Char Siu Bao (BBQ Pork Buns)
User Reviews
5
Char Siu Bao (BBQ Pork Buns)
Description
Char Siu Bao (BBQ Pork Buns) combines a soft, enriched bread dough with a flavorful diced BBQ pork filling. The dough is made using a tangzhong technique—a cooked flour and liquid paste—that keeps the buns moist and tender after steaming or baking. The filling features diced Chinese BBQ pork combined with aromatics like shallots and a sauce of soy sauces, oyster sauce, vinegar, sesame oil, and Chinese five spice for a balanced sweet-savory flavor. The dough is kneaded thoroughly and allowed to rise before being formed around the filling, then brushed with egg wash and glazed with corn syrup for a glossy finish.
The contrast between the pillowy, slightly sweet dough and the savory, tender pork makes these buns satisfying on their own or paired with tea or light soups. They bring traditional dim sum flavors into home baking with some preparation time focused on dough rising and assembling.
For best results, proof the dough in a warm, draft-free area as suggested, such as inside a microwave oven. Buns can be partially baked or fully steamed and then frozen for future use; thaw before reheating to maintain texture. The methodical folding of sauce and filling ensures an even savory interior within the soft bun exterior.
Ingredients
Dough
- 4 cups bread flour divided
- 1/2 cup water hot
- 1 cup milk divided
- 1/4 cup sugar
- 1 tsp salt
- 3 tsp instant yeast
- 1 egg large
- 3 tbsp butter melted
BBQ Pork Filling
- 2 tbsp vegetable oil
- 1/2 cup shallot minced
- 2 tbsp sugar
- 2 tbsp soy sauce light
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1/4 tsp Chinese five spice
- 1/8 tsp white pepper
- 1/2 cup chicken stock
- 2 tbsp flour
- 2 cups Chinese BBQ pork BBQ Pork, diced
Egg Wash
- 1 egg beaten
- 1 tbsp water
Glaze
- 3 tbsp corn syrup
- 2 tsp water
Instructions
Dough
- Make the Tangzhong: In a medium saucepan, whisk together 1/3 cup flour with 1/2 cup hot water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and whisk constantly until the mixture resembles a thick paste, about 4 minutes. Set aside.
- In a large mixing bowl with dough hook attached, combine remaining 3 2/3 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), remaining 2/3 cup milk, egg, and the butter. Stir on Low until dough comes together. Turn speed up to Medium and knead dough for 15 minutes. Using a rubber spatula, scrape the dough into a ball and place into lightly greased bowl. Cover with a damp tea towel, and let rise for 1 hour (See Note 1).
BBQ Pork Filling
- Heat 2 tablespoons vegetable oil over medium high heat in a skillet or wok. Add the shallot and stir-fry for 2 minutes. Add the sugar, light and dark soy sauces, oyster sauce, vinegar, sesame oil, Five Spice Powder and white pepper. Stir and cook until it starts to bubble up, about a minute. Add the chopped BBQ pork and sprinkle the flour over all. Toss to coat and mix in. Cook for another minute.
- Add the chicken stock, reduce heat to low and cook, stirring for 3 minutes until thickened. Remove from the heat and set aside to cool.
Assembly/Dough (continued)
- After the dough has risen, punch it down and turn it over onto a floured surface, knead several times. Roll into a ball and cut it into 12 equal pieces. Cover the pieces you aren’t working on with damp tea towel or plastic wrap to prevent them from drying out.
- Shape each cut piece into a small ball. Using the palm of your hand, press down to flatten the dough ball. Shape each circle by hand or with rolling pin, keeping the center slightly thicker than the edges. I use my fingers to press and spread the dough, leaving a mound of dough taller in the center than the edges.
- Place 2+ tablespoons of the filling on the center of the dough circle.
- Bring the edges up and around filling to the center and pinch together. (If there is too much dough, pinch it off and discard and pinch dough to seal again).
- Place filled dough ball pinched side down on floured surface. Place your palm and fingers over the ball, cupping the dough and move the dough in a small circular motion to seal the pinched bottom. Repeat with remaining dough and filling.
- Lay each seam side down on baking sheets lined with parchment paper or silicon mat. Cover with damp tea towel again and let rise for another hour (See Note 2). Preheat the oven to 350°F.
- Brush each bun with egg wash and put them in the oven, bake for about 20 minutes, or until golden brown.
- Remove from oven and brush tops with glaze. Allow to cool slightly before eating.
Notes
- Proof the dough in a warm, draft-free environment like inside a microwave to encourage proper rising.
- Buns can be frozen after shaping; store airtight and thaw at room temperature before baking or steaming again.
- Use a thorough kneading process to develop soft, elastic dough for tender buns.
- Apply egg wash and corn syrup glaze before baking for a shiny, slightly sweet exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 614mg | 26% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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