Crazy-Good Chinese Steamed BBQ Pork Buns

January 20, 2012

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:

1/2 pound char siu (see recipe here)
1 tablespoon char siu rub (reserved from making char siu)
1 can chicken broth
4 tablespoons cornstarch

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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The link is no longer working for the full recipe. If you have the recipe, please post!