Steamed Char Siew Pau (BBQ Pork Buns)

My son's favourite dim sum is this bbq pork buns and we always have some for breakfast during the weekend mornings. I did not know how to make them then but since I know how to make my own char siew and learned how to make pau dough from a dim sum cookbook which I had borrowed from the library, we can have them every weekend for breakfast.....it is easy to make and there is no extra fuss ...if you do not make your own char siew ....just buy some from your local chinese supermarket or chinese deli where there is char siew and make the pau or bun dough at home......here is my easy way to make your own steamed bbq pork buns in your home....they can be frozen after they are cooked.....and reheat when you have a craving for them.......


Steamed Char Siew Pau (BBQ Pork Buns) 
Ingredients : Steam Pau Dough
Starter :
1 cup warm water
1/2 cup sugar
2 tsps dry active yeast
1 1/2 cup cake flour
Dough :
1/2 tsp salt
1 tbsp rice vinegar
2 cups cake flour , plus about 1/4 cup cake flour
1 tbsp baking powder
2 tbsps vegetable cooking oil


To make the starter
In a large bowl, mix the yeast with the lukewarm water and sugar, let the mixture stand for about 10 minutes till it is bubbly. Stir in the cake flour with a fork till well blended. Cover the bowl with plastic wrap and let the mixture rise in a warm draft free place for 1 hour till it is puffed up.


To make the dough
Stir  the salt and rice vinegar into the starter.In another bowl sift the cake flour and baking powder.Stir in the flour into the yeast mixture till combined, then add the cooking oil and work it with your fingers. The dough will become a sticky , somewhat shaggy mess and turn the dough onto a floured board to knead for 5 minutes till smooth, adding extra flour if neccessary. Grease a large bowl and place the dough to rest and cover it with plastic wrap to proof it for another 1 hour in a warm place.Lightly punch down the dough and proceed to make the buns as stated as in the directions below.
Cut the 12 (2 inch) squares of baking parchment paper. Divide the dough into 12 pieces and use fingertips to flatten the 3 inch circle and use a small rolling pin to roll it flat. Spoon about 2 tbsps of the filling onto the centre. Then gather the edges of the dough together and pinch tightly.
Place the bun pinched side up on a square parchment paper and place it in the steamer tray.Repeat till all the dough had been used and filling too, spacing the buns 1 inch apart on the bamboo steamer trays. Stack the tiers and place a plastic wrap on top of each tier and let it rise for 30 minutes.
Bring some water to boil over high heat and steam over high heat for 15 minutes. Serve the buns hot.


Char Siew Pau Filling :
Ingredients :
12 oz char siew - cut into 1/2 inch dice
1 tsp olive oil
2 shallots - chopped finely 
2 garlic - chopped finely
2 tbsps honey
2 tbsps dark soya sauce
2 tbsps shao xing chinese cooking wine
1 tsp sesame oil
1/4 tsp black pepper
1 tbsps cornstarch dissolved in 1 tbsp water


Method : Char Siew Pau Filling
Heat a non stick frying pan over medium heat and put 1 tsp olive oil into it. Fry the chopped shallots and garlic till fragrant. Add the chopped char siew to fry for 2 minutes, then add all the seasonings and fry for another 2 minutes. Add the cornstarch mixture to thicken the sauce  and cook for another 1 minute. Remove the filling and cool to room temperature.

    Steamed Char Siew Pau (BBQ Pork Buns)