Imagine biting into a pillowy-soft steamed bun, revealing a succulent filling of tender char siu pork and vibrant vegetables that explode with flavor in every single bite! These legendary Chinese Char Siu Bao buns are not just a meal – they're a culinary journey that will transport your taste buds straight to the bustling street markets of Hong Kong. Whether you're a seasoned home cook or a curious food adventurer, this recipe will unlock the secrets to creating restaurant-quality dim sum right in your own kitchen.
Prep Time: 1 hrs
Cook Time: 25 mins
Total Time: 1 hrs 25 mins
Cuisine: Chinese
Serves: 8 buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon yeast
- 1 cup char siu pork, diced
- 1/2 cup mixed vegetables, diced
- 1 tablespoon soy sauce
Instructions
- In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of yeast. Mix well to ensure the yeast and sugar are evenly distributed throughout the flour.
- Gradually add 1/2 cup of warm water to the flour mixture, stirring continuously until the dough begins to come together.
- Once the mixture is combined, knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a separate bowl, combine 1 cup of diced char siu pork, 1/2 cup of diced mixed vegetables, and 1 tablespoon of soy sauce. Mix well to ensure the ingredients are evenly coated with the soy sauce.
- Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into 8 equal pieces.
- Take one piece of dough and flatten it into a circle, approximately 4 inches in diameter. Ensure the edges are thinner than the center to allow for easier folding.
- Place a spoonful of the char siu and vegetable filling in the center of the dough circle. Carefully fold the edges of the dough over the filling, pinching them together at the top to seal the bun. Repeat this process for the remaining pieces of dough.
- Once all buns are formed, place them on a parchment-lined steamer basket, ensuring they are spaced apart to allow for expansion during steaming.
- Bring water to a boil in a steamer pot. Once boiling, carefully place the steamer basket with the buns over the pot, cover it with a lid, and steam the buns for about 25 minutes.
- After 25 minutes, remove the buns from the steamer and allow them to cool slightly before serving.
- Serve the Char Siu Bao Meat and Vegetable Buns warm, and enjoy!
Tips
- Yeast Activation: Ensure your warm water is precisely lukewarm (around 110°F) to activate the yeast without killing it.
- Dough Consistency: The key to perfect buns is a smooth, elastic dough. Knead thoroughly and let it rise in a warm, draft-free area.
- Filling Preparation: Dice your char siu and vegetables uniformly to ensure even cooking and distribution in each bun.
- Sealing Technique: When forming buns, pinch the edges tightly to prevent the filling from leaking during steaming.
- Steaming Secrets: Don't overcrowd the steamer – leave space between buns for expansion. Use a clean kitchen towel under the lid to prevent water droplets from falling on the buns.
- Serving Tip: Serve immediately after steaming for the most tender and flavorful experience. If preparing ahead, you can reheat gently in a steamer.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 12g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
