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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless pork loin roast
dark soy sauce
1 recipe Chinese Steamed Buns
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.
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 them taste and look weird. Oh well, I'll just keep going to the market!!
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!!
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!!!!
I have wanting to try this at home for a long time!
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 from back home. My husband thought they were delicious too. I made the dough by hand and had to add about 1 more cup of flour like one reviewer did. Thanks so much for the recipe, Carol. Now, I don't feel so homesick. :)
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 bread machine (fast rise) yeast! I skipped the first dough step, as per the yeast directions, and just mixed everything all the ingredients from step 1 AND step 2 together at once before leaving it for 3 hours in microwave. This worked fine. Left filling mixed overnight in the fridge. I subbed ordinary onions for shallots which wasn't good - the almost-raw onions caused indigestion. Could use green onions. Cooked with a saucepan and steamer set, doesn't have to be a wok. Do 15 minutes at most or they get chewy. Very good flavour, dough texture was a tad off, but it'll be our recipe...for when we have lots of time, haha. Oh, the filling is very sweet, which is how I like it, but if you want more savoury, just be sure to use a sweetish BBQ sauce and then leave out the white sugar entirely.
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 paper and at first they didn't look too great but by the time it came to steam them they were all smoothed out. Came out fluffy, moist and delicious. A bit time consuming but worth it. I made a bit of a bigger bun and it made 12. I didn't use the bbq pork recipe and instead picked up 1/2 lb of char siu and I asked for extra sauce. Just chopped it up and mixed with the sauce and stuffed the buns with it. The only bummer is they aren't so good when reheated in the microwave a day later and I even did the damp paper towel trick.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Steamed Buns with BBQ Pork Filling
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 10
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make authentic Hong Kong-style pork dumplings.
Discover a 300-year-old family recipe for shredded pork egg rolls.
See how to make a lighter, easier version of sweet and sour pork.