Once upon a time, my mother made some BBQ Pork buns. She told me that they turned out perfectly and she saved the recipe so she could make them again. However, like most mums, she became too busy to make these from scratch and would take advantage of the BBQ Pork Buns available in the freezer section of Chinatown grocery stores and we’d get our fill of them at Yum Cha. I was always naughty and ate the filling leaving the fluffy bun behind. Then one day recently she dug up this old recipe and straightened the paper reflecting on her batch made a long time ago “Would you like me to make these for you?” she asked me and without a moment’s hesitation I said yes and thus began the saga of the BBQ Pork Bun and the tale of the three attempts.
There are two types of buns, regular Char Siu Baos and then the Hong Kong version which is less puffy with less pastry. if you have a look at an Asian grocery store you may see the two types sitting next to each other in the same section with the Hong Kong style ones clearly marked. Since I wasn’t a huge pastry eater I preferred the concept of the Hong Kong one. The first attempt went awry when she had misread the quantities and put in too much flour so we had to upp the liquid. The second attempt was made while I was absent and I suggested resting the pastry to relax the gluten. I received a phone call that afternoon and when I answered she said straight to the point “You told me to relax the dough and it didn’t work” although I tried them and they tasted very similar to the previous lot. She said that she would try it her way in a few day’s time. When I suggested that we try using yeast she insisted that she didn’t need yeast and that self raising flour was just fine. And what was the final batch like? Like the two others really.
They weren’t bad at all although I have to be honest there was a lot of debate as Mr NQN didn’t like these much yet saying that he thought that he preferred the other type of BBQ pork buns with the fluffier pastry and I just felt that there wasn’t enough sauce but my mother insisted that they were perfect Hong Kong style buns. Perhaps I’ll try a version of this in the future by myself using yeast to make it fluffy as my mother isn’t interested in making a yeast version. At least I have this recipe to base it on which I guess is part of what passing on family recipes is all about.
So tell me Dear Reader, is there something that you will cook or cook with that your mother doesn’t?
I was also very excited to see my picture along with the lovely @frombecca in the new Vogue Entertaining & Travel at the Becasse Carlos Petrini Producer’s Lunch! It’s been years since I last appeared on the social pages and I had forgotten how nervous I’d become wondering what the picture might turn out like!
BBQ Pork Buns – Char Siu Bao
Makes 32 buns
Filling
- 500g BBQ Pork diced
- oil for frying
- 110ml chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon light soya sauce
- 1/2 teaspoon dark soya sauce
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 1 1/2 tablespoons oyster sauce
- a shake of white pepper
- 3 tablespoons cornflour
- 3 tablespoons cold water
Bun pastry
- 600g self raising flour
- 110g sugar
- 6 tablespoons lard
- 250ml water
- 32 small squares of greaseproof paper for steaming
Make filling
1. Mix chicken stock, salt, soy sauces, sesame oil, sugar, oyster sauce and white pepper in a jug. Mix cornflour and water in a separate small bowl.
2. Heat frypan with 3 tablespoons of oil and then pour in the sauce. When it starts to boil, add in cornflour mixture to thicken the sauce. Let the sauce cool before adding in the diced pork. Place the mixture in the fridge.
Make pastry
1. On a clean benchtop, empty flour and make a hollow in the centre. Add in sugar, lard and water. You can also do this in an electric mixer using a dough hook. Knead flour by hand for about 10 minutes or about 5 minutes if using a dough hook.
2. Roll the pastry into 2 long rolls and cut each length into 16 pieces (32 pieces in total). Using a rolling pin or the heel of you hand to flatten the dough out into a circle trying to make the edges a little thinner.
3. Put 1 1/2 tablespoons of filling in the middle and pinch the pastry closed. Place each bun on a square of parchment paper.
4. Place the buns in a steamer to steam at high temperature for 10-15 minutes.
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60 Comments | Add your own
The pork buns look delicious. I have two confessions. I’ve never eaten a pork bun, and I’ve never been to Yum Cha. Tutt. Tutt. I know.
The photo of you is beautiful. Really beautiful. x
Don’t they look just *perfect*. Clever!! Must not let hubby see this, he’ll be requesting!!
I want to say this is one of my favorite dim sum dishes when it’s done well.
One thing I use that my mom doesn’t is heavy cream. She’s not a fan of cream sauces so you’ll never see her use heavy cream.
I finally made dumplings recently…posted them on my blog…now I will have to try these little buns! Thanks for the recipe…Mom!
Your photo came out beautifully, how could you doubt? My Mum and I love cooking and always spend time trying new things in the kitchen when we are staying with each other. Probably the only thing she does that I don’t is deep fry. Obviously I love anything deep fried but I don’t do it myself.
oh yum…
i have become addicted to all sorts of buns and dumplings.. unfortunately i dont eat pork or chicken so its hard to find many to eat =(
this look nice greta to me, but good luck for your next version!
Yes- ok this is very ungourmet, however my mum makes the best rissoles ever and I will not make them. I think she has a secret ingredient that she hasn’t told me!
Those look amazing!!!!! …and easy… is that deceptive or are they really that easy!? Mmm! We love pork buns!
i’ve wanted to try these since the first time i laid eyes on a picture of them about two years ago. flavorful pork ensconced in a fluffy bun–seriously, there’s not much that could be better.
I love making recipes that have been tried and tested by my mum and grandmother- however most of my grandmothers recipes are made just by feel- no quantities listed on recipes just the actual ingredients to use.
I don’t understand the debate – they look delicious! I like what you said about family recipes being the foundation and then basically we just tweak to our taste – exactly what I do all the time!
Yum! Although I did not realise there were two types of BBQ pork buns, and I’m from Hong Kong! Oops ….
I have to agree with Mr. NQN though; just looking at your photos, I think I would prefer the less doughy non-HK BBQ pork buns. I prefer a puffier bun too.
I was tasked with making teh Xmas Pud for the first time last year. Armed with my grandmothers trusty recipe, I set about making it mine. I halved the amount of everything, except the brandy used to soak the fruits…which I tripled.
In the awkwardest of moments my Uncle claimed it was the best he had ever had…then he fell off his chair drunk.
Needless to say, have made it teh same way this year!
Will you and your Mum adopt me?
So cute pork buns! I must taste them to see if I agree or not with Mr NQN, but from here they look extremely yummy. As always the pics are superb
Cheers!
Gera
they look just like the ones in yum cha lorraine they look great!
now i’ll just replace the bbq meat with some kaya jam….
They still look good! I’ve been wanting to try making this but too lazy.
These look delicious!!! I have always wanted to try my hand at making buns and dumplings and been too scared.
There are lots of htings that I cook with that my Mum never did – she doesn’t even use onions!
I think I will try this
Thanks for the recipe.
Nice photo!
I’ve only had pork buns once, at the recent Night Noodle Markets, but I wasn’t a big fan (they were so sweet and dry) but I’ll try them again!
And to answer your question, yes – meat! Mum’s a vegetarian, I’m a big meat eater, and garlic gives her headaches!
So funny you posted this today because for the last month, we’ve said we’ll try to make char siu bao. And then you made yours and they’re perfect!
For myself it’s rather sad. My mother was a brilliant cook, ran a successful restaurant and subsequently a hotel, all reviews were fantastic. Now she has dementia and cannot stand cooking or any cooking shows. I think the shows remind her of all that hard work.
The pork buns look DELICIOUS !
I am mouthwatering……..!
Did you know there’s a Chinese-Indonesian version…absolutely delicious too, very fluffy (sorry), white n shiny and BIG – at least 3 times larger in size. They’re called Ba-Pao.
Haven’t seen them here, not even in the Indonesian Groceries shops, but maybe some of your many readers know about it and could give you the recipe??
oh you look stunning!
i’ve never tried making these from scratch. some part of me is real scared of making anything bready – they always fail. and it’s hard when it’s so convenient to get fresh ones from the local dim sum place or from freezer section of the supermarket. but gotta love char siew buns. a fav of mine!
That picture of you is gorgeous! You had nothing at all to worry about
Its been a long time since i’ve eaten one of these and far out you’ve made me want one really bad. I love it how its home made cos you get to be generous with the pork pieces unlike ones which are made and sold at an asian cake store or yum cha
You look gorgeous in Vogue! Thats so exciting =D. The buns look great too!
Hehe, I’m like you in only wanting to eat the filling and leaving most of the bun behind because most buns get the bun to filling ratio wrong! I do like the fluffy ones you get from the Chinese shop though.
You look absolutely stunning in the photo! You should be very pleased!
For me, nothing beats good buns from yum cha. Yours look good, but I think that convenience outweighs effort (I’m lazy like that!).
And will you autograph my VE+T, hehe?
I love BBQ pork buns, my dad went through a bit of a phase and was testing out different recipes, so we were having so many of them at one point! But I do remember that he did use yeast, so it probably wasn’t the HK version. Your mum’s still look lovely though! And great pic in Vogue! Nice.
I’ve not had success making them at home, think I’ll stick with frozen
I love Pork buns and used to buy them from the first pastry shop in Hurstville.In your recipe change the amount of flour to 330gm (or plain flour plus 1 Tbsp baking powder) and only 2 Tbsp lard (or duck or chicken fat, it’s softer, plus 1 tsp vinegar. Yum!
They look very tasty indeed. And.. it is almost the weekend, perfect yum cha time. I feel some pork bun devouring coming on.
They look fabulous. I haven’t even made these myself except in school. And you look beautiful as well.
Loveeee this post! it reminds me of something my nana used to make! thanks!
You’re beautiful in the picture! I hope one day you’ll come cook with your other mum! I’d be happy to try the yeast version!
Wow, doesn’t look as hard as I thought. Definitely a recipe to try.
HA! How ironic that you should post about these buns. Until a month or so ago I had only a passing acquaintance with these things. My younger daughter called me one day and asked if we could get together and make them- neither of us knew what they were called- we just called them the “white buns at the Chinese buffet places…” So I did some research and got a recipe and my daughters and I made a project out of making them- starting with making the bbq pork in the morning and ending with steaming the buns in the afternoon. The buns stuck to the squares of parchment paper upon which they were sitting but we peeled it off and ate them anyway. I froze the leftover unsteamed buns and they made a fine dinner for my older daughter and me 2 weeks later. After thawing them I baked them in the oven- they were a beautiful glossy brown and were delicious! I took the same dough and concept and made a corned beef/saurkraut/cheese mixture and filled them and baked them. I added caraway seeds to the dough to make a quasi-rye bread. Yummy stuff! Try it!
Okay, now to the question you asked about Mom’s cooking: My Mom was a plain-Jane kind of cook. She was the kind of cook who used whatever was at hand- nothing fancy and most everything came from her garden either fresh or was something that she had canned or frozen. She passed away almost 3 years ago and I would give just about anything to taste her soup. She threw everything into the pot, added a couple of jars of her home-canned tomatoes and paired it with hot cornbread. No, I can never make it taste like hers. She would shake her head in wonder had she seen my char-shiu steamed buns. I am not sure she would have appreciated all the work that went into them- nor would she have understood the time that the recipe required. Her time was better spent tending to her garden, her cattle, and working in her woodshop. Gosh, NQN, I feel like crying! I do miss her and there is nothing like a familiar taste or smell to bring back strong memeories, eh?
These look absolutely scrumptious! I would really like to try to make these!
Your pork buns look perfect! I make potato pancakes/latkes and my mom never did (she really hated them because she says her mom always burned them!). Love the gorgeous pic of you!
Mmmm gimme the fluffy buns! Havent had yum cha in ages too
looks lovely…try adding add 2 teaspoon of DOUBLE ACTION baking to yr recipe the next time you try it.
should read double action baking POWDER.
Wow these look great! I have to admit though I’m more of a pastry girl so I prefer the other style of BBQ pork buns but well done on making your own!
I never realised there were so many other people like ME who love the filling but only need a little bit of the bun (fluffy -sorry)! Usually the ratio of bun to filling is too big, might have to actually try doing this myself to get the perfect char siu bau!
Sounds hard finding a recipe that everyone loves, especially if you want an easy one. My mum is braver than me with pastry, but doesn’t like vinegary things, so mustard and salad dressing are out.
Very cute buns Lorraine! Err, did I just say that?
. (Sssh..don’t tell your mum, but I prefer the fluffier version and I think I have an old recipe floating around somewhere that does contain yeast).
My mum isn’t really into baking.
Dont you just love mums. Its there way or the highway. They look really good. I am going to try this. I have always wanted to try making them myself.
All of your attempts sound like fun! My Mom and I both make toffee for the holidays, and we each have preferred ingredients and techniques. Always fun to compare.
NQN, when you say there’re two types of chaxiubao do you perhaps mean the 2nd variety to be charsiu-charn-bao, ie the baked rather than steamed variety? Otherwise, I’d have to agree with Joey, I have not heard of a second variety either.
I love pork buns, they are my favourite buns, whereas my sister’s is the li won boa (doubt i spelt that right)
These look so delicious. I’ll probably not try to make them, it looks best left to the experts.
Home made char siu baos! They are looking very yummy, Lorraine
I’ve tried once long time ago, which turned out pretty good, but the pastry making + steaming put me off. It was way too much trouble for me LOL
heey, you are looking great in the picture!
They look lovely to me!
I’ve tried making the char sui charn bao (with the honey glaze) and found it very hard. Yum Cha dishes I have come to realise are really really hard to duplicate. Dad’s tried some recipes from the chefs who actually work in the kitchens preparing those dishes, but still can’t get it right. So I think you should be really pleased that yours turned out this well
The baos looks amazing as well! I do not mind either type though. I think the filling is very important for me.
They look yummy. I think you should try the yeast version and let us all know how it goes. Be nice to create that reallly light, fluffy dough.
My mother also makes char siu bao, but she doesn’t trust me with the recipe so I can’t make them myself! Still, it’s lovely to have mothers who make better pork buns than those in the shops.
i send this recipe to my mum in holland, she made it, and loved it,,told me t say thanks.so thanks!
Hi fat mum slim-Oh no really?
Well we must fix that! Aww thankyou so much darling! xxx
Hi Liss-Thankyou! Haha yes best not then!
Hi Sean-Fantastic! yes my mum doesn’t use it either-at all!
Hi Carrie-Haha they look fantastic! yes now you can try all kinds of dumplings!
Hi Amy-Aww thankyou! I don’t deep fry either! My mum does though
Hi buggy-They’re easy to become addicted to aren’t they!
thankyou! 
Hi Gastronomy Gal-No ungourmet at all!
Haha mums are sometimes like that! 
Hi Rose-Thankyou! They are pretty easy!
Hi grace-I know, what’s not to love?
Hi sandra-Yes there are some recipes which are “a dash of this” as that’s how they cook although it makes it hard to blog those ones!
Hi Trissa-thanks, I tweak stuff all the time-I’m such a tweaker!
Hi joey-Hehe I didn’t realise it either until my dad mentioned it. Ahh yes then the regular is for you
Hi Elisa-haha I like your maths! Haha what a moment! I bet it’s fantastic
Hi Blond Duck-Of course!
Hi gera-Thankyou! aww you are too kind!
Hi Betty-Thanks so much! haha yes they’d be so good!
Hi pigpigscorner-Haha well they’re quite easy to buy so that’s tempting!
Hi Cakelaw-Thankyou!
It can be intimidating at first! Really? 
Hi Big M-You’re welcome! PLMK how they go!
Hi Zam-thanks so much!
I don’t like them when they’re too dry either. Wow, what a big difference! :O 
Hi The Duo Dishes-haha how very cool!
Hi sally-Oh no, that’s very sad! I’m sorry to hear that!
Thankyou!
Hi Howard-I think I’ve seen some but I haven’t tried them. Thanks, they sound wonderful!
Hi diva-Thanks so much!
I know, they’re really easy to heat up too so I ubnderstand the temptation! 
Hi Alex-Thankyou! You are too kind
Hi Leona-yes I don’t like it when there isn’t enough filling!
Hi Lauren-Thanks so much! I was so excited
Thankyou!
Hi Rilsta-haha yes but if you make it yourself you can fix that pesky ratio thing
Thankyou so much! You are too kind 
Hi Belle-haha I don’t blame you!
Haha you funny girl!
Hi Betty-Oh that sounds like a heap of fun! Yeah I want to try a version with yeast. Did he ever find a perfect version? Thankyou!
Hi Fiona-You may as well!
Hi Granville-Ooh great tip, thankyou!
Hi Conor-Have fun! I think that sounds like a grand plan
Hi Divina-Thankyou so much Divina on both counts!
Hi Beau-Oh that’s fantastic! I bet she had a gorgeous version!
Hi Barbara-Aww thankyou mum!
How cool would that be? xxx
Hi food.4.two-Yes it’s not too hard as you buy the BBQ pork
Hi June-Wow and you made your own BBQ pork? That’s amazing!
And I love your variations too 
Aww June, thanks so much for sharing your treasured memories of her with us! Absolutely yes!
Hi 5 Star Foodie-I bet you’d make some gorgeous ones!
Hi Faith-Thankyou! I bet you make them perfectly!
Thanks so much! 
Hi FFichiban-Thankyou! Yes you should so go!
Hi jen-Oh cool, is that different from regular baking powder? I’ve never seen double action baking powder!
Hi Jacq-Ahh yes then you’d definitely like the fluffy kind!
Hi Moya-hehe no great minds think alike!
Yes you can breed your own superbun! 
Hi Arwen-Yes although I don’t think anyone would refuse either
Ah interesting! 
Hi shaz-haha you are so funny!
Oooh I’d love to see your version! 
Mine too!
Hi Katherine-Haha yes they can be bossy!
Fabulous!
Hi lisa-Thankyou! Oh that sounds great and interesting how you both have different techniques!
Hi gobsmack’d-No just a fluffier version or a non fluffy version. If you have a look at a large Asian grocery store you might see the two kinds.
Hi ArtemisIII-Oh cool! I like both
Hi Lea Ann-haha yes it’s easier to buy them that’s for sure! :LOL:
Hi Yas-thankyou so much! Haha yes it’s a big process
Thankyou!
Hi Brenda-Thanks so much! Yes they can be very hard can’t they! Thankyou!
Hi penny-Yes a good filling and enough sauce is very important!
Hi spice and more-Thankyou! Yes I will one day!
Hi Midge-Oh no really!
Yes you’re very lucky! 
Hi Beau-Oh fantastic, that’s so wonderful to hear!
my mum made bread pudding that i cant make and my grandmother made chicken stew with dumplings that were big, dry and full of holes that soaked up the gravey without getting soggy – i still cant do it the same. one thing that i use in my char siu bao filling is water chestnut starch instead of tapioca or corn. it has an amazing taste, just remember to leave the slurry for 15 min or so to dissove it. it can be found in all chinese supermarkets. it also makes a wonderfull coconut milk jelly. email me if you want the recipe, it is very hard to find unless you make subs with the steamed new years version.
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