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Steamed Barbecue Pork Buns

Rated as 4.36 out of 5 Stars
59k

"You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique."
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Ingredients

3 h 40 m servings 150
Original recipe yields 12 servings (12 pork buns)

Directions

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  1. Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
  2. Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  3. Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
  4. Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
  5. Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
  6. Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
  7. Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Footnotes

  • Chef's Notes:
  • If you don't have self-rising flour, you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.
  • You can season the filling with sugar and salt or soy sauce. You may have some filling left over.

Nutrition Facts


Per Serving: 150 calories; 3.2 18.7 10.7 23 369 Full nutrition

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Reviews

Read all reviews 6
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The dough was so much easier to make than I expected. It was actually fun to make and it turned into a really hilarious family event to see who could make the worst shaped bun! We are FAR from p...

Most helpful critical review

Haven’t made it yet ... so to make the 12 dumplings , you would need 2 steamers? Or do you cold proof the other six in an alternate container ? How does that work ?

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The dough was so much easier to make than I expected. It was actually fun to make and it turned into a really hilarious family event to see who could make the worst shaped bun! We are FAR from p...

Will keep on making it! How Yum!!!

Haven’t made it yet ... so to make the 12 dumplings , you would need 2 steamers? Or do you cold proof the other six in an alternate container ? How does that work ?

This is awesome recipe!

As recommended the buns were very bready on one side and very thin on the other.