Cha Sui Bao

Recipe by SLColman
READY IN: 3hrs




  • Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy.
  • Sift the flour and baking powder into a large bowl.
  • Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  • Knead the dough until smooth and elastic.
  • Place the dough in a greased bowl, and cover it with a sheet of cling wrap.
  • Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  • Cut the pork into 2 inch thick strips. Use fork to prick it all over.
  • Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce.
  • Grill the pork until cooked and charred.
  • Cut roasted port into 1/2 inch cubes.
  • Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil.
  • Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened.
  • Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper.
  • Cool, and mix in the roasted pork.
  • Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.
  • Roll the dough into a long roll, and divide it into 24 pieces.
  • Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge.
  • Place one portion of the pork filling in the center of each dough circle.
  • Wrap the dough to enclose the filling.
  • Pinch edges to form the bun.
  • Let the buns stand for 10 minutes.
  • Steam buns for 12 minutes.
  • Serve.
  • Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.