BBQ Pork Buns (Char Siu Bao)
BBQ Pork Buns (Char Siu Bao)
Ingredients
For the Char Siu (BBQ Pork)
- 1 pound pork shoulder, cut into 1-inch thick strips
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon five-spice powder
- few drops red food coloring, optional
For the Char Siu Filling
- 1 1/2 cups cooked char siu, diced
- 1/4 cup char siu marinade, reserved from cooking
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup onion, finely diced
For the Bun Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 cup warm water, (105-115°F)
- 1/2 teaspoon salt
Instructions
- 1
Prepare the Char Siu: In a medium bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, garlic powder, five-spice powder, and optional red food coloring. Add the pork strips, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min
- 2
Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Place the marinated pork on the wire rack, reserving the remaining marinade. Bake for 20-25 minutes, flipping halfway through, until cooked through and slightly caramelized. Baste with reserved marinade during the last 5 minutes if desired. Let cool, then dice into small pieces for the filling.
⏱️ 25 min•🌡️ 375
- 3
Prepare the Char Siu Filling: In a small saucepan, combine the reserved char siu marinade (from baking), oyster sauce, soy sauce, granulated sugar, and sesame oil. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until thickened. Remove from heat and stir in the diced cooked char siu and diced onion. Set aside to cool completely.
⏱️ 15 min
- 4
Prepare the Bun Dough: In a large bowl, dissolve yeast and 1 teaspoon of granulated sugar in the warm water. Let sit for 5-10 minutes until foamy. In another large bowl, whisk together flour, remaining granulated sugar, baking powder, and salt. Add the vegetable oil to the yeast mixture, then gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
⏱️ 10 min
- 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-4 inch circle with slightly thicker edges.
⏱️ 10 min
- 7
Place about 1 1/2 tablespoons of the cooled char siu filling in the center of each dough circle. Gather the edges of the dough and pinch them together at the top to seal, creating a pleated bun. Place each bun seam-side down on a small square of parchment paper.
⏱️ 15 min
- 8
Arrange the buns in a steamer basket, leaving space between them. Cover the steamer and let the buns rise for another 30 minutes, or until slightly puffy.
⏱️ 30 min
- 9
Bring water to a boil in a pot or wok fitted with a steamer. Once boiling, place the steamer basket with the buns over the boiling water. Steam the buns for 10-12 minutes, or until plump and cooked through. Serve immediately.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Pork Buns (Char Siu Bao)
For the Char Siu (BBQ Pork)
- 1 pound pork shoulder, cut into 1-inch thick strips
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon five-spice powder
- few drops red food coloring, optional
For the Char Siu Filling
- 1 1/2 cups cooked char siu, diced
- 1/4 cup char siu marinade, reserved from cooking
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup onion, finely diced
For the Bun Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 cup warm water, (105-115°F)
- 1/2 teaspoon salt
Instructions
- 1
Prepare the Char Siu: In a medium bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, garlic powder, five-spice powder, and optional red food coloring. Add the pork strips, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min - 2
Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Place the marinated pork on the wire rack, reserving the remaining marinade. Bake for 20-25 minutes, flipping halfway through, until cooked through and slightly caramelized. Baste with reserved marinade during the last 5 minutes if desired. Let cool, then dice into small pieces for the filling.
⏱️ 25 min•🌡️ 375 - 3
Prepare the Char Siu Filling: In a small saucepan, combine the reserved char siu marinade (from baking), oyster sauce, soy sauce, granulated sugar, and sesame oil. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until thickened. Remove from heat and stir in the diced cooked char siu and diced onion. Set aside to cool completely.
⏱️ 15 min - 4
Prepare the Bun Dough: In a large bowl, dissolve yeast and 1 teaspoon of granulated sugar in the warm water. Let sit for 5-10 minutes until foamy. In another large bowl, whisk together flour, remaining granulated sugar, baking powder, and salt. Add the vegetable oil to the yeast mixture, then gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
⏱️ 10 min - 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-4 inch circle with slightly thicker edges.
⏱️ 10 min - 7
Place about 1 1/2 tablespoons of the cooled char siu filling in the center of each dough circle. Gather the edges of the dough and pinch them together at the top to seal, creating a pleated bun. Place each bun seam-side down on a small square of parchment paper.
⏱️ 15 min - 8
Arrange the buns in a steamer basket, leaving space between them. Cover the steamer and let the buns rise for another 30 minutes, or until slightly puffy.
⏱️ 30 min - 9
Bring water to a boil in a pot or wok fitted with a steamer. Once boiling, place the steamer basket with the buns over the boiling water. Steam the buns for 10-12 minutes, or until plump and cooked through. Serve immediately.
⏱️ 12 min