<- Back to recipes

Char Sui Bao



½ tsp five spice mix

450 g pork meat (preferably pork shoulder)

2,5 dl finely chopped spring onion

3 tbsp hoisin sauce

2 tbsp rice vinegar

1 tbsp soy sauce 

1,5 tsp honey 

1 tsp minced ginger

1 tsp minced garlic

A pinch of salt


2,4 dl lukewarm water

3 tbsp sugar

50 g dry yeast

7,8 dl flour

3 tbsp oil

¼ tsp salt

½ tsp baking powder


Make the filling first. Rub the five spice mix into the pork meat, and cook it on a medium-hot pan for 18-20 minutes or until the temperature in the middle is 70 degrees celsius. Make sure to brown the entire outside of the meat. 

Let it rest for 15 minutes until you cut it into small cubes. Add the meat and the other filling ingredients to a bowl, cover it with cling wrap and put in the fridge.

It’s now time to make the dough. Combine the lukewarm water, sugar and yeast and let it activate for 5  minutes. Add the yeast mix, flour, oil and salt to a big bowl and knead the dough until it is nice and elastic.  Cover it with a kitchen towel and let it rest for one hour or until it is double in size.

Punch the air out of the dough and let it rest for 5 minutes. Knead in the baking powder and let it rest for another 5 minutes. 

Divide the dough into 10 pieces and roll them into balls. Cover up the pieces you're not working on with the kitchen towel. 

Roll out the dough until it is about 10-12 cm in diameter and a bit thicker in the middle. Add some of the filling and pinch the side together until the filling is completely covered. Repeat the process on all the balls of dough.

Steam the bao buns for about 15 minutes, and let them rest for another 10 before serving them.