Char Siew Pau -Chinese steamed pork bun


  • 2 tbsp oil (a tinge of sesame oil)
  • 1 scallion (green onion), chopped finely
  • 1 clove garlic, chopped finely
  • 1/2 pound barbecued pork cut into smaller cubes
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water (or chicken stock)


  1. Prepare steamed bun dough (see below)
  2. Heat 2 tbsp oil in wok
  3. Stir fry scallion and garlic, 30 sec
  4. add pork to stir fry, 1 min
  5. add soy sauce, oyster sauce and sugar
  6. pour dissolved cornstarch
  7. stir fry quickly until pork is glazed
  8. transfer to a bowl and allow to cool
  9. on floured board, knead dough, 1 min and roll into a long, sausage like roll 2 inches in diameter
  10. slice the roll cross wise into an inch pieces
  11. flatten each piece with the palm of hands and roll with rolling pin into 3 inch diameter discs
  12. place 2 tbsp filling at the centre of each dough disc
  13. gather dough up around the filling by plaiting along the edges
  14. bring the pleats up and twist securely and firmly
  15. place each bun on aluminium foil on steamer tray
  16. cover with a towel and let rise, 1 hr until dough springs back when touched with finder
  17. remove towel
  18. steam, 10 min

Steamed bun dough


  • 1 package dried yeast (or 1 cake of fresh yeast)
  • 1 cup lukewarm water
  • 4 1/2 cup of flour
  • 2 tbsp Crisco or veggie oil
  • 1/2 cup boiling water
  • 2 tbsp sesame oil


  1. dissolve yeast in lukewarm water.
  2. add 1 cup flour, mix thoroughly.
  3. Cover with cloth
  4. Let rise, 1 hr until bubbles appear.
  5. Dissolve sugar and veggie oil in 1/2 cup boiling water. Stir well and cool until lukewarm.
  6. Pour above into yeast mixture.
  7. Add in 3 1/2 cup flour.
  8. Knead the dough on lightly floured board until smooth.
  9. Place into large, greased bowl in warm place.
  10. Cover with damp cloth.
  11. Let rise until dough double in size, ~ 2 hrs.
  12. Divide the dough into 2 portions. Knead one portion, 2 min. Repeat for the other portion.
  13. Roll each into a roll 12 inches long and 2 inches in diameter. Cut into 12 pieces (24 in total)
  14. Flatten each piece with the palm of hands. Roll with rolling pin into 3 inch circles.
  15. Brush with sesame oil.
  16. Cover tray with towel to let bun rise to double in size, 30 min.
  17. Steam for 10 min.

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