How Chinese Chef Cooks Char Siu Bao (Steamed BBQ Pork Buns)

Join Chef Andrew, an expert in Chinese cuisine, as he takes you step-by-step through the art of making the most delectable char siu bao (steamed BBQ pork buns). These pillowy soft buns filled with tender, sweet-savory barbecued pork are a beloved dim sum classic.

In this video, Chef Andrew shares his treasured family recipe and techniques passed down for generations. From preparing the fluffy steamed bun dough to marinating and roasting the melt-in-your-mouth char siu pork filling, you'll learn all the insider tips and tricks.

Chef Andrew demonstrates how to expertly knead the dough, create the signature char siu glaze, and expertly wrap and pleat the buns for the perfect shape. You'll also discover the secret to achieving the ideal texture – soft, bouncy buns with a slight chew.

Whether you're a dim sum lover or want to impress your friends and family with authentic Chinese cooking, this comprehensive guide will have you making restaurant-quality char siu bao at home.
Follow along as Chef Andrew brings the flavors of Hong Kong to your kitchen. You'll be a steamed bun master in no time!

Here's the full recipe for Char Siu Bao (Steamed BBQ Pork Buns):

Char Siu Bao Dough:
Ingredients:

270ml warm water
1 tsp salt
1 tbsp sugar
2 tsp instant yeast
500g cake wheat flour
1 tbsp olive oil

Instructions:

1. In a mixer, add warm water, salt, sugar, and instant yeast. Whisk to combine.
2. Add the cake wheat flour and mix in the mixer for 5 minutes.
3. Add the olive oil and mix for another 10 minutes.
4. Cover the bowl with cling wrap and let the dough rise for 2-4 hours.

Char Siu Bao Filling:
Ingredients:

Pork chops or desired pork cuts
1 tsp salt
White pepper
1 tsp Chinese five-spice powder
Chinese rice wine
1 tsp cornstarch
2 red onions, finely chopped
Olive oil
Crushed garlic
3 tsp char siu sauce
3 tsp hoisin sauce
Oyster sauce
Sesame oil
Soy sauce
Dark soy sauce
Cornstarch slurry
Spring onion, chopped

Instructions:

1. Marinate the pork with salt, white pepper, Chinese five-spice powder, and rice wine. Mix and add 1 tsp cornstarch to fuse the spices on the pork. Let it marinate for 30 minutes.
2. Air fry or cook the marinated pork until done on both sides. Cut the cooked pork into small cubed pieces.
3. In a pan, add olive oil, crushed garlic, and chopped onions. Stir-fry.
Add the chopped pork pieces and stir-fry.
4. Pour in some water to create a sauce. Add char siu sauce, hoisin sauce, oyster sauce, sesame oil, soy sauce, and dark soy sauce. Stir-fry.
5. Add a cornstarch slurry to thicken the sauce.
6. Sprinkle with chopped spring onion when done.

Assembling Char Siu Bao:

1. Take the risen dough and roll it flat, then roll it up and cut it into 12-14 pieces.
2. Place the dough pieces on a tray and cover with cling wrap for 30 minutes before wrapping the bao.
3. Flatten each dough piece with your hand and roll it into a circle shape.
4. Place some char siu filling in the center and wrap the dough around it, pleating and sealing the edges.
5. Place the wrapped bao on a tray, cover it, and let it rise again.
6. Steam the char siu bao for 15 minutes.

Serve hot and enjoy your homemade steamed BBQ pork buns!