Cha Siu Bao Recipe
Cha Siu Bao (also spelled as Cha Siu Bao or Char Siew Bao) is one of the signature dishes in dim sum restaurants around the world.
Called 叉烧包, or cha shao bao in Chinese, they are a Chinatown classic!
Originated from Guangzhou in mainland China, Cha Siu Bao is a delicacy.
These Cantonese steamed pork buns are found in many Cantonese-Chinese restaurants serving dim sum.
How to Make Cha Siu Bao?
For soft and fluffy homemade steamed buns, you need a mixture of low-gluten flour and wheat starch.
The low-gluten flour is called Hong Kong Flour in Malaysia and you can get the flour from supermarket.
If you can’t find Hong Kong flour, you may use cake flour as the substitute.
The end result will be softer and fluffier steamed buns compared to all-purpose flour.
Cook’s Tips for Steamed Pork Buns
To make dim sum restaurant quality char siu bao or steamed pork buns, please following the cooking tips below:
- If bigger bun is desired, divide dough into 12 equal portions.
- There is no need to rest the char siu bao dough after adding in the baking powder. If time allows, rest it for 10 minutes to get fluffier buns.
- Add Chinese hite vinegar into the steaming water to produce whiter buns. This is an optional step.
- The steamer must be preheated before steaming the buns. They will not rise properly without the hot steam.
- Spray the surface of the buns with water mist will help to produce steamed buns with beautiful and smooth surface.
- DO NOT open the steamer’s lid during the steaming process.
- If there are yellowish spots on the steamed buns, it means the baking powder is not properly dissolved.
Frequently Asked Questions
Can I Freeze Steamed Pork Buns?
I don’t recommend freezing but you can certainly keep them in the refrigerator.
Pack the leftovers in a plastic bag and keep in the fridge for up to a week.
To serve, just reheat them in a steamer or microwave for 1 minute.
For the filling, use homemade char siu for the best results. You can also use char siu from restaurants.
How Many Calories Per Serving?
Each bun is only 193 calories.
What to Serve with this Recipe?
Serve this dish with other Cantonese dim sum or Chinese appetizers. For a homemade dim sum meal, I recommend the following recipes.
Pairs well with:
1. For homemade Char Siu, please try my recipes: Char Siu or Chinese BBQ Pork. Recipe Contributor: My Kitchen
Char Siu Filling:
Char Siu Bao Dough:
Char Siu Filling:
Char Siu Bao Dough Recipe:
2. To make bigger buns, divide the dough into 12 equal portions.
3. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
4. To make char siu bao white, add 1 teaspoon of Chinese white vinegar in the steaming water.
5. The water must be boiling in the steamer before you steam the buns.
6. Spraying water mist over the buns will ensure a smooth surface on each bun.
7. DO NOT open the lid during the steaming process.
8. If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.
Serving Size 1
Amount Per Serving Calories 193Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 263mgCarbohydrates 21gFiber 1gSugar 7gProtein 19g
1. For homemade Char Siu, please try my recipes: Char Siu or Chinese BBQ Pork.
Recipe Contributor: My Kitchen