Today I’m going to share Cha Siu Bao (叉烧包) Chinese Steamed BBQ Pork Buns recipe with you! 🙂
I’ve never had this food in Korea, though I love steamed buns filled up with vegetables or sweet red bean paste, which you can find easily in Korea during winter time,. 🙂
I had this recipe request and had so much fun creating it.
Classic Cha Siu Bao made with Cha Siu which is Chinese BBQ meat. But Asian at Home is all about easy and fun, so I made same(over better! lol) taste without using Cha Siu. Because not everyone has leftover Cha Siu in their refrigerator.
But if you have Cha Siu in your hand, please use in this recipe, yet you need to reduce the sauce though. Because I created this sauce recipe based on plain pork.
Honestly, this is the best Cha Siu Bao Chinese Steamed BBQ Pork Buns I’ve ever had! I’ve been lots of famous dim sum restaurants but never fell in love with this- until I made it myself! lol
Ok, I stop bragging my recipe now.
It’s really delicious though.
Ok, really I will stop and here is the recipe!
- Steamed bun dough (Click HERE for the recipe)
- ½ cup Chicken stock
- 1 Tbs. Corn starch
- 2 Tbs. Oyster sauce
- 2 Tbs. Hoisin sauce
- 2 Tbs. Dark soy sauce
- 2 Tbs. Sugar
- 1 Tbs. Shaoxing wine, Chinese cooking wine (Can be substitute with dry sherry or water)
- Small pinch of Chinese five spice
- ⅛ tsp. black pepper
- 2 Tbs. Cooking oil
- 1 Medium size onion, small diced (Approximately 1 cup)
- 1 Clove garlic, minced
- 10 oz. Small chopped or ground pork. (You can use pork loin, shoulder or belly)
- 14 pieces 2x2” cut parchment paper, cupcake paper cup or coffee filter
- Make steamed bun dough recipe first before start the filling unless you are making the filling a day ahead.
- While dough’s rising let’s make BBQ Pork Filling.
In a mixing bowl, combine first 9 ingredients(until black pepper), and whisk until sugar has dissolved. Set aside.
- Heat a large skillet or wok over high heat; add oil and swirl to coat. Add diced onion and garlic; stir fry for 2 to 3 minutes or until onion is soften and transparent.
- Add pork into wok and stir fry for 5 minutes or until pork pieces are slightly browned.
- Add sauce we made earlier; bring it to boil and reduce heat to medium then simmer for 5 minutes or until it thickens. Stirling frequently.
- Transfer to a bowl and cover. Let it cool in a refrigerator for 1 to 2 hours or in a freezer for 30 minutes.
- While filling is cooling, divide dough into 2 oz. of 14 equal portions. Roll each piece on your palm. Place them on a parchment paper/coffee filter lined baking sheet or a flat surface and cover with plastic wrap or a towel; let it rest for additional 20 minutes.
- When your dough and filling is ready, let’s make porks buns. Bring one dough at a time to work surface, slightly flatten it with your palm. Using a rolling pin, flatten dough into 3” circle, but make sure center is slightly thicker then its edge.
- Put 1 Tablespoon of pork filling into center and bring edge to top with your index finger and thumb to seal while your left thumb is pushing filling inside. Place sealed bun on a parchment paper, cupcake paper cup or coffee filleter.
- Arrange pork buns back to a baking sheet or a flat surface and cover with plastic wrap or a towel; let it rest for additional 20 minutes.
- When your pork buns are well rested and all cute looking, it’s ready to steam. Fill a wok or steamer pot with water and bring it to boil over high heat.
- Place pork buns into a steamer rack with paper underneath. Make sure they are too close to each other, at least 1” apart. Bring a steamer rack with pork buns to boiling steamer. Make sure water is not touching pork buns. Cover and steam for 12 to 14 minutes or until pork buns are fluffy and fully cooked.
- Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
- Serve hot, enjoy!
We are going to use the juice after cooking the char siu! Just discard all the solid vegetables by strain the sauce, and let it cool in the refrigerator for over night. You will see solid white fat on top of the surface, discard that as well, and bring the sauce in to a sauce pan, add additional ¼ cup of chicken stock and bring it to boil. Make cornstarch water by mixing 1 Tbs. of cornstarch and cold water each. Pour slowly only half of the amount into the sauce while stirring. If it's too watery, add more. If the texture is thick enough, then don't add more. Now chop up your char siu into small pieces about ¼-inch cubes and add into the sauce. 🙂 Let it cool before you using it as a filling, so it will be easier to handle!