Pork buns with a savory and sweet pork filling surrounded by buttery, melt-in-your-mouth, slightly sweet, super soft bread much like those from good Chinese bakeries. The best baked BBQ pork buns you'll ever eat.- Slightly adapted bun dough and filling sauce from chef-owner Aquan Jiang at Dim Sum House in Morrisville, North Carolina.- Char siu pork recipe by Melissa Chow at thelittleruby.com

These Steamed Bao Buns (Chinese Steamed Rolls also know as Gua Bao) are classic light and fluffy dim sum breads that are typically filled with Chinese barbecue pork and pickled vegetables.

Char siu bao (叉燒包, Chinese BBQ pork buns, cha siu bao) are classic pastries from Chinese bakeries. The soft and light bun surrounds a mouth-watering sweet and savory filling made with Chinese BBQ pork, shallots, sauces, and spices. This recipe describes the tangzhong method of making the dough.

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious! …

Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having tho…

This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.

Char Siu Bao is the most popular item in the Cantonese dim sum repertoire.

Char siu bao are to the Chinese tea lunch what egg and watercress sandwiches are to an English afternoon tea. These barbecued pork buns are the quintessential Cantonese tea snack, and no excursion…

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.

I finally know how to make these ham sui gok! You usually get these from the bakery or at dim sum. They are really not that hard to make....but then you can not find the recipe anywhere. I know some make with ground pork, dried shrimps, dried shiitake mushroom, chives, and jicama. But I decided to make it a little different and omitted dried shrimps, chives, and jicama. I replaced them with fungus, scallions, and onion. My ham sui gok turned out great just like the the one at the bakery with crispy and chewy shell with tasty filling. I'm so proud of myself!!! I forgot to measure the seasoning so you will have to work on it. The filling should be a litt le sweet. I made the fillings ahead of time and the fillings can make 50 dumplings. I usually save the rest in refrigerator and make fresh dough for dumplings each time. I find it easier to do it this way than to make all a once. Fillings: 1 cup ground pork 3 dried shiitake mushroom (soaked 4 hrs or overnight) 1-2 pieces dried fungus (soaked 4 hrs) should yield 1/4 cup 1/2 cup chopped onion 2 stalk scallion chopped 1/2 cup water 2 tbsp cornstarch or tapioca starch +3 tbsp water Seasonings: salt fish sauce sugar msg oyster sauce five spices powder grounded pepper Method: 1. Heat some water to boil the mushroom and fungus for a couple minutes. Then rinse and chop into small pieces. 2. Heat wok with some oil and add in ground pork. Stir until almost cook and add in chopped mushroom and fungus. Stir for couple minutes and add in seasonings. Then add in water. 3. Slowly add in cornstarch mixture to thicken sauce. Remove from heat and add in chopped onion and scallion. Stir and leave to cool. Dough: This dough only make 10 dumplings. The above fillings can make 50 dumplings. 1 cup glutinous rice flour 1/3 cup wheat starch 1/3 cup hot boiling water 1/2 cup water 4 1/2 tbsp sugar Method: 1. Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough cooked. 2. Stir in sugar and mix well. 3. Mix in glutinous rice flour. Stir and add in water to form a dough. If too wet then add in just a little glutinous rice flour. Knead into a dough. 4. Divide into 10 pieces. 5. Fatten dough in rough shape and add in fillings. Form into dumpling like shape. 6. Heat oil on medium heat and fry dumplings until golden. No high heat as the dumpling might explode.

This slow cooker Chinese barbecue pork, or char sui, is pretty much meat candy. It's pork that has been cooked for several hours in the slow cooker, and then brushed with with a Chinese-style barbecue sauce and broiled until crispy and caramelized.

My family and I regularly attend yum cha for brunch on a Sunday. Nothing beats a lazy start to the day and then grazing over a number of different steamed and fried dumplings as well as other vario…

This vegan version of char siu bao, or Chinese roast pork buns, is so close to the original that you won't miss the meat or the dairy! Whether you're a vegetarian, vegan or omnivore, check out this vegan car siu bao recipe.

We are obsessed with how cute and delicious these piggy steamed buns are. Oink, oink!

I often make lots of bánh bao and store them in the refrigerator for my family to enjoy. I personally don't like bánh bao at the stores. First of all, I do not like green peas and carrots that are often mixed into the meat; Second I like to eat them straight from the steamer. The first time I tried to make bánh bao was when I was in High School, but it all started with my mom. My mom used to make delicious, tasty bánh bao; Our house would be full of them. My father helped her to kneed and roll out the dough. My sisters helped her to assemble them. They would often laugh at each other' s funny looking bao. Every time a new batch of buns came out, we all looked at them to see what shape they would take. It was a lot of fun. Now, every time my daughters see me making bánh bao, they would sit next to me and help roll out the dough balls and pass out the circle papers that go under the bao. They always get to taste my first batch of fresh, steaming bánh bao. Pork buns might look difficult to make but it's actually a piece of cake. After volunteering my two hours weekly routine this morning at my kids' school , I came home and started working on these buns to get them ready for my girls to snack on after school. For convenience, consider making big batches of these buns for your family to munch on through out the week. my little one watched me making bánh bao when she was 2 * a year and a half later, she and her big sister made bao with me. * * * * RECIPE: Steamed Pork Bun make 20 buns printable recipe * Ingredients Dough 1 bag Steamed Bun Flour 1 cup Milk or Water 2/3 cup Sugar 1 tablespoon Vegetable or Canola Oil 1 tablespoon Lime Juice * Filling 3/4 pound Ground Pork 3/4 -1 small Onion, chopped 1/2 cup Dried Wood Ear Mushroom (nấm mèo đen), soaked until soft, rinsed and chopped 1 bunch Vermicelli Bean Threads (bún tàu), soaked until soft, chopped 1 1/2 tablespoons Oyster Sauce 1 tablespoon Sugar 1/2 teaspoon Salt 1 teaspoon Black Pepper 2 Vietnamese Sausages (lạp xưởng), each cut into 20 round slices 5 boiled eggs, each cut into 4 pieces * 20 Paper Circles using paper or parchment paper * Directions she is an expert at making buns at 5 years old * Making Dough Pour a bag of flour into a mixing bowl. In a separate bowl, mix sugar, lemon and milk until sugar dissolved. The purpose of using lime juice is to make the bun white. Keep about 2 tablespoons of the milk mixture on a side. Pour the remainder into the flour bowl. Mix the ingredients well with a wooden spoon in preparation for kneading. Keep stirring it with a spoon until all the ingredients are combined, then you're ready to start kneading. You should use the palms and heels of your hands to push forward on the dough. If the dough is dried, add a a teaspoon of milk mixture at a time to soften the dough. Add a teaspoon of flour to achieve a nice soft dough if the dough is too tacky. How much liquid all depends upon your brand of flour, how old it is, and the temperature and humidly of the room. After about 5 minutes of kneading the dough, test it by touching the dough with your clean and dry hand. The dough should be soft and should not stick to your hands. Add oil and knead it for another minute. Cover the mixing bowl with a cloth or towel. Leave it somewhere that is not cold (I usually warm the oven up for a few minutes then turn the oven off and leave it in the oven) and let it rise for about half an hour to 45 minutes. Divide dough into 20 balls. Cover dough with a towel to keep the surface of the dough from drying out. While waiting for dough to rise, prepare the filling. * Preparing Meat this batch I used shiitake mushrooms Mix all the ingredients except sausages and eggs. Divide the meat into 20 balls. Roll out each dough ball but not too thin. Place a meat ball in the center of dough. Add 2 pieces of sausages and 1 piece of egg. Hold the edges of dough over the filling with your thumb and index finger and start folding it into layers while using the other hand's thumb push down the filling. At the end, twist all the layers to make it stick together. Put the completed bun on a piece of circle paper. * Steaming Boil 3/4 of water in a bottom layer of steamer at high heat. Arrange buns on the other layers of steamer. Leave space between each bun to make room for it to rise and expand. Steam the buns when water starts boiling. After 20 minutes, the buns should be puffed up and they are ready to eat. * Presentation Enjoy the buns and cups of hot green tea as a breakfast treat or midday snack. Ăn Ngon!

This Southern Italian calamari stewed with tomatoes, known as calamari in umido in Italy, is slow-cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley. Crusty bread for dipping is a must!

Manapua, Hawaii's equivalent to Chinese pork buns (char siu bao), is one of my all-time favorite comfort foods. Growing up on the mainland, my family was far away from our extended family in Hawaii, so the taste of iconic local-style dishes always transported us back to our home on the islands. Over the years, my mom cracked the code to making absolutely killer baked manapua easily, thanks to a secret ingredient & a semi-homemade approach. Pre-made dinner roll dough from the freezer section yields perfectly soft & puffy buns without the fuss involved with mixing & kneading homemade bread dough. Simply thaw them out, stuff them with a savory-spiced-sweet char siu pork filling, & bake until beautifully golden. Easy!  While this baked manapua recipe is easy, there is a fair amount of time involved in thawing & proofing the bread dough. It's mostly inactive, but you can also take a number of different make-ahead manapua approaches to help streamline day-of prep. See the Recipe Notes, below, for more details.  Nothing beats freshly baked manapua from a bakery in Hawaii, of course, but I think my family's at-home manapua recipe is just about the next best thing. We hope you enjoy! ♡

My family and I regularly attend yum cha for brunch on a Sunday. Nothing beats a lazy start to the day and then grazing over a number of different steamed and fried dumplings as well as other vario…

Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.