steamed pork buns

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Steamed Bao Buns

plain flour,plus extra for dusting

1½ tbsp caster sugar,plus a pinch

tsp fast-action dried yeast

milk

oil,

tbsp rice vinegar

tsp baking powder

Steamed bao buns

Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our <a href="https://www.bbcgoodfood.com/recipes/char-siu-bbq-pork">barbecue pork</a> and <a href="https://www.bbcgoodfood.com/recipes/pickled-carrot-mooli">pickled carrot &amp; mooli</a>. Eat while they’re still warm.

This baozi recipe makes delicious Chinese steamed pork buns that can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack.

Steamed Pork Buns (Baozi)

g active dry yeast ((about 1 1/2 teaspoons,

g granulated sugar ((2 teaspoons))

water ((355 ml))

flour

pork ((1 1/2 pounds; can substitute ground chicken or

water ((45 ml))

vegetable oil ((45 ml))

ginger ((about 20 grams, minced))

onion ((about 200 grams, minced))

Shaoxing wine ((30 ml, can substitute any other Chinese rice wine

soy sauce ((15 ml))

sweet bean sauce ((甜面酱; can substitute hoisin sauce))

bean sauce

oyster sauce

sugar ((4 grams))

white pepper

sesame oil

cornstarch ((mixed with 1 tablespoon water))

scallions ((finely chopped))

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up.

Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly. The dough should be soft––not sticky and not too firm. Once the dough is even and smooth, form it into a ball. Cover it with a damp kitchen towel and let it proof one hour in a warm place. (If kneading by hand, knead the dough until it’s as smooth as a baby’s butt!) While it’s proofing, make the filling.

To make the dough:

Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated.

Now preheat the wok or a cast iron pan until it starts to smoke lightly. Add in 3 tablespoons oil, along with the minced ginger and diced onion. Cook over medium heat until the onions soften. Add in the ground pork and turn up the heat, stirring to break up any large chunks. Cook until all the pork turns pale and opaque––there is no need to brown or crisp the meat.

Add wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil. With the heat on high, stir everything together until well-combined. Taste the filling and adjust seasoning if needed.

Cook for a couple of more minutes to cook off any remaining liquid. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to a minute. Turn off the heat and let the filling cool uncovered. After the filling has cooled, mix in the chopped scallions.

To make the filling:

After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 20 equal pieces (each should weigh about 48g-50g).

Take each dough ball, and with a rolling pin, roll it from the edge towards the center, without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2. Add some filling to the center.

You can start with a smaller amount of filling until you get the hang of the folding/pleating. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled. Let the buns proof (covered) for another 15 minutes before steaming.

If you’d rather not pleat the buns at all, simply pinch the edges of dough around the filling and pinch to seal tightly. Then simply flip the buns seam side down, cover, and proof for 15 minutes.

To assemble the baozi (buns):

With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.

After 15 minutes, turn off the heat, and keep the lid on. Let the buns “rest” for 5 minutes before opening the lid. Missing this step will cause the buns to collapse.

To steam:

Once the buns are steamed and cooled completely, pack them in an airtight container. They can be refrigerated or frozen.

Out of the refrigerator, simply microwave the buns for 1-2 minutes. Alternatively, re-steam them for 5 minutes. If re-heating frozen buns, there’s no need to thaw beforehand. Simply steam them for 8 minutes.

To store leftovers and reheat:

Traditional Chinese steamed pork bun recipe (char siu bao). Each soft and tender bun is filled with sweet and savory barbecue pork. You don't have to leave home for some dim sum!

Steamed Pork Bun (Char Siu Bao)

barbecue pork (¼-inch dice, char siu)

sugar

peanut oil

shallots (minced)

all-purpose flour

chicken stock

soy sauce

water (warm (105°F))

dry yeast

lard (or shortening)

whole milk (warm (105°F))

vegetable oil

baking powder (mixed with 1 ½ tablespoons water)

For the filling base heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.

Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.

Remove from heat and stir in cut pork and seasoning ingredients (oyster sauce, sugar, peanut oil, and sesame oil). Chill until very firm.

Filling Base

Dissolve sugar in warm water, sprinkle yeast over; let stand 2 to 3 minutes and then stir to mix well. Let set until it starts to foam, 10 minutes.

Sift flour and make well in the center. Whisk together the lard, sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid.

Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make the dough. Knead the dough for 10 minutes, sprinkling with flour as necessary.

Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.

Punch dough down and flatten out to about ¾-inch thick. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer). Roll the dough up and knead about 10 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough. Cover and let rest 30 minutes.

Dough

Divide the dough into four equal parts. Roll one piece by hand to form a rope approximately 9-inches long and 1 ¼-inch in diameter. Mark into 6 equal parts, 1 ½-inch long.

Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away to break off a small piece. Continue breaking until you have 24 pieces.

Dough Breaking

Flatten each piece of dough with your palm. Using a rolling pin, roll each into a round disk, making a quarter turn with each roll.

Roll to leave the center thick; thinner edges are easier to pleat.

Dough Rolling

Place about 1 tablespoon of filling at the center of each dough round, flat-side up.

Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round-side up on a square piece of parchment paper (2.5 X 2.5 inches). Let buns rest, covered for at least 30 minutes.

Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.

Assembling

https://www.youtube.com/watch?v=sGAFL345GKc

Traditional Chinese steamed pork bun recipe also called char siu bao. Each soft and tender bun is filled with sweet and savory barbecue pork. You don't have to leave home for delicious dim sum!
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✅ INGREDIENTS:
---Seasoning
• 2 tablespoons oyster sauce
• 4 tablespoons granulated sugar
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
---Filling Base
• 4 tablespoons peanut oil
• 4 teaspoons shallots, minced
• 3 tablespoons all-purpose flour
• 12 tablespoons chicken stock
• 2 tablespoons dark soy sauce
---Bun Dough
• 1 tablespoon granulated sugar
• ¼ cup water
• 2 ¼ teaspoons active dry yeast
• 4 cups all-purpose flour
• 2 tablespoons lard, or shortening
• ½ cup granulated sugar
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon baking powder

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Chinese Steamed Pork Bun Recipe

Delicious Sticky Pork Bao Buns with Quick Pickled Carrots and Quick Pickled Cucumbers. Perfect as a snack or a tasty meal.

Sticky Pork Bao Buns

white wine vinegar

cucumber,

carrots,

hoisin sauce

Sriracha sauce (or

plain bao buns (ready-made

Chinese barbecue pork

spring onions (scallions),

coriander (cilantro), cut into short lengths

Pickled Chillies

Dissolve the sugar in the vinegar in a bowl.

Finely slice the cucumber, either using a sharp knife or a mandoline slicer.

Mix the cucumber through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the cucumbers to release any excess liquid.

For the Quick Pickled Cucumber

Julienne the carrots, either using a sharp knife, mandoline slicer or julienne peeler.

Mix the carrots through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the carrots to release any excess liquid.

For the Quick Pickled Carrots

In a small saucepan, mix the hoisin sauce and Sriracha sauce together.

Heat gently over medium heat until it has warmed through.

For the Spicy Hoisin Sauce

To make your own homemade Steamed Bao Buns, please see my recipe for bao buns with step-by-step photos.

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving.

Allow about 3 buns per person as a main meal.

For the Steamed Bao Buns

The pork should be served warm, so reheat the pork as necessary. I generally wrap the work in foil and reheat in a hot oven.

Thinly slice the pork, allowing about 3-5 slices per bun.

For the Chinese Barbecue Pork

Spread both sides of the bun with the Spicy Hoisin Sauce.

Layer some slices of Chinese Barbecue Pork inside the bun.

Top with some slices of Quick Pickled Cucumbers and some Quick Pickled Carrots.

Garnish with spring onions (scallions), coriander (cilantro) and Pickled Chillies (optional).

To Assemble the Spicy Pork Bao Buns

Great recipe! I made this using frozen bao buns and char siu pork from Chinatown, but I can’t wait to try your recipe to make them both from scratch! The sauce was spot on, as were the pickled vegetables. I had never pickled carrots and cucumbers before but it was so easy! Definitely making again.

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

baking soda

salt

black pepper

chicken bouillon powder

fish sauce

eggs

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

Assemble

A quintessential Chinese dim sum dish, these steamed Chinese BBQ pork buns (Char siu bao) yield a light dough with a delicious BBQ pork filling. The buns have cracks and fissures, which are characteristic of restaurant-style bbq pork buns.

Steamed Char Siu Bao (Chinese BBQ Pork Buns)

75 g white onion (diced)

g garlic (about 2 cloves) (minced)

g char siu roasted BBQ pork (diced)

g Chinese 5-spice powder

Chinese rose wine (or dry sherry)

ml hoisin sauce

ml ketchup

cornstarch

g all-purpose flour

60-85 ml cold water

ml sesame oil

cake flour

g active dry yeast

g sugar

62 g room temperature water

starter dough from above

ammonia

water

g cake flour

g wheat starch

g baking powder

27 ml coconut oil oil

ml white vinegar

Tbsp white vinegar

In a large frying pan, sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Add in the diced BBQ pork and continue to sauté until the pork is heated through. 

Next, add in 5-spice powder, Chinese rose wine, hoisin sauce, and ketchup.

Prepare the cornstarch and flour slurry by adding 1 tsp cornstarch and 1 tsp flour into a small bowl with 4-6 Tbsp cold water. Mix with a spoon until the starch and flour dissolves.

Cook the BBQ pork filling:

Top 6 steamed pork buns recipes from across the web

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Steamed Pork Bun (Char Siu Bao)

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Top 6 steamed pork buns recipes from across the web

The most viewed steamed pork buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Bao Buns

Steamed Pork Buns (Baozi)

Steamed Pork Bun (Char Siu Bao)

Sticky Pork Bao Buns

Bánh Bao (Vietnamese Steamed Pork B...

Steamed Char Siu Bao (Chinese BBQ P...

The most viewed steamed pork buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine