Chinese Baked BBQ Pork Buns

These Chinese Baked BBQ Pork Buns are soft, yeasted buns filled with a sweet and savoury BBQ char siu pork filling. They are baked in the oven until golden brown. It's a Chinese dim sum restaurant favourite and you can make them at home with ease. 

Chinese Baked BBQ Pork Buns are one of my dim sum favourites.

I know, I just love all the goodies at dim sum: egg tarts, rice noodle rolls, red bean buns... the list goes on!

These BBQ pork buns feature a shiny, sweet glaze on the tops of the soft buns, which reveals a slightly saucy and savoury pork filling. 

What are BBQ Pork buns?

Chinese BBQ pork buns are made of a yeasted wheat flour dough and contain a salty and lightly sweet saucy diced BBQ pork filling.

There are 2 styles of Chinese-style pork buns:

• baked: BBQ pork filling is wrapped with a yeasted all-purpose flour dough and baked in the oven until golden brown.
• steamed: BBQ pork filling is enclosed in a cake flour dough and steamed at high temperature.

This recipe will be for the baked version, which is the easier one of the two. 

BBQ pork (char siu) filling is the main ingredient in these buns. 

The filling is enclosed with a dough which is the same one I used in my Curry Beef Buns.

Are they healthy?

I wouldn't consider BBQ pork buns a health food. However, by making them from scratch, you have control over the ingredients that go into the buns.

Are they gluten free?

No. The dough is made with wheat flour, so they are not gluten-free.

How to make the BBQ pork (char siu) filling?

If you're feeling ambitious, you can make your own char siu BBQ pork, or you can get already roasted BBQ pork at Chinese BBQ meat shops, and/or specialty Asian grocery stores.

Tip: if you get the meat from a Chinese BBQ shop, ask the butcher not to cut it and to give it to you in a large piece. That way, you can control the slicing of the pork at home.

It's also best to make the BBQ pork filling a day ahead, so that it has a chance to chill in the refrigerator for a number of hours. 

For the filling:

• roasted char siu BBQ pork: diced into small cubes, about 1 cm wide
• white onions: diced, about the same size as the pork
• garlic: minced finely
• 5-spice powder: is a blend of 5 spices used in Chinese cuisine -- cinnamon, clove, fennel, star anise, and Sichuan peppercorn. You can find 5-spice powder in Asian supermarkets already packaged, near the spice aisle. If you can't find 5-spice powder, you can omit it. 
• Chinese rose wine: "mei gui lo" is a rose-infused liquor that is commonly used in Chinese cuisine, especially with roasted meats. It imparts a lovely rose essence and floral aroma. Again, you can find Chinese rose wine at Asian grocery stores, but you if you can't find it, you can substitute with shaoxing wine instead.
• hoisin sauce: is a thick, dark sweet and salty sauce made with fermented soybean paste. 
• ketchup: adds a little tang and sweetness, along with some colour to the BBQ pork filling.
• granulated sugar: adds some sweetness and helps to caramelize the pork filling
• cornstarch/flour: I use a 1:1 ratio of cornstarch and flour for thickening power as well as shine for the sauce -- dissolve in cool water before adding to the pork.
• sesame oil: adds extra aroma and flavour to the BBQ pork.

How to cook the BBQ pork filling:

Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Add in the diced BBQ pork and continue to sauté until the pork is heated through. 

Next, add in 5-spice powder, Chinese rose wine, hoisin sauce, and ketchup.

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.

Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.

The mixture will begin to thicken and become glossy.

Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.

Refrigerate the pork filling for at least 4-6 hours, or overnight.

How to make the dough for the buns

First, make the tangzhong:

In a small saucepot, add in flour and water.

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:

Pour the warmed milk into a bowl, add in the sugar and yeast.

Give it a stir and let the yeast activate and bubble.

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.

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

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).

Prepare a baking sheet with parchment paper. Set aside.

Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.

How to put everything together

Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.

Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.

Roll out each portion of dough into a round disc, with the outer edges slightly thinner than the centre. 

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.

Tip: Keep a clean paper towel nearby to wipe if you do get sauce on your fingers.

Carefully gather the edges of the dough and pleat to seal the bun.

Place the bun seam-side down onto a piece of parchment paper. 

Repeat with the remaining buns. 

Cover the buns loosely with plastic wrap and leave to rest for about 30 minutes in a warm location, or until fully proofed. 

Tip: To check if the buns are proofed, gently poke the side of the bun and watch if it fills in quickly, or slowly.

If it bounces back quickly, it needs a little more time.

If the hole fills in slowly, it's ready for the oven.

How to bake the buns

Before the end of the proofing time, preheat the oven to 375F.

Use a brush the tops of the buns with the remaining beaten egg.

If you wish, you can sprinkle the tops with sesame seeds, or omit like I've done here.

Bake the buns at 375F for about 15-17 minutes. 

Prepare the sugar glaze by mixing 1 tablespoon sugar with 1 tablespoon hot water until the sugar is dissolved. 

Remove the buns from the oven.

Brush the tops with the sugar glaze and return the buns into the oven for 1-2 minutes.

Remove the buns and let cool. 

How to store

If not consuming right away, these baked BBQ Pork Buns can be stored in an airtight container in the fridge for up to 1 week.

Also, you can keep the buns in a freezer-safe container for up to 3 months.

I love making extra buns to freeze for those days I'm scrambling around for lunch -- they're great to have on hand. 

How to reheat

To reheat the buns, simply microwave the buns for approximately 30-40 seconds until steaming hot.

Alternatively, you can also steam the buns by putting water into a pot, placing the buns onto a steaming rack, covering with a lid and steaming for 10-15 minutes.

These soft and fluffy buns are portable and easy to eat. My kids love them as a quick lunch, or a snack. 

Other recipes you may like

Be sure to try out these other recipes:

Steamed Red Bean Paste Buns

Chinese Curry Beef Buns

Coconut Cream Buns

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Sheng Jian Bao 生煎包/Pan-Fried Pork Buns

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! Do you prefer baked or steamed BBQ Pork Buns?

Print Recipe

5 from 8 votes

Chinese Baked BBQ Pork Buns

These soft and fluffy Chinese baked BBQ pork buns are filled with a luscious savoury roasted char siu and onion mixture. They're a Chinese bakery staple make for a delicious lunch or snack.

Prep Time45 mins

Cook Time27 mins

Resting Time1 hr 30 mins

Total Time2 hrs 42 mins

Course: Breakfast, Dim Sum, Lunch

Cuisine: Asian, Chinese

Servings: 8

Calories: 224kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

BBQ pork filling:

• 150 g white onion (about 1 onion) diced
• 2 g garlic finely minced
• 200 g char siu roasted BBQ pork diced
• 1 g 5-spice powder
• 5 ml light soy sauce
• 5 g granulated sugar
• 5 ml Chinese rose wine or Shaoxing wine
• 15 ml hoisin sauce
• 15 ml ketchup
• 3 g cornstarch
• 3 g all-purpose flour
• 60-80 ml cool water
• 2 ml sesame oil

Bun dough:

Tangzhong:

• 20 g all-purpose flour
• 75 ml water

Dough:

• 90 ml whole milk lukewarm
• 5 g granulated sugar
• 3 g active dry yeast
• 280 g all-purpose flour
• 40 g beaten egg save the remaining for egg wash
• 15 ml avocado oil or a light vegetable oil
• 3 g sea salt

Sugar glaze:

• 15 g granulated sugar
• 15 ml hot water

Metric | US Customary

Cook ModePrevent your screen from going dark

Instructions

Cook the BBQ pork filling: (best done ahead of time)

• Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.
• Add in the diced BBQ pork and continue to sauté until the pork is heated through.
• Next, add in 5-spice powder, light soy sauce, sugar, Chinese rose wine, hoisin sauce, and ketchup.
• 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.
• Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.
• The mixture will begin to thicken and become glossy. Add in ½ teaspoon sesame oil and stir to combine.
• Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.
• Refrigerate the pork filling for at least 4-6 hours, or overnight.

Make the dough for the buns:

Make the tangzhong:

• In a small saucepot, add in flour and water.
• 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:

• Pour the warmed milk into a bowl, add in the sugar and yeast.
• Give it a stir and let the yeast activate and bubble.
• 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.
• Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.
• Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.
• 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).
• Prepare a baking sheet with parchment paper. Set aside.
• Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.
• Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.
• Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.
• Roll out each portion of dough into a round disc, with the outer edges slightly thinner than the centre.
• 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.
• Carefully gather the edges of the dough and pleat to seal the bun.
• Place the bun seam-side down onto a piece of parchment paper.
• Repeat with the remaining buns.
• 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:

• Before the end of the proofing time, preheat the oven to 375°F.
• Use a brush the tops of the buns with the remaining beaten egg.
• If you wish, you can sprinkle the tops with sesame seeds, or omit like I've done here.
• Bake the buns at 375°F for about 15-17 minutes.

Make the sugar glaze:

• Prepare the sugar glaze by mixing 1 tablespoon sugar with 1 tablespoon hot water until the sugar is dissolved.
• Remove the buns from the oven. Brush the tops with the sugar glaze and return the buns into the oven for 1-2 minutes.
• Remove the bun from the oven and let cool.

Nutrition

Calories: 224kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 211mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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