Skip to main content

The Globe and Mail

A MasterChef’s recipe: Eric Chong’s homemade Cha Siu Bao (pork buns)

Chef Eric Chong, is seen at Canoe preparing Dim Sum Siu Mai (Dungeness crab and shrimp) and Char Siu Bao (Pork buns) in Toronto, Ontario, Tuesday May 13, 2014.

Kevin Van Paassen/The Globe and Mail

Straight from the MasterChef's kitchen! These moist, flavourful buns are traditionally steamed, but MasterChef Canada winner Eric Chong decided to bake them to show off his pastry-making prowess.

Brushed with a mixture of egg and water, they turn a golden colour as they bake. (Just make sure to keep an eye on the time – Chong was flustered after one batch nearly burned during our interview.)

Dough ingredients

1/4 cup sugar

1 teaspoon salt

2 packages active dry yeast

4 1/2 cups all-purpose flour

1 cup milk

1 cup butter (unsalted)

5 eggs

For egg wash: 2 egg yolks and 2 teaspoons water

Filling

2 cups ketchup

1 cup bean sauce

1 cup hoisin sauce

1/4 cup soy sauce

2 tablespoons sesame oil

1/4 cup sugar

Salt (to taste)

Black pepper (to taste)

Chinese five spice (optional)

4 garlic cloves (grated)

2 litres chicken stock (enough liquid to cover pork shoulder in pressure cooker)

2.5 pounds pork shoulder

Oil (for searing)

Method

In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In small saucepan over medium heat, heat milk and butter until very warm.

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. At medium speed, beat two minutes, occasionally scraping bowl.

Beat in eggs, 1 1/2 cups flour to make thick batter; beat two minutes more. Stir in 1 1/2 cups flour with a wooden spoon, to make soft dough. Beat dough five minutes more with a dough hook.

Place dough in greased large bowl. Cover; let rise until doubled, about 1 hour. Stir down dough; cover tightly with foil or plastic wrap. Refrigerate overnight.

While dough is proofing overnight, make the filling.

In a bowl: combine filling ingredients (excluding pork and chicken broth) and mix.

Season pork shoulder

with salt and pepper and sear on all sides in pressure cooker.

Add chicken broth and 3/4 of the marinade to pressure cooker.

Pressure cook for one hour or until pork is tender.

Shred the pork with a fork and mix with remaining marinade.

Let pork chill overnight.

About two hours before serving: Punch down dough. Turn onto floured surface; cover with bowl; let rest 15 minutes.

Split the dough into 26 balls. Flatten balls, stretch out by hand and stuff with pork, then seal and form a ball.

Once all balls are formed, put them on a baking sheet and cover with a dry towel; let rise in warm place until doubled, about 1 hour.

Preheat oven to 375 F. In small bowl, combine egg yolks with water. Brush buns with egg mixture.

Bake 15 to 20 minutes or until golden brown.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.