These pillowy Filipino-style steamed buns wrap a sweet-savory char siu pork filling that became a beloved merienda staple through Chinese-Filipino fusion. Soft, slightly sweet dough gives way to glossy, saucy pork in every bite. Serve them warm straight from the steamer for the ultimate comfort snack.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings4
Yield8 buns (4 servings)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 75 gCarbs
- 3 gFiber
- 18 gSugar
- 28 gProtein
- 920 mgSodium
- 380 mgPotassium
- 80 mgCalcium
- 4 mgIron
- 2 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (7 g) active dry yeast
- 1 teaspoon baking powder
- 1/4 cup (55 g) vegetable shortening
- 3/4 cup (180 ml) warm water (about 105°F)
- 1/4 cup (60 ml) warm whole milk
For the char siu asado filling
- 1 lb (450 g) pork shoulder, finely diced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon neutral oil for sautéing
Directions
- In a small bowl, sprinkle yeast over warm water with a pinch of sugar and let stand 5 to 7 minutes until foamy.
- In a large bowl, whisk flour, remaining sugar, and baking powder. Cut in shortening until crumbly, then stir in the yeast mixture and warm milk to form a shaggy dough.
- Turn dough onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled in size.
- While dough rises, heat oil in a skillet over medium-high. Sauté garlic for 30 seconds, then add pork and cook 4 to 5 minutes until lightly browned.
- Stir in soy sauce, hoisin, oyster sauce, brown sugar, and sesame oil. Reduce heat and simmer 8 to 10 minutes until pork is tender and liquid reduces by half.
- Pour in the cornstarch slurry and stir for 1 to 2 minutes until the filling thickens to a glossy, spoonable consistency. Transfer to a bowl and cool completely.
- Punch down dough and divide into 8 equal portions. Roll each into a 4-inch round, keeping unused pieces covered with a damp towel.
- Spoon about 2 tablespoons of cooled filling into the center of each round. Gather edges up and pleat around the top, twisting to seal, then place seam-side down on a parchment square.
- Arrange buns in a steamer lined with parchment, leaving 2 inches of space between each. Steam over briskly boiling water for 15 minutes until buns are puffed and the dough springs back when touched.
- Serve hot, brushing tops lightly with a thin layer of oil for a glossy finish if desired.
Cook’s Notes
- Do not overfill the buns; too much filling will cause them to burst open during steaming.
- Always use parchment paper squares (or cabbage leaves) underneath each bun to prevent sticking.
- If the dough dries out while you shape, keep it covered with a damp kitchen towel.
- For a deeper color and glossier dough, brush the tops with a little melted shortening before steaming.
- Leftover buns reheat beautifully when re-steamed for 4 to 5 minutes; avoid the microwave, which toughens the dough.
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