If you like Chinese Barbecue pork, then try this combination of BBQ pork and soft Chinese steamed buns–Chinese BBQ Pork bun, also known as Char Siu Bao (叉烧包) This dish is a featured dish in Cantonese dim sum.
There are two ways of making Chinese BBQ Pork buns: one is steamed Chinese BBQ Pork buns (presented here)and the other type is baked Chinese BBQ pork buns.
To make perfect Chinese BBQ Pork buns at home, I highly recommend you choosing pork belly other than tenderloin or pork butt for a juicer filling and better flavored buns.
For the filling
I highly recommend you check roasted pork belly for the detailed steps about how to make char siu. And then cut the char siu pork into small pieces. Mix with ginger sauce, chopped shallots and the remaining marinating sauce.
For the wrapper
The wrapper of this Chinese BBQ pork bun is regular bun wrapper. Firstly we need to make the dough and I have list the detailed instructions in Chinese steamed buns.
Then cut the dough into small section and further roll out to a wrapper.
Do not make the wrapper too thin. It should have around 1/2cm thickness.
Then wrap the buns one by one. Here are instructions for how to fold baozi (Chinese stuffed pork buns).
Place them in steamer and steam for around 15 minutes after the water boils. I know you love those soft , yummy and juicy buns as me.
I am using a Chinese Bamboo Steamer Set to steam all my steamed buns and I highly recommend using one you love pillow-soft buns the same as me. They can provide a better vapor condition with some extra freshness of Bamboo.
- 1 tablespoon peanuts oil for brushing
- around 250g left over char siu (method 1, method 2)
- 1 root ginger chopped and soaks with 1 tablespoon of warm water to make ginger water
- 2 tablespoons finely chopped shallots
- 500g all-purpose flour
- 5g to 7g instant yeast
- 250g water
- Cut the leftover pork belly char siu into small cubes and then mix other ingredients for the filling. Set aside.
- Prepare the dough according to the instruction here.
- Then firstly shape the dough into a long log around 5 cm in diameter. Cut the long log into 12 equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using a rolling pin.
- Place around 1 tablespoon of the filling in the center of the wrapper and seal the bun completely. You can adjust the amount of filling accordingly if you are quite confident about your assembly skills.
- Pour some cold water in a wok or pot and set up the steamer.
- Brush some oil on the bottom and place the buns one by one in your steamer. Leave some spaces between each one as they will expand along with the steaming process. Cover your steamer with a lid and rest for around 10 to 20 minutes until they becomes fluffy again.
- Then turn the heat up to boil the water and steam the buns for 15 to 20 minutes.
- Turn off the fire and wait for 5 minutes. Transfer the buns out and serve immediately.