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Char siu bao
This is a simple recipe for Chinese barbecue pork buns. A wok equipped with a stainless steel steam plate (a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Hom Bao (Chinese steamed buns).
Ingredients
Serves: 24
- 250g (9 oz) boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 shallots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Hom Bao
Method
Prep:50min ›
Cook:30min ›
Ready in:1hr20min
- Mix together cooked and shredded pork, barbecue sauce, shallots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
- Prepare dough for Hom Bao.
- Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
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Reviews & ratings
Average global rating:
(53)
Reviews in English (37)
Used different ingredients. I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinated overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I'm sooo happy! Thanks for the recipe!! - 14 Jul 2008
I really enjoyed making and eating these the dough was quite sticky, and I had to do some last minute reshaping because some of them split whilst I was putting them in the steamer, but other than that nothing to difficult. I will definitely make these again! - 01 Jan 2011
Something else. Question: Is it possible to make them in advance and then heat them in the steamer before serving? and is it possible to freeze them? I love steamed pork buns and would like to serve them for some friends, but on the day I don't have too much time so I would like to prepare as much as possible beforehand. Looking very much foreward to trying them! Thanks! - 01 Dec 2010