CHA SIU BAO - STEAMED BBQ PORK BUNS Recipe

Name: CHA SIU BAO - STEAMED BBQ PORK BUNS Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 portion of Basic Yeast Dough; 2 Tablespoons oyster sauce; 2 Tablespoons hoisin sauce; 2 Tablespoons soy sauce; 2 Tablespoons sesame oil; 1/3 cup Chinese rice wine / sherry; 6 Tablespoons sugar; 2 Tablespoons cornstarch; 2 Tablespoons water; 2 Tablespoons canola oil; 1 lb barbeque pork (char siu), diced small A 1/4 inch cubes; A 1/2 cup dried onion flakes soaked in A 1/4 cup of water; 2 Tablespoons sesame seeds, roasted; 20 pieces of 2 x 2 wax paper

Servings: persons

1 portion of Basic Yeast Dough
2 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sesame oil
1/3 cup Chinese rice wine / sherry
6 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons water
2 Tablespoons canola oil
1 lb barbeque pork (char siu), diced small A 1/4 inch cubes
A 1/2 cup dried onion flakes soaked in A 1/4 cup of water
2 Tablespoons sesame seeds, roasted
20 pieces of 2 x 2 wax paper

1
Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns.
2
Make sure you cover the finished dough with a damp tea cloth.
3
Preparing the filling: Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl.
4
Heat the oil in a saucepan.
5
Add all the sauce mixture into the pan.
6
Stir.
7
Add the diced pork to the saucepan.
8
Cook on low until the sauce glazes the pork.
9
Add the reconstituted dried onion and sesame seeds and toss together to mix.
10
Let the filling cool before proceeding.
11
Folding the bao: Take a dough portion, work into a round ball about 1 inch in diameter.
12
Flatten it into a 4-inch round with a rolling pin about A 1/4 inch thick.
13
Make sure the edges are half as thin as the center.
14
Place 1 heaping Tablespoon of filling into dough.
15
Pull the sides to meet at the center, making a ruffled fold as you work.
16
Pinch the top together and give it a twist to seal.
17
Pinch off any extra dough at the top.
18
Place onto a piece of waxed paper.
19
Place buns in steamer about 2 inches apart and cover with a damp cloth.
20
Allow buns to rise in a draft-free place for about 20 minutes.
21
Place steamer over the simmering water for 15 minutes, or until bun is well risen.
22
Add water if necessary so that wok is not dried out.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 portion of Basic Yeast Dough, 2 Tablespoons oyster sauce, 2 Tablespoons hoisin sauce, 2 Tablespoons soy sauce, and more.

Yes, CHA SIU BAO - STEAMED BBQ PORK BUNS Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

CHA SIU BAO - STEAMED BBQ PORK BUNS Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions