char siu bao

These Chinese Style Meat Buns also known as Char Siu Bao are delicious pork filled buns, made incredibly easy and so yummy!

Chinese Style Meat Buns

water (water)

dry yeast

sugar

all-purpose flour

tbsp oil

tsp salt

pork loin (1 1/2 lb)

tsp garlic and ginger paste

vegetable oil

tbsp honey

hoisin sauce

tbsp soy sauce (low sodium)

tbsp red wine

tsp pepper (freshly ground)

tsp five spice powder

tsp sesame oil

green onion (finely chopped)

egg (beaten)

In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.

Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.

Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.

eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.

Preheat oven to 350 F degrees.

Divide the dough into 12 equal pieces. Roll each piece into a ball.

Using a rolling pin, roll out each ball into a disc, so that it's about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.

Seal the bun by gathering up the edges of the disc.

Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.

Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.

Delicious Sticky Pork Bao Buns with Quick Pickled Carrots and Quick Pickled Cucumbers. Perfect as a snack or a tasty meal.

Sticky Pork Bao Buns

white wine vinegar

cucumber,

carrots,

Sriracha sauce (or

plain bao buns (ready-made

Chinese barbecue pork

spring onions (scallions),

coriander (cilantro), cut into short lengths

Pickled Chillies

Dissolve the sugar in the vinegar in a bowl.

Finely slice the cucumber, either using a sharp knife or a mandoline slicer.

Mix the cucumber through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the cucumbers to release any excess liquid.

For the Quick Pickled Cucumber

Julienne the carrots, either using a sharp knife, mandoline slicer or julienne peeler.

Mix the carrots through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the carrots to release any excess liquid.

For the Quick Pickled Carrots

In a small saucepan, mix the hoisin sauce and Sriracha sauce together.

Heat gently over medium heat until it has warmed through.

For the Spicy Hoisin Sauce

To make your own homemade Steamed Bao Buns, please see my recipe for bao buns with step-by-step photos.

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving.

Allow about 3 buns per person as a main meal.

For the Steamed Bao Buns

The pork should be served warm, so reheat the pork as necessary. I generally wrap the work in foil and reheat in a hot oven.

Thinly slice the pork, allowing about 3-5 slices per bun.

For the Chinese Barbecue Pork

Spread both sides of the bun with the Spicy Hoisin Sauce.

Layer some slices of Chinese Barbecue Pork inside the bun.

Top with some slices of Quick Pickled Cucumbers and some Quick Pickled Carrots.

Garnish with spring onions (scallions), coriander (cilantro) and Pickled Chillies (optional).

To Assemble the Spicy Pork Bao Buns

Great recipe! I made this using frozen bao buns and char siu pork from Chinatown, but I can’t wait to try your recipe to make them both from scratch! The sauce was spot on, as were the pickled vegetables. I had never pickled carrots and cucumbers before but it was so easy! Definitely making again.

Char Siu Bao is the most popular item in the Cantonese dim sum repertoire.

Char Siu Bao Recipe

pao flour

g (3.2 tsp) Active dry yeast

145 g (1.1 cups) icing sugar

285 ml (1.2 cups) of lukewarm water

g (2.5 tsp) baking powder

400 g (4.4 cups) of pao flour

white vinegar, optional

bicarbonate,

g (1/4 cup) shortening

salt

chicken breast meat, pork fat

g (1 1/4 tbsp) corn starch

water

70 g (4.5 tbsp) oyster sauce

g (1.5 tsp) light soy sauce

35 g (2.5tbsp) dark soy sauce

g (1/3 cup) of onion

five-spice powder

Heat 3 tablespoons of oil in a pan...

Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.

Add the remaining ingredients. Stir and cook until...

Add the remaining ingredients. Stir and cook until the gravy thickens.

Transfer to a plate and let it cool.

Dissolve the dry yeast in water.

Add 200g of pao flour and icing sugar....

Add 200g of pao flour and icing sugar. Mix well and cover for an hour.

Add the ingredients under the title 'Other ingredients...

Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.

Cover the dough with a piece of damp...

Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.

Divide the dough into 50g portions. Let the...

Divide the dough into 50g portions. Let the dough rest for 10 minutes.

Flatten the dough with a rolling pin to...

Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up.  Rest for 15 minutes before steaming.

Place the Char Siu Pao in a steamer,...

Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.

Remove the Char Siu Pao immediately from the...

Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.

https://mediavine-res.cloudinary.com/video/upload/sovlrazewksbmquugekg.mp4

These soft and fluffy Chinese baked BBQ pork buns are filled with a luscious savoury roasted char siu and onion mixture. They&#039;re a Chinese bakery staple make for a delicious lunch or snack.

Chinese Baked BBQ Pork Buns

g white onion (about 1 onion) (diced)

g garlic (finely minced)

200 g char siu roasted BBQ pork (diced)

g 5-spice powder

ml light soy sauce

g sugar

Chinese rose wine (or Shaoxing wine)

ketchup

cornstarch

g all-purpose flour

60-80 ml cool water

ml sesame oil

milk

g active dry yeast

egg (save the remaining for egg wash)

ml avocado oil oil

g sea salt

ml water

Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Add in the diced BBQ pork and continue to sauté until the pork is heated through.

Next, add in 5-spice powder, light soy sauce, sugar, Chinese rose wine, hoisin sauce, and ketchup.

Prepare the cornstarch and flour slurry by adding 1 tsp cornstarch and 1 tsp flour into a small bowl with 5-6 Tbsp water. Mix with a spoon until the starch and flour dissolves.

Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.

The mixture will begin to thicken and become glossy. Add in 1/2 tsp sesame oil and stir to combine.

Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.

Refrigerate the pork filling for at least 4-6 hours, or overnight.

Cook the BBQ pork filling: (best done ahead of time)

In a small saucepot, add in flour and water.

Whisk over low-medium heat for about 5 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Make the tangzhong:

Pour the warmed milk into a bowl, add in the sugar and yeast.

Give it a stir and let the yeast activate and bubble.

In a bowl of a stand mixer fitted with a dough hook, add in the flour, about 75% of the egg (remember to save some for the eggwash later), oil and sea salt.

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).

Prepare a baking sheet with parchment paper. Set aside.

Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.

Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.

Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.

Roll out each portion of dough into a round disc, with the outer edges slightly thinner than the centre.

Place the BBQ pork filling in the centre of the dough, being careful not to get any sauce near the edges. Any sauce or moisture will prevent the dough from sealing properly.

Carefully gather the edges of the dough and pleat to seal the bun.

Place the bun seam-side down onto a piece of parchment paper.

Repeat with the remaining buns.

Cover the buns loosely with plastic wrap and leave to rest for about 30 minutes in a warm location, or until fully proofed.

Make the dough:

Before the end of the proofing time, preheat the oven to 375°F.

Use a brush the tops of the buns with the remaining beaten egg.

If you wish, you can sprinkle the tops with sesame seeds, or omit like I've done here.

Bake the buns at 375°F for about 15-17 minutes.

Bake the buns:

Prepare the sugar glaze by mixing 1 Tbsp sugar with 1 Tbsp hot water until the sugar is dissolved.

Remove the buns from the oven. Brush the tops with the sugar glaze and return the buns into the oven for 1-2 minutes.

Remove the bun from the oven and let cool.

Make the sugar glaze:

Steamed bun dough is a mildly sweet white bread that is used to make all sorts of Chinese buns (Plain buns are also known as u0022Mantouu0022).

Steamed Buns (Plain or Stuffed)

active dry yeast

baking powder

canola oil

In a large Pyrex or ceramic bowl, mix the yeast with the warm water and set it aside.

Sift the flour, sugar and baking powder into a large electric mixer bowl.

Place the mixer bowl with the dry ingredients in the electric mixer with the dough hook attached. Set the mixer on the lowest speed. Slowly pour in the yeast mixture. Next, pour in the vegetable oil and then the milk. Let the mixer mix until a smooth dough ball forms. (You can do all this by hand, as well, though it will take longer.)

Transfer the dough to a large Pyrex or ceramic bowl that is double the  size of the dough.  Cover the dough with a damp cloth and place the bowl inside an oven set to u0022proofu0022 setting. Alternatively, place the covered bowl inside a steamer and let it sit. Let the dough proof until it doubles in size (approximately 2 hours).

Once dough has risen, roll the dough out on a lightly floured surface into a cylinder about 18 to 24 inches long. Slice the cylinder roll every 1/2 inch and separate the pieces.

For Plain Bun (aka Mantou):

Once dough has risen, shape dough into long cylinder about 18 inches long. Slice dough into 12 separate sections and form dough balls. Use small rolling pin to roll out dough into round flat pancakes about 5 inches in diameter. For savory buns, roll the edges thinner than the center. This will make it easier to pinch the skin closed. For sweet buns, roll the pancake evenly.

Add filling to the center of the pancake, and pinch the dough closed. For savory buns, place on plate with opening on top. For sweet buns, pinch close and flip the bun over so the top of the bun is round.

For Stuffed Bun (sweet or savory fillings):

Bring water to a boil in a steamer. Place buns either directly on parchment paper in steamer or on a plate lined with parchment paper in the steamer.

For plain buns (aka mantou): Steam the buns for 20 minutes or until the bun is firm to the touch with a little bit of give. Serve immediately. For buns with filling: Steam the buns for 30 minutes to ensure the filling and dough near the filling is completely cooked. After steaming, let stand for 5 minutes, then serve.

Steam the Buns:

These Char Siu Bao (Steamed BBQ Pork Buns) are filled with homemade air fried char siu. They are soft, fluffy, warm, and delicious.(Makes 20 buns)

Char Siu Bao (Steamed BBQ Pork Buns)

water ((about 110°F/43°C) (300 milliliters))

tsp sugar

dry yeast granules

flour all-purpose flour (500 grams))

tbsp sugar (/ icing sugar)

tsp baking powder

2-in x 2-in parchment paper

garlic ((minced))

onion ((finely diced))

carrots

lb char siu ((diced) (450 grams))

water ((60 milliliters))

tsp corn starch (+ 2 tbsp water)

green onions ((thinly sliced))

Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.

Place bao flour/all-purpose flour in a large bowl. Add powdered/icing sugar and stir to combine. Make a well in the center of the bao flour.

Dough

Top 9 char siu bao recipes from across the web

The most viewed char siu bao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese Style Meat Buns

Sticky Pork Bao Buns

Char Siu Bao Recipe

Chinese Baked BBQ Pork Buns

Steamed Buns (Plain or Stuffed)

Char Siu Bao (Steamed BBQ Pork Buns...

Baked Char Siu Bao (Chinese BBQ Por...

BBQ Pork Buns (Char Siu Bao)

Steamed Char Siu Bao (Chinese BBQ P...

Top 9 char siu bao recipes from across the web

The most viewed char siu bao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Style Meat Buns

Sticky Pork Bao Buns

Char Siu Bao Recipe

Chinese Baked BBQ Pork Buns

Steamed Buns (Plain or Stuffed)

Char Siu Bao (Steamed BBQ Pork Buns...

Baked Char Siu Bao (Chinese BBQ Por...

BBQ Pork Buns (Char Siu Bao)

Steamed Char Siu Bao (Chinese BBQ P...

The most viewed char siu bao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine