Chinese Steamed Barbecue Pork Buns (Char Siu Bao)

February 24, 2024July 20, 2016 by Daphne Goh

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Chinese Steamed Barbecue Pork Buns or char siu bao (in Cantonese) or char shao bao (in Mandarin). Likewise, a typical Cantonese bun stuffed with diced barbecue pork. Moreover, Chinese Steamed Barbecue Pork Buns (char siu bao) have two versions. Namely steamed and baked barbecue pork buns (also called chan bao in Cantonese). While the steamed barbecue Pork buns version is white in colour. Whereas, they instead toast and glaze the baked version with egg wash and or honey. Sometimes also garnished with white sesame seeds before baking in the oven. Enclosed in the center of these savoury buns is tender and delicious diced roasted pork. Besides, they mix the diced pork with the leftover barbecue sauce from the slow roasting process. In addition, they often serve both versions of barbecue pork buns as dim sum in Cantonese yum cha restaurants.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao) | Gluten Free Asian Recipes | Healthy gf Asian (1)

Gluten Free Steamed Chinese Barbecue Pork Buns (Char Siu Bao)

Char siu bao is a type of baozi, steamed or baked, filled bun or bread like bun in Chinese cuisines. Besides, there are many variations to the fillings of baozi or buns and the fillings can be sweet or savoury. Likewise, for my gluten free Steamed Chinese Barbecue Pork Buns recipe, I am using finely diced barbecue pork fillets. Then wrapped in a dense and soft bread dough. My recipe is also low carb, dairy free, nut free and egg free. Furthermore, soy flour may be present in some gluten free bread flour. Like the flour I am using Laucke Easy Bakers Gluten Free Special White Mix bread flour. While you can use any gluten free white bread flour.For my gluten free recipe on how to make barbecue pork recipe (Char Siu) and barbecue sauce, refer recipe here.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao) | Gluten Free Asian Recipes | Healthy gf Asian (2)

Chinese Steamed Barbecue Pork Buns (Char Siu Bao) | Gluten Free Asian Recipes | Healthy gf Asian (3)

Nutritiional Values and Health Benefits of Pork

Lean and trimmed pork is a nutritional source of low fat protein and naturally low in sodium. It is also a rich source of B group of vitamins. Including vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine) and vitamin B12. Lean pork is also a good source of minerals like zinc, iron, selenium and magnesium.

On the whole, health benefits of pork may include:

Build strong bones and teeth;
Boost the immune system;
Support healthy eyes, hair, nails and skin;
Maintain muscle strength;
Encourage creation of normal red blood cells;
Promote metabolism and energy production;
Sustain normal blood pressure; and
Reduce risk of cardiovascular disease.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao) | Gluten Free Asian Recipes | Healthy gf Asian (4)

Steamed char siu bao is a typical and popular Cantonese bun stuffed with delicious diced barbecue pork and most commonly served as a dim sum in yum cha restaurants.

4.69 from 16 votes

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Course: Breakfast, Buns, Snack

Cuisine: Cantonese, Chinese

Diet: Gluten Free, Low Fat, Low Salt

Keyword: Bao, Baozi, Barbecue Pork Buns, bbq Pork Buns, Corn Free, Dairy Free, Egg Free, Gluten Free, Gluten Free Bao Buns, Gluten Free Barbecue Pork Buns, Gluten Free bbq Pork Buns, Gluten Free Buns, Gluten Free Chinese Bao, Gluten Free Dim Sum, Gluten Free Dim Sum Recipe, Low Carb, Nut Free, Pork, Pork Buns

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 2 hours hours

Servings: 13 Buns

Calories: 289kcal

Author: Daphne Goh

Ingredients

Metric – US Customary

Gluten free flour for dusting work surface

For the Filling:

250 g gluten free barbecue pork diced into 1cm cubes (refer relevant recipe)
3 tablespoons gluten free barbecue sauce refer relevant recipe

For the dough:

Dry Ingredients:

700 g gluten free white bread flour
2 teaspoon dry active yeast
2 tablespoons agave syrup
½ teaspoon salt

Wet Ingredients:

2 tablespoons extra virgin olive oil
350 ml rice milk
1 teaspoons vanilla extract

Instructions

For preparing the dough:

Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil and agave sugar and mix well until all the agave sugar has dissolved.
Add all the dry ingredients including the yeast into an electric mixer mixing bowl.
Attach the mixing bowl to an electric mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined.
Continue on low speed, gradually pour the warm rice milk mixture in step 1 into the well in the large bowl for about 2 minute.
Stop mixing and then use a rubber spatula to scrape the sides of the mixing bowl.
Mix on low setting for another 5 minutes or until you get a smooth dough.
Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop to rise for 30 minutes.

For rolling out the dough:

Dust the work surface with some gluten free flour.
Remove 1 bag of dough from the ziplock bag at a time, divide the dough equally into 13 large balls around 83g (3oz) each. Repeat until all the dough are finished.
Flatten each ball into a disc or patty and shape each patty into 4 inch round dough with the middle thicker than the edges.

For filling the dough:

In a small bowl, mix and combine well the barbecue pork pieces with the barbecue sauce.
Place some pork fillings onto each dough and wrap and pinch the dough together. Ensure that they are tightly sealed and shape into a smooth ball.

For cooking the buns:

Arrange each dough onto a piece of baking/parchment paper with the sealed side facing down.
Heat up a wok with a steaming rack with some water and place the bamboo steamer on top of the steaming rack. Steam the buns for 20 minutes on high heat in batches. Ensure that there is sufficient water in the wok for the whole steaming process. Repeat until all the buns are cooked. You can use any type of steamer.
Remove and place the cooked buns on a cooling rack. Best serve warm.
You can also store the buns in an airtight container in the refrigerator and reheat by steaming on high heat for 5 minutes or in microwave for 1½ minutes or until buns are soft.