How To Make Chinese Pork Buns - Shortcut Recipe

HilahCooking's picture

Jan. 07, 2016

Try this quick and easy version of char siu bao - steamed pork buns - and have your own dim sum dinner party. Or just eat them all yourself.


For dough :
All purpose flour 1 1/2 Cup (24 tbs)
Powdered sugar 1/2 Cup (8 tbs)
Baking soda 2 Tablespoon
Sesame oil 2 Teaspoon
Vegetable oil 1/2 Cup (8 tbs)
Cold water 1/2 Cup (8 tbs)
Rice vineger 2 Teaspoon
For filling:
Ground pork 1/2 Pound (or finely chopped pork)
Dried mushrooms 1/2 Ounce (soaked in boiling water for 10 minutes)
Minced cabbage 1 Cup (16 tbs)
Fresh minced ginger 1 Teaspoon
Green onion 1 , mince
Sherry/Vermouth 2 Tablespoon
Soy sauce 2 Tablespoon (or to tase)
Honey 2 Teaspoon




1.Combine the dry ingredients, then add the oil, water, and vinegar. Knead the dough for 3-5 minutes until it can be shaped into a ball. Set aside.



1.Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out.

2.Mince the reconstituted mushrooms.

3.Brown the pork in a skillet until cooked.

4.Add the vegetables and ginger.

5.Add the liquids and cook down.

6.Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough.

7.Divide the dough into 12 equal pieces.

8.Roll each out into a circle about 4 diameter, leaving the center a bit thicker than the edges.

9.Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal.

10.Place on a 3 square of parchment paper and set on a steamer.

11.Steam the buns 25 minutes until risen and cooked.

Cool slightly.


12.Serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12