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    Home » Recipes » Main Dishes

    BBQ Pork Buns (Baked Char Siu Bao)

    Published by Melissa on August 23, 2020 | Updated February 28, 2023 | 49 Comments

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    Make homemade BBQ Pork Buns (Baked Char Siu Bao) from scratch with flavor-packed grilled pork tenderloin inside a light and airy roll for a full dim sum experience at home.  

    baked bbq char sui bao

    The first time I had Char Siu Bao was in San Francisco. My husband and I were on vacation and had dim sum at a little place in Chinatown. When I first tried these delightful pork-stuffed buns, it was love at first bite.

    Now, we love to make them at home! It’s easier than you think, and always so satisfying to pull a tray of beautiful pork buns out of the oven.

    Update: This is a special and fun recipe to make for friends and family. We’ve updated the post with trouble-shooting tips and cooking tricks to ensure that making char siu bao at home is as seamless as it is delicious. 

    pinterest button for cantonese BBQ pork buns

    Ingredient Notes

    You can find most of the ingredients for Char Siu Bao in the international section of your grocery store. Of course, Asian specialty stores are another fun place to discover these ingredients and others. 

    Two of the ingredients might be new to you:

    • Shaoxing cooking wine is a rice wine used often in Chinese and Cantonese recipes. Shaoxing is specific to the region in which it is made, just like Champagne is from Champagne, France. If you can’t find Shaoxing, any rice wine or even dry sherry will work. 
    • Chinese five-spice powder is a fragrant spice blend that includes cinnamon, ginger, cloves, nutmeg, and anise. 
    ingredients to make chinese cantonese buns

    How to Make BBQ Pork Buns

    There are two components to this recipe. First, the filling made with grilled diced pork that’s been marinated in a flavorful Cantonese marinade. The second component is a fluffy yeasted dough you’ll turn into a pillowy wrapper for your char siu. 

    collage of grilled pork for chinese stuffed pork buns being grilled on an outdoor grill

    Making Char Siu Filling

    Once the meat is cooked, finely dice it to make the bao filling. When cooking the filling, be sure to stir it frequently to avoid burning. Then transfer the filling to a bowl to cool fully to room temperature before you fill the buns.   

    ingredients to make the dough for homemade char sui bao with pork

    How to Make Dough for Char Siu Bao

    The first step to making the dough is to activate the yeast. This recipe uses active dry yeast. If you add it to warm water and sugar as directed in the recipe and the mixture doesn’t get foamy within 10 to 15 minutes, the yeast might be too old. Dough made with old yeast will not rise properly. 

    After you mix the dough, which will be very sticky, knead it until the dough is smooth and stretchy. Flour your hands as necessary to keep the dough from sticking too much as you work. 

    The dough should then rise until it’s doubled in bulk. This can take up to two hours on a cooler day, but check it after an hour. Then deflate the dough and you’re ready to assemble and bake the buns. 

    dough for char sui bao on a marble pastry board being rolled and shaped

    Filling and Shaping Bao Buns

    This recipe makes 12 bao buns, so divide the dough into 12 roughly equal-sized pieces. You can use a kitchen scale if you want to be exact. 

    Flatten each portion of dough into a 2-inch circle. Working with one piece at a time, take hold of the edges and gently stretch the dough so the circle becomes another inch larger. This will leave a small hump in the center of each round. This thicker part helps prevent the buns from cracking in the oven.  

    filling dough with grilled pork for char sui bao recipe

    Fill each dough round with a heaping tablespoon of pork filling. Then bring the outer edges of the dough up and over the filling. Pinch the edges together on top to seal the bun closed. 

    Even though you made a yeasted dough, there is no second rise before baking the buns. 

    Simply place the buns seam side down on a baking sheet and brush with egg wash. The more egg you add, the darker your buns will turn in the oven. For a subtle golden shine, use a light, even hand for the egg wash. 

    how to make char sui bao on baking sheets until golden brown

    Serving Suggestions

    These are best served hot out of the oven. Just let them cool for about 10 minutes before taking a bite. 

    This recipe makes extra filling, so If you have meat lovers in your crowd, why not serve it on the side? 

    For dipping, I like to pair it with Panda Express Orange Sauce, which is now available at most grocery stores. You can make a copycat Orange Chicken Sauce at home, or a simple dish of Hoisin sauce is a nice accompaniment too.

    three char sui bao baked in the oven on a green plate

    Recipe Notes

    While there are plenty of different ways you can cook the meat filling for these buns, I love to grill the pork. The barbecue gives the meat a delightful charring on the edges that adds flavor and texture to the bao filling. 

    You can also cook the marinated pork tenderloin in the oven if you prefer it roasted. 

    Whether you grill or roast the pork, be sure to baste it several times with reserved marinade as it cooks. On the grill, over medium-high heat, turn the meat every 5 minutes to ensure that all sides have a nice char to them. 

    It’s helpful to use a meat thermometer to know when the meat is done cooking. One end of the tenderloin will probably be thinner and will cook faster. Insert your thermometer into the thickest part of the tenderloin. When it registers 145°F, remove the meat from the grill. 

    I hope you’ll give this one a try. It’s well worth the effort.

    making filling for chopped, grilled pork for cantonese char sui bao buns

    Storing Char Siu Bao Buns 

    Refrigerate leftover bbq pork buns char siu bao in an airtight container for up to three days.

    To reheat, microwave each pork bun for 15 to 20 seconds at a time until just heated through.

    Related Recipes

    If you love wrapping dumplings and buns, try these recipes next:

    • Baked Southwestern Egg Rolls are an American spin on this favorite Chinese take out item. 
    • Strawberry Cheesecake Wontons turn wonton wrappers into a pillowy and creamy dessert. 
    • Pressure Cooker Asian Steamed Dumplings from Pressure Cooking Today make a moist and delicious appetizer using an Instant Pot. 
    • Homemade Pork Wontons from Two Sleevers is another flavorful Chinese recipe to try ASAP. 

    This recipe was originally created as part of a Daring Cooks challenge from Sara of Belly Rumbles!  

    baked char sui bao with barbecue pork filling
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    5 from 1 vote

    BBQ Pork Buns

    Homemade BBQ Pork Buns (Baked Char Siu Bao) with marinated and grilled pork tenderloin and fluffy homemade roll dough make a traditional Chinese dim sum meal at home.
    Course: Pork
    Cuisine: Chinese
    Keyword: BBQ Pork Buns (Baked Char Siu Bao)
    Servings: 12 Buns
    Author: Barbara Bakes LLC
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    Equipment

    • OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
    • AmazonBasics Silicone Baking Mat Sheet, Set of 2
    • Weber Style 6435 Professional-Grade Grill Pan

    Ingredients

    CHAR SIU (CANTONESE BBQ PORK)

    • 2 pork fillet/tenderloin mine weighed 1.8 pounds*
    • 4 large cloves of garlic crushed
    • 1 teaspoon ginger grated
    • 1 tablespoon peanut oil
    • 1 ½ tablespoons maltose or substitute honey
    • 1 ½ tablespoons honey
    • 2 tablespoons hoisin sauce
    • 1 tablespoon light soy sauce or substitute dark soy sauce
    • 1 tablespoon dark soy sauce
    • 1 teaspoon oyster sauce omit for shellfish allergies
    • 1 tablespoon shaoxing cooking wine
    • ½ teaspoon ground white or black pepper
    • pinch of salt
    • ½ teaspoon Chinese five spice powder
    • ½ teaspoon sesame oil
    • ½ teaspoon pillar box red food colouring I used about ⅛ teaspoon gel food coloring

    BAKED CHAR SIU BAO (Chinese BBQ PORK BUN) FILLING

    • 12 ounces char siu finely diced
    • 2 green onions finely sliced
    • 1 tablespoon hoisin sauce
    • 1 tablespoon dark soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon corn flour
    • ¼ cup chicken stock
    • ½ tablespoon vegetable oil

    DOUGH

    • 2 ¼ teaspoons 1 package active dry yeast
    • ¼ cup sugar
    • ½ cup warm water
    • 2 cups all-purpose flour
    • 1 egg slightly beaten
    • 3 tablespoons oil
    • ½ teaspoon salt
    • Egg wash: 1 egg beaten with a dash of water

    Instructions

    CHAR SIU (CANTONESE BBQ PORK)

    • If necessary, trim the pork loin to remove fat and tendon. Slice lengthwise so you have four long pieces, then cut in half. By cutting the pork into smaller pieces to marinate, you will end up with more flavorsome char siu. If you want to leave the pork in one piece you can do this as well.
    • Place the meat in a container for marinating. Combine all of the remaining ingredients in a separate bowl and mix well to combine. Microwave the maltose for a few seconds to make it easier to work with. Cover the pork well with ¾ of the marinade mixture. Marinate for a minimum of 4 hours, or up to overnight. Turn the pork several times for even marinating
    • Place the reserved ¼ of the marinade, covered, in the fridge. You will use this as a baste when cooking the pork.
    • Preheat a girl to medium. Place the marinated pork loin on the grill and cook for approximately 15 minutes, until cooked through (145ºF), turning frequently and basting occasionally with the reserved marinade. Watch it closely to avoid burning. 
    • Dice the char siu (i.e. the pork you just grilled) to make the bao filling. 

    BAKED CHAR SIU BAO (CANTONESE BBQ PORK BUN) FILLING

    • Heat the vegetable oil in a wok or large skillet. Add the diced char siu and stir, then add the spring onions and cook for 1 minute. 
    • Add the hoisin sauce, soy sauce and sesame oil and stir fry for one minute.
    • In a small bowl, combine the corn flour and stock together and then add to the pork mixture. Stir well and cook until the mixture thickens, 1 to 2 minutes. 
    • Transfer the mixture to a bowl to cool. 

    BUN DIRECTIONS:

    • Lightly grease a large mixing bowl for rising the dough.  
    • Place the sugar and warm water in a small bowl and mix until the sugar has dissolved. Sprinkle the yeast on top and leave it for 10 to 15 minutes until it becomes all frothy.
    • Sift the flour into a large bowl. Add the yeast mixture, egg, oil, and salt and stir. Bring the flour mixture together with your hands. Place the dough ball on a lightly floured surface and knead the dough for approximately 10 minutes. The dough should be smooth and slightly elastic.
    • Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take 1 to 2 hours, depending on weather conditions.
    • Preheat the oven to 400º F. 
    • Once the dough ball has doubled in size, knock it back with your fist and divide into 12 equal pieces. Shape them into round balls. Use a rolling pin to roll the balls flat, about 2 inches in diameter. Then pick each piece of dough up and gently pull the edges to enlarge to about 3 inches in diameter. This keeps the dough slightly thicker in the center, which prevents them from splitting on top as they cook.
    • Place a heaping tablespoon of filling in the center of each dough circle. Then gather the edges and seal your bun closed on top. Place the bun seal side down on a parchment paper lined baking tray. 
    • Continue with the remaining dough. Once all buns are complete, brush them with egg wash. 
    • Bake for 15 minutes or until golden brown.

    Notes

    *Made twice as much Char Siu as called for in the bun recipe, so I doubled the filling ingredients and froze half to make another day.

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Bob

      March 08, 2016 at 3:28 am

      It’s hard to take this recipe seriously with the recommendation of “Panda Express Orange Sauce”.

      Reply
      • Barbara Schieving

        March 08, 2016 at 6:03 am

        Lol Bob – well I guess I’m not a sauce snob.

        Reply
    2. Ginger

      February 19, 2016 at 10:50 pm

      There was almost no pork left after snacking for the filling! It was very delicious. Do you have a recipe for the orange dipping sauce?

      Reply
      • Barbara Schieving

        February 19, 2016 at 10:56 pm

        Thanks Ginger – you could use the sauce in this recipe and leave out the chicken broth https://www.barbarabakes.com/easy-spicy-orange-chicken/

        Reply
    3. Miss P

      December 15, 2015 at 12:46 pm

      Made these buns today, in fact they are in the oven as I type!! Didn’t have pork so I subbed it out with Moose! Very easy to follow instructions! I have a major craving for these buns and your recipe jumped out as the easiest! Hope they taste as delish as they smell!

      Reply
      • Barbara Schieving

        December 15, 2015 at 9:41 pm

        Thanks Miss – don’t they smell amazing as they’re baking.

        Reply
    4. Mandy

      November 03, 2015 at 10:09 am

      After assembling these buns, they need to rise for an hour before you bake them for 15 minutes, is that correct? Sorry I’m a total noob at breadmaking. Thanks.

      Reply
      • Barbara Schieving

        November 03, 2015 at 5:29 pm

        Hi Mandy – no you can bake them as soon as you have all the buns made.

        Reply
    5. chriz

      April 29, 2014 at 6:27 pm

      thank you..i grew up in san Francisco and appreciate any good chicken or pork bun baked or steamed…
      this dough came out so light and almost flaky we couldn’t believe it…

      i used half the amount of yeast… saf-gold/I have found to be the best no fail yeast I get from amazon and very cheap…. doubled your ingredients for dough but used 2 cups bread flour and 2 cups all purpose..your dough recipe is amazing…my filling was a simple sauté onion, chicken, soy, garlic and sugar/browned and simmered down…added some cilantro at the end…..
      the last 3 minutes in oven I brushed with tops a bit of butter and garlic….
      served a little dipping sauce of hoisin mixed with huy fong red garlic chili and soy on the side.
      going to make more since the 16 buns I made were gone within 12 hours….
      I am going to try a stuffing of smoked ham, egg and cheese as well as the chicken filling I have leftover…
      really a simple dough recipe and let me tell you I have tried many…
      I did prepare the dough in my breadman machine…5 stars..and thank you again…….just thrilled.

      Reply
    6. Ira Jaeger

      March 25, 2014 at 7:38 am

      Thank you for posting the hum bao recipe. I always wanted to know how. Your recipe is simple and easy to follow.

      Reply
    7. Nan

      March 25, 2014 at 12:43 am

      Thank you for recipe. I made it tonight and hubby love it (me too!).

      Yum!

      Reply
      • Barbara Schieving

        March 25, 2014 at 6:18 am

        Thanks Nan – so glad you enjoyed it.

        Reply
    8. CL in CA

      March 02, 2014 at 10:55 pm

      I was recently introduce to bao by a co-worker and IMMEDIATELY fell in lov them. Imagine my dismay when I have had NO luck finding bao within 50 miles of either my home or where I work (which is saying something as I commute 50 miles each way to work…uphill…in the snow….both ways.)

      Finally I broke down and started looking and found your recipe. After much searching I finally got the ingredients put together and got them completed tonight.

      My family LOVES them and I wanted to thank you for such a delicious recipe as it was extremely difficult not to just eat the BBQ pork when it came off the grill. I am happy that we actually left enough to make into bao, but this will definitely be making it into the dinner rotation.

      I am hopeful that the rest of your oriental fare recipes pan out as well as that is an area I have long be remiss about cooking. Thanks for taking the time to include us in your world. It IS appreciated!

      Reply
    9. Joy

      December 30, 2011 at 1:00 pm

      The buns look great. I love how your filling came out.

      Reply
    10. tia

      December 29, 2011 at 7:49 am

      your website is beautiful. these buns look great too!!!

      Reply
    11. Renee - kudos kitchen

      December 27, 2011 at 3:21 pm

      Wow, these look amazing!!!

      Reply
    12. Cathy at Wives with Knives

      December 17, 2011 at 9:10 am

      I won’t have time to make this recipe before Christmas but it’s at the top of my list when life slows down a little bit. I love these buns but have never made them at home. Thanks for sharing this, Barbara. Happiest holiday best wishes to you and your family.

      Reply
    13. Deeba Rajpal (@vindee)

      December 16, 2011 at 8:35 pm

      Woohoo…hats off to you GF. What an intensely involved and delicious dish. Each component perfect, and then they all come together in a grand finale. Must have been so worth the effort. WOW!!

      Reply
    14. Jane Bauer

      December 16, 2011 at 12:34 pm

      These sound great. I love to order these when I go out for dim sum. I think making this recipe will be tomorrow’s project. Thank you for sharing the recipe.

      Reply
    15. blackbookkitchendiaries

      December 16, 2011 at 11:48 am

      what a great post! thank you for sharing this and have a great weekend.

      Reply
    16. Audax Artifex

      December 16, 2011 at 9:02 am

      What a lovely job you did on this challenge I adore the colour and look of the buns! Your photos are so professional well done. Cheers from Audax in Sydney Australia.

      Reply
    17. Lisa

      December 15, 2011 at 5:44 pm

      Your Char Siu Bao are so perfectly round – mine were crooked due to being overloaded with pork lol I’m awed by your beautiful presentation. That honey – orange broccoli slw looks terrific and is a great accoutrement to the buns!

      Reply
    18. Amy

      December 15, 2011 at 3:18 pm

      Your Char Siu Bao look wonderful. I make my own all the time…but my recipe is quite different from yours. 🙂 The Daring Cooks challenge sounds like fun!

      Reply
    19. Mia

      December 15, 2011 at 9:29 am

      Thanks for the recipe. I’m gonna be heading to kitchen.

      Reply
    20. Deb

      December 15, 2011 at 8:35 am

      What a sumptuous recipe! I have never attempted Char Sui Bao but with planning ahead and preparing a piece of the recipe each day, it looks doable. Thanks for making the recipe approachable. Your Char Sui Bao looks Stunning!

      Reply
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