Chinese Steamed Buns with BBQ Pork Filling

Chinese Steamed Buns with BBQ Pork Filling

21

"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

9 h 40 m servings 28 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 2.7g
  • < 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Get the dough recipe for Chinese Steamed Buns.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

21
  1. 29 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

These were time-consuming and didn't taste half as good as the ones from the local market. In fact the sauce was way off. They weren't horrible, and I'm sure it was something I did to make the...

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 an...

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 ve...

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 ...

I have wanting to try this at home for a long time! Thanks

MMMMMMM Yummy!!! I was craving for "dim sum" from my home country and was really happy when I found this recipe. Tried it today and wow!!!!! it was really good.....just like the steamed buns fro...

Made plenty for four or five eaters, about 17 medium buns. Do not use bread flour; even with the AP suggested it was more glutinous/chewy than I'd like, though that might be because I only had ...

These were time-consuming and didn't taste half as good as the ones from the local market. In fact the sauce was way off. They weren't horrible, and I'm sure it was something I did to make the...

I followed the recipe exactly for the bun part, but like other reviewers have mentioned, I had to use more flour when kneading...it was way too sticky. I placed the seam side down onto the wax ...

Make sure you dice the pork loin to make wrapping easier. My only complain is that the marinade turned out very watery and made it really difficult to scoop into the steam buns dough without mar...