Roast Pork Buns (Char Siu Bao)
A demonstration of the traditional assembly technique for Cantonese roast pork buns at Mei Lai Wah bakery in NYC. Soft dough is flattened, filled with chilled savory-sweet char siu filling, and swiftly pinched shut before undergoing a second fermentation.
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🍳 Cooking Flow
Flatten dough portion in hand → Fill with 3-4 tbsp chilled char siu filling → Pinch and seal dough closed → Arrange on a tray for second fermentation
Cooking Steps
Brief Cooking Order
Flatten dough portion in hand → Fill with 3-4 tbsp chilled char siu filling → Pinch and seal dough closed → Arrange on a tray for second fermentation
Introduction
A demonstration of the traditional assembly technique for Cantonese roast pork buns at Mei Lai Wah bakery in NYC. Soft dough is flattened, filled with chilled savory-sweet char siu filling, and swiftly pinched shut before undergoing a second fermentation.
Step 1
Take a portion of soft dough and flatten/smush it open in the palm of your hand to create a cup shape.
Step 2
Spoon 3 to 4 tablespoons of chilled char siu (roast pork) filling into the center of the dough.
Step 3
Using two fingers, quickly squeeze and pinch the dough edges together 2 to 3 times to seal the filling securely inside.
Step 4
Place the sealed buns onto a parchment-lined baking sheet tray.
Step 5
Transfer the tray onto a speed rack for a second fermentation before baking.
Ingredients List
Important Notes
Using chilled char siu filling prevents sauce leakage and makes wrapping significantly faster and cleaner.
Bakery efficiency standard requires two bakers to complete a full tray of 24 buns in just 60 seconds.
According to Chef Fei Hong Chen, it typically takes about 3 months of apprentice training to master this wrapping technique.
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