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Char Siu Bao (meat and Vegetable Buns)

Yield: 1 Recipe


Mixture A
1 lb Ground pork or beef
1 ts Garlic; minced
3 ea Tb Onion or leek; chopped
5 ea Dried mushrooms; soaked in water and chopped
1 lb Spinach or cabbage; boiled, drained, chopped
3 ea Tb Sesame oil
3 ea Tb Salad oil
4 ea Tb Soy sauce
1 ts Salt
1 ts Sugar
2 ea Tb Wine
1/2 ts MSG (optional)


Mixture B:
8 c Water
2 ea Tb Sugar
1/2 ts Salt
3 ea Tb Oil
8 ts Dry yeast
4 c Warm water (more or less, according to quality of flour)


Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll each out to the size of a saucer to form wrapping. Put 1 tablespoon of filling in center of each wrapping, flute edges of wrapping, bring egdes together to form a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 minutes. Note: Leftover buns may be served after reheating, either by steaming or frying. The filling (A) may also be fried to produce an altogether different and delightful flavor.


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