Chinese steamed buns are filled with Chinese-style BBQ pork. They are one of the popular dim sum dishes.
Char siu Bao or barbecued pork steamed buns is one of our favorites in the house. My two kiddos love char siu. The pork is marinated and basting in savory and sweet sauce and roasted to perfection 😉 You’ll see most Chinese restaurants that serve authentic Chinese food will sell barbecued pork.
They are hung strips by strips on a hook and displayed over the glass door. They are usually very red in color because of the red food coloring. Mine doesn’t look that red because I use red yeast rice and perhaps if I use more, it would be much more red in color. All in all, the color is just a presentation. The Chinese like the bold vibrant color. The barbecued pork should taste more at the sweet side.
Char Siu Bao (Chinese BBQ Pork Buns)
- About 8 oz of barbecued pork dice into small pieces
- 1 large onion peeled and finely chopped
- 1 Tbsp cooking oil
To prepare one day ahead:
Mix all the ingredients for sauce in the bowl. Set aside. Preheat your wok or skillet over high heat. Add in the oil. Add in the onions and saute until fragrant and soft, about 2 minutes. Add in the pork and stir fry again to mix everything for another 2 minutes. Pour in the sauce and stir to mix and cook for another 2 minutes. The pork mixture will start to thickens. Have a taste and add more sugar or soy sauce if needed. It should be somehow sweet and savory. Turn off the heat and let it completely cool. Cover and refrigerate until the next day
Making the bao:
This recipe doesn't require you to activate the yeast by dissolving it in liquid. Place all the ingredients for basic steamed buns in a mixing bowl of stand mixer with dough hook attachment and knead until the dough comes into a non-sticky dough. Add a bit more water or flour if it's too dry and vice versa
If you are not using stand mixer, mix all the ingredients in a large mixing bowl and use your hand to knead until the dough comes together and no longer sticks to your hand
Cover the dough and let it rest for 10 minutes while preparing the filling
Wrapping and steaming:
Place the dough on a lightly floured surface. Roll into a long log and then divide equally into 15 pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and use a small rolling pin to roll into a circle about 5-6 inch in diameter. Place the filling on the center of the wrapper and gather all the sides to the middle and pinch to seal. Place it on a parchment paper seam side down. Continue with the rest and place the bao on a large tray cover with large clean towel and let them rise for 30 minutes
Prepare your steamer. Wrap the lid of your steamer (like wrapping a gift basically) with a clean kitchen towel and secure with rubber band/ string or whatever you have on the top. This is to prevent the vapor from the steam drops back to your bao and this will create “burn spots”
Don’t over crowd your steamer, you may need to steam in batches, that’s fine, as the bao will expand, especially if you make big one. Steam the bao for about 15 minutes on high heat
Recipe NotesRecipe for the barbecued pork is here http://whattocooktoday.com/char-siu-chinese-barbecued-pork.html
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