Steamed Pork Buns from Tim Ho Wan feature tender, juicy barbecue pork encased in soft, pillowy white buns, offering a delightful contrast of savory filling and fluffy texture.
Equipments
- Steamer
- Mixing bowl
- Rolling pin
- Dough scraper
- Baking sheet or tray (for proofing)
- Measuring cups
- Measuring spoons
- Whisk or fork
- Pastry brush
- Sharp knife or dough cutter
Ingredients
- For the Bun Dough:
- 2 cups (250g) all-purpose flour
- 1/2 cup (120ml) warm milk
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- For the Filling:
- 1/2 lb (225g) char siu (Chinese barbecue pork)
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 tablespoon vegetable oil
- 2 tablespoons finely chopped onion
When preparing the bun dough, ensure the warm milk is not too hot, as it can kill the instant yeast and hinder rising. Using char siu pork pre-seasoned with hoisin and oyster sauces enhances the authentic flavor typical of Tim Ho Wan's steamed pork buns. Measure ingredients precisely to maintain the soft, fluffy texture of the buns and the juicy consistency of the filling. Incorporate finely chopped onion to add a subtle crunch and depth to the filling mix. Your homemade Steamed Pork Buns from Tim Ho Wan copycat menu will closely replicate the tender, savory experience found in the original dish.
Instructions
- Instructions:
- In a mixing bowl, combine warm milk, sugar, and instant yeast. Let sit until frothy (about 5 minutes).
- Add flour, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms.
- Knead dough on a lightly floured surface until smooth (8–10 minutes).
- Place dough in an oiled bowl, cover, and let rise until doubled (about 1 hour).
- Dice char siu into small cubes.
- In a pan, heat oil and sauté onion until soft.
- Add char siu, hoisin sauce, oyster sauce, soy sauce, and sugar to the pan. Stir to combine.
- Mix cornstarch with water to create a slurry, then add to the pan to thicken the filling. Remove from heat, cool completely.
- Punch down the risen dough and divide into 10–12 equal pieces.
- Roll each piece into a ball, cover, and let rest (10 minutes).
- Flatten each ball with a rolling pin into a disc about 3–4 inches wide.
- Place a spoonful of filling in the center of each disc.
- Pull up edges and pleat to seal the filling, pinching the top closed.
- Place buns seam side down on a baking sheet or tray, cover, and let proof (20–30 minutes).
- Prepare steamer with boiling water.
- Arrange buns on parchment paper squares in the steamer, leaving space between each.
- Steam buns over high heat for 12–15 minutes until puffed and cooked through.
- Remove buns from steamer and serve warm.
Substitution
Steamed Pork Buns from Tim Ho Wan copycat recipes capture the essence of tender barbecue pork wrapped in soft, pillowy buns that balance savory and fluffy textures. If you're unable to find char siu pork, substitute with any leftover roasted pork or store-bought barbecue pork for a similar flavor profile. When mixing the dough, lukewarm milk is key for activating the yeast, but you can use water if milk is not available, adjusting the sugar slightly to maintain sweetness. A bamboo steamer is traditional, but a metal steaming rack placed inside a pot works well as an alternative during cooking. Using a pastry brush to apply a thin layer of oil on the buns before steaming prevents sticking and improves the final texture.
Tips
Make sure the milk is warm but not hot when mixing with yeast to activate it properly without killing the yeast cells. When kneading the dough, aim for a smooth and elastic texture, which indicates the gluten has developed enough for soft buns. Avoid overfilling the buns, as too much filling can cause them to burst open while steaming. Steam the buns over high heat with sufficient water to generate steam throughout the cooking time, ensuring even cooking and a fluffy texture.
Nutritions
Steamed Pork Buns from Tim Ho Wan provide a balanced combination of carbohydrates, protein, and fats, mainly sourced from the all-purpose flour in the bun and the tender char siu pork filling. The pork filling contributes high-quality protein alongside essential amino acids, while the sauces add subtle amounts of sodium and sugars. Vegetable oil used in both the dough and filling offers healthy fats, enhancing the overall calorie content and flavor. Your meal delivers a satisfying mix of macronutrients suitable for a hearty snack or light meal.
Storage
To store your Steamed Pork Buns, allow them to cool completely before placing in an airtight container to maintain freshness. Refrigerate for up to 3 days or freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 1 month. Reheat by steaming directly from frozen or refrigerated to preserve the soft, pillowy texture and juicy barbecue pork filling.
Variation or Alternatives
You can substitute the char siu with shredded cooked chicken or diced mushroom for a lighter or vegetarian filling, maintaining the same sauce mixture for flavor consistency. Try incorporating a bit of grated ginger or garlic into the sauteed onion to deepen the aromatic profile of your pork buns. Using coconut milk instead of warm milk in the dough adds a subtle hint of sweetness and enhances the bun's tenderness. For a slightly different texture, allow the proofed buns to chill in the refrigerator for 30 minutes before steaming, which can give the dough a firmer bite upon cooking.
Allergies
Steamed Pork Buns from Tim Ho Wan contain common allergens such as wheat (all-purpose flour) and soy (soy sauce, hoisin sauce, oyster sauce). If you have gluten intolerance or a soy allergy, consuming these buns may trigger adverse reactions, so it's important to exercise caution. Your allergic sensitivities should be considered before enjoying this savory dish.
Why this recipe?
Steamed Pork Buns from Tim Ho Wan are celebrated for their fluffy, pillowy buns that perfectly encase savory, juicy pork filling seasoned with a subtle hint of sweetness. The harmonious balance of textures and flavors offers a unique dim sum experience that keeps customers coming back. Your own attempt at making a copycat recipe allows you to recreate this delicacy at home, enjoying authentic taste while customizing ingredients to suit your preferences. The global popularity and award-winning status of this dish make it a must-try for food enthusiasts.