Servings
Font
Back
Baked Chinese Pork Buns
5 from 3 votes

Baked Chinese Pork Buns

Baked Chinese Pork Buns with leftover roast pork, a true Asian delicacy. These baked dim sums are a much simplified version of the popular char siu bao, and are perfect for your Chinese New Year celebrations, and best served with a hot cup of green tea. The buns are baked to perfection, and have the right ratio dough/filling. Great for any party all year round. 

Prep Time
30 mins
Cook Time
15 mins
Proving Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 16 buns
Calories: 125 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

For the dough:
  • 2 ¼ cups bread flour white
  • 2 teaspoon dried yeast fast-action
  • ½ teaspoon salt
  • 1 tablespoon caster sugar
  • ⅔ cup water warm
  • 3 tablespoon vegetable oil
For the filling:
  • 2 cups pork leftover, roast
  • 2 spring onions
  • 2 garlic clove
  • 2 cm ginger root fresh
  • 1 tablespoon dark soy sauce
  • 2 tablespoon soy sauce light
  • ½ tablespoon white rice vinegar
  • 1 tablespoon vegetable oil
  • ½ tablespoon sesame oil
  • 1 teaspoon caster sugar
To assemble
  • 1 egg
  • 1 tablespoon sesame seeds

Instructions

    Cup of Yum
  1. To make the dough, combine the water, yeast, a tablespoon of flour and sugar and set aside for 10 minutes for the yeast mixture to become frothy.
  2. In a large bowl, sift the flour, add the yeast mixture, oil and salt and knead well for about 5 minutes, until the dough becomes elastic and does not stick to the hands - use a bit more flour if necessary.
  3. Shape the dough into a ball.
  4. Lightly oil the bowl and the dough, cover with clingfilm and a clean tea towel and leave to prove in a warm place for 1-2 hours, until the dough doubles its volume.
  5. Heat up the vegetable oil in a wok.
  6. Chop the spring onions, garlic clove and ginger, and stir fry for 1 minute.
  7. Add the finely chopped pork, and give it a good stir
  8. Mix in the soy sauces, sesame oil, sugar and white rice vinegar, and leave it to cook for 1-2 minutes.
  9. Remove from the pan and allow the filling to cool.
  10. Transfer the dough to the work surface, roll it so it can have about ½ cm thickness, then cut it in rounds of 6 cm in diameter.
  11. Place a teaspoon of the filling in the middle of each circle, then seal well with your fingers, and shape into small balls.
  12. Preheat the oven to 200 degrees C. (390 degrees Fahrenheit).
  13. Arrange the balls on a baking tray, brush the buns with the beaten egg and sprinkle over the sesame seeds.
  14. Bake for 15 minutes until golden.
  15. Serve warm!

Notes

  • The dough won't double its volume unless it's kept in a warm place - the warmer, the better. You can double prove the dough - that is prove a second time when the balls are formed, for 30 minutes or so, but you can skip that step if you wish.
  • Make sure the filling is completely cool before adding it to the pastry, otherwise you get the much dreaded soggy bottom.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 15g (5%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 0.001g (0%) Cholesterol 29mg (10%) Sodium 282mg (12%) Potassium 162mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 0.4mg (0%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 buns

Amount Per Serving

Calories 125

% Daily Value*

Calories 125kcal 6%
Carbohydrates 15g 5%
Protein 10g 20%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.001g 0%
Cholesterol 29mg 10%
Sodium 282mg 12%
Potassium 162mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 30IU 1%
Vitamin C 0.4mg 0%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.