Chinese Pork Buns (Cha Siu Bao)

4.0
(32)
25 Reviews
6 Photos

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Submitted by Michelle Chen
Updated on July 14, 2022
6
6
6
6
Servings:
24
Yield:
24 buns
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Ingredients

Original recipe (1X) yields 24 servings

  • 6 cups all-purpose flour

  • ¼ cup white sugar

  • 1 ¾ cups warm water (110 degrees F/45 degrees C)

  • 1 tablespoon active dry yeast

  • 1 tablespoon baking powder

  • 2 tablespoons shortening

  • 1 pound finely chopped pork

  • 1 ½ tablespoons light soy sauce

  • 1 ½ tablespoons hoisin sauce

  • 1 teaspoon soy sauce

  • 1 ½ tablespoons white sugar

  • 1 ½ tablespoons soy sauce

  • 1 ½ tablespoons oyster sauce

  • 1 cup water

  • 2 tablespoons cornstarch

  • 2 ½ tablespoons water

  • 2 tablespoons shortening

  • 1 ½ teaspoons sesame oil

  • ¼ teaspoon ground white pepper

Directions

  1. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.

  2. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.

  3. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.

  4. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.

  5. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.

  6. Steam buns for 12 minutes. Serve.

Note

Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

60 home cooks made it!

Nutrition Facts (per serving)

191 Calories
5g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 191
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 12mg 4%
Sodium 196mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 7g 15%
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 2mg 10%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.