Char Siu Bao Recipe
HK$68
Aberdeen Street Social's signature Char Siu Bao represents the pinnacle of Cantonese dim sum artistry. Our fluffy, cloud-like steamed buns are made with a perfectly balanced yeast dough, encasing tender barbecued pork that's been marinated in our secret blend of hoisin sauce, soy sauce, and Chinese rice wine.
Aberdeen Street Social Recipe
This recipe has been perfected over decades in our kitchen, combining traditional Cantonese techniques with modern precision.
Ingredients
For the Char Siu Filling:
- 300g char siu pork, diced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp chicken stock
- 1 tsp sesame oil
For the Bun Dough:
- 500g all-purpose flour
- 7g active dry yeast
- 250ml warm water
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp baking powder
Cooking Instructions
- Prepare the Filling: Mix diced char siu with oyster sauce, soy sauce, sugar, cornstarch, chicken stock, and sesame oil. Cook in a pan for 3-4 minutes until thickened. Cool completely.
- Make the Dough: Dissolve yeast in warm water with sugar, let foam for 5 minutes. Mix flour, salt, and baking powder. Add yeast mixture and oil, knead until smooth and elastic.
- First Rise: Place dough in oiled bowl, cover and rise for 1 hour until doubled in size.
- Shape the Buns: Punch down dough, divide into 12 pieces. Roll each into a circle, add filling, and seal tightly.
- Second Rise: Place on parchment squares, cover and rise for 30 minutes.
- Steam: Steam for 15 minutes over high heat. Turn off heat and let sit for 5 minutes before opening steamer.
Chef's Tips from Aberdeen Street Social
Perfect Dough Texture
The dough should be soft and slightly sticky. This creates the characteristic fluffy texture when steamed.
Sealing Technique
Gather the edges and twist tightly to seal. Place seam-side down to prevent opening during steaming.
Steam Temperature
Maintain high heat throughout steaming. Never lift the lid during cooking as this will cause the buns to collapse.