Name: Homemade Chinese BBQ Pork Steamed Buns Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Chinese
Ingredients: 360 g Plain (all-purpose) flour, plus extra for dusting; 20 g Skim-milk powder; 4 g Baking powder; 5 g Instant dry yeast; 35 g Sugar; 35 g Vegetable oil; 200 g Warm water; 1 tbsp Vegetable oil for sautéing; 4 tbsp Onion, finely diced; 2 cloves Garlic, finely chopped; 400 g Chinese BBQ pork, diced; 0.5 cup Char siu sauce; 1 tbsp Soy sauce; 1 tbsp White sugar; 100 ml Water; 2 tbsp Cornflour mixed with 2 tbsp water; Sea salt, to taste

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Introduction

Enjoy the authentic taste of homemade Chinese BBQ pork steamed buns that are soft, fluffy, and filled with a savory-sweet pork mixture. These buns make a perfect snack or meal, bringing the flavors of classic dim sum right into your kitchen.

A white bowl holds six round dumplings with smooth, soft-looking white dough folded at the top into neat pleats. One dumpling is cut open and resting on top of the others, showing a dark brown, glossy filling inside made of small, chunky pieces with a saucy texture. The dumplings sit on a white marbled surface with a dark background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

360 g plain (all-purpose) flour, plus extra for dusting
20 g skim-milk powder
4 g baking powder
5 g instant dry yeast
35 g sugar
35 g vegetable oil
200 g warm water

Filling:

1 tbsp vegetable oil for sautéing
4 tbsp onion, finely diced
2 cloves garlic, finely chopped
400 g Chinese BBQ pork, diced
0.5 cup char siu sauce
1 tbsp soy sauce
1 tbsp white sugar
100 ml water
2 tbsp cornflour mixed with 2 tbsp water
Sea salt, to taste

Equipment:

Bamboo steamer
Frying pan
Mixing bowl
Rolling pin
Measuring cups and spoons

Instructions

Step 1: In a large bowl, combine the flour, skim-milk powder, baking powder, instant dry yeast, and sugar. Create a well in the center and pour in the warm water and vegetable oil. Mix until a dough forms, then knead for about 10 minutes until smooth and springy. Cover and let rest for 1 hour, or until doubled in size.
Step 2: Heat the vegetable oil in a frying pan over medium-high heat. Add the diced onion, garlic, and a pinch of sea salt. Sauté for 3-4 minutes until softened.
Step 3: Stir in the diced Chinese BBQ pork, char siu sauce, soy sauce, white sugar, and water. Simmer for 3-4 minutes. Add the cornflour-water mixture, then simmer another minute until the sauce thickens. Remove from heat and cool in the freezer for 15 minutes.
Step 4: Once the dough has risen, turn it out onto a floured surface and roll into a rectangle. Fold in half, roll out again, and repeat twice more. Shape into a cylinder, cut into 16 equal pieces, flatten each, and roll the edges thinner than the center.
Step 5: Place 2 heaped tablespoons of filling in the center of each dough disc. Pleat the edges together tightly to encase the filling. Place buns on a tray lined with baking paper, cover with a damp tea towel, and let rest for 1 hour in a warm spot.
Step 6: Arrange buns in a bamboo steamer over boiling water. Steam for about 10 minutes until puffed and fluffy. Serve warm and enjoy!

Tips & Variations

For added flavor, garnish freshly steamed buns with sliced green onions or sesame seeds.
If you prefer a vegetarian option, substitute the pork filling with sautéed mushrooms and hoisin sauce.
Make sure your water is warm—not hot—to activate the yeast without killing it.
Use a bamboo steamer lined with parchment paper to prevent sticking and allow even steaming.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam the buns again for 5 minutes until warmed through or microwave covered with a damp paper towel for about 30 seconds.

How to Serve

A close-up of six steamed dumplings with smooth, slightly shiny white skin arranged in a white bowl, one dumpling cut open to reveal a rich, dark brown meat filling with a chunky texture inside, the folds at the top of each dumpling are gathered tightly with visible creases, the bowl sits on a soft dark cloth against a dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these steamed buns?

Yes, you can freeze the unsteamed buns by placing them on a tray in the freezer until firm, then transferring to a freezer bag. Steam them directly from frozen for about 12–15 minutes when ready to eat.

What if I don’t have char siu sauce?

If you don’t have char siu sauce, you can substitute with hoisin sauce mixed with a little soy sauce and honey to mimic the sweet-savory flavor.