Baked BBQ Pork Buns (Cha Siu Bao)
Baked BBQ Pork Buns (Cha Siu Bao)
Ingredients
For the BBQ Pork (Cha Siu)
- 1 pound pork shoulder, cut into 1-inch thick strips
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/4 teaspoon red food coloring, (optional)
For the BBQ Pork Filling
- 1 1/2 cups cooked BBQ pork, diced
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 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 baking powder
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water, (105-115°F)
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
For the Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- 1
Prepare the BBQ Pork (Cha Siu): In a large bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, sesame oil, minced garlic, and optional red food coloring. Add the pork shoulder strips and toss to coat. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min
- 2
Preheat oven to 375°F (190°C). Place marinated pork on a foil-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until cooked through and slightly caramelized. Let cool, then dice into small pieces. Reserve any pan drippings.
⏱️ 25 min•🌡️ 375
- 3
Prepare the BBQ Pork Filling: In a medium saucepan, combine chicken broth, oyster sauce, granulated sugar, soy sauce, sesame oil, and reserved pan drippings from the BBQ pork. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce and cook until thickened. Add the diced BBQ pork and diced onion, stir to combine, and remove from heat. Let cool completely.
⏱️ 15 min
- 4
Prepare the Bun Dough: In a large bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy. Add granulated sugar, baking powder, vegetable oil, and white vinegar to the yeast mixture and stir well. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 20 min
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 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 smooth ball. On a lightly floured surface, roll each ball into a 4-inch circle, keeping the center slightly thicker than the edges.
⏱️ 15 min
- 7
Place about 2 tablespoons of the cooled BBQ pork filling in the center of each dough circle. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun. Place the buns seam-side down on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 15 min
- 8
Cover the buns loosely with plastic wrap and let them rise for another 30 minutes.
⏱️ 30 min
- 9
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water for the egg wash. Brush the tops of the risen buns with the egg wash.
⏱️ 5 min•🌡️ 375
- 10
Bake for 15-20 minutes, or until golden brown. Serve warm.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Baked BBQ Pork Buns (Cha Siu Bao)
For the BBQ Pork (Cha Siu)
- 1 pound pork shoulder, cut into 1-inch thick strips
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/4 teaspoon red food coloring, (optional)
For the BBQ Pork Filling
- 1 1/2 cups cooked BBQ pork, diced
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 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 baking powder
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water, (105-115°F)
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
For the Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- 1
Prepare the BBQ Pork (Cha Siu): In a large bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, sesame oil, minced garlic, and optional red food coloring. Add the pork shoulder strips and toss to coat. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 10 min - 2
Preheat oven to 375°F (190°C). Place marinated pork on a foil-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until cooked through and slightly caramelized. Let cool, then dice into small pieces. Reserve any pan drippings.
⏱️ 25 min•🌡️ 375 - 3
Prepare the BBQ Pork Filling: In a medium saucepan, combine chicken broth, oyster sauce, granulated sugar, soy sauce, sesame oil, and reserved pan drippings from the BBQ pork. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce and cook until thickened. Add the diced BBQ pork and diced onion, stir to combine, and remove from heat. Let cool completely.
⏱️ 15 min - 4
Prepare the Bun Dough: In a large bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy. Add granulated sugar, baking powder, vegetable oil, and white vinegar to the yeast mixture and stir well. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 20 min - 5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 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 smooth ball. On a lightly floured surface, roll each ball into a 4-inch circle, keeping the center slightly thicker than the edges.
⏱️ 15 min - 7
Place about 2 tablespoons of the cooled BBQ pork filling in the center of each dough circle. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun. Place the buns seam-side down on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 15 min - 8
Cover the buns loosely with plastic wrap and let them rise for another 30 minutes.
⏱️ 30 min - 9
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water for the egg wash. Brush the tops of the risen buns with the egg wash.
⏱️ 5 min•🌡️ 375 - 10
Bake for 15-20 minutes, or until golden brown. Serve warm.
⏱️ 20 min•🌡️ 375