Cherry & Dennis Helper Habitat

Cantonese Steamed Char Siu Buns

廣東叉燒包

Cantonese Steamed Char Siu Buns — finished dish

Total time: 125 min
Difficulty: Advanced
Servings: 8 servings

Recipe overview

Soft yeasted buns enclose a thick char siu filling in this Cantonese dim sum.

01

Ingredients

Main ingredients

300 g plain flour
160 ml warm water
4 g instant yeast
20 g caster sugar
180 g cooked char siu

Filling sauce

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp hoisin sauce
1 tsp cornflour
60 ml water
1 tsp cooking oil

Cantonese Steamed Char Siu Buns — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
kitchen scale
measuring jug
measuring spoons
frying pan
spatula
rolling pin
baking paper
steamer
steaming rack
kitchen tongs
heatproof plate

Cantonese Steamed Char Siu Buns — tools

03

Steps

Cantonese Steamed Char Siu Buns — Mix warm water, yeast and sugar; stand for five minutes

Step 1

Mix warm water, yeast and sugar; stand for five minutes

Mix warm water, yeast and sugar; stand for five minutes.

Cantonese Steamed Char Siu Buns — Add flour and knead for about eight minutes until smooth

Step 2

Add flour and knead for about eight minutes until smooth

Add flour and knead for about eight minutes until smooth.

Cantonese Steamed Char Siu Buns — Cover and rise in a warm place for sixty minutes until expanded

Step 3

Cover and rise in a warm place for sixty minutes until expanded

Cover and rise in a warm place for sixty minutes until expanded.

Cantonese Steamed Char Siu Buns — Finely dice the cooked char siu

Step 4

Finely dice the cooked char siu

Finely dice the cooked char siu.

Cantonese Steamed Char Siu Buns — Mix oyster sauce, soy sauce, hoisin, cornflour and water

Step 5

Mix oyster sauce, soy sauce, hoisin, cornflour and water

Mix oyster sauce, soy sauce, hoisin, cornflour and water.

Cantonese Steamed Char Siu Buns — Heat oil and char siu in a pan; add sauce, cook until thick and cool completely

Step 6

Heat oil and char siu in a pan; add sauce, cook until thick and cool completely

Heat oil and char siu in a pan; add sauce, cook until thick and cool completely.

Cantonese Steamed Char Siu Buns — Deflate the dough, divide into eight and shape into balls

Step 7

Deflate the dough, divide into eight and shape into balls

Deflate the dough, divide into eight and shape into balls.

Cantonese Steamed Char Siu Buns — Roll each piece into a round thicker in the centre than at the edge

Step 8

Roll each piece into a round thicker in the centre than at the edge

Roll each piece into a round thicker in the centre than at the edge.

Cantonese Steamed Char Siu Buns — Add cooled filling, seal firmly and place on baking paper

Step 9

Add cooled filling, seal firmly and place on baking paper

Add cooled filling, seal firmly and place on baking paper.

Cantonese Steamed Char Siu Buns — Place buns on the rack, cover and rise for fifteen minutes

Step 10

Place buns on the rack, cover and rise for fifteen minutes

Place buns on the rack, cover and rise for fifteen minutes.

Cantonese Steamed Char Siu Buns — Steam over high heat for twelve minutes once boiling, then rest covered for three minutes

Step 11

Steam over high heat for twelve minutes once boiling, then rest covered for three minutes

Steam over high heat for twelve minutes once boiling, then rest covered for three minutes.

Cantonese Steamed Char Siu Buns — Open the lid slowly to avoid drips, remove and serve warm

Step 12

Open the lid slowly to avoid drips, remove and serve warm

Open the lid slowly to avoid drips, remove and serve warm.

Common mistakes

Under-risen dough makes dense buns; judge expansion as well as time.

Tips

Cool the filling completely before wrapping or the dough becomes sticky.