I can’t think of a better way to enjoy a cozy evening than by gathering some friends and family around to share a plate of delicious baked char siew bao. These fluffy buns filled with sweet and savory Chinese roast pork are a crowd-pleaser.
And let’s be honest, there's something undeniably comforting about sinking your teeth into a warm, slightly sweet bun that gives way to delicious filling. Pair them with a bowl of hot soup or a simple salad, and you’ve got a fantastic meal!
Baked char siew bao, or Chinese barbecue pork buns, have a way of making any dining occasion feel special. They’re soft, slightly sweet, filled with deliciously savory pork, and have that satisfying baked texture that makes each bite a delight.
Whether enjoyed at a dim sum restaurant or made at home, these buns are a vibrant part of Chinese cuisine that I can’t resist.
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Baked char siew bao are a type of Chinese steamed bun filled with char siu, or Chinese roast pork. Unlike steamed versions, baking these buns gives them a crunchy exterior and a soft, fluffy interior. Traditionally, they’re served warm and are a favorite as a snack or main dish. The allure of these buns comes not just from their delightful texture but also from the robust flavor of the filling, enhanced by a variety of seasonings.
You’ll love this recipe because it combines convenience and flavor in a way that’s hard to beat. They're surprisingly straightforward to make, and the homemade filling leaves store-bought versions in the dust. The sweet, savory blend of tender char siu pork and aromatic seasonings is bound to win over anyone’s palate. Plus, these buns are make-ahead friendly, meaning you can prepare them for a busy week or a gathering. Trust me, they won't last long!
To whip up these amazing baked char siew bao, gather the following:
For the dough:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (whole milk preferred, but 2% works too, at room temperature)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 1/2 cup cake flour (or 1/2 cup all-purpose flour sifted with 1 tbsp cornstarch)
- 3 1/2 cups bread flour (tap measuring cup to avoid air pockets)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder (for a lighter texture)
For the filling:
- 2 tablespoons vegetable oil
- 1/2 cup shallots (or onion, finely chopped)
- 2 tablespoons granulated sugar
- 2 teaspoons light soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
- 3/4 cup chicken stock
- 2 tablespoons all-purpose flour
- 2 cups Chinese roast pork (char siu, finely diced)
- 1 tablespoon grated ginger (for added flavor)
To finish the buns:
- Egg wash (1 egg, beaten with 1 tablespoon water)
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon granulated sugar (dissolved in 1 tablespoon boiling water)
Ingredients From : thewoksoflife.com
Getting started on these delicious buns is easier than you might think. Just follow these step-by-step directions, and before you know it, you’ll have a batch of fragrant, golden buns cooling on your countertop. Let’s dive into the process!
In a stand mixer fitted with the dough hook, add the wet ingredients first. Pour in the room temperature heavy cream and milk, then crack in the egg. Afterward, add the sugar, cake flour, bread flour, yeast, salt, and baking powder.
Start the mixer at the lowest speed. As the ingredients combine, you'll see the dough starting to come together. Once it forms a slightly scraggly mass, increase the speed to low and knead the dough for about 15 minutes. If you notice it’s too sticky, take a moment to scrape the sides of the bowl with a rubber spatula.
Alternatively, if you don’t have a mixer, you can use a wooden spoon in a large mixing bowl and then knead by hand for about 20 minutes. Aim for a dough that sticks to the bowl’s bottom but not to the sides. If you live in a humid climate, and the dough appears too sticky, add more flour, one tablespoon at a time until it smooths out.
Once you have your dough ready, form it into a ball and cover it with an overturned plate or a damp towel. Place it in a warm spot to proof for 75-90 minutes or until it doubles in size. A great place to proof the dough is a closed microwave with a mug of boiled water next to it for that warm environment.
When the dough is proofing, it’s time to work on the filling. It’s crucial to finely dice the char siu to make filling the buns easier. Heat the vegetable oil in a wok over medium heat. Add the finely chopped shallots (or onions) and stir-fry for 2 minutes until they start to soften.
Next, add the sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Watch as it bubbles lightly, creating a fragrant base. Pour in the chicken stock and sprinkle in the flour while stirring to combine. Allow the mixture to thicken, cooking for another 2-3 minutes.
Finally, stir in the shredded char siu. Turn off the heat and transfer the filling onto a large plate to cool. Divide it into 16 equal portions so that every bun gets the same amount of filling.
After your dough has finished proofing, punch it down to deflate it slightly and knead it for an additional 5 minutes on a lightly floured surface. Then, shape it back into a ball. Cut it into 16 equal pieces, which you can do by halving the ball, then quarters, and finally eighths. For precision, weigh the entire dough ball and divide that weight to ensure all pieces are uniform.
Take each piece and knead it briefly to expel any air bubbles. Roll out each piece into a 4-inch circle, ensuring the center is slightly thicker than the edges. It’s important to keep your hands clean during this process to ensure a good seal when crimping the buns.
Spoon one portion of the filling in the center of each round and pinch the edges together, sealing them tightly. Place the seam side down on baking sheets lined with parchment paper, spacing them about 3 inches apart. Cover them with a clean towel and let them rise at room temperature for another hour.
Position two racks in the top and bottom thirds of your oven and preheat to 400°F (200°C). Once preheated, brush the buns with the egg wash and sprinkle sesame seeds on top, if using. Carefully transfer the buns into the oven and immediately lower the temperature to 350°F (175°C). Bake for 22-25 minutes or until they turn a lovely golden brown.
As soon as they are out of the oven, brush them with the sugar syrup while they are still warm. Allow them to cool before serving—if you can resist that is!
- Ensure all your ingredients are at room temperature for best results.
- If you prefer a differently flavored filling, consider adding diced mushrooms or vegetables to the pork mixture.
- Use a kitchen scale for more precise dough portions—baking is often about precision!
- If the dough seems too dry, a splash of water should help bring it together.
- Don’t rush the proofing! This step is crucial for the texture of the buns.
Once your baked char siew bao have cooled completely, you can store them in an airtight container at room temperature for up to two days. For longer storage, consider keeping them in the fridge for up to a week or in the freezer for up to a month. To reheat, simply pop them in the oven at 350°F (175°C) for around 10 minutes until warm.
- Serve with a Hot Soup: These buns go wonderfully with a warm bowl of miso or wonton soup—perfect for dipping!
- Pair with Asian Style Salad: A fresh cucumber salad with rice vinegar makes a delightful contrast to the rich filling.
- Enjoy as a Snack: These buns are perfect for a quick snack any time of day.
- Stuff with More Veggies: If you prefer a vegetarian option, try replacing char siu with a veggie stir-fry mix for filling.
- Pair with Dipping Sauce: Consider a sweet chili sauce or soy sauce with a splash of rice vinegar for an extra kick!
- Use Duck instead of Pork: Duck is a delicious alternative! It provides a richer flavor.
- Replace Char Siu with Chicken: Chicken char siu works well! Just adjust the seasoning as needed.
- Vegetarian Filling: Substitute the meat with mushrooms or tofu. They absorb flavors wonderfully.
- Gluten-Free Option: Earthy gluten-free flour can be substituted for the bread flour to cater to gluten sensitivities.
- Experiment with Seasonings: Adding five-spice powder to your filling gives it complexity and charm.
Baking your own char siew bao can be an immensely rewarding experience. From the first step of making the dough to pulling those soft, golden buns out of the oven, you'll find pleasure in every moment. Each bite of these delightful buns filled with savory pork will remind you why they are such beloved staples of Chinese cuisine. So, gather your ingredients, roll up your sleeves, and get ready for some deliciousness. Happy baking!
Baked char siew bao, or Chinese barbecue pork buns, have a way of making any dining occasion feel special. They’re soft, slightly sweet, filled with deliciously savory pork, and have that satisfying baked texture that makes each bite a delight.
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Ensure all your ingredients are at room temperature for best results.
- If you prefer a differently flavored filling, consider adding diced mushrooms or vegetables to the pork mixture.
- Use a kitchen scale for more precise dough portions—baking is often about precision!
- If the dough seems too dry, a splash of water should help bring it together.
- Don’t rush the proofing! This step is crucial for the texture of the buns.
Willie Regan is a registered dietitian and passionate home cook, inspired by the comforting, traditional recipes passed down from his grandmother. Based in Worcester, Willie shares wholesome, heartwarming dishes through his blog Grandma’s Tasty Recipes, blending nostalgic flavors with modern dietary insights. His mission is to bring people together through food, fostering a love for cooking and creating cherished memories around the table.