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Baozi in a traditional bamboo steamer.

Baozi stuffed with Char Siu and Nectarine and Sriracha Sauce

Foods With Flavor
Baozi a sweet steamed bun with Char Siu (Chinese B-que pork) and an amazing Nectarine and Sriracha Sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cook Time for Char Siu 20-30 minutes 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 4 People
Calories

Equipment

  • 1 roasting pan if cooked in oven
  • 1 grill
  • 1 Rolling Pin
  • 1 bamboo steamer any steamer
  • wax paper

Ingredients
  

Pork Marinade

  • ¼ cup soy sauce
  • 1 tsp chopped garlic
  • 1 tsp fresh ginger
  • 2 tsp rice wine vinegar Mirin
  • 2 tsp hoisin sauce
  • 1 tsp sesame oil
  • 1-2 tsp honey or sugar
  • 1 tsp five spice powder
  • 2-5 drops red food coloring You do not need this
  • 2 lbs port butt pork shoulder

Nectarine and Sriracha Sauce

  • 2 whole nectarines peeled and cubed
  • 2 tsp soy sauce
  • 1 clove garlic chopped
  • 1 tsp ginger chopped
  • 1 tbsp onion
  • 1 tbsp sugar or honey
  • 1 ½ tsp sesame oil
  • 1 tbsp rice wine vinegar mirin
  • 1 tbsp hoisin sauce
  • 2 tbsp sriracha

Bao or Sweet Dough

  • 2½ cups sifted all purpose flour
  • ¼ cup sugar
  • 2 tsp canola oil
  • 2 tsp yeast
  • 1 cup warm water

Instructions
 

Pork Char Siu Marinade

  • add all ingredient except pork and mix
    ¼ cup soy sauce, 1 tsp chopped garlic, 1 tsp fresh ginger, 2 tsp rice wine vinegar, 2 tsp hoisin sauce, 1 tsp sesame oil, 1-2 tsp honey or sugar, 1 tsp five spice powder, 2-5 drops red food coloring
  • cut pork into large sections about 1 to 1.5 inches thick and pierce with fork.
    2 lbs port butt
  • add pork to marinade and refrigerate overnight in bowl or bag
  • remove from refrigerator and drain pork
  • grill or roast in oven at 400 degrees for 20 minutes or done. It really depends on the size of pork.
  • let cool to room temp and slice

Nectarine and Sriracha sauce

  • puree all ingredients in blender, hand mixer or food processor
    2 whole nectarines peeled and cubed, 2 tsp soy sauce, 1 clove garlic chopped, 1 tsp ginger chopped, 1 tbsp onion, 1 tbsp sugar or honey, 1 ½ tsp sesame oil, 1 tbsp rice wine vinegar, 1 tbsp hoisin sauce, 2 tbsp sriracha
  • add to sauce pan and simmer for 5 minutes and cool

Bao or Sweet Dough

  • add water to wok or steamer and heat up water
  • dissolve yeast in warm water
    2 tsp yeast, 1 cup warm water
  • add yeast and water to the rest of the dry ingredients
    2½ cups sifted all purpose flour, ¼ cup sugar, 2 tsp canola oil
  • knead for 5 minutes
  • cover in a grease bowl for 1-2 hours
  • roll out dough and shape into 6 inch discs as in video. Note the center should be thicker!
  • fill with pork and fold close like in video
  • place a small piece of wax paper under each dough ball
  • steam bao or sweet buns for 10- 15 minutes
  • remove and serve with sauce

Video

Keyword baozi, char siu, dim sum, sriracha, steamed sweet bun