Char-Siu Bao Puffs

Recommended Equipment:

Æbleskiver pan

Electric mixer



2 tspn vegetable oil

6 oz. extra-lean ground pork

1 1/2 tbsp hoisin sauce

1/2 cup finely chopped green onions


1 1/4 cups all-purpose flour

3/4 tspn baking powder

1/4 tspn salt

3 large eggs

3/4 cup water

1 tspn vegetable oil

1 tspn sesame oil



  1. In a large, deep skillet, heat oil over medium-high heat.  Add pork and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.  Add hoisin sauce and green onions; cook, stirring, for 1 minute.


  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. In a medium bowl, whisk together egg yolks, water, 1 tbsp (15ml) vegetable oil and sesame oil until well blended.
  3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
  4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy.  Increase speed to high and beat until stiff, but not dry, peaks form.  Using a rubber spatula, gently mix one-third of the egg whites into the batter.  Gently fold in the remaining whites.
  5. Brush walls of pan lightly with vegetable oil.  Set pan over medium heat.  When oil begins to sizzle, add 1 tbsp (15 ml) batter to each well.  Place 1 tspn (5 ml) filling in the center of each well and top with 1 tbsp (15 ml) batter.  Cook for 2 to 4 minutes or until bottoms are golden brown.  Using 2 skewers, flip the puffs over.  Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of filling and a few moist crumbs attached.  Remove pan from heat and transfer puffs to a plate.  Let pan cool slightly.
  6. Repeat with the remaining batter and filling, brushing wells with oil and reheating pan before each batch.  Serve warm.

Recipe courtesy of  150 best ebelskiver recipes by Camilla V. Saulsbury