{"id":20511,"date":"2020-01-05T17:23:49","date_gmt":"2020-01-05T22:23:49","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=20511"},"modified":"2022-10-25T20:29:44","modified_gmt":"2022-10-26T00:29:44","slug":"steamed-char-siu-bao","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/steamed-char-siu-bao\/","title":{"rendered":"Char Siu Bao (Steamed BBQ Pork Buns) \u53c9\u70e7\u5305"},"content":{"rendered":"\n<p>Learn how to make authentic char siu bao (Chinese steamed BBQ pork buns) just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002.jpg\" alt=\"Steamed bbq pork buns\" class=\"wp-image-20513\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002-600x900.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002-768x1152.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002-270x405.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_002-624x936.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p>Char Siu Bao are the dim sum superstar that everybody loves. You cannot go to a dim sum restaurant and leave without having tried the super fluffy buns with chunks of BBQ pork in a bold sweet-savory sauce.<\/p>\n\n\n\n<p>The beauty of these steamed BBQ pork buns is the soft and fluffy bread that is silky smooth on the surface. The buns crack open on the top, revealing the goodness inside and releasing its wonderful fragrance. The tender, chunky pork is coated with a sweet glaze, which pairs perfectly with the fragrant bread. It is a great way to use up leftover <a href=\"https:\/\/omnivorescookbook.com\/char-siu\">Char Siu<\/a> (Chinese barbecue) roast pork and create something even fancier than the original dish.<\/p>\n\n\n\n<p>Usually, something this decadent requires a lot of time and elbow grease. This recipe uses a KitchenAid stand mixer to knead the dough, so it\u2019s quite approachable for any home cook. I also love the homemade version more than the ones from the Chinese bakery, which is often made with very fatty pork. I used lean pork to make these buns, which cuts the greasiness and still hits all the right spots.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_003.jpg\" alt=\"Char siu bao close-up\" class=\"wp-image-20514\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_003.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_003-600x900.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_003-768x1152.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_003-270x405.jpg 270w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-this-recipe\">Why this recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>The dough is smooth on the surface, very fine in texture, and fluffy<\/strong>, just like the ones served at dim sum houses.<\/li><li><strong>The pork filling is super saucy<\/strong>, just like the authentic version.<\/li><li>The recipe uses a KitchenAid stand mixer to give you <strong>maximum hands-off time<\/strong>. You can get these pork buns ready in under an hour once the dough is rested.<\/li><li>These buns are <strong>freezer-friendly<\/strong>. You can make them in advance and impress guests at your dim sum party.<\/li><li>I provided <strong>step-by-step pictures and a <a href=\"https:\/\/youtu.be\/c-96ZxteXeo\">video<\/a><\/strong>, so you can easily follow the recipe without any prior dim sum making experience.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-flour-to-use\">What flour to use<\/h2>\n\n\n\n<p>We tried both cake flour and Chinese low-gluten flour, and found that the low-gluten flour yields a marginally better result.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-what-is-low-gluten-flour\">What is low-gluten flour<\/h3>\n\n\n\n<p>Low-gluten flour, or \u4f4e\u7b4b\u9762\u7c89 (Di Jin Mian Fen), is a type of flour blend that is commonly used in Asian dim sum, baked goods, and desserts. It consists of regular wheat flour with added wheat starch to create a low gluten percentage, which produces a soft-textured dough.<\/p>\n\n\n\n<p>Note, low-gluten flour is different from cake flour, which achieves a low gluten ratio by using a different process to grind the flour.<\/p>\n\n\n\n<p>I checked the protein content on both types of flour and found that low-gluten flour actually contains slightly more gluten content than cake flour, but still lower than all-purpose flour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_009.jpg\" alt=\"Low-gluten flour package\" class=\"wp-image-20520\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_009.jpg 799w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_009-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_009-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_009-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-cake-flour-vs-low-gluten-flour\">Cake flour vs. low-gluten flour<\/h3>\n\n\n\n<p>When using the low-gluten flour, the result of the buns is smoother on the surface and has that dim sum look. The texture of the dough is also a bit smoother. The cake flour yields a whiter bun (probably because the flour is bleached), but the surface is slightly uneven.<\/p>\n\n\n\n<p>In conclusion, you should go with low-gluten flour if you\u2019re looking for a perfect result that resembles the authentic char siu bao. If you cannot find low-gluten flour or want to skip a run to Asian grocery store, cake flour will do just fine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-workflow\">Workflow<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-1-prepare-the-dough-1st-rise\">1. Prepare the dough \u2013 1st rise<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Activate the yeast with warm water<\/li><li>Mix the dry ingredients and wet ingredients in a stand mixer bowl<\/li><li>Mix with a spatula a few times<\/li><li>Let the mixer do the work<\/li><li>The dough should be smooth once done<\/li><li>Rest the dough until the size triples<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"809\" height=\"1227\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_008.jpg\" alt=\"How to make steamed buns dough\" class=\"wp-image-20519\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_008.jpg 809w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_008-600x910.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_008-768x1165.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_008-624x946.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p>If you do not want to use a mixer, it\u2019s possible to knead the dough with your hands, especially if you have some bread making experience. You might need to knead the dough a bit longer to achieve a good result.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-2-make-the-filling\">2. Make the filling<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Bring the sauce mixture to a boil to melt the sugar.<\/li><li>Let the sauce cool, then add the cornstarch slurry. NOTE: it\u2019s very important to let the sauce cool down first. Otherwise, the hot sugar will cook the cornstarch and form lumps.<\/li><li>Bring the sauce to a simmer once again to thicken.<\/li><li>Mix the sauce with the char siu pork.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"809\" height=\"809\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004.jpg\" alt=\"How to make char siu bao filling\" class=\"wp-image-20515\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004.jpg 809w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-600x600.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-250x250.jpg 250w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-768x768.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-270x270.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-500x500.jpg 500w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-400x400.jpg 400w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-300x300.jpg 300w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-200x200.jpg 200w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_004-624x624.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p>You can use the leftover pork from my <a href=\"https:\/\/omnivorescookbook.com\/char-siu\">Char Siu (Chinese BBQ pork)<\/a> recipe, or you can purchase some char siu pork from a Cantonese restaurant. If neither works for you, try using some not-so-heavily-seasoned roasted pork from a grocery store deli. This recipe makes a very flavorful BBQ sauce so you can still get very good pork buns with regular roast pork.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-3-roll-the-dough\">3. Roll the dough<\/h3>\n\n\n\n<p>Once the dough is rested, it\u2019s ready to use. You will need to punch the air out and divide the dough into 16 pieces.<\/p>\n\n\n\n<p>To make the pork bun wrapper, roll the dough ball with a rolling pin to form a round disk that is thick in the center and thin on the edges. Because we will fold the buns later and that process will make top of the buns thicker. By keeping the center of the dough thicker, you will get an even thickness in the finished product.<\/p>\n\n\n\n<p>Note: I highly recommend working on the dough in small batches. Once you divide the dough, keep the rest of the dough balls under a sheet of plastic wrap or a few layers of damp paper towels to cover the dough and prevent drying out.<\/p>\n\n\n\n<p>Once you wrap the buns, use the same method to keep the buns from drying out while they rise the 2nd time.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"809\" height=\"389\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_005.jpg\" alt=\"Rolling dough for steamed buns\" class=\"wp-image-20516\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_005.jpg 809w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_005-600x289.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_005-768x369.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_005-624x300.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-4-how-to-wrap-char-siu-bao\">4. How to wrap char siu bao<\/h3>\n\n\n\n<p>If you\u2019ve had char siu bao at a dim sum place, you\u2019ll notice the buns are cracked and you can peek into them to see the juicy pork. To achieve the cracked result, you need a two-step process:<\/p>\n\n\n\n<p><strong>1st Fold<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pinch together two sides of the dough<\/li><li>Fold in the third side<\/li><li>Press the edges together<\/li><li>Fold in the fourth side<\/li><li>Pinch the rest of the edges to seal the bun<\/li><li>Now the bun is square and has a cross on top<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"809\" height=\"1227\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_006.jpg\" alt=\"How to wrap char siu bao\" class=\"wp-image-20517\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_006.jpg 809w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_006-600x910.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_006-768x1165.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_006-624x946.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p><strong>2nd Fold<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Gather the two pointed ends of the bun<\/li><li>Fold and press them so the bun holds together but not super tightly (for the cracked effect)<\/li><li>Work on the remaining two points in the same way<\/li><li>Now it forms a round bun, which will crack open and smile at you once steamed<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"809\" height=\"809\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007.jpg\" alt=\"Wrapping char siu bao steps\" class=\"wp-image-20518\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007.jpg 809w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-600x600.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-250x250.jpg 250w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-768x768.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-270x270.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-500x500.jpg 500w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-400x400.jpg 400w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-300x300.jpg 300w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-200x200.jpg 200w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_007-624x624.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-5-2nd-rise-and-steam\">5. 2nd rise and steam<\/h3>\n\n\n\n<p>Once done wrapping, you need to allow the buns to rise for another 20 to 30 minutes before steaming.<\/p>\n\n\n\n<p>Since it\u2019s very hard to find a huge steamer to cook all of the buns at the same time, the best practice is to wrap and cook the buns in batches. Once you wrap 3 to 4 buns, start a stopwatch and start the steamer. The first batch of the buns is ready to cook once the stopwatch hits the 20-minute mark. Then you can work on the rest of the buns and cook them the same way.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-serve-storage\">Serve &amp; storage<\/h2>\n\n\n\n<p>These BBQ pork buns are best when just steamed and still hot. They stay hot pretty well once cooked, in case you are preparing multiple dishes. Char siu bao are usually served as an appetizer or part of a multi-course meal. I also like to heat up leftover buns for lunch and dinner.<\/p>\n\n\n\n<p>You can store leftover buns in the fridge for 3 days or in the freezer for a month. They hold up very well and taste great once reheated. Although I doubt you will need to store them for that long because they\u2019ll disappear within the blink of an eye!<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001.jpg\" alt=\"Char siu bao\" class=\"wp-image-20512\" title=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001-600x900.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001-768x1152.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001-270x405.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_001-624x936.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-more-delicious-dim-sum-recipes\">More delicious dim sum recipes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/omnivorescookbook.com\/char-siu\">Char Siu (Chinese BBQ Pork)<\/a><\/li><li><a href=\"https:\/\/omnivorescookbook.com\/chinese-egg-rolls\/\">How to Make Chinese Egg Rolls<\/a><\/li><li><a href=\"https:\/\/omnivorescookbook.com\/recipes\/wonton-soup\">Wonton Soup<\/a><\/li><li><a href=\"https:\/\/omnivorescookbook.com\/chinese-scallion-pancakes\/\">Authentic Chinese Scallion Pancakes&nbsp;<\/a><\/li><li><a href=\"https:\/\/omnivorescookbook.com\/steamed-ribs-in-black-bean-sauce\/\">Steamed Ribs in Black Bean Sauce<\/a><\/li><li><a href=\"https:\/\/omnivorescookbook.com\/steamed-custard-buns\/\">Chinese Steamed Custard Buns (nai wong bao)<\/a><\/li><\/ul>\n\n\n\n<p>If you give this recipe a try, let us know! Leave a comment, rate it (once you\u2019ve tried it), and take a picture and tag it <a href=\"https:\/\/www.instagram.com\/omnivorescookbook\/\" target=\"_blank\" rel=\"noopener noreferrer\">@omnivorescookbook<\/a> on Instagram! I\u2019d love to see what you come up with.<\/p>\n\n\n<div class=\"contentbox contentbox-beige mainsection notop nobot\">\r\n    <h2 data-toc-skip>Chinese Cooking Made Easy<\/h2><p>Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n<form class=\"subscribeform subscribeform-horz\" method=\"post\" action=\"https:\/\/omnivorescookbook.us7.list-manage.com\/subscribe\/post?u=4f7cb07b53e648b4f8442890d&amp;id=c694fd4212\">\r\n    <div class=\"inputs-wrap\">\r\n    <div class=\"inputs\">\r\n        <div class=\"input input-name\">\r\n            <input required type=\"text\" id=\"subscribename1\" name=\"FNAME\" placeholder=\"Name\" \/>\r\n            <label for=\"subscribename1\"><span>Your first name<\/span><\/label>\r\n        <\/div>\r\n        <div class=\"input input-email\">\r\n            <input required type=\"email\" id=\"subscribeemail1\" name=\"EMAIL\" placeholder=\"Email\" \/>\r\n            <label for=\"subscribeemail1\"><span>Your email address<\/span><\/label>\r\n        <\/div>\r\n        <div class=\"input input-submit\">\r\n            <input type=\"submit\" value=\"Sign Up\" \/>\r\n        <\/div>\r\n    <\/div>\r\n    <\/div>\r\n    <div style=\"position: absolute; left: -5000px;\" aria-hidden=\"true\"><input type=\"text\" name=\"b_4f7cb07b53e648b4f8442890d_c694fd4212\" tabindex=\"-1\" value=\"\"><\/div>\r\n<\/form><\/diV><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-20525\" class=\"wprm-recipe-video-container\"><h2 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Watch video<\/h2><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" title=\"How to Make Char Siu Bao (recipe) \u53c9\u70e7\u5305 Chinese Steamed BBQ Pork Buns\" width=\"1100\" height=\"619\" src=\"https:\/\/www.youtube.com\/embed\/c-96ZxteXeo?feature=oembed&#038;rel=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div><div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-20525\" class=\"wprm-recipe-container\" data-recipe-id=\"20525\" data-servings=\"16\"><div class=\"wprm-recipe wprm-recipe-template-oc-recipe\"><div class=\"oc-recipe-wrap notop nobot\">\r\n\r\n\t<div class=\"oc-recipe-header clearfix\">\r\n\t\t<div class=\"oc-recipe-header-right\">\r\n\t\t\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"240\" height=\"240\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-240x240.jpg\" class=\"attachment-240x240 size-240x240\" alt=\"Char Siu Bao (Steamed BBQ Pork Buns) | Learn how to make authentic Chinese char siu bao just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-240x240.jpg 240w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-600x600.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-250x250.jpg 250w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-768x768.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-270x270.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-500x500.jpg 500w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-400x400.jpg 400w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-300x300.jpg 300w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-200x200.jpg 200w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-624x624.jpg 624w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550-480x480.jpg 480w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2019\/12\/1911_Char-Siu-Bao_550.jpg 800w\" sizes=\"auto, (max-width: 280px) calc(100vw - 40px), 240px\" \/><\/div>\r\n\t\t<\/div>\t\t\r\n\t\t<div class=\"oc-recipe-header-left\">\r\n\t\t\t<h2 data-toc=\"Recipe Card\" class=\"wprm-recipe-name wprm-block-text-bold\">Char Siu Bao (Steamed BBQ Pork Buns)<\/h2>\r\n\r\n\t\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/omnivorescookbook.com\/about\/\" target=\"_self\">Maggie Zhu<\/a><\/span><\/div>\r\n\r\n\t\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(--oc-black); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: var(--oc-black); }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: var(--oc-black); }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: var(--oc-black); }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 14px;padding: 1px;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"var(--oc-black)\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--oc-black)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 14px;padding: 1px;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"var(--oc-black)\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--oc-black)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 14px;padding: 1px;padding-right: 0;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"var(--oc-black)\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.67<\/span> from <span class=\"wprm-recipe-rating-count\">12<\/span> votes<\/div><\/div>\r\n\r\n\t\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\r\n\r\n\t\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-20525 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"20525\" aria-label=\"Adjust recipe servings\">16<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">buns<\/span><\/span><div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-20525-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"16\" data-recipe=\"20525\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"16\" data-recipe=\"20525\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"16\" data-recipe=\"20525\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"16\" data-recipe=\"20525\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/div><\/div>\r\n\r\n\t\t\t<div class=\"oc-recipe-actions\">\r\n\t\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: #333333;visibility: hidden;\" class=\"btn wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"20525\"><svg class=\"cicon icon-heart\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 32 32\"><path d=\"M14.113 29.262l-0.156-0.144-10.95-10.169c-1.919-1.781-3.006-4.281-3.006-6.9v-0.206c0-4.4 3.125-8.175 7.45-9 2.463-0.475 4.981 0.094 6.987 1.506 0.563 0.4 1.088 0.862 1.563 1.394 0.262-0.3 0.544-0.575 0.844-0.831 0.231-0.2 0.469-0.388 0.719-0.563 0 0 0 0 0 0 2.006-1.413 4.525-1.981 6.988-1.513 4.325 0.825 7.45 4.606 7.45 9.006v0.206c0 2.619-1.087 5.119-3.006 6.9l-11.106 10.313c-0.512 0.475-1.188 0.744-1.887 0.744s-1.375-0.262-1.887-0.744zM14.944 9.063c-0.025-0.019-0.044-0.044-0.063-0.069l-1.113-1.25c0 0-0.006-0.006-0.006-0.006s0 0 0 0c-1.444-1.619-3.625-2.356-5.75-1.95-2.912 0.556-5.013 3.094-5.013 6.056v0.206c0 1.781 0.744 3.488 2.050 4.7l10.95 10.169 10.95-10.169c1.306-1.213 2.050-2.919 2.050-4.7v-0.206c0-2.956-2.1-5.5-5.006-6.056-2.125-0.406-4.313 0.338-5.75 1.95 0 0 0 0-0.006 0.006s0 0-0.006 0.006l-1.113 1.25c-0.019 0.025-0.044 0.044-0.063 0.069-0.281 0.281-0.663 0.438-1.056 0.438s-0.775-0.156-1.056-0.438z\"><\/path><\/svg>Save Recipe<\/a><a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: #333333;visibility: hidden;display: none;\" class=\"btn wprm-recipe-slickstream-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"20525\"><svg class=\"cicon icon-heart-solid\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 32 32\"><path d=\"M2.975 18.775l11.294 10.544c0.469 0.438 1.088 0.681 1.731 0.681s1.263-0.244 1.731-0.681l11.294-10.544c1.9-1.769 2.975-4.25 2.975-6.844v-0.363c0-4.369-3.156-8.094-7.462-8.813-2.85-0.475-5.75 0.456-7.788 2.494l-0.75 0.75-0.75-0.75c-2.037-2.038-4.938-2.969-7.787-2.494-4.306 0.719-7.463 4.444-7.463 8.813v0.363c0 2.594 1.075 5.075 2.975 6.844z\"><\/path><\/svg>Saved Recipe<\/a>\r\n\t\t\t\t<a href=\"https:\/\/omnivorescookbook.com\/wprm_print\/char-siu-bao-steamed-bbq-pork-buns\" class=\"btn btn-black wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"20525\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a>\r\n\t\t\t<\/div>\t\t\t\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t<div class=\"wprm-recipe-summary wprm-block-text-normal\">Learn how to make authentic char siu bao (Chinese steamed BBQ pork buns) just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.<\/div>\r\n\t\r\n\t<div id=\"recipe-20525-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-20525-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"20525\" data-servings=\"16\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\"><span class='ing'>Ingredients<\/span>&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Dough<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"125&#032;g (1\/2 cup)&#032;water&#032;, warm\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">125<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (1\/2 cup)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">, warm<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"7&#032;g (1 packet \/ 2 teaspoons)&#032;active dry yeast\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (1 packet \/ 2 teaspoons)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">active dry yeast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"60&#032;g (4 tablespoons)&#032;sugar\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (4 tablespoons)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"250&#032;g (1 2\/3 cup)&#032;low-gluten flour&#032;(or cake flour)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (1 2\/3 cup)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">low-gluten flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(or cake flour)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"7&#032;g (2 teaspoons)&#032;baking powder\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (2 teaspoons)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"7&#032;g (1 1\/2 teaspoons)&#032;shortening\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g (1 1\/2 teaspoons)<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">shortening<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Filling<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/4&#032;cup&#032;low-sodium chicken stock\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">low-sodium chicken stock<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"2&#032;tablespoons&#032;hoisin sauce\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">hoisin sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"2&#032;tablespoons&#032;oyster sauce\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/omnivorescookbook.com\/oyster-sauce\" class=\"wprm-recipe-ingredient-link\">oyster sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"2&#032;tablespoons&#032;Shaoxing wine&#032;(or dry sherry)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/omnivorescookbook.com\/shaoxing-wine\" class=\"wprm-recipe-ingredient-link\">Shaoxing wine<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(or dry sherry)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1&#032;tablespoon&#032;sugar\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1&#032;clove&#032;garlic&#032;, grated\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">clove<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">, grated<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/8&#032;teaspoon&#032;five spice powder\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/omnivorescookbook.com\/homemade-five-spice-powder\/\" class=\"wprm-recipe-ingredient-link\">five spice powder<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1 1\/2&#032;tablespoon&#032;cornstarch\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cornstarch<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1 1\/2&#032;cups&#032;Char Siu (Chinese BBQ pork)&#032;, chopped (*Footnote 1)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/omnivorescookbook.com\/char-siu\" class=\"wprm-recipe-ingredient-link\">Char Siu (Chinese BBQ pork)<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">, chopped (*Footnote 1)<\/span><\/li><\/ul><\/div><\/div>\r\n\r\n\t<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2014584738\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2014584738\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;--switch-on-color: var(--oc-red);\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\t\r\n\r\n\t<div id=\"recipe-20525-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-20525-instructions-container wprm-block-text-normal\" data-recipe=\"20525\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the dough<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20525-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add the water into a small bowl and warm to approximately 100-110\u00b0F (38\u00b0C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast, stir to mix well. Let sit for 5 minutes so the yeast will activate.<\/div><\/li><li id=\"wprm-recipe-20525-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">While the yeast activates, add the cake flour and baking powder into your mixer bowl.<\/div><\/li><li id=\"wprm-recipe-20525-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix it with a spatula a few times, until the liquid is just absorbed by the dry ingredients.<\/div><\/li><li id=\"wprm-recipe-20525-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer halfway through and scrape the dough from the sides of the bowl.<\/div><\/li><li id=\"wprm-recipe-20525-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add the shortening. Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lifted from the bowl without sticking to your hands.<\/div><\/li><li id=\"wprm-recipe-20525-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Lightly grease a large bowl with butter or oil spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room, until the size triples, about 2 hours.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the char siu filling<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20525-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Combine the stock, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and five spice powder in a small saucepan. Cook over medium heat until boiling. Turn to medium-low heat and let simmer for 1 minute. Stir occasionally until everything is mixed. Once done, remove the pan from the stove and let the sauce cool for 3 to 5 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-20525-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">While cooling the sauce, add the cornstarch and 1 tablespoon of water into a small bowl. Stir to mix until the cornstarch is fully dissolved. Pour the cornstarch into the sauce. Stir to mix well. Turn the heat back on, to medium-low. Bring the sauce to a gentle simmer and stir constantly, until thickened. You should be able to draw lines on the bottom of the pan easily.<\/span><\/div><\/li><li id=\"wprm-recipe-20525-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Transfer the sauce into a medium-sized bowl. Add the char siu meat. Stir to mix well.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assemble and cook<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20525-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Cut some parchment paper into 3\u201d (7 cm) squares to hold the buns. You\u2019ll need 16 squares.<\/div><\/li><li id=\"wprm-recipe-20525-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 16 even pieces by cutting it into 2 even strips, then further cutting each strip into 8 small pieces. Each piece of dough should weigh 27 grams. Use your hands to roll and shape the dough pieces into dough balls.<\/div><\/li><li id=\"wprm-recipe-20525-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Wrap the buns one at a time. Flatten a dough ball using your palm. Use a rolling pin to roll the dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3\u201d (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.<\/div><\/li><li id=\"wprm-recipe-20525-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place about a heaping tablespoon of the char siu mixture onto the center of the wrapper. Wrap the bun by pinching two ends of the dough together, then pinching the other two ends together. Press the dough edges together so it forms a square bun with a cross on top. Pinch the two opposite edges together, then repeat with the remaining two edges. Now the bun will be round. Check my blog post above to see the step-by-step wrapping pictures.<\/div><\/li><li id=\"wprm-recipe-20525-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Once done, place the char siu bun onto one of the cut parchment squares, pleated-side-down, then place it on a plate. Loosely cover it with plastic wrap to prevent drying out. Repeat the process to wrap the rest of the buns.<\/div><\/li><li id=\"wprm-recipe-20525-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Set a stopwatch (or timer) after wrapping the first bun, to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming them.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Steaming<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20525-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as I work on the rest.<\/div><\/li><li id=\"wprm-recipe-20525-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">To prepare the steamer, add about 3\u201d (7 cm) of water to the pot and heat it over medium-high heat until the water starts to boil. Place the rested buns onto the steamer rack, leaving at least 2\u201d (5 cm) between them, because the buns will expand a lot as they cook.<\/div><\/li><li id=\"wprm-recipe-20525-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Cover and steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.<\/div><\/li><li id=\"wprm-recipe-20525-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Cook the rest of the buns using the same method.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Serve and store<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-20525-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">The char siu buns taste best when they are hot or warm. If you made them in advance, you can warm them up in the microwave or in a steamer.<\/div><\/li><li id=\"wprm-recipe-20525-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Once the buns have cooled completely, place them in a sealed container in the fridge for up to 3 days.<\/div><\/li><li id=\"wprm-recipe-20525-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">You can store the cooked buns in the freezer for up to a month. To cook the frozen buns, thaw them completely in the fridge. Then heat them up in the microwave or in a steamer until heated through.<\/div><\/li><\/ul><\/div><\/div>\r\n\r\n\t<p class=\"ingsub\"><a href=\"\/ingredient-substitutions-for-chinese-cooking\/\">Ingredient Substitution Guide<\/a><\/p>\r\n\r\n\t<div id=\"recipe-20525-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol>\n<li>You can use the leftover pork from my Char Siu (Chinese BBQ pork) recipe, or you can purchase char siu pork from a Cantonese restaurant. If neither works for you, try using some not-so-heavily-seasoned roasted pork from your grocery store deli. This recipe makes a very flavorful BBQ sauce so you can still make very good pork buns with regular roast pork.<\/li>\n<\/ol><\/div><\/div>\t\r\n\r\n\t\t<div class=\"wprm-recipe-nutrition-container\">\r\n\t\t<div id=\"recipe-20525-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">serving<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">125<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">kcal<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">20<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">9.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">0.5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">18<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">180<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">150<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">0.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">7.5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><\/div><\/div>\t<\/div>\r\n\t\r\n\t\t\r\n\t\r\n<\/div>\r\n\r\n<div class=\"didyoumake\">\r\n\t<div class=\"dym-image\">\r\n\t\t<img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/themes\/oc2025\/images\/woman.svg\" width=\"84\" height=\"80\" alt=\"\" \/>\r\n\t<\/div>\r\n\t<div class=\"dym-text\">\r\n\t\t<h3>Did you make this recipe?<\/h3>\r\n\t\t<p>I\u2019d love to hear how it turned out for you! Please take a moment to <a href=\"#comments\">leave a 5-star rating<\/a> \u2b50\ufe0f and <a href=\"#comments\">share your thoughts<\/a> in the comments further down the page. It really helps others discover the recipe too.<\/p>\t\t\r\n\t<\/div>\r\n<\/div><\/div><\/div>\n\n\n<p>The recipe is updated by May 28, 2020 with a slightly adjusted filling formula. The original recipe creates extra filling you can use, and I&#8217;ve got some feedback saying the buns are too salty. We&#8217;ve retested the recipe and updated the filling with a more balanced sauce, and it will be just enough for 16 buns.<\/p>\n\n\n\n<p>Lilja Walter is a part of the Omnivore\u2019s Cookbook team and worked closely with Maggie to develop and test this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make authentic char siu bao (Chinese steamed BBQ pork buns) just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen. Char [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[348],"tags":[13191],"oc_cuisine":[561],"oc_ingredient":[15443],"oc_collection":[565,588,587,15442],"oc_type":[570,15446,15445],"oc_dietary":[13188],"oc_skill":[],"oc_season":[],"class_list":["post-20511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-video","tag-expert","oc_cuisine-cantonese-cuisine","oc_ingredient-pork","oc_collection-bakery","oc_collection-chinese-new-year","oc_collection-dim-sum","oc_collection-party","oc_type-cook-ahead","oc_type-steaming","oc_type-stovetop","oc_dietary-non-dairy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Char Siu Bao (Steamed BBQ Pork Buns) \u53c9\u70e7\u5305 - Omnivore&#039;s Cookbook<\/title>\n<meta name=\"description\" content=\"Make authentic char siu bao (Chinese steamed BBQ pork buns) just like a dim sum restaurant. 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