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Chinese Baked BBQ Pork Buns
5 from 36 votes

Chinese Baked BBQ Pork Buns

Chinese Baked BBQ Pork Buns feature a sweet and savory char siu pork filling encased in a soft, slightly sweet dough made using a tangzhong starter for tenderness. The BBQ pork filling combines diced pork with a mixture of five-spice, soy, hoisin sauce, ketchup, and aromatics, thickened to a glossy coating. The buns are topped with sesame seeds and brushed with an egg wash and sugar glaze for a shiny finish.

Prep Time
45 mins
Cook Time
27 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 42 mins
Servings: 8
Calories: 224 kcal
Course: Side Dish, Breakfast, Lunch
Cuisine: Asian, Chinese

Ingredients

BBQ pork filling:
  • 150 g white onion diced, about 1 onion
  • 2 g garlic finely minced
  • 200 g char siu diced, Chinese roasted BBQ pork
  • 1 g Chinese five-spice powder
  • 5 ml soy sauce light
  • 5 g granulated sugar
  • 5 ml rosé wine or Shaoxing wine, Chinese
  • 15 ml hoisin sauce
  • 15 ml ketchup
  • 3 g cornstarch
  • 3 g all-purpose flour
  • 60-80 ml water cool
  • 2 ml sesame oil
Tangzhong:
  • 20 g all-purpose flour
  • 75 ml water
Dough:
  • 90 ml milk lukewarm, whole
  • 5 g granulated sugar
  • 4 g active dry yeast
  • 280 g all-purpose flour
  • 40 ml egg save the remaining for egg wash, beaten
  • 15 ml avocado oil or vegetable oil
  • 3 g salt sea salt
Garnish:
  • 1 tablespoon white sesame seeds
Sugar glaze:
  • 15 g granulated sugar
  • 15 ml water hot

Instructions

Cook the BBQ pork filling: (best done ahead of time)
    Cup of Yum
  1. Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.
  2. Add in the diced BBQ pork and continue to sauté until the pork is heated through.
  3. Next, add in Chinese five-spice powder, light soy sauce, sugar, Chinese rose wine, hoisin sauce, and ketchup.
  4. Prepare the cornstarch and flour slurry by adding 1 teaspoon cornstarch and 1 teaspoon flour into a small bowl with 5-6 tablespoon water. Mix with a spoon until the starch and flour dissolves.
  5. Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.
  6. The mixture will begin to thicken and become glossy. Add in ½ teaspoon sesame oil and stir to combine.
  7. Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.
  8. Refrigerate the pork filling for at least 4-6 hours, or overnight.
Make the dough for the buns:
Make the tangzhong:
  1. In a small saucepot, add in flour and water.
  2. Whisk over low-medium heat for about 5 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.
Make the dough:
  1. Pour the warmed milk into a bowl, add in the sugar and yeast.
  2. Give it a stir and let the yeast activate and bubble.
  3. In a bowl of a stand mixer fitted with a dough hook, add in the flour, about 75% of the egg (remember to save some for the eggwash later), oil and sea salt.
  4. Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.
  5. Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.
  6. Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).
  7. Prepare a baking sheet with parchment paper. Set aside.
  8. Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.
  9. Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.
  10. Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.
  11. Use a rolling pin to roll out each portion of dough into a round disc, with the outer edges slightly thinner than the center.
  12. Place the BBQ pork filling in the centre of the dough, being careful not to get any sauce near the edges. Any sauce or moisture will prevent the dough from sealing properly.
  13. Carefully gather the edges of the dough and pinch and pleat to seal the bun.
  14. Place the bun seam-side down onto a piece of parchment paper and flatten slightly with your palm. 
  15. Repeat with the remaining buns.
  16. Cover the buns loosely with plastic wrap and leave to rest for about 30 minutes in a warm location, or until fully proofed.
Bake the buns:
  1. Before the end of the proofing time, preheat the oven to 375°F/191°C.
  2. Use a pastry brush to brush the tops of the buns with the remaining beaten egg.
  3. Sprinkle the tops with sesame seeds.
  4. Bake the buns at 375°F/191°C for about 15-17 minutes, or until golden brown in color.
Make the sugar glaze:
  1. Prepare the sugar glaze by mixing 1 tablespoon sugar with 1 tablespoon hot water until the sugar is dissolved.
  2. Remove the buns from the oven. Brush the tops with the sugar glaze and return the buns into the oven for an additional 1-2 minutes.
  3. Remove the baked buns from the oven and let cool on a wire rack.

Nutrition Information

Calories 224kcal (11%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 18mg (6%) Sodium 211mg (9%) Potassium 159mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 19mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 211mg 9%
Potassium 159mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 13IU 0%
Vitamin C 2mg 2%
Calcium 19mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.