These pillowy soft steamed buns are filled with sweet and savory barbecue pork that's been braised in a glossy sauce until it melts in your mouth. The combination of fluffy dough and succulent char siu filling creates a comforting, indulgent dim sum experience that's absolutely irresistible.
⏱️150 min
📊Hard
👥4 servings
🍽️Starter
meatfamilyfestive
Ingredients
300 gall-purpose flour
1.5 tspinstant yeast
40 gsugar
180 mlwarm water
2 tbspvegetable oil
0.5 tspsalt
400 gpork shoulder
3 tbsphoisin sauce
2 tbspsoy sauce
2 tbsphoney
3 piecesgarlic cloves
2 stalksgreen onions
Instructions
1MAKE THE DOUGH: In a large bowl, combine 300g all-purpose flour with 1.5 tsp instant yeast, 40g sugar, and 0.5 tsp salt. Add 180ml warm water (around 40-45°C) and 2 tbsp vegetable oil, then mix until a shaggy dough forms. Knead the dough on a clean work surface for 8-10 minutes until smooth, elastic, and slightly sticky—it should spring back when poked but not stick to your fingers. This develops the gluten structure needed for tender, fluffy buns.
2FIRST RISE: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 60-90 minutes until doubled in size. You can test if it's ready by poking it gently with a floured finger—if the indent springs back slowly and doesn't completely disappear, the first rise is complete. This fermentation develops flavor and structure in the dough.
3PREPARE THE CHAR SIU: Dice 400g pork shoulder into 1cm cubes and set aside. In a pot or large skillet, combine 3 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp honey, and minced 3 garlic cloves with about 100ml water. Heat the mixture over medium heat until it just begins to simmer, then add the pork cubes. Simmer uncovered for 30-40 minutes, stirring occasionally, until the pork is tender and the liquid has reduced to a thick, glossy sauce that coats each piece. The filling should be moist but not runny; if too much liquid remains, increase heat to reduce faster.
4SHAPE THE BUNS: After the first rise, punch down the dough gently to release gas, then divide it into 8 equal pieces. Roll each piece into a ball, then flatten slightly and use a rolling pin to create a disc about 10cm in diameter that's thicker in the center than at the edges. Place about 2-3 tbsp of the cooled char siu filling in the center of each disc, gathering the edges up and pinching at the top to seal. Gently roll the sealed bun to smooth out any seams.
5SECOND RISE: Place each bun seam-side down on a small square of parchment paper, leaving 2cm space between buns to account for expansion. Cover with a damp cloth or plastic wrap and let rise for 45-60 minutes in a warm place until the buns have increased by about 25-30% in size and feel light and puffy when gently touched. The buns should not be pressed tightly as this will result in dense, heavy texture.
6STEAM THE BUNS: Fill a steamer pot with water and bring to a rolling boil. Carefully place the buns (still on parchment) into a bamboo steamer basket, cover with the lid, and steam for 12-15 minutes until the buns are puffy, glossy, and have increased noticeably in size. The buns are done when the surface looks smooth and slightly shiny, and they feel soft and pillowy when gently pressed—avoid over-steaming as this makes them gummy. Garnish with sliced green onions if desired and serve immediately while steam is still rising from the buns.