How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chinese BBQ Pork Buns (Char Siu Bao)?

You need 16 ingredients. The key ingredients include: 1/2 teaspoons Chinese Five Spice, 1 pound Pork Tenderloin, Trimmed, 1/4 cups Green Onion, Sliced Thin, 3 Tablespoons Hoisin Sauce, and more.

Is Chinese BBQ Pork Buns (Char Siu Bao) suitable as meat & poultry?

Yes, Chinese BBQ Pork Buns (Char Siu Bao) falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chinese BBQ Pork Buns (Char Siu Bao)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese BBQ Pork Buns (Char Siu Bao) Recipe

Name: Chinese BBQ Pork Buns (Char Siu Bao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Chinese Five Spice; 1 pound Pork Tenderloin, Trimmed; 1/4 cups Green Onion, Sliced Thin; 3 Tablespoons Hoisin Sauce; 2 Tablespoons Rice Vinegar; 1 Tablespoon Soy Sauce; 1- 1/2 teaspoon Honey; 1 teaspoon Minced Fresh Ginger; 1 teaspoon Minced Garlic; 1 cup Warm Water (100-110 degrees F); 3 Tablespoons Sugar; 1 package (1/4 Oz. Packet) Dry Yeast; 3- 1/4 cups All-purpose Flour; 1/4 teaspoons Salt; 3 Tablespoons Canola Oil; 1- 1/2 teaspoon Baking Powder

Chinese BBQ Pork Buns (Char Siu Bao)

Eats Now Editorial Team · 802 kcal · Meat & Poultry

1
1.
2
For the pork filling, rub the Chinese five spice powder over the pork.
3
Heat a grill pan over medium heat, coat with cooking spray, and grill on one side 10-15 minutes; flip and cook for another 10-15 minutes, until pork has reached an internal temperature of 155 degrees F. When done, remove pork from the pan and let sit for 15 minutes.
4
2.
5
Cut the pork into thin round slices.
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Then cut the slices into small bite-sized pieces.
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Place the pieces in a medium-sized bowl, add the onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and garlic and stir well.
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Cover and refrigerate.
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3.
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Now start the dough.
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Add water, sugar and yeast to a large bowl.
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Let sit and bloom for about 5 minutes.
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4.
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Now add the flour, salt, and canola oil.
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Stir until the dough starts to form.
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(My dough was on the dryer side but it still worked fine.)
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5.
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On a lightly floured surface, knead the dough until it is smooth and elastic.
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This should take less than 10 minutes.
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In a large bowl, coat the sides with cooking spray and place the dough inside.
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Cover and let sit somewhere warm to rise for about an hour.
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(Gently press into the dough; if your fingermarks stay dented, the dough is done!)
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6.
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Punch the dough down and knead in the baking powder I sprinkled 1/2 teaspoons in at a time, kneading between turns.
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Let the dough rest for 5 minutes.
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7.
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Divide the dough into 10 equal portions.
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Working with one dough ball at a time (leave the other doughballs covered in the greased bowl), roll it out to about 5 inches wide.
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Place a heaping tablespoon of filling in the center and bring the sides up to cover the meat/filling.
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I found it easiest to hold the dough ball in my hand and then pinch and twist to seal.
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Repeat with remaining dough balls.
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8.
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Fill your steamer with about an inch of water, being sure the water doesnt come in through the bottom.
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Bring to a boil.
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Spray the part the buns will sit in with cooking spray.
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Place the buns, seam side down, in the steamer pot so that they do not touch.
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I did 4 at a time.
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9.
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Steam for 10-15 minutes or until puffed and set.
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Let cool on a wire rack for 5-10 minutes.
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Be careful, the filling is hot!
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Enjoy!

Chinese BBQ Pork Buns (Char Siu Bao)

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