BBQ Pork Buns (Char Siu Bao)

Char Siu Baos EDITEDNow this one isn’t necessarily for the kids, but if you want to try something different, then give this a go.  Our daughter LOVES them.  We make these the night after having roast pork for dinner – we ALWAYS have leftovers and making pork sandwiches gets a bit boring.

6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cups warm water
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening

500 grams cooked pork
1/4 cup Lee Kum Kee Char Siu Sauce

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.

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.

While this is happening, you can prepare the filling.  Cut the pork up into small pieces, as if you were shredding it.  Then combine the pork and the Lee Kum Kee Char Siu sauce together.  Pop in the fridge until required.

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.

Steam for approximately 15 minutes.

We have a steamer at home, but you can also buy bamboo steamers which sit in your pot.  Also pot steamers will work too.

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