Chinese Pork Buns (Cha Siu Bao) Recipe
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Chinese Pork Buns (Cha Siu Bao)

By: Michelle Che  
"You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!"

Rating: This weblink has been rated 17 times with an average star rating of 3.7 Read Reviews (12)

Rate/Review | 958 people have saved this

 

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Original Recipe Yield 24 buns
 

Ingredients

  • 6 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 3/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon baking powder
  • 2 tablespoons shortening
  • 1 pound finely chopped pork
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 1 1/2 tablespoons white sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 cup water
  • 2 tablespoons cornstarch
  • 2 1/2 tablespoons water
  • 2 tablespoons shortening
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon ground white pepper

Directions

  1. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  2. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  3. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
  4. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
  5. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
  6. Steam buns for 12 minutes. Serve.

Footnotes

FOOTNOTE

  • Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 191 | Total Fat: 5.2g | Cholesterol: 12mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by KICKCHICK99 
The filling was good but doesn't quite capture the same flavor as restaurant char siu buns.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LONBINDER 
The dough recipe was perfect, albeit very large. The stuffing however was pretty bad. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MRSJMYJOLEE 
I was really nervous making baos for the first time for my husband who comes from a chinese... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2004 by Audrey 
I only made the bun portion of this recipe. I tried it twice and both times the dough came... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2006 by Stangel Childe 
I loved these on their own, but I fried them on both sides to give a little extra texture...... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2008 by Bette 
This recipe was very time consuming, but ultimately worth it. It made large, plump buns that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2006 by Amber Dawn 
Very yummy and filling. Way better than just a dinner roll! found the bread dough to dry. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by damnchow 
I followed the recipe for the dough, but found it needed an extra 1/2 cup of milk to really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2006 by Sunflower 
I've tried a veggie version by replacing the cha siu by chinese marinated eggs. Simply splendid. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2007 by Kirill_da_man 
Produced a great steamed bun. I didn't try the meat filling though. MORE

 
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