Chinese BBQ Pork Steamed Buns (Bao)
Fluffy steamed buns filled with savory Chinese BBQ pork.
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- •2 teaspoons Instant yeast
- •1 cup Lukewarm waterAround 98°F or 36°C
- •2 1/2 cups Bread flour
- •1/2 cup Corn starch
- •5 tablespoons Granulated sugar
- •2 teaspoons Fine sea salt
- •2 tablespoons Unsalted butter(optional)Softened, or use pork fat
- •2 tablespoons Cooking oil
- •2 ShallotsFinely diced
- •2 teaspoons Granulated sugar
- •2 tablespoons Oyster sauce
- •1 1/2 tablespoons Dark soy sauce
- •2 tablespoons Spicy bean sauce(optional)Optional
- •1/2 cup Water
- •2 tablespoons All-purpose flour
- •2 cups Char siu (Chinese BBQ pork)Chopped
- 1
Mix 2 teaspoons of instant yeast with 1 cup of lukewarm water and let sit for 10 minutes.
10 min
- 2
In a stand mixer bowl, combine 2 1/2 cups bread flour, 1/2 cup corn starch, 5 tablespoons granulated sugar, and 2 teaspoons fine sea salt.
2 min
- 3
Attach the bowl to the mixer with a dough hook and gradually add the yeast mixture. Mix until a dough forms.
5 min
- 4
Add 2 tablespoons of softened unsalted butter, one tablespoon at a time, and mix until incorporated.
5 min
- 5
Knead the dough on medium-low speed for 8-10 minutes until smooth.
10 min
- 6
Let the dough rise in a greased bowl covered with a damp towel for 1.5 hours or until doubled in size.
1h 30m
- 7
For the filling, heat 2 tablespoons of cooking oil and sauté 2 finely diced shallots until translucent.
5 min
- 8
Add 2 teaspoons sugar, 2 tablespoons oyster sauce, 1 1/2 tablespoons dark soy sauce, and optional spicy bean sauce. Stir and simmer.
3 min
- 9
Add 1/2 cup water and 2 tablespoons all-purpose flour. Whisk until thickened.
5 min
- 10
Add 2 cups chopped char siu and mix. Let cool.
10 min
- 11
Punch down the risen dough and divide into 12-14 pieces. Roll each into a circle 4.5-5 inches in diameter.
15 min
- 12
Place filling in the center of each dough circle, pleat the edges, and seal the top.
15 min
- 13
Place each bun on a square of parchment paper in a steamer basket. Steam over boiling water for 12 minutes.
12 min
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