I love how this Chinese Bao Bun Recipe brings together tender char siu pork and soft, fluffy yeast dough in an irresistible blend of hoisin, soy, and Chinese spices. Making these buns fills my kitchen with enticing aromas and promises a delightful bite every time I indulge in this scrumptious treat.

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I recently stumbled upon a twist on my classic Pork Bun Recipe that completely blew me away. I started by mixing 2 cups all-purpose flour with 1 teaspoon active dry yeast, 2 teaspoons sugar and 1/2 teaspoon salt.

I then added 1 tablespoon vegetable oil alongside 3/4 cup warm water (around 110°F) to create a smooth dough perfect for stuffing with tender Chinese BBQ pork. I love using well-cut pieces of the 1/2 lb Chinese BBQ pork in the mix, enhanced with 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, and 1/2 teaspoon Chinese five spice powder.

I also tossed in a minced clove of garlic with 1 teaspoon cornstarch to bind it all. Whether you call them Chinese Bao Bun Recipe or Bbq Pork Bao, these pork buns offer a fun twist on a traditional appetizer that I cant wait to share with you.

Why I Like this Recipe

I really like this recipe because:

1. I love how the sweet and savory flavors mix together in a way that makes every bite feel like a little burst of awesome taste.
2. I like that the dough comes out super soft and chewy even if it takes a bit of work kneading it, which makes the whole cooking process really fun.
3. I enjoy the fact that the pork gets marinated in all these cool sauces and spices, making it a total flavor adventure every time I make it.
4. I appreciate that the recipe feels both culturally authentic and simple enough to pull off at home, so I feel proud of what I’ve made every time I serve these buns.

Ingredients

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All-purpose flour gives the buns their structure and carbohydrates that are a good energy source.
Active dry yeast helps the dough rise which makes the buns light and fluffy.
Chinese BBQ pork (char siu) adds a satisfying protein and sweet, savory flavor.
Hoisin sauce brings a tangy sweetness that deepens the overall taste of the filling.
Soy sauce injects an umami, salty twist that balances the sweet notes perfectly.
Chinese five spice powder offers a warm, aromatic blend that spices everything up nicely.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon active dry yeast

2 teaspoons sugar

1/2 teaspoon salt

1 tablespoon vegetable oil

3/4 cup warm water (about 110°F)

1/2 lb Chinese BBQ pork (char siu), cut into small pieces

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or a dry sherry if you dont have it)

1 tablespoon honey (or extra sugar)

1/2 teaspoon Chinese five spice powder

1 clove garlic, minced

1 teaspoon cornstarch

How to Make this

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1. In a large bowl, mix 2 cups flour, 1 teaspoon active dry yeast, 2 teaspoons sugar, and 1/2 teaspoon salt together.

2. Stir in 1 tablespoon vegetable oil and 3/4 cup warm water (around 110°F) until a rough dough forms.

3. Knead the dough on a lightly floured surface for about 5-7 minutes until it gets smooth and elastic.

4. Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

5. While the dough is rising, combine 1/2 lb Chinese BBQ pork (cut into small pieces), 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon honey, 1/2 teaspoon Chinese five spice powder, 1 minced garlic clove, and 1 teaspoon cornstarch in a separate bowl. Mix until the pork is evenly coated.

6. After the dough has risen, punch it down gently and divide it into about 8 equal pieces.

7. Roll each piece into a ball, then flatten it out on a lightly floured surface into a round disc about 3-4 inches in diameter.

8. Spoon a good amount of the pork mixture into the center of each disc. Fold the dough over the filling and pinch the seams shut to form a bun.

9. Place each bun, seam side down, on small squares of parchment paper in a steamer basket. Make sure to leave enough space between them as they might expand a little.

10. Steam the buns over boiling water for about 15 minutes until they are cooked through and soft. Serve hot and enjoy your Chinese BBQ Pork Buns!

Equipment Needed

1. Large mixing bowl for combining the flour, yeast, sugar, salt, oil and water
2. Measuring cups and spoons to accurately measure ingredients
3. Wooden spoon or spatula for stirring the dough and marinade
4. Small bowl for mixing the Chinese BBQ pork marinade
5. A clean kitchen towel to cover the dough while it rises
6. A flat work surface or cutting board, lightly floured, for kneading and flattening the dough
7. Optional rolling pin to help roll out the dough discs
8. Steamer basket lined with parchment paper for holding the buns during steaming
9. Large pot or wok with a lid to steam the buns over boiling water
10. Optional food thermometer to check that the water is at the correct temperature (around 110°F)

FAQ

Q: How do I know if my yeast is active?

A: If it starts to froth up in warm water with a pinch of sugar within 5-10 minutes then you're good.

Q: Can I use a different meat instead of Chinese BBQ pork?

A: Sure, you can try other meats but keep in mind that char siu gives these buns that signature sweet and smoky taste.

Q: What if I don't have Shaoxing wine?

A: No worries really, substitute it with a dry sherry or even a bit more soy sauce if you must.

Q: How can I get a soft, fluffy texture in my buns?

A: Don't overwork your dough and make sure to let it rise in a warm spot until it doubles in size. It really helps!

Q: Can I freeze the buns if I wanna save some?

A: Yep, you can. Just let them cool completely before stashing them in an airtight bag and pop 'em in the freezer.

CHINESE BAKED BBQ PORK BUNS Recipe Substitutions and Variations

Active dry yeast: if you dont have this, you can use instant yeast instead. They work pretty much the same so just swap them one for one.
Shaoxing wine: if you dont have that, dry sherry is a good substitute and will give you a similar flavor.
Chinese five spice powder: you can blend a pinch of star anise, cloves, cinnamon, fennel seeds and Sichuan pepper for almost the same effect.
Cornstarch: arrowroot powder or even potato starch works fine. Use the same amount as you would cornstarch.
Vegetable oil: if you dont have this, canola or sunflower oil are decent alternatives for the recipe.

Pro Tips

1. Make sure your warm water is really just about 110°F so the yeast doesn’t get killed before it even starts working. If the water is too hot, your dough might not rise as well.

2. Be careful when folding the dough over the pork. You wanna pinch the edges really snug. If you mess up the seal, the filling might leak out when you steam it.

3. Don’t try to cram too much pork into each bun. It can make the dough hard to seal properly and also makes the bun soggy. A little less can often make for a nicer balance.

4. Give each bun enough room in the steamer. If they touch or overlap, they may end up steaming unevenly and turn out a bit misshapen.