Add diced onion and garlic stir fry for 2 to 3 minutes or until onion is soften and transparent. Heat a large skillet or wok over high heat add oil and swirl to coat.In a mixing bowl, combine first 9 ingredients(until black pepper), and whisk until sugar has dissolved. While dough’s rising let’s make BBQ Pork Filling.Make steamed bun dough recipe first before start the filling unless you are making the filling a day ahead.Ok, really I will stop and here is the recipe!Ĭheck out my steamed bar (the bun) recipe down below before start! I’ve been lots of famous dim sum restaurants but never fell in love with Cha Siu Bao – until I made it myself! lol Honestly, this is the best Cha Siu Bao Chinese Steamed BBQ Pork Buns I’ve ever had! Trust me. I created this sauce recipe based on not seasoned fresh pork so if not, it might turn too salty.

If you have Cha Siu in your hand and if you are using them for this recipe, you need to reduce the sauce though. I mean, if you do, lucky you! Please do use them. Because not everyone has leftover Cha Siu in their refrigerator. But Asian at Home is all about easy and fun, so I made same (or even better! lol) taste without using Cha Siu. 🙂Ĭlassic Cha Siu Bao made with Cha Siu which is Chinese BBQ meat. So many of you guys requested this recipe so it’s finally here! Honestly, I had so much fun creating it. I’ve never had this food in Korea, though I love steamed buns filled up with vegetables or sweet red bean paste, which you can find easily in Korea during winter time. Today I’m going to share Cha Siu Bao (叉烧包) Chinese Steamed BBQ Pork Buns recipe with you! 🙂įluffy steamed bao filled with sweet & savorty bbq pork.

Barbecued pork buns