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Char Siu Bau

Mantou, or steamed buns, are a filling staple eaten all over china, but especially in the north. However, these filled, slightly sweet buns made with barbecue pork (char siu) are a cantonese speciality, enjoyed in every dim sum restaurant.


Char Siu Bau
Char Siu Bau
1 teaspoon oil
250 g (9 oz) barbecue pork (char siu), diced
3 teaspoons Shaoxing rice wine
1 teaspoon roasted sesame oil
2 tablespoons oyster sauce
2 teaspoons light soy sauce
3 teaspoons sugar
1 quantity basic yeast dough (page 570)
chilli sauce


  1. HEAT the oil in a wok. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce and sugar and cook for 1 minute. Leave to cool.
  2. DIVIDE the dough into 12 or 24 portions, depending on how large you want your buns to be, and cover with a tea towel. Working with one portion at a time, press the dough into circles with the edges thinner than the centre. Place 1 teaspoon of filling on the dough for a small bun or 3 teaspoons for a large bun. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of greaseproof paper. When you get more proficient at making these, you may be able to get more filling into the buns, which will make them less doughy. Ensure that you seal them properly. The buns can also be turned over, then cooked the other way up so they look like round balls.
  3. PLACE the buns well apart in 3 steamers. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 15 minutes, or until the buns are well risen and a skewer inserted into the centre comes out hot. Serve with some chilli sauce.
Main ingredient:
Lunch, Dinner


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