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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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