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Steamed buns with char siu pork
12 ServingsPTM145 min

Steamed buns with char siu pork

Asian steamed buns with char siu pork



  1. Preheat the oven to 180 ° C.
  2. Cut the garlic fine for the marinade. Peel and grate the ginger. Mix with the char siu sauce.
  3. Spoon the bacon strips in the baking dish with the marinade and leave to marinate with aluminum foil for 30 minutes.
  4. In the meantime, peel the winter carrot and scrape into thin ribbons with a peeler.
  5. Halve the cucumber in the length and remove the seed lists with a teaspoon. Saute the unpeeled cucumber with a peeler in long ribbons.
  6. Mix the sesame oil, fish sauce and lime juice into a dressing and add to the carrot-cucumber ribbons. Scoop and let stand until use.
  7. Place the bacon patties covered with aluminum foil in the oven and cook until about 20 minutes.
  8. Remove the foil and rack for approx. 35 min. Until the bacon steaks turn golden brown. Turn halfway.
  9. In the meantime, mix the self-raising flour, salt, baking powder and milk into a coherent whole for the buns.
  10. Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into balls of equal size.
  11. Roll out a ball into an oval with a length of 12 cm and a width of 6 cm on a worktop covered with self-raising flour.
  12. Brush thinly with sesame oil and double fold. Make it 11 more.
  13. Bring a layer of water of 4 cm to the boil and place the steam basket above it.
  14. Cut pieces of baking paper of 12 x 6 cm.
  15. Place 6 pieces on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.
  16. Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.
  17. Remove the meat from the oven and cut into strips. Scoop with the remaining frying juices.
  18. Put the pork, the cucumber-carrot salad and the buns on the table and have everyone put together their own bun.


Sodium25% DV595mg
Fat18% DV12g
Protein14% DV7g
Carbs7% DV20g
Fiber4% DV1g

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