There’s a certain joy in the kitchen when you’re crafting homemade delights, especially when they come with a delightful cultural twist. I recently found myself craving something comforting and flavorful, and that’s when the idea of making Chinese Baked BBQ Pork Buns (Char Siu Bao) materialized. The moment the char siu hits the pan with sizzling garlic and savory sauces, it transforms into a symphony of aromas that fills the air with anticipation.
These buns aren’t just a treat for the taste buds—they’re a conversation starter, too. Perfect for gatherings or simply to impress your loved ones, the fluffy, pillowy dough encasing that sweet and savory filling is a beloved staple that turns an ordinary meal into an extraordinary celebration. Even if you’re feeling a little weary of fast food, this recipe offers an effortless path to homemade bliss, with a hint of creativity that anyone can master.
Join me as we dive into the art of making these delectable Char Siu Bao—trust me, they’re worth every moment spent in the kitchen!
Why love Chinese Baked BBQ Pork Buns?
Satisfying Comfort: These Chinese Baked BBQ Pork Buns are the ultimate cozy dish, perfect for satisfying your cravings while enjoying a cultural culinary adventure.
Flavor Explosion: The blend of succulent char siu, sweet soy sauces, and aromatic garlic creates an unforgettable flavor profile that you won’t find in fast food.
Versatile Delight: Whether as a snack, appetizer, or meal, these buns fit any occasion. They’re great for family gatherings, potlucks, or a cozy night in.
Crowd-Pleaser: Homemade buns are sure to impress; watch your friends and family rave about them during your next get-together!
Time Efficient: While there’s a bit of rising time, the process is straightforward, making it a delightful project that’s well worth it!
Get ready to indulge in these delightful treats and elevate your next meal with a touch of homemade magic.
Chinese Baked BBQ Pork Buns Ingredients
Get ready to embark on a flavor journey with these homemade delights!
For the Dough
- 100 ml Water – Essential for hydration and developing the dough’s structure.
- 20 g Bread flour – Used in the Tangzhong mixture for soft, pillowy buns.
- 300 g Bread flour – The main ingredient that gives the buns their chewy texture.
- 95 ml Milk – Adds richness and moisture to the dough.
- 1 Large Egg – Provides structure and color in the dough.
- 5 g Instant yeast – Essential for leavening and creating fluffy buns.
- 20 g Unsalted Butter – Enhances flavor and creates a tender crumb.
- 40 g White granulated sugar – Balances flavors and aids in browning.
- 2 g Table salt – Heightens taste and strengthens the dough.
- 6 g Milk powder – Contributes to a richer flavor and softer texture.
For the Char Siu Filling
- 175 g Char siu – The star ingredient; gives the buns their signature BBQ flavor.
- 1 Green onion – Adds freshness and a slight crunch to the filling.
- 2 cloves Garlic – Infuses a wonderful aroma; don’t skip this!
- 1 Tablespoon Cooking oil – Used for sautéing and enhancing flavor.
- 1 Tablespoon Oyster sauce – Provides depth and umami, perfect for the filling.
- 1 teaspoon Light soy sauce – Adds color and a mild salty flavor.
- 1 teaspoon Dark soy sauce – Deepens the color and gives a slightly sweet note.
- 1/2 Tablespoon Chicken powder – Enhances the overall savoriness of the filling.
- 30 g White granulated sugar – Balances the savory notes in the filling.
For the Cornstarch Slurry
- 1 Tablespoon Cornstarch – Thickens the filling for a satisfying texture.
- 1 Tablespoon Potato starch – Ensures the filling holds together and remains smooth.
- 2.5 Tablespoon Water – Helps activate the starches for a perfect consistency.
For the Topping
- 1 Large Egg – Enhances the color and gives the buns a shiny finish.
- 1/2 teaspoon Milk – Adds a touch of richness to the egg wash.
For the Sugar Glaze
- 45 ml Water – Acts as the base for creating a glossy finish.
- 19 g White granulated sugar – Sweetens the glaze and gives a beautiful sheen.
With these ingredients at hand, you’re just a few steps away from enjoying delicious Chinese Baked BBQ Pork Buns that will warm both your heart and home!
How to Make Chinese Baked BBQ Pork Buns
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Prepare the Tangzhong: In a saucepan, mix 100 ml water and 20 g bread flour over medium heat. Stir until it thickens, then remove from heat and let it cool. This will create a soft, fluffy dough!
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Combine the Dough Ingredients: In a mixing bowl, blend 300 g bread flour, 95 ml milk, 1 large egg, 5 g instant yeast, 20 g unsalted butter, 40 g sugar, 2 g salt, 6 g milk powder, and the cooled Tangzhong together. Mix until a dough forms—your kitchen will start to smell heavenly!
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Knead the Dough: Turn the mixture onto a floured surface and knead for about 10 minutes, until it’s smooth. Place it back in the bowl, cover, and let it rest for about 1 hour or until it doubles in size, promising a light and airy bun experience.
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Make the Char Siu Filling: While the dough rises, chop 175 g Char siu, 1 green onion, and mince 2 cloves of garlic. Heat 1 tablespoon of cooking oil in a pan, add the garlic and onion, and sauté until they’re fragrant—this step adds an irresistible aroma!
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Cook the Filling: Add the chopped Char siu, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 tablespoon chicken powder, and 30 g sugar to the pan. Cook for about 5 minutes until well combined, then stir in the cornstarch slurry (1 tablespoon cornstarch, 1 tablespoon potato starch, 2.5 tablespoons water). Cook until thickened, then let cool.
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Shape the Buns: Once the dough has risen, punch it down and divide it into equal pieces. Roll each piece into a circle and place a spoonful of the Char Siu filling in the center. Gather the edges of the dough and pinch to seal, ensuring all that lovely filling stays inside.
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Let Them Rise Again: Place the sealed buns on a parchment-lined steaming tray. Cover and let them rise again for about 30 minutes, so they become fluffy and inviting.
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Prepare the Egg Wash: In a small bowl, mix together 1 large egg and 1/2 teaspoon milk. Brush the egg wash generously over the top of each bun for that perfect golden sheen.
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Steam the Buns: Steam the buns over boiling water for about 15-20 minutes, until they are cooked through and look pillowy. The fluffy texture will make every bite feel like a warm hug!
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Make the Sugar Glaze: In a small saucepan, combine 45 ml water and 19 g sugar. Heat until the sugar dissolves, then brush this glossy glaze over the buns after steaming to give them a sweet finish.
Optional: Serve with a sprinkle of sesame seeds for extra texture and flavor!
Exact quantities are listed in the recipe card below.
Chinese Baked BBQ Pork Buns Variations
Feel free to get creative and customize your Chinese Baked BBQ Pork Buns with these delightful twists!
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Vegetarian Delight: Substitute char siu with sautéed mushrooms and tofu for a hearty, plant-based filling. This version adds an earthy flavor that pairs beautifully with the dough.
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Spicy Kick: Add sliced chili peppers or a dash of chili oil to the filling for an exciting heat that warms the heart. Even the faintest hint of spice can elevate the experience!
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Sweet & Savory: Mix in some diced pineapple into your char siu filling for a sweet, tangy contrast. The juicy pineapple bursts bring brightness to every morsel!
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Nutty Texture: Incorporate finely chopped water chestnuts or peanuts into the filling for an unexpected crunch. This textural element adds a wonderful surprise in every bite!
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Herb Infusion: Enhance the flavor with fresh herbs like cilantro or Thai basil mixed into the filling. These aromatic additions breathe freshness into your buns.
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Cheesy Goodness: Insert a small cube of cream cheese in the center with the filling for a creamy, decadent twist. The melted cheese becomes a dreamy addition inside your bun!
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Breakfast Bun: Fill with scrambled eggs, breakfast sausage, and a sprinkle of cheese to create a hearty morning treat. This savory breakfast twist turns your buns into a satisfying way to start the day.
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Asian Fusion: Substitute the char siu for Korean bulgogi for a delightful twist, infusing your buns with a sweet and savory flair that blends cultures beautifully.
With these variations, your Chinese Baked BBQ Pork Buns will never be boring, and each bite will tell a new flavor story!
How to Store and Freeze Chinese Baked BBQ Pork Buns
Room Temperature: Once cooled, you can store your buns at room temperature in an airtight container for up to 2 days. Enjoy the soft texture without the need for refrigeration!
Fridge: For longer storage, keep the buns in the fridge for up to 5 days. Make sure they are tightly wrapped to prevent them from drying out or absorbing odors.
Freezer: Freeze the buns for up to 2 months. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. This way, you can enjoy fresh Chinese Baked BBQ Pork Buns at your convenience!
Reheating: To reheat, simply steam the buns for about 5 minutes until warmed through or microwave them, wrapped in a damp paper towel, for 30-45 seconds. Enjoy that warm, fluffy goodness!
What to Serve with Chinese Baked BBQ Pork Buns?
Creating a memorable meal is all about balance; pair these fluffy delights with dishes that enhance their flavors and textures.
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Crispy Asian Slaw: A fresh, crunchy salad with tangy dressing that brightens your meal and adds a zesty contrast to the rich buns.
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Steamed Bok Choy: Lightly seasoned bok choy offers a tender, greens-based companion that perfectly complements the savory char siu filling.
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Chili Garlic Sauce: For those who crave a kick, drizzling a bit of chili garlic sauce adds a heat that beautifully contrasts the sweet and savory notes.
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Hot & Sour Soup: This flavorful broth delivers a delightful warmth that pairs beautifully with the soft, pillowy buns, enveloping your taste buds in comfort.
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Sesame Noodles: These cold noodles tossed in sesame dressing offer a nutty flavor profile and a chewy texture that enhances the overall experience.
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Jasmine Rice: Fluffy jasmine rice serves as a neutral base, allowing the bold flavors of the buns to shine while delivering heartiness to each bite.
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Green Tea: A gently brewed green tea acts as a refreshing palate cleanser, balancing the richness of the buns while adding an aromatic flair to your dining experience.
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Mango Sticky Rice: For a sweet finish, this popular dessert combines creamy coconut milk and ripe mango, rounding off your meal with a tropical twist.
Make Ahead Options
These Chinese Baked BBQ Pork Buns (Char Siu Bao) are perfect for busy home cooks looking to save time! You can prepare the dough and char siu filling up to 24 hours in advance. For the dough, simply knead and allow it to rise, then refrigerate it in an airtight container to maintain its texture. The filling can be cooked, cooled, and stored in the fridge as well. When you’re ready to serve, let the dough come to room temperature, shape the buns, allow them to rise for about 30 minutes, and steam them as directed. This method will ensure that your buns are just as fluffy and flavorful, making your meal prep effortless!
Expert Tips for Chinese Baked BBQ Pork Buns
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Tangzhong Mastery: Always cool the Tangzhong before mixing it with the other ingredients. This ensures your dough achieves the desired fluffiness.
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Kneading Technique: Knead the dough until it’s smooth—this activates the gluten, creating the perfect texture for your Chinese Baked BBQ Pork Buns.
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Rising Time: Be patient during the rising phases. A well-rested dough leads to lighter buns; don’t rush this crucial step!
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Sealing Success: When pinching the buns shut, ensure there are no gaps. This prevents the filling from leaking during steaming.
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Steaming Tips: For evenly cooked buns, maintain a gentle boil and avoid overcrowding in the steamer. You want them fluffy, not squished!
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Glaze for Shine: Brush on the sugar glaze right after steaming; it enhances flavor and gives your buns a beautiful glossy finish!
Chinese Baked BBQ Pork Buns Recipe FAQs
What type of Char Siu should I use for the filling?
Absolutely! For the best flavor, use roasted Char Siu that is juicy and has a nice balance of sweetness and savoriness. Look for pieces with a bit of caramelization for that delightful BBQ char.
How should I store the leftover buns?
You can store your Chinese Baked BBQ Pork Buns at room temperature in an airtight container for up to 2 days. For longer storage, wrap them tightly and keep them in the refrigerator for up to 5 days. This will help maintain their soft texture!
Can I freeze the buns? What’s the best way?
Yes, you can freeze your buns! After steaming, let them cool completely, then arrange them in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy them, simply steam for about 5 minutes or microwave wrapped in a damp paper towel for a quick reheat.
What if my dough doesn’t rise properly?
If your dough doesn’t rise, it may be due to inactive yeast. Make sure to check the expiration date on your yeast and always use warm (not hot) liquids when mixing your ingredients. Also, make sure your dough is in a warm, draft-free area while it rises. If the dough is too cold, you can place it in an oven with just the light on to create a warm environment.
Are there any dietary considerations for these buns?
Always a good thought! If you have allergies, ensure that the Char Siu and sauces used in the filling do not contain allergens like gluten or soy. For a vegetarian version, you might replace the Char Siu with a flavorful mushroom or vegetable mix, but that will change the taste profile. Always check labels if you’re serving anyone with allergies.
Can I use all-purpose flour instead of bread flour?
While I recommend using bread flour for the best texture, you can use all-purpose flour in a pinch. Just know that the buns may not be quite as chewy or fluffy. If you do use all-purpose flour, you may want to add a touch of vital wheat gluten to mimic the elasticity of bread flour!
Savor Chinese Baked BBQ Pork Buns (Char Siu Bao) at Home
Ingredients
Equipment
Method
- In a saucepan, mix 100 ml water and 20 g bread flour over medium heat. Stir until it thickens, then remove from heat and let it cool.
- In a mixing bowl, blend 300 g bread flour, 95 ml milk, 1 large egg, 5 g instant yeast, 20 g unsalted butter, 40 g sugar, 2 g salt, 6 g milk powder, and the cooled Tangzhong together.
- Turn the mixture onto a floured surface and knead for about 10 minutes, until it's smooth. Place it back in the bowl, cover, and let it rest for about 1 hour or until it doubles in size.
- While the dough rises, chop 175 g Char siu, 1 green onion, and mince 2 cloves of garlic.
- Heat 1 tablespoon of cooking oil in a pan, add the garlic and onion, and sauté until they’re fragrant.
- Add the chopped Char siu, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 tablespoon chicken powder, and 30 g sugar to the pan. Cook for about 5 minutes.
- Stir in the cornstarch slurry (1 tablespoon cornstarch, 1 tablespoon potato starch, 2.5 tablespoons water) and cook until thickened, then let cool.
- Once the dough has risen, punch it down and divide it into equal pieces.
- Roll each piece into a circle and place a spoonful of the Char Siu filling in the center. Gather the edges of the dough and pinch to seal.
- Place the sealed buns on a parchment-lined steaming tray and let them rise again for about 30 minutes.
- In a small bowl, mix together 1 large egg and 1/2 teaspoon milk. Brush the egg wash generously over the top of each bun.
- Steam the buns over boiling water for about 15-20 minutes.
- In a small saucepan, combine 45 ml water and 19 g sugar. Heat until the sugar dissolves, then brush this glossy glaze over the buns after steaming.