Authentic home cooking from Vietnam, with US measurements. 
Steamed Char Siu Pork Buns (Bánh Bao Xá Xíu)
I've made steamed buns many times, but this is my first time making them with char siu pork filling. It turned out even better than I expected—I'm so happy! Give this char siu filling a try.
Steamed Char Siu Pork Buns (Bánh Bao Xá Xíu)
I've made steamed buns many times, but this is my first time making them with char siu pork filling. It turned out even better than I expected—I'm so happy! Give this char siu filling a try.
Open in Cookpad AppSteps
- 1
For mixing and proofing the dough, follow the same steps as in the linked recipe.
- 2
Once the dough is ready, divide it into 8 equal pieces. Roll each piece out thinly as shown. This will make 8 delicious bun wrappers.
- 3
Prepare the filling ingredients.
Soak the dried mushrooms in hot water, rinse thoroughly, then finely chop.
Finely chop the carrot and onion.
- 4
Season with: 2 tablespoons char siu marinade, 2 tablespoons oyster sauce, 1 teaspoon sugar, 1 teaspoon MSG, 1 tablespoon bouillon powder, and 1 teaspoon black pepper. Mix well.
- 5
Sauté the onion until fragrant, then add the pork mixture and cook until done.
- 6
If you can't find quail eggs, substitute with chicken eggs. Use 2 eggs, cut into 8 equal pieces—one for each bun.
- 7
To assemble, place a piece of egg and about 2 tablespoons of filling in the center of each dough round, then gather and seal the bun.
- 8
Place the buns in a steamer and steam for about 15 minutes, until the dough is cooked through. Enjoy!
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