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Steamed Chinese Pork Buns - Char Sui Bao

Makes 16 steamed buns

This type of steamed bun has a distinctive soft yet slightly chewy texture.  Typically found on Chinese Dim Sum menus, Char Sui Bao are a classic snack or lunchtime treat. You can make these with any left-over roast pork or chicken. Steamed shitake Mushroom buns make a great vegan alternative.

Free from Egg, Soya, Dairy, Nuts
Without crystal sugar

Ingredients

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Pork Filling

  1. Measure the soy sauce, oyster sauce, honey and boiling water into a small saucepan over a gentle heat.
  2. Put the cornflour and cold water into a small bowl and stir to make a paste.
  3. Remove the pan from the heat, tip the paste into the saucepan and stir to combine.
  4. Return the pan to medium heat, stirring as the sauce thickens.
  5. Remove the pan from the heat and leave the sauce to cool.
  6. Chop the roast, BBQ or char sui pork into small dice and mix it into the cold sauce.

Bao Bun Dough

  1. Measure the water into a jug, add the honey and stir until dissolved.
  2. Put the plain white flour and yeast into a mixing bowl.
  3. Pour the liquid from the jug into the bowl and stir to make a batter.
  4. Cover with an upturned bowl and leave in a warm place until starting to bubble, 1 – 2 hours.
  5. Add the self-raising flour, salt and lard to the bowl and stir.
  6. Gather everything together with your hands to form a ball of dough
  7. Knead the dough for 100 presses or mix in a kitchen blender for one minute.
  8. Cut the dough into 16 equal pieces and roll each into a ball.
  9. Flatten each ball of dough into a circle 5-6cm/3” in diameter.
  10. Return to each circle of dough and roll it into a 10-12cm /4-5” circle.

Steamed Chinese Pork Buns - Char Sui Bao

  1. Brush oil around the inside of 16 paper muffin cases using a pastry brush.
  2. Divide the pork into piles in the middle of each dough circle.
  3. Pull the outside edges of the dough circles up and over the filling, pinching and twisting to seal at the top.
  4. Lift each bun into a prepared muffin case and transfer them to the steamer basket.
  5. Cover with an upturned bowl and leave in a warm place to rise for 35-40 minutes.
  6. Quarter fill a wok or saucepan with boiling water and put it on medium heat.
  7. Place the steamer on top and steam for 20 minutes. Halfway through cooking, check the water has not all evaporated.
  8. Serve the buns warm or cold.
  9. To re-heat the buns put them back into the steamer over boiling water for 10 minutes.

Equipment

jug, mixing bowl, pastry brush, steamer, wok or pan with the same diameter as the steamer and saucepan

Cooking time

20 minutes

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Ingredients

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