A true mainstay of Cantonese cuisine, these plump and slightly sweet BBQ pork buns are found in all dim sum restaurants throughout Hong Kong and Guangzhou and throughout the general Guangdong province region of China.
Juicy and sweet Chinese bbq pork (char siu) is wrapped in soft and pillowy Chinese steamed buns.
Recipe by whattocooktoday
- 1 Basic steamed buns recipe
- 400 gr Chinese bbq pork – about 1 lb, diced into small pieces
- 1 small onion – peeled and finely chopped
- 1 Tbsp cooking oil
- 1 tsp red yeast rice powder – optional, for the red color
Seasonings for filling:
Making the filling (can be made ahead):
- Mix all the ingredients for the sauce, except for the flour, for cooking the filling in the bowl. Set aside.
- Preheat your wok or skillet over high heat. Add in the oil.
- Add onions and saute until fragrant and soft, about 3 minutes.
- Add the BBQ pork and pour in the sauce and red yeast rice powder (if using) and stir to mix. Sprinkle in the flour.
- The pork mixture will start to thicken and glue together.
- Have a taste and add more sugar if needed. It should be more sweet than savory.
- Turn off the heat and let it completely cool before wrapping