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A close-up view of steamed pork buns stacked on parchment paper, presented on a white plate. The top bun is gently torn, exposing its airy and fluffy interior, generously filled with a savory and slightly sweet Chinese barbecue pork filling.

Super Easy BBQ Pork Buns (Char Siu Bao, Cha Shao Bao)

Soft, fluffy, and pillowy steamed buns filled with a sweet and savory Chinese barbecue pork filling.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast, Snack
Cuisine Asian, Chinese
Servings 8 Buns

Ingredients
 

Bun

  • 3/4 cup whole milk chilled
  • 1 tsp active dry yeast
  • 2 cups AP flour

BBQ Pork Filling

  • 1 tbsp neutral oil
  • 3 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • 1 lb premade char siu Chinese barbecue pork, diced

Instructions
 

  • Prep | Prepare your steamer by lining it with parchment paper and adding an adequate amount of water.
  • Dough | Mix together chilled milk and yeast. Add the flour and stir with a spatula until the mixture becomes clumpy.
    Use your hands to knead the dough for about 12-15 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth. Cover the dough with plastic wrap or a lint-free towel and let it rest for 5 mins.
  • Filling | Mix together the seasonings to a pan over low heat. Bring it to a boil. Add in the diced premade BBQ pork and mix until evenly coated.
  • Shape | Divide the dough into 8 equal pieces.
    Take one piece and roll it into an oval shape.
    Next, fold the top half of the oval into the middle and lightly press down to seal it. Then, fold the bottom half into the middle as well. Pinch together the opposite edges to form a ball.
    Then roll the dough ball out into a 3 inch 1-2 mm circle. Repeat.
  • Fill | Place a 30 gram portion of the filling in the center of the circular dough. Ensure not to overstuff it to make sealing easier.
    Gently lift and gather the edges of the dough towards the center.
    Carefully pinch the corners together to seal the bun, ensuring the filling is completely enclosed.
    Then bring the three edges together to form a pointy shape. Ensure the top is neatly closed.
  • Steam | Arrange the buns in a steamer smooth side down. Cover with its lid and let the buns proof for 1 hr without heat. Once the buns have proofed, steam them on low heat for about 10 mins. Serve warm.
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