Char Siu Bau - Chinese Barbecued Pork Steamed Buns
- 280g boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 eschalots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Chinese Steamed Buns
Preparation:50min › Cook:30min › Extra time:6hours marinating › Ready in:7hours20min
- Mix together pork, barbecue sauce, eschalots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
- Prepare dough for Chinese Steamed Buns.
- 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.
- 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 come in contact with the buns.
- 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.
Used different ingredients. 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 marinated overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I'm sooo happy! Thanks for the recipe!! - 14 Jul 2008
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. - 14 Jul 2008
I loved these! My husband lived in Taiwan for a couple of years and he thought they were close to how he use to eat them. I'm so glad I tried this recipe. I am going to make these often. - 14 Jul 2008