Chinese BBQ Buns

    6 hours 35 mins

    This is a simple recipe for Char Siu Bao- Chinese barbecue pork buns. A pot equipped with a stainless steel steam plate ( like for idlis, a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Hom Bao (Chinese steamed buns).

    55 people made this

    Serves: 24 

    • 250g boneless pork loin roast, cooked and shredded
    • 8 tablespoons barbecue sauce
    • 3 onions, chopped
    • 5 tablespoons chicken stock
    • 1 tablespoon soy sauce
    • 1 tablespoon vegetable oil
    • 1 tablespoon caster sugar
    • 1 recipe Hom Bao (on this site)

    Prep:15min  ›  Cook:20min  ›  Extra time:6hr chilling  ›  Ready in:6hr35min 

    1. Mix together cooked and shredded pork, barbecue sauce, onions, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
    2. Prepare dough for Hom Bao.
    3. Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
    4. Bring water to a boil in a pot, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the pot. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the pot. Cover pot with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
    5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish blisters. Continue steaming batches of buns until all are cooked.

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    Reviews in English (37)


    Add the first step which is grind or finely chop pork, then add other ingredients. This is very different from the Char Siu pork I have had but this is tasty. Kids will like the little buns and the sweet taste. I made this in my pressure cooker and put the buns on the rack and took the gasket out of the pressure cooker. It worked fine as a steamer.  -  19 May 2002  (Review from Allrecipes US | Canada)


    I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinaded overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I also cheated and used a store bought flour recipe- which actually turned out really well. You can find it at most Asian food stores. The brand I used was 'D and D Gold product' on the front, in addition to some pics. of bao, it says, 'Bot Lam Bahn Bao Saigon', in big letters. =) With the premixed flour, it only took me about 2 hours once I had the dough mixed to make the bao. (20 minutes to cook each round of 4 bao) I'm sooo happy! Thanks for the awesome recipe!!  -  05 Apr 2006  (Review from Allrecipes US | Canada)


    Carol certainly has some really good recipes on this site. This time I combined her two filling recipes for her buns using both the pork and the shrimp. I had leftover frozen fresh ham from our Christmas dinner, which when I sauteed it with the shrimp, used Hoisen Sauce. I absolutely love that stuff. The buns were incredible, however, because I don't remember what I did last time, I should have sprayed the waxed paper with PAM because they really stuck. I had to reseal them which of course was not so fun. Anyway, these babies were so incredible and once more, I thank you Carol for a tremendous asian dinner tonight!!!!  -  18 Jan 2006  (Review from Allrecipes US | Canada)