These Chinese steamed barbecue pork buns from The Unseasoned Wok are crazy good. The sweet and sticky pork is nestled in a soft and pillowy bun. Serve these delicious bao with beef lo mein and simple white rice. Chinese steamed barbecue pork buns are a perfect dish to celebrate the Chinese New Year or practice your dumpling skills.
Char Siu Pork:
4 pounds pork butt (shoulder) – why it’s called pork butt, when it’s a cut of the pig’s shoulder, is a mystery to me. Anyone?
7 ounces sugar (about 1 cup)
1 ounce salt (1 1/2 tablespoons)
3 teaspoons red fermented bean curd
3 teaspoons ground bean sauce
1/2 teaspoon ground ginger powder
1 1/2 teaspoon five spice powder
3 teaspoons minced garlic
1/4 – 1/2 teaspoon red food coloring (optional)
For the filling:
For the dough:
2 pounds flour (best to weigh, but otherwise about 3 1/2 to 4 cups)
1/2 cup sugar
2 teaspoons dry yeast
2 teaspoons baking powder
3 teaspoons vegetable oil
2 cups luke warm water (not too hot or it will kill the yeast)
Waxed paper cut into 3-inch squares (about 20 to 30 pieces)
For full recipe instructions, click here.
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