Pan-fried Char Siu Bao煎叉燒包
A classic Cantonese dim sum dish, these pan-fried buns are filled with a savory-sweet barbecued pork (char siu) filling. The exterior is crispy and golden, while the inside remains soft and fluffy.
01Ingredients
- 250g Plain flour
- 4g Instant dry yeast
- 30g Sugar
- 5g Baking powder
- 120ml Warm water
- 1 tbsp Vegetable oil (for dough)
- 200g Cooked Char Siu, diced
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tbsp Sugar (for filling)
- 60ml Water (for filling)
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 1 pc Shallot, finely chopped
- 1 tbsp Vegetable oil (for frying)
- 1 tsp Sesame oil
- 1/4 tsp White pepper
Nutrition (per serving)420kcal
- Protein16.2g
- Carbs48.5g
- Fat16.8g
Fiber 1.2 gSodium 685 mg
02Steps
- Combine plain flour, instant dry yeast, sugar, and baking powder in a large bowl. Gradually add warm water and vegetable oil, mixing until a smooth dough forms. Knead for 5 minutes until elastic. Cover and let it proof in a warm place for 30 minutes.
- Heat vegetable oil in a pan. Sauté chopped shallot until fragrant. Add diced char siu, oyster sauce, soy sauce, sugar (for filling), water (for filling), sesame oil, and white pepper. Bring to a simmer.
- Stir in the cornstarch slurry (cornstarch mixed with water for slurry) into the simmering char siu mixture. Cook until the sauce thickens. Remove from heat and let it cool completely.
- Once the dough has proofed, punch it down and divide into 8 equal portions. Roll each portion into a flat, round wrapper. Place a spoonful of char siu filling in the center of each wrapper. Gather the edges and pleat to seal the bun.
- Heat a non-stick pan with a thin layer of vegetable oil over medium heat. Place the buns seam-side down in the pan, ensuring they don't overcrowd. Pan-fry until the bottoms are golden brown and crispy.
- Pour a small amount of water (about 50ml) into the pan, immediately cover with a lid, and steam the buns until cooked through and fluffy. The water should evaporate completely. Serve hot.
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