Char Siu Bau - Chinese Barbecued Pork Steamed Buns

    1 hour 20 mins

    This is a simple recipe for Char Siu Bau. A wok equipped with a stainless steel steam plate (a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Chinese Steamed Buns

    67 people made this

    Serves: 24 

    • 280g boneless pork loin roast, cooked and shredded
    • 8 tablespoons barbecue sauce
    • 3 shallots, chopped
    • 5 tablespoons chicken stock
    • 1 tablespoon soy sauce
    • 1 tablespoon vegetable oil
    • 1 tablespoon caster sugar
    • 1 recipe Chinese Steamed Buns (on this site)

    Prep:50min  ›  Cook:30min  ›  Ready in:1hr20min 

    1. Mix together pork, barbecue sauce, shallots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
    2. Prepare dough for Chinese Steamed Buns.
    3. Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
    4. Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
    5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.

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    Reviews in English (37)


     -  14 Jul 2012


    Add the first step which is grind or finely chop pork, then add other ingredients. This is very different from the Char Siu pork I have had but this is tasty. Kids will like the little buns and the sweet taste. I made this in my pressure cooker and put the buns on the rack and took the gasket out of the pressure cooker. It worked fine as a steamer.  -  19 May 2002  (Review from Allrecipes US | Canada)


    I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinaded overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I also cheated and used a store bought flour recipe- which actually turned out really well. You can find it at most Asian food stores. The brand I used was 'D and D Gold product' on the front, in addition to some pics. of bao, it says, 'Bot Lam Bahn Bao Saigon', in big letters. =) With the premixed flour, it only took me about 2 hours once I had the dough mixed to make the bao. (20 minutes to cook each round of 4 bao) I'm sooo happy! Thanks for the awesome recipe!!  -  05 Apr 2006  (Review from Allrecipes US | Canada)