Char Sui Bao

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Chinese Steamed Pork Buns


  • 1 1/2 cups all purpose flour, sifted
  • 1/2 cup powdered sugar
  • 2 tablespoons baking powder
  • 2 teaspoons sesame oil + enough vegetable oil to make 1/2 cup total
  • 2 teaspoons rice vinegar
  • 1/2 cup cold water
  • 1/2 pound ground or finely chopped pork
  • 1/2 ounce dried mushrooms, soaked in boiling water for 10 minutes
  • 1 cup minced cabbage
  • 1 teaspoon fresh minced ginger
  • 1 green onion, minced
  • 2 tablespoons sherry or vermouth
  • 12 tablespoons soy sauce (to taste)
  • 2 teaspoons honey


  1. Make the dough: 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.
  2. Make the filling:
  3. Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out.
  4. Mince the reconstituted mushrooms.
  5. Brown the pork in a skillet until cooked.
  6. Add the vegetables and ginger.
  7. Add the liquids and cook down.
  8. Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough.
  9. Divide the dough into 12 equal pieces.
  10. Roll each out into a circle about 4″ diameter, leaving the center a bit thicker than the edges.
  11. Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal.
  12. Place on a 3″ square of parchment paper and set on a steamer.
  13. Steam the buns 25 minutes until risen and cooked.
  14. Cool slightly.

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