling for a unique blend of sweet and savory flavors that will surprise your palate.
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Mixed Proteins: Try mixing char siu with ground chicken or shrimp for a delightful medley of flavors and textures that will delight your family and friends.
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Flavored Dough: Add herbs like chopped scallions or cilantro to the dough for an extra flavor boost that complements your filling beautifully.
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Gluten-Free Option: Swap out all-purpose flour with a gluten-free flour blend or rice flour for a version everyone can enjoy while still retaining a satisfying texture.
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Steamed Veggie Option: Fill the buns with steamed carrots, bell peppers, and tofu, tossed in sesame oil for a light, healthful meal that still feels indulgent.
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Savory Breakfast Treat: Stuff the buns with scrambled eggs, cheese, and a hint of soy sauce for a fun breakfast variation, bringing a taste of dim sum to your morning routine.
Expert Tips for Chinese BBQ Pork Steamed Buns
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Dough Consistency: Ensure the dough is slightly sticky but not overly wet; this helps achieve that fluffy texture. Adjust flour or water as needed.
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Proper Rising: Allow the dough to rise in a warm, draft-free area; this will lead to a lighter bun. Avoid rushing the rise time!
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Filling Temperature: Cool the filling before assembling the buns; a hot filling can cause the dough to tear and affect the final texture of your Chinese BBQ Pork Steamed Buns.
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Steaming Setup: Use parchment paper under each bun to prevent sticking. This also helps maintain their shape while cooking.
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Batch Cooking: Make extra buns and freeze them uncooked on a tray; transfer to a container for quick meals. Steam directly from frozen as needed!
Make Ahead Options
These Chinese BBQ Pork Steamed Buns are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance; simply cool it completely and store it in an airtight container in the refrigerator. The dough can also be made ahead—after kneading, let it rise, then shape your buns, and refrigerate them for up to 24 hours before steaming. To maintain quality, ensure the buns are covered with a damp cloth to prevent drying out. When you’re ready to serve, simply steam the buns directly from the fridge for about 10-12 minutes, and you’ll enjoy fresh, fluffy pork buns with minimal effort!
Chinese BBQ Pork Steamed Buns Recipe FAQs
How do I select the right ingredients for my buns?
Absolutely! For the best results, opt for all-purpose flour with a high protein content for structure, and ensure your skim-milk powder is fresh for a tender bun. The char siu pork should be well-cooked, juicy, and flavorful, so if you’re choosing pre-cooked options or making it at home, focus on quality.
How should I store leftover steamed buns?
Very! You can store them at room temperature in an airtight container for up to 2 days. If you’d like them to last longer, refrigerate them in a sealed container for up to 3 days, and when you’re ready to enjoy them, simply steam or microwave with a damp paper towel until warmed through!
Can I freeze the uncooked buns?
Absolutely! To freeze uncooked Chinese BBQ Pork Steamed Buns, arrange them on a tray lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container. They can be steamed directly from frozen; just add an extra 3-5 minutes to the steaming time.
What should I do if my dough isn’t rising properly?
Oh no! If your dough isn’t rising, it’s often due to inactive yeast. Make sure your yeast is fresh and was activated in warm water (not hot!). If you didn’t have warm surroundings for rising, try placing it in a slightly warmed oven (turned off) or another warm, draft-free area. This could take an hour or longer, so patience is key!
Are there any dietary considerations I should know about?
The more the merrier! While the primary ingredients are gluten-rich and contain some sugar, consider swapping all-purpose flour for gluten-free flour if needed. Additionally, check your char siu sauce for allergens such as soy if you’re cooking for others who may have food allergies. You can also create vegetarian alternatives by filling the buns with sautéed mushrooms, vegetables, or alternative proteins.
Perfect Chinese BBQ Pork Steamed Buns Made Easy at Home
Ingredients
Equipment
Method
- Prepare Dough: In a large mixing bowl, whisk together the plain flour, skim-milk powder, baking powder, sugar, and instant dry yeast. Make a well in the center, then gradually add warm water and vegetable oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Cook Filling: Heat vegetable oil in a pan over medium heat. Sauté the finely diced onion and minced garlic until fragrant and translucent. Then, add the chopped Chinese BBQ pork, char siu sauce, soy sauce, sugar, and a splash of water. Stir well, bring to a simmer, and cook until the mixture thickens, about 5-7 minutes. Allow the filling to cool in the freezer for 15 minutes.
- Form Buns: On a floured surface, roll out the risen dough and knead it a few times to remove excess air. Divide the dough into small pieces (about 2 inches in diameter). Flatten each piece with your fingers, add a spoonful of the cooled filling in the center, and pleat the edges to seal the buns. Cover the formed buns with a damp towel and let rest for 1 hour.
- Steam Buns: Prepare a steamer with water and bring it to a boil. Carefully place the buns in the steamer, ensuring they have room to expand. Steam over high heat for about 10 minutes, or until fluffy and fully cooked.