Jing Char Siu Bau (Steamed BBQ Pork Buns)

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Servings: 12 servings Difficulty: Advanced
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Savory BBQ pork filling wrapped in soft, fluffy steamed dough
Jing Char Siu Bau (Steamed BBQ Pork Buns recipe image
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Jing Char Siu Bau (Steamed BBQ Pork Buns)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 296

Description

These Jing Char Siu Bau are a classic Cantonese dim sum favorite, featuring tender, sweet-savory BBQ pork wrapped in a cloud-like steamed bun. The filling is rich with umami from oyster sauce and dark soy, balanced by the sharp bite of white pepper and the sweetness of ketchup. The texture is a delightful contrast between the silky, gelatinous pork mixture and the airy, chewy dough. Perfect for a special breakfast, a weekend brunch, or as part of a larger dim sum spread, these buns bring authentic home-style flavor to your table.

Directions

  1. In a small bowl, whisk together oyster sauce, ketchup, white pepper, chicken broth, dark soy sauce, sugar, and cornstarch until smooth. Set aside.
  2. Heat a wok or large skillet over medium-high heat for 30-40 seconds. Add peanut oil and heat until it just begins to smoke.
  3. Reduce heat to low and add the diced onion. Cook, stirring frequently, until the onions turn light brown and soft.
  4. Increase heat to medium-high and add the char siu (BBQ pork). Stir-fry for 1-2 minutes until the pork is heated through and well combined with the onions.
  5. Pour in the white wine and stir well to deglaze the pan.
  6. Reduce heat to medium-low and pour in the prepared sauce mixture. Stir continuously until the sauce thickens and coats the pork and onions.
  7. Remove from heat and stir in 1/2 teaspoon of sesame oil (if available, otherwise omit).
  8. Transfer the pork mixture to a shallow dish. Allow it to cool to room temperature, then refrigerate uncovered for at least 4 hours or until firm enough to handle.
  9. Prepare your Steamed Bun Dough (recipe not included). Roll the dough into a 16-inch long log and cut into 16 equal pieces, each about 1 inch thick.
  10. Roll each piece into a smooth ball. Cover with a damp cloth to prevent drying while you work.
  11. Flatten a dough ball into a small disc, leaving the center slightly thicker.
  12. Place about 2 tablespoons of the chilled pork filling in the center of the dough disc.
  13. Gather the edges of the dough and pleat them together to seal the bun completely, ensuring no filling is exposed.
  14. Place the sealed buns, seam-side down, on individual 2.5-inch squares of wax paper or parchment paper.
  15. Arrange the buns in a steamer basket, ensuring they are at least 2 inches apart to allow for expansion.
  16. Steam over boiling water for 15-20 minutes, or until the dough is cooked through and springs back when lightly touched.
  17. Serve immediately while hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 296kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 3.2g16%
Cholesterol 57.7mg20%
Sodium 107.2mg5%
Total Carbohydrate 26.1g9%
Dietary Fiber 7.0g29%
Sugars 6.2g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: char siu, dim sum, steamed buns, bbq pork, chinese cuisine, bau, pork filling, steamed bread, cantonese, dumpling wrapper, oyster sauce, homemade dough, breakfast, brunch, asian cooking, sticky pork, fluffy buns, traditional
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