Name: BBQ Pork Buns (Char Siu Bao) (Chinese - Appetizer )
Cuisine: Chinese
Ingredients: All-purpose flour - 300 grams (300 grams); Active dry yeast - 1 1/2 teaspoons (1 1/2 teaspoons); Sugar - 2 tablespoons (2 tablespoons); Baking powder - 1 teaspoon (1 teaspoon); Baking soda - 1/2 teaspoon (1/2 teaspoon); Salt - 1/2 teaspoon (1/2 teaspoon); Vegetable oil - 2 tablespoons (2 tablespoons); Milk - 150 milliliters (150 milliliters); Water - 75 milliliters (75 milliliters); Char siu (barbecued pork) - 250 grams (250 grams); Hoisin sauce - 1 tablespoon (1 tablespoon); Soy sauce - 1 tablespoon (1 tablespoon); Oyster sauce - 1 tablespoon (1 tablespoon); Sugar - 2 teaspoons (2 teaspoons); Cornstarch - 1 tablespoon (1 tablespoon); Water - 2 tablespoons (2 tablespoons)

BBQ Pork Buns (Char Siu Bao)

Menu: Different Food Styles or browse Other Chinese Recipes

BBQ Pork Buns (Char Siu Bao) (Chinese - Appetizer) Recipe

Soft and fluffy steamed buns filled with savory barbecued pork. They have a sweet and savory flavor and are a popular dim sum item.

Ingredients:

All-purpose flour - 2 1/2 cups (300 grams)
Active dry yeast - 1 1/2 teaspoons
Sugar - 2 tablespoons
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Vegetable oil - 2 tablespoons
Milk - 2/3 cup (150 milliliters)
Water - 1/3 cup (75 milliliters)
Char siu (barbecued pork) - 9 ounces (250 grams)
Hoisin sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Oyster sauce - 1 tablespoon
Sugar - 2 teaspoons
Cornstarch - 1 tablespoon
Water - 2 tablespoons

Instructions

In a large mixing bowl, combine the flour, yeast, sugar, baking powder, baking soda, and salt. Mix well.
Add the vegetable oil, milk, and water to the bowl. Mix until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
Cover the bowl with a damp cloth and let the dough rest for 1 hour in a warm place.
Meanwhile, prepare the filling. Cut the char siu into small pieces and mix with hoisin sauce, soy sauce, oyster sauce, sugar, cornstarch, and water in a bowl. Stir well.
After 1 hour, divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten it with a rolling pin into a circle.
Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough up and around the filling, pinching it closed at the top to seal it.
Place each bun on a small square of parchment paper and transfer them to a steamer basket. Cover the basket and let the buns rise for 15 minutes.
Steam the buns over high heat for 12-15 minutes until they are cooked through and fluffy. Serve hot.

More Chinese Recipes

Beef and Broccoli

Tender beef and blanched broccoli are stir-fried together in a savory sauce. It's a simple yet satisfying dish commonly served with steamed rice.

Beef Chow Mein

Soft egg noodles stir-fried with thinly sliced beef, a variety of vegetables, and a savory sauce. It's a classic and satisfying Chinese noodle dish.

Beef Chow Fun

Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.

Dongpo Chicken

Similar to Dongpo Pork, this dish features tender braised chicken cooked in soy sauce, wine, and spices until it becomes incredibly flavorful and tender.

Almond Jelly (Xing Ren Dou Fu Fa)

A soft and delicate jelly dessert made from almond milk, agar-agar, and sugar. It has a subtly sweet almond flavor and is often served with fruit or syrup.

Beef and Broccoli

Tender beef slices stir-fried with broccoli florets in a savory sauce. It's a popular and nutritious dish often served with steamed rice.

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Dumplings (Jiao Zi)

Steamed or boiled dough pockets filled with a variety of ingredients such as meat, vegetables, or seafood. They come in various shapes and sizes, and are often served with soy sauce or a dipping sauce.

Fancy Something Else?

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Puerco en Salsa Verde

Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Khao Mok Gai

Khao Mok Gai is a Thai version of chicken biryani. It features fragrant and flavorful yellow rice cooked with chicken, a blend of spices, and served with a side of cucumber salad. The dish has a rich aroma and offers a delightful combination of tender chicken and aromatic rice.

Tacos de Lengua Main Course

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.