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Char Siu Bau Buns

A modern twist on the traditional Bau, a sweet, dough stuffed with a barbecue pork filling. Use our basic dough recipe or, if you have less time, buy the buns from your local Chinese supermarket.

Prep: 3 hours
Cook: 15 mins
Serves: 3
  • Char Sui
    • 1 tsp. vegetable oil or groundnut oil, for deep frying
    • 200g barbeque pork (Char Siu), finely diced, or use pork belly marinated in Char Siu Sticky Sauce
    • 3 tsp. Shaoxing rice wine, or any other rice wine
    • 1 tsp. Blue Dragon Sesame Oil
    • 2 tbsp. Blue Dragon Oyster Sauce
    • 2 tsp. Blue Dragon Light Soy Sauce
    • 3 tsp. sugar
    • Some Blue Dragon Hot Sweet Chilli Sauce

    Basic Dough recipe
    • 3 tbsp. sugar
    • 250ml warm water
    • 1 1/2 teaspoons dried yeast
    • 400g plain flour
    • 2 tbsp. oil
    • 1.5 tsp. baking powder
  • Dough recipe
    1. Dissolve the sugar in the water, then add the yeast. Stir lightly then set aside for 10 minutes, or until foamy.
    2. Sift the flour into a bowl. Add the yeast mix and the oil. Mix the ingredients together into a rough dough, using a wooden spoon. Empty the mix onto a floured surface and knead until the dough is smooth and elastic (approx. 10 mins). If the dough is very sticky, knead in a little more flour.
    3. Lightly grease a bowl with oil and turn it so all sides of the dough are coated. Cover with a damp cloth and leave to rise for 3 hours.
    4. Uncover the dough, punch it down and turn onto a lightly floured surface. Leave to refrigerate until you are ready to use it.
    5. To prepare, flatten the dough and make a well in the centre. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking power, which will activate immediately.


    1. Heat the oil, then add the pork, Shaoxing rice wine, Sesame Oil, Oyster Sauce, Light Soy Sauce and sugar to a wok with hot oil. Cook for 1 min. and leave to cool.
    2. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins. Divide the dough into twelve 10 round buns. With a rolling pin, roll each bun into an oval shape. Fold each bun over and hold in place with a skewer. Leave to rise for approx. 1 hour.
    3. Arrange the buns into a stacked steamer, and steam for approx. 15 mins (rotating them once throughout cooking) until the buns are well risen and an inserted skewer comes out hot.
    4. Serve with Chilli Sauce.

This recipe calls for...

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