Chinese Style Meat Buns

4.78 from 18 votes

Chinese Style Meat Buns

These Chinese Style Meat Buns (Char Siu Bao) are soft, golden buns filled with juicy, flavorful pork. This easy recipe gives you a delicious homemade version of a classic Chinese bakery favorite. Whether baked or steamed, these buns are perfect for any meal or snack.

Prep Time30

Cook Time30

Rising Time1

Total Time2

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Keyword: char siu bao, chinese style meat buns

Servings:

Calories: 264kcal

Author: Joanna Cismaru

Equipment

Classic Wooden Rolling Pin

Ingredients

Dough

½ cup water water
2½ teaspoon active dry yeast
¼ cup sugar
2¼ cups all-purpose flour
1 large egg beaten
3 tablespoons vegetable oil
½ teaspoon salt

Filling

1½ pounds pork loin
2 teaspoon garlic and ginger paste
2 tablespoons vegetable oil divided
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce low sodium
1 tablespoon Shaoxing wine
½ teaspoon pepper freshly ground
¼ teaspoon salt
½ teaspoon five spice powder
1 teaspoon sesame oil
2 sprigs green onion finely chopped

Egg wash

1 egg beaten

US Customary - Metric

Instructions

In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes.
In a large bowl add the flour, egg, 1 tablespoon of the vegetable oil, salt and the yeast mixture. Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Alternatively, you could use a stand mixer to mix the dough.
Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot. This could take 1 to 2 hours.
Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, 1 tablespoon of vegetable oil, honey, Hoisin sauce, soy sauce, Shaoxing wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
Heat a skillet, over medium heat and add the remaining 1 tablespoon of vegetable oil to it. Add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
Preheat the oven to 350℉.
Divide the dough into 12 equal pieces. Roll each piece into a ball. Using a rolling pin, roll out each ball into a disc, so that it's about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it. Seal the bun by gathering up the edges of the disc.
Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
Brush the buns with the beaten egg. Transfer the baking sheet to the preheated oven and bake for about 15 to 20 minutes or until the buns are nice and golden brown.

Notes

For extra flavor, marinate the pork overnight in the refrigerator.
If the dough is too sticky, gradually add more flour until it's easy to handle.
To prevent the buns from opening during baking, pinch the edges tightly and place them seam-side down on the baking sheet.
You can steam the buns instead of baking them for a softer, chewier texture. Steam for 15-20 minutes until fully cooked.
Store leftover buns in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.

Nutrition