Chinese Steamed Buns with BBQ Pork Filling

Chinese Steamed Buns with BBQ Pork Filling

20 Reviews 3 Pics
  • Prep

    50 m
  • Cook

    50 m
  • Ready In

    9 h 40 m
Carol chi-wa Chung
Recipe by  Carol chi-wa Chung

“This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.”

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Ingredients

Adjust Servings

Original recipe yields 24 steamed buns

Directions

  1. Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
  2. Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
  3. Prepare dough for Chinese Steamed Buns (see footnote).
  4. Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
  5. Bring water to a boil in wok, and 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 on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  6. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

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Reviews (20)

Rate This Recipe
Fastcooker
53

Fastcooker

Add the first step which is grind or finely chop pork, then add other ingredients. This is very different from the Char Siu pork I have had but this is tasty. Kids will like the little buns and the sweet taste. I made this in my pressure cooker and put the buns on the rack and took the gasket out of the pressure cooker. It worked fine as a steamer.

ENDLESSSKY
43

ENDLESSSKY

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 marinaded overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I also cheated and used a store bought flour recipe- which actually turned out really well. You can find it at most Asian food stores. The brand I used was 'D and D Gold product' on the front, in addition to some pics. of bao, it says, 'Bot Lam Bahn Bao Saigon', in big letters. =) With the premixed flour, it only took me about 2 hours once I had the dough mixed to make the bao. (20 minutes to cook each round of 4 bao) I'm sooo happy! Thanks for the awesome recipe!!

LINDA MCLEAN
26

LINDA MCLEAN

Carol certainly has some really good recipes on this site. This time I combined her two filling recipes for her buns using both the pork and the shrimp. I had leftover frozen fresh ham from our Christmas dinner, which when I sauteed it with the shrimp, used Hoisen Sauce. I absolutely love that stuff. The buns were incredible, however, because I don't remember what I did last time, I should have sprayed the waxed paper with PAM because they really stuck. I had to reseal them which of course was not so fun. Anyway, these babies were so incredible and once more, I thank you Carol for a tremendous asian dinner tonight!!!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 28 cal
  • 1%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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