If you’ve ever wandered into a Chinese bakery, you’ve likely spotted these delicious Chinese style meat buns, also known as Char Siu Bao. They’re filled with juicy, barbecued pork and wrapped in a soft, golden bun. This is an old recipe, I shared with you back in 2012 and I just had to rewrite it with new pictures because after all this time, it’s still a favorite.
Pork Loin: I chose to use pork loin but you can also use pork tenderloin or even pork shoulder. Garlic and Ginger Paste: Infuses the filling with a deep, aromatic flavor. You can use freshly minced garlic and ginger if you wish. Honey: To add a little sweetness and to help caramelize the pork, balancing the savory elements. Hoisin Sauce: Contributes a sweet and savory depth to the filling, a key flavor component in Char Siu Bao. Soy Sauce (Low Sodium): Adds umami and saltiness to our pork filling. Regular soy sauce can be used, but adjust the salt accordingly. Shaoxing Wine: This Chinese cooking wine which you can find in pretty much all grocery stores now. Dry sherry is a great substitute. Five Spice Powder: Adds warmth and aromatic spices, a signature flavor in Chinese cuisine. Sesame Oil: Provides a nutty, rich flavor that complements the pork perfectly.
In a small bowl, mix ½ cup of warm water with ¼ cup of sugar and 2½ teaspoons of dry yeast. Let it sit for about 15 minutes until it starts to foam. This step activates the yeast, getting your dough ready to rise. Next, add 2¼ cups of all-purpose flour to a large bowl. Stir in 1 beaten egg, 3 tablespoons of vegetable oil, and ½ teaspoon of salt. Once the yeast mixture is ready, pour it into the bowl and mix everything together. You can use a stand mixer, or knead by hands. If you use a stand mixer, make sure to mix everything until the dough comes clean from the side of the bowl. If the dough is too sticky, sprinkle in a bit more flour until it’s easy to handle. Knead the dough on a floured surface for a few minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until it doubles in size. This could take 1 to 2 hours depending on your environment. While the dough is rising, cut 1½ pounds of pork loin into small pieces. In a medium bowl, whisk together 2 teaspoons of garlic and ginger paste, 1 tablespoon of vegetable oil, 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of Shaoxing wine, ½ teaspoon of freshly ground pepper, ¼ teaspoon of salt, ½ teaspoon of five spice powder, and 1 teaspoon of sesame oil. Add the pork to the marinade and let it soak up the flavors for about an hour. Tip: The longer the pork marinates, the more flavorful it becomes, so if you can, marinate it longer. Heat a tablespoon of vegetable oil in a skillet over medium heat. When the oil is hot, add the marinated pork, along with all the marinade. Cook the pork for about 5 minutes, stirring occasionally, until it’s fully cooked and caramelized. Just before turning off the heat, toss in 2 finely chopped green onion sprigs. Preheat your oven to 350℉. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each one into a disc about 4-5 inches in diameter. Place a heaping tablespoon of the pork filling in the center of each disc. Gather the edges of the dough, pinch them together tightly, and place the buns seam-side down on an ungreased baking sheet. Tip: Make sure to seal the buns well to keep the filling from leaking out during baking. Brush the tops of the buns with a beaten egg to give them a shiny, golden finish. Bake in the preheated oven for 15-20 minutes, until the buns are golden brown and cooked through. If you prefer a softer, chewier texture, you can steam these buns instead of baking them. After assembling the buns, place them on small squares of parchment paper to prevent sticking, then arrange them in a steamer basket, leaving some space between each bun for expansion. Cover and steam over boiling water for about 15-20 minutes, until the buns are puffed and cooked through. Tip: Avoid lifting the lid during steaming, as the sudden drop in temperature can cause the buns to collapse. Once done, serve them warm.
More Delicious Asian Style Recipes
Katsu Sando (Japanese Pork Cutlet Sandwich) Szechuan Pork Char Siu Pork (Chinese BBQ Pork) Fresh Spring Rolls Asian Ground Beef Noodles
