Today I’m going to share Cha Siu Bao (叉烧包) Chinese Steamed BBQ Pork Buns recipe with you! 🙂
Fluffy steamed bao filled with sweet & savorty bbq pork.. need I say more?
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,. 🙂
So many of you guys requested this recipe so it’s finally here! Honestly, I 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 (or even better! lol) taste without using Cha Siu. Because not everyone has leftover Cha Siu in their refrigerator. I mean, if you do, lucky you! Please do use them.
If you have Cha Siu in your hand and if you are using them for this recipe, you need to reduce the sauce though. I created this sauce recipe based on not seasoned fresh pork so if not, it might turn too salty.
Honestly, this is the best Cha Siu Bao Chinese Steamed BBQ Pork Buns I’ve ever had! Trust me. I’ve been lots of famous dim sum restaurants but never fell in love with Cha Siu Bao – 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!
Check out my steamed bar (the bun) recipe down below before start!
It’s so fluffy & perfect!!
Chinese Steamed BBQ Pork Buns (Cha Siu Bao 叉烧包)
- Yield: 14 pork buns 1x
- Steamed bun dough (Click HERE for the recipe)
- 1/2 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
- 1/8 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 2×2” 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 than 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!
If you want to make this pork bun with my Char Siu Recipe follow this directions! 🙂
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 1/4 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 1/4-inch cubes and add into the sauce. 🙂 Let it cool before you using it as a filling, so it will be easier to handle!
I am going to make your Char Siu recipe soon and will make pork buns with the leftovers. Can you give a little more specifics on how I should adjust recipe to use already made Char Siu?
All your recipes look so good. I have a long list of ones I am going to try!
You may just 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 1/4 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 1/4-inch cubes and add into the sauce. 🙂 Let it cool before you using it as a filling, so it will be easier to handle! Good luck!
Thank you SO much! These directions will be perfect! I am definitely a fan of your recipes.
I can’t wait to make both.
[…] If you want to make my BBQ Pork Bun recipe with this Char Siu Recipe follow the directions down below! 🙂 We are going to use the juice after […]
Hello Seonkyoung ~ I saw you on Tv, and it’s a coincidence I found your recipe for this bun ❤️ You got great feedback from the chefs and people in the show so I’m pretty confident with this recipe ! Thank you so much ~
Btw, I wonder how long will it lasts if I freeze it ? 😉
hahaha it is a coincidence! If you freeze it will be good up to 1 to 2 months. 🙂
Hello Seonkyoung… what brand do you use for light and dark soysauce? Thanks
Pearl River Bridge is my fav brand for light and dark soy sauces!
Pearl River Bridge Light Soy Sauce: http://amzn.to/2nxeurm
Pearl River Bridge Dark Soy Sauce: http://amzn.to/2nmik7z
Hello! I’m wondering if I can make the dough a day before. Let’s say at night and let it rest overnight instead of 3 hours and work on the fillings during the morning? Thank you!
If you do so, you can let the dough rise in refrigerator cuz you don’t want the dough to be over rise. Let me know how it turned out!!
Will you attempt a vegetarian version of this one day? I would love that!
That will be amazing!
I made these last night with your best bao bun recipe and they were delicious. You provide excellent instructions. There is an art to the making them pretty but for my first attempt at steamed buns they turned out great. Thank you for sharing!
YAY! So glad I could help!