9 Chinese BBQ Pork Buns {Char Siu Bao}

I can't even begin to tell you how excited I was about making these.  

My husband and I first had these on Guam.  And he is obsessed with them.  Sorry love, your secret is out. 

You could buy them everywhere it seemed.  Gas Station on Base, local coffee shop/bakery, gas stations off base, etc.  

Guam is a diverse mix of cultures, being the "Bahamas of Asia" ensures quite a few different regions all migrating to the warm, tropical weather.  These Buns are Cantonese (China).  

It just so happened I picked up a cookbook last week and there was THE recipe!  It was well worth the $20 for that reason alone.  

And now we can have a taste of Guam (and China really) whenever we want!  

I have a similar addiction to Lumpia with lettuce cups and noodles.  Mmm...  

I had to get out my Mom's old steamer pot which brought back so many memories.  I haven't seen this pot since I was about 3 and we were steaming Yakimandu in Korea.  Korea, Guam, China - we're just one big happy Military family. 

I know this is a lot of pictures but I wanted you to have good references for how to make these, so please bear with me here.

I'm already planning more Steamed Bun recipes.  They were just so good!  The bread is yeasty and fluffy.  The filling is tangy and full of spices.  

Recipe:

Filling:

1/2 Teaspoon Chinese Five Spice

1 Pound Pork Tenderloin, trimmed

Cooking Spray

1/4 Cup thinly sliced green onions

3 Tablespoons Hoisin Sauce

2 Tablespoons Rice Vinegar

1 Tablespoon Soy Sauce

1 and 1/2 Teaspoons Honey

1 Teaspoon minced Fresh Ginger

1 Teaspoon minced Garlic

Dough: 

1 Cup Warm Water (100-110 degrees)

3 Tablespoons Sugar

1 Package Dry Yeast 

3 and 1/4 Cups All Purpose Flour

3 Tablespoons Canola Oil

1/4 Teaspoon Salt

1 and 1/2 Teaspoons Baking Powder

1.  Rub the Chinese Five Spice Powder over the Pork.  Heat a grill pan over medium heat, coat with cooking spray, and grill on one side 10-15 minutes and flip and cook for another 10-15 minutes.  Until pork has reached an internal temp of 155 degrees.  When done, remove pork from the pan and let sit for 15 minutes.

2.  Cut the pork into thin round slices.  Then cut the slices into small bite sized pieces.  Place the pieces in a medium sized bowl, add the onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and garlic and stir well.  Cover and refrigerate.

3.  Now start the dough.  Add water, sugar and yeast to a large bowl.  Let sit and bloom for about 5 minutes.  

4.  Now add the flour, salt, and Canola Oil.  Stir until the dough starts to form.  (My dough was on the dryer side but still worked fine)

5.  On a lightly floured surface, knead the dough until it is smooth and elastic.  This should take less than 10 minutes.  In a large bowl, coat the sides with cooking spray and place the dough inside.  Cover and let sit somewhere warm to rise for about an hour.  (Gently press into the dough, if your finger marks stay dented, the dough is done!)

6.  Punch the dough down and knead in the Baking Powder.  I sprinkled 1/2 teaspoons in at a time, kneading between turns.  Let the dough rest for 5 minutes.

7.  Divide the dough into 10 equal portions.  Working with one dough ball at a time (leave the other doughballs covered in the greased bowl) roll it out to about 5 inches wide.  Place a heaping tablespoon in the center and bring the sides up to cover the meat/filling.  I found it easiest to hold the dough ball in my hand and then pinch and twist to seal.  Repeat with remaining dough balls.

8.  Fill your steamer with about an inch water, be sure the water doesn't come in through the bottom.  And bring to a boil.  Spray the part the buns will sit in with cooking spray.  Place the buns, seam side down, in the steamer pot so that they do not touch, I did 4 at a time.  

9.  Steam for 10-15 minutes or until puffed and set.  Let cool on a wire rack for 5-10, be careful the inside is HOT! 

Enjoy!