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Chinese Barbecued Pork Bun Cha Siu Bow Recipe

Unlock the secrets to authentic Chinese Barbecued Pork Buns (Char Siu Bao)! This recipe transports you to San Francisco's Chinatown, recreating the delicious steamed buns from beloved bakeries. Tender, fluffy dough cradles melt-in-your-mouth char siu pork—a taste of nostalgia and pure comfort food. Easy-to-follow instructions guide you to perfect, homemade buns every time.

Prep Time 60 mins
Cook Time 225 mins
Calories 200 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Chinese Barbecued Pork Bun Cha Siu Bow 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chinese Barbecued Pork Bun Cha Siu Bow

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How to Make Chinese Barbecued Pork Bun Cha Siu Bow

  1. In an 8-oz measuring cup, combine 1/2 cup warm water, 1/2 teaspoon sugar, and 1 teaspoon active dry yeast. Let stand until foamy (about 5-10 minutes).
  2. Sift together 3 cups all-purpose flour, 1 cup cake flour, 1/4 cup sugar, and 1 teaspoon salt in a large bowl.
  3. Add 1/4 cup shortening, the yeast mixture, and 1/2 cup milk to the dry ingredients.
  4. Knead the dough for 5-7 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 3 hours, or until doubled in size.
  6. While the dough rises, prepare the char siu pork: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add 1 lb pork shoulder (cubed) and stir-fry for 2 minutes.
  7. Add 2 tablespoons water, 1 teaspoon salt, 2 tablespoons sugar, 1/4 cup soy sauce, 2 tablespoons oyster sauce, and 2 tablespoons hoisin sauce to the pork.
  8. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pork is tender.
  9. In a small bowl, whisk together 1 tablespoon cornstarch and 4 tablespoons cold water until smooth.
  10. Stir the cornstarch mixture into the pork and cook for 1 minute, or until thickened. Let cool completely.
  11. Once the dough has risen, punch it down gently. Roll the dough into 2-inch diameter rolls.
  12. Cut each roll into 1 1/2-inch pieces.
  13. Shape each piece into a shallow bowl. Add 1 tablespoon of the cooled char siu pork filling to the center.
  14. Pinch the dough together to seal, and twist the top to create a bun shape.
  15. Place each bun on a 2-inch square of parchment paper (this prevents sticking).
  16. Arrange 8 buns at a time in a steamer basket lined with parchment paper. Let rest for 15 minutes in a warm place.
  17. Steam the buns for 25 minutes, or until cooked through.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

14g

Fat

5g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Pork Recipes Asian Chinese Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Cuisine Preparation Asian 4 Hours Or Less