Steamed Roast pork Buns (Cha Siu Bao) 蒸馒头烤猪肉

  • 2 Tbsp oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 250 gm (~1/2 lb) barbecued pork cut into small cubes
  • 2 Tbsp light soy sauce
  • 2  Tbspoyster sauce
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch, dispersed in 2 tablespoons water or chicken stock

  1. Follow Basic Bun recipe through to preparing the dough and letting it rest.
  2. Heat 2 Tbsp oil in wok. Stir fry scallion and garlic for 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dispersed cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
  4. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 5 cm (2 in) in diameter.
  5. Slice the roll crosswise into 2.5 cm (1 in) pieces.
  6. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
  7. Place 2 tablespoons of filling in center of each round.
  8. Gather dough up around the filling by pleating along the edges.
  9. Bring the pleats up and twist securely and firmly.
  10. Place each bun on 5 cm (2 in) square of aluminum foil  or parchment on steamer tray. Cover with a cloth. Let rise 1 hour, until dough springs back when touched with finger. Remove cloth.
  11. Steam for 10 minutes.

Cha Siu Bao may be prepared in advance and  frozen. To prepare for eating, thaw  in a plastic bag and resteam for 10 minutes.