Browse Recipes

Browse Recipes

Char Siu Bau

Mantou, or steamed buns, are a filling staple eaten all over china, but especially in the north. However, these filled, slightly sweet buns made with barbecue pork (char siu) are a cantonese speciality, enjoyed in every dim sum restaurant.


Char Siu Bau
Char Siu Bau
1 teaspoon oil
250 g (9 oz) barbecue pork (char siu), diced
3 teaspoons Shaoxing rice wine
1 teaspoon roasted sesame oil
2 tablespoons oyster sauce
2 teaspoons light soy sauce
3 teaspoons sugar
1 quantity basic yeast dough (page 570)
chilli sauce


  1. HEAT the oil in a wok. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce and sugar and cook for 1 minute. Leave to cool.
  2. DIVIDE the dough into 12 or 24 portions, depending on how large you want your buns to be, and cover with a tea towel. Working with one portion at a time, press the dough into circles with the edges thinner than the centre. Place 1 teaspoon of filling on the dough for a small bun or 3 teaspoons for a large bun. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of greaseproof paper. When you get more proficient at making these, you may be able to get more filling into the buns, which will make them less doughy. Ensure that you seal them properly. The buns can also be turned over, then cooked the other way up so they look like round balls.
  3. PLACE the buns well apart in 3 steamers. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 15 minutes, or until the buns are well risen and a skewer inserted into the centre comes out hot. Serve with some chilli sauce.
Main ingredient:
Lunch, Dinner


Be the first to comment.

Daily Life is a proudly female biased website with content tailored to women. We encourage lively debate and conversation around our stories and while all opinions are welcome – we also have some guidelines to make sure everyone is treated with the respect they deserve. We love comments that articulate a different point of view, a witty insight, some humour or a shared experience. Our moderators will reject comments that personally attack the author or other commenters. We also won’t publish comments that are aggressive, sexist, racist or in any other way discriminatory or derogatory.

We hope these guidelines make the process of commenting on stories and reading the comments left by other users as enjoyable as possible. More details about our comment policy here.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Top 10 Recipes

  1. 1

    Quince jelly

    Quince jelly

    Rating: 5 out of 5 stars

    This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.

  2. 2

  3. 3

    Omelette Rothschild

    Rating: 5 out of 5 stars

  4. 4

  5. 5

    Prawn cocktail

    Rating: 5 out of 5 stars

  6. 6

    Stella McCartney's summer coleslaw

    Rating: 5 out of 5 stars

  7. 7

    Mexican-style salted cod fish

    Rating: 5 out of 5 stars

  8. 8

    Raw pad Thai

    Rating: 5 out of 5 stars

  9. 9

  10. 10

    Super berry smoothie

    Rating: 5 out of 5 stars

Daily discussions