For a richer flavor, use pork shoulder with a good amount of fat. Dark soy sauce adds color and depth to the pork marinade. If you don't have it, you can substitute with regular soy sauce and a pinch of brown sugar. Make sure your steamer is ready before you start assembling the buns, so they don't over-proof. The key to fluffy buns is a properly proofed dough. Don't rush the rising time! Experiment with different fillings! Chicken, shrimp, or even vegetarian options work well.
Chinese Pork Buns (Cha Siu Bao)
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS96
Embark on a culinary adventure and create these delightful, cloud-like buns filled with sweet and savory barbecued pork. While they require patience, the reward is a taste of authentic Cantonese dim sum, fresh from your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol12 mg
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Fiber1 g
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Protein7 g
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Saturated Fat2 g
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Sodium196 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Activate the Yeast: In a large bowl, dissolve 1/4 cup sugar in 1 3/4 cups warm water. Add the yeast and let stand for 10 minutes, or until frothy. (10 minutes)
02 Step
Recipe View 5 mins Prepare the Dough: Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well. (5 minutes)
03 Step
Recipe View 2 hrs Knead and Proof the Dough: Knead the dough on a lightly floured surface until smooth and elastic. Place the dough in a greased bowl, cover with cling wrap, and let rise in a warm place for about 2 hours, or until tripled in bulk. (2 hours)
04 Step
Recipe View 5 hrs Marinate the Pork: Cut the pork into 2-inch thick strips. Use a fork to prick all over. Marinate for at least 5 hours (or overnight) in a mixture of 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon dark soy sauce. (5 hours)
05 Step
Recipe View 30 mins Roast the Pork: Grill or roast the pork until cooked through and slightly charred. Let cool slightly, then cut into 1/2-inch cubes. (30 minutes)
06 Step
Recipe View 20 mins Make the Filling: Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons light soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to a boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, then mix in the roasted pork. (20 minutes)
07 Step
Recipe View 45 mins Assemble the Buns: Remove the dough from the bowl and knead on a lightly floured surface until smooth and elastic. Roll the dough into a long roll and divide into 24 pieces. Flatten each piece with the palm of your hand to form a thin circle, thicker in the center than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling, pinching the edges to form a bun. Let the buns stand for 10 minutes before steaming. (45 minutes)
08 Step
Recipe View 12 mins Steam the Buns: Steam the buns in a bamboo steamer or a regular steamer for 12 minutes. (12 minutes)
09 Step
Recipe View 5 mins Serve: Serve the buns hot and enjoy! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Victor Hilpert
Jun 21, 2025My family loved these! The pork filling was so flavorful.
Jaydon Harvey
Jun 10, 2025The instructions were clear and easy to follow. Thank you for sharing this recipe!
Emmie Halvorson
Dec 10, 2024The dough was a little tricky at first, but with practice, I got the hang of it. The end result was fantastic!
Benny Durgan
Nov 27, 2024These buns are amazing! A bit of work, but totally worth it.
Lelia Aufderhar
Jun 15, 2024I substituted the pork with mushrooms and it was still delicious! A great vegetarian option.