published Feb 02, 2022, updated Apr 06, 2022 Chinese BBQ Pork Buns, or Char Siu Bao, are an incredibly popular Chinese dish. It is a form of dim sum that is commonly served either baked or steamed. It’s delicious either way, but I prefer to bake them! My goal was to make incredibly fluffy pork bao buns, made possible by the Asian flour paste (tangzhong) used in the dough. It really makes all the difference and is well worth the extra step. Many of the ingredients here are listed in my Essential Chinese Spices and Pantry Staples, which I recommend you check out if you enjoy Chinese cuisine and flavors. Rich, heavy, baked Char Siu Bao like this calls for a refreshing side! Try out my Pai Huang Gua (Chinese Cucumber Salad) or Sunomono Salad recipes for some bright, zesty flavors to have alongside your BBQ pork buns.
INGREDIENT NOTES AND SUBSTITUTIONS
Dough -Using bread flour to start, this recipe includes:Hot Water -We use hot water to make a very tender dough.Milk -For a mild, creamy flavor and enticing crust.Salt & Sugar -These ingredients work together to control the rise of the dough and add flavor.Instant Yeast, Egg, & Butter -These ingredients add flavor, help the dough rise, and work to form a nice crust.BBQ Pork Filling -In addition to vegetable oil, sugar, and flour, we’ll use:Shallots -To add a gentle sweetness and spice.Dark & Light Soy Sauce -We use both for a combination for a sweet, salty, and fresh taste.Oyster Sauce -Sweet, salty, savory, and tangy.Rice Wine Vinegar -You can use white wine vinegar as a substitute.Sesame Oil -Very nutty and viscous.Chinese Five Spice -This spice combination is very strong and warm.White Pepper -Earthy, grassy, and mild.Chicken Stock -You can also use vegetable stock.Chinese Char Siu BBQ Pork -Juicy, sweet, and savory – the star of the dish!Egg Wash -Made with egg and water to give the buns a beautiful golden color.Glaze -Mix corn syrup with water for a sweet glaze that’ll make these buns shine- literally!
HOW TO MAKE BBQ PORK BAO DOUGH
HOW TO MAKE PORK SIU BAO FILLING
HOW TO MAKE BBQ PORK BUNS
- Knead. Punch the raised dough and turn out onto a floured surface to knead. Roll into a ball and cut into 12 equal pieces. PRO TIP: To prevent the dough from drying out, cover the pieces you aren’t working on with a damp kitchen towel or sheet of plastic wrap.
- Shape. Roll each piece into a ball, then flatten it in your palm. Keep the center thicker, pressing the edges down with your fingers.
- Add the Filling. Place 1 tablespoon of the filling in the center of the dough. Bring the edges up and around to the center, pinching together to seal. Place the dough ball pinched side down. Cup the dough and move it in a small, circular motion to seal it closed. Repeat until all filling is used.
- Allow to Rise. Lay each bun on parchment paper-lined baking sheets. Cover with a damp towel and let rise for 1 hour.
- Egg Wash and Bake. Preheat the oven to 350°F. Brush the tops with the egg wash and bake for 20 minutes, until golden brown.
- Glaze and Cool. Remove from the oven and brush the tops with the glaze.
NOTE: It’s important to add the filling sparingly. Otherwise, the buns could split open during baking. To prevent this, add no more than 1 tablespoon of filling per bun.
Recipe video
See instructions for each step in the recipe card, or watch my video (in recipe card) to see how it’s done!
Where should I put dough to help it rise?
I like to keep mine in the microwave while it rises. It’s a tight, small space with no drafts that maintains a consistent, warm temperature.
Can I prepare BBQ pork buns in advance and freeze them?
You can, and I often do! Once I finish filling the buns, I put half in the freezer. Use an airtight container or baggie. When you’re ready to bake, allow them to come to room temperature before continuing with the recipe.
What do BBQ pork buns taste like?
The bun itself has a very fresh, milky taste. It’s rather fluffy and has a sweet glaze topping. The BBQ is very rich and savory, with a great deal of umami flavor. To put it simply, baked char siu bao have a slightly spicy, rich BBQ flavor packed in a chewy, fluffy bun. And it’s absolutely delicious! This post, originally published on Silk Road Recipes Dec. 03, 2020, was updated with new content on Feb. 02, 2022.
