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Chinese Pork Buns (Cha Siu Bao)
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Make some classic pork bao buns right at home. Grilled, marinated pork stirred with Asian seasonings inside a fluffy steamed bun is your ticket to dim-sum in your kitchen.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
6 comments
ingredients
Pork
1 pound pork
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon hoisin sauce
1 teaspoon sweet soy sauce
Steamed Buns
1/4 cup white sugar
1 3/4 cup warm water (110 degrees F)
1 tablespoon active dry yeast
6 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons shortening
Filling
1 1/2 tablespoon white sugar
1 1/2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
directions
Cut the pork into 2-inch strips and and prick on all sides with a fork.
Combine the soy sauce, hoisin, and sweet soy sauce in a plastic zip-top bag. Add the pork, seal the bag and turn to coat the pork with the marinade. Place in the refrigerator to marinate for 5 hours.
Meanwhile, make the buns by dissolving the sugar in the warm water in a small bowl. Stir well to mix then add the yeast. Let stand for 10 minutes or until the yeast becomes foamy.
Sift the flour and baking powder into a large bowl. Add the shortening and cut the shortening into the flour using a pastry cutter or two forks. Add the yeast mixture and knead the dough until smooth and elastic. Place in a greased bowl and cover with a damp paper towel or piece of plastic wrap. Let rise in a warm, draft-free place for 2 hours or until tripled in size.
Remove the pork from the marinade and grill on a hot grill, cook on a grill pan, or cook in a cast iron skillet until the pork is browned and tender. Cut the pork into 1/2-inch cubes.
Prepare the sauce by combining the sugar, soy sauce, oyster sauce, and 1 cup water in a saucepan over medium-high heat. Stir until the sugar is dissolved and bring to a boil.
Combine the cornstarch and 2 1/2 tablespoons of water until smooth. Add to the saucepan and stir until the sauce is thickened. Stir in the shortening, sesame oil, and white pepper.
Let the sauce cool then stir in the cooked pork.
When the dough is ready, remove it to a lightly floured surface and knead until smooth. Roll into a long roll and divide into 24 equal-sized pieces.
Flatten each piece to form a circle with the edges of the circle thinner than the middle. Place a small portion of the pork filling in the center of a dough circle. Pull the sides of the dough up to encase the filling. Pinch the edges to form the bun. Set aside to stand for 10 minutes. Repeat with remaining dough.
Place the buns in a steamer insert placed over simmering water in a pan. Steam for 10-12 minutes or until the dough is no longer raw.
Serve immediately.
nutrition data
197 calories, 6 grams fat, 28 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
June 14, 2017
I made this recipe it had a really good taste & so delicious. This is exactly the same taste that is was looking for.
If frozen, should you defrost or cook from frozen?
I woulk like to know if you can answer the recipe of chinese pork buns instead steam it , can I bake it in the oven. Please give me the answer
Usually you need a slightly different dough for baked versions of cha siu bao. I think this version probably should be steamed for best results.
When do you add the milk to the recipe?
Hi, I used this recipe and found it to be really helpful and the buns turned out very nice! It is a hassle free recipe as it doesn't require a measuring scale! Thanks so much!
What is all-purpose flour ? Is it self raising or plain flour ?
All-purpose flour is just that - for all purposes. It is a plain, white flour.
After searching for years for the perfect recipe for steamed buns, I can say this dough recipe has finally fulfilled my long time quest for a perfect fluffy and yummy bun. I looked at many recipes and post from other's on the same quest and I found that there are really two styles of buns. The dough where you add yeast and baking powder to the All purpose flour( all purpose does is not self rising flour)or add yeast and use "cake" or "self rising" flour that has the baking powder already in the flour. The big mistake people make is they make the yeast dough without realizing that the flour needs to have the baking powder added to the flour or use self rising. The combination of yeast and baking powder is the secret of a fluffy dough. I used All purpose and added the baking powder to the flour. Then there is the NO yeast just baking powder dough. This will give fluffy drier but not so springy dough. Often milk is used with this style and cake flour to make it even whiter in color- Like a soda bread. Note: I let my buns rise a little longer before steaming them. At last I can rest in peace.