Homemade Chinese BBQ Pork Buns (Cha Siu Bao) Recipe

Ingredients

For the Dough:

1 cup warm water (around 110°F)
3 1/2 cups all-purpose flour
1/4 cup white sugar
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon active dry yeast
1/2 teaspoon salt

For the Filling:

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, minced
1/4 cup chopped onion
1/2 cup diced Chinese barbecue pork (Cha Siu)
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 teaspoon white pepper
1/4 teaspoon five spice powder
2 tablespoons sugar

For the Egg Wash:

1 egg yolk
1 tablespoon water

Steps and instructions

In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.
Next, add the all-purpose flour, salt, melted butter, and beaten egg to the yeast mixture. Mix the ingredients until a dough starts to form.
Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover with a towel and allow it to rise in a warm place for 2 hours or until it doubles in size.
While the dough is resting, prepare the filling. Start by heating vegetable oil and sesame oil in a pan over medium heat.
Add the minced garlic and chopped onion to the pan, sauté until they become fragrant and the onions are translucent.
Add the diced Chinese barbecue pork (Cha Siu) to the pan and stir-fry it for a few minutes.
In a separate bowl, mix together oyster sauce, soy sauce, cornstarch, chicken broth, white pepper, five spice powder, and sugar. Then pour this mixture into the pan with the pork. Stir well and cook until the sauce thickens. Let it cool.
When the dough has risen, punch it down and divide it into 12 equal pieces. Roll out each piece into a circle, keeping the center thicker than the edges. Place a spoonful of the cooled filling in the center of each circle.
Gather the edges of the dough circle and pinch them together to seal the bao. Place the bao with the pinched side down on a piece of parchment paper. Repeat with the remaining pieces of dough.
Place the bao in a bamboo steamer over a wok of boiling water, making sure they are not touching each other. Cover and steam for about 15 minutes, or until the bao have puffed up and become shiny.
While the bao are steaming, prepare the egg wash by whisking together the egg yolk and water. Brush the top of each bao with the egg wash to give them a glossy finish.
Once the bao are done steaming and the egg wash is applied, serve them hot and enjoy your homemade Cha siu bao!

Tools for making

Large bowl - For mixing and kneading the dough.
Floured surface - A clean surface for kneading and rolling out the dough.
Greased bowl - To allow the dough to rise.
Pan - For sautéing the garlic, onion, and pork.
Bamboo steamer - To steam the bao.
Wok - To provide steam for the bamboo steamer.
Parchment paper - To prevent the bao from sticking to the steamer.
Whisk - For preparing the egg wash.

Recipe variations

Use a different type of flour such as whole wheat flour or bread flour for a variation in texture and flavor.
Replace the Chinese barbecue pork filling with shredded chicken, beef, or tofu for a meat-free option.
Add additional vegetables such as diced bell peppers, carrots, or water chestnuts to the filling for added crunch and flavor.
Try a different type of crust, like a flaky pastry crust, for a different texture.
Add a spicy kick to the filling by incorporating chili paste or sriracha sauce.
Experiment with different seasonings and spices in the filling, such as ginger, star anise, or hoisin sauce, to customize the flavor profile.
For a sweet variation, replace the savory filling with a sweet custard or red bean paste.
Make mini-sized cha siu bao by dividing the dough and filling into smaller portions.
Add a sprinkle of sesame seeds on top of the bao before steaming for added visual appeal and flavor.
Create a fusion version by using different types of barbecue meat, such as Korean bulgogi or American-style pulled pork, as the filling.

Recipe overview

Get ready to experience the delightful flavors of homemade Cha siu bao! These are traditional Chinese steamed buns filled with a mouthwatering mixture of Chinese barbecue pork (Cha Siu), encased in a soft, fluffy dough. This recipe will guide you through the process of making these delicious buns from scratch, which involves preparing the filling, making the dough, assembling the buns, and then steaming to perfection. The result is a delectable, pillowy bun filled with savory-sweet pork that is perfect for breakfast, lunch, or as a satisfying snack. With a glossy finish from an egg wash, these buns are not only delicious, but they also have a delightful presentation. Enjoy the process of creating these tasty buns at home and savor every bite of your homemade Cha siu bao!

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast as specified for active dry yeast.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before proceeding with the recipe.
Can I use a different type of meat for the filling?
Yes, you can use other types of meat like chicken or beef as a substitute for Chinese barbecue pork (Cha Siu). Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I freeze the steamed bao?
Yes, you can freeze the steamed bao. Allow them to cool completely, then place them in an airtight container or freezer bag. To reheat, steam them for about 10 minutes until heated through.
Can I reheat the bao in the microwave?
While it is possible to reheat the bao in the microwave, it may affect the texture of the dough. Steaming is the preferred method for reheating to maintain the soft and fluffy texture.

Serving dishes and utensils

Bamboo Steamer - Used to steam the Cha siu bao, allowing them to cook evenly and retain their shape.
Wok - Essential for boiling water and creating the steam that cooks the bao.
Parchment Paper - Placed under the bao while steaming to prevent sticking and make it easier to transfer them.
Large Bowl - Used for mixing and kneading the dough.
Pan - Used for sautéing the garlic, onion, and pork for the filling.
Whisk - Used to combine the egg yolk and water for the egg wash.
Floured Surface - Provides a workspace for kneading the dough and rolling out the bao.
Towel - Used to cover the dough and allow it to rise in a warm place.
Knife or Dough Scraper - Used to divide the dough into equal pieces and shape the bao.

Origin stories

Cha siu bao, the beloved fluffy buns filled with sweet and savory barbecued pork, are a staple in the world of dim sum, the Cantonese tradition of small bite-sized portions of food served in bamboo steamer baskets. These buns have a long history, dating back to the era of the Northern Song Dynasty in China (960-1127 AD). Back in those days, travelers on the Silk Road needed portable, easy-to-eat meals, and thus baozi, or buns, were born. The sweet, barbecued pork filling became a favorite, and it's this traditional filling that we now associate most popularly with these buns. Cha siu bao, with their snowy exteriors and deliciously surprising center, have since traveled far beyond the Silk Road, finding their way to the hearts and stomachs of food lovers around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.