
Char siu bao
Fluffy, doughy dim sum filled with sticky, barbecued pork.
Ingredients
- 300g of belly pork
- 1-2 tbsp white vinegar
Marinade
- 4 cloves of finely chopped garlic
- 1 cube of finely chopped ginger
- 4tbsp tomato ketchup
- 4tbsp hoi sin sauce
- 4tbsp sugar
- 2tbsp dark soy
- 2tbsp vinegar
- 2tbsp vegetable oil
Starter Dough
- 185g medium gluten flour
- 110g water
- ½tsp baking powder
- ½tsp yeast
Bao
- 375g medium gluten flour
- 30g lard
- pinch of salt
- 200g caster sugar (that seems like a lot but just go with it)
- 75ml water
- 20g baking powder (this also seems a lot but you don't taste it)
- 1tsp ammonium bicarbonate
- 2-3 drops of lye water
Method
Preparation
Starter dough
Bao
How To Make Char Siu Bao
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- 300g of belly pork
- 1-2 tbsp white vinegar
Marinade
- 4 cloves of finely chopped garlic
- 1 cube of finely chopped ginger
- 4tbsp tomato ketchup
- 4tbsp hoi sin sauce
- 4tbsp sugar
- 2tbsp dark soy
- 2tbsp vinegar
- 2tbsp vegetable oil
Starter Dough
- 185g medium gluten flour
- 110g water
- ½tsp baking powder
- ½tsp yeast
Bao
- 375g medium gluten flour
- 30g lard
- pinch of salt
- 200g caster sugar (that seems like a lot but just go with it)
- 75ml water
- 20g baking powder (this also seems a lot but you don't taste it)
- 1tsp ammonium bicarbonate
- 2-3 drops of lye water
Preparation
Starter dough
Bao
How To Make Char Siu Bao
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.