steamed pork buns

I have been craving these for years. YEARS. The last time I had one was during my trip to Chicago.
Not sure why it has taken me this long to satisfy this craving, maybe I was just waiting for a influx of BBQ pork to head my way…
bbq pork dim sum

And, (blame it on the hubby)  the hubs requested some slow cooker BBQ pulled pork a few days ago, so I had the perfect leftover meal to make.

Nothing like taking good ol’ American BBQ and making something exotic out of the leftovers, right? 😉

These are crazy easy to make, and yes, the kids can help. (Just not with the steaming part.)

steamed pork bunsI suppose I should tell you that the proper name for these is Char-Siu-Bau.

And, the taste a-ma-zing. Not like soggy mushy blobs… (like my husband thought they would)

They taste like chewy fluffy pretzel buns with sweet shredded BBQ inside.

Like an albino soft pretzel bun.  I could market these to people as that.  I can see me selling these out of a big white food truck somewhere calling them albino pretzel buns.  Much easier to say than Char Siu Bau. For me, at least!

steamed pork bunsYou also don’t need a steamer for these… you can simply use a rack 2″ above steaming water.

steamed pork bunsThe recipe makes several, so plan on having them for lunch the next day… just reheat in the food zapper for 30-45 seconds. ENJOY!

steamed BBQ pork buns

Author Michelle Keith/ The Village Cook


  • 1 TBS yeast
  • 1 tsp sugar
  • 1/4 cup flour
  • 1/4 cup water
  • 1/2 cup warm water
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tbs sugar
  • 1 Tbs oil


  • Combine the first four ingredients together.
  • Allow to sit in a warm place 30 minutes
  • Place in a mixing bowl the next four ingredients, and add the above batter
  • Knead to form a smooth elastic dough
  • Allow to rise until double in size
  • Sprinkle 1/2 teaspoon baking powder into 2 tbs flour onto counter top and roll out 12 balls of uniform size.
  • Flatten each ball and place 1 TBS shredded BBQ pork or beef in center,.
  • Steam 2" above water and 1/2 " apart for 12-14 minutes
  • Serve warm