You know those delicious bites you get from dim sum restaurants? Those perfectly soft, fluffy buns stuffed with savory fillings? Well, let me tell you, I’ve got the perfect baked pork bun recipe right here for you!
These buns are just the right treat to bring to your next gathering, alongside some freshly brewed tea or a light salad. Picture the reactions when your friends take their first bite. Spoiler alert: They will be begging you for the recipe!
Baked pork buns are a beloved dish that have won over hearts (and stomachs!) around the world. These delightful morsels are made with a soft, slightly sweet dough filled with tender, seasoned pork.
Once baked to golden perfection, they are practically impossible to resist. Whether you’re planning a picnic, hosting a game night, or just looking to satisfy a craving, these buns always hit the spot.
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What is Baked Pork Bun Recipe?
Baked pork buns, also known as Char Siu Bao, are a traditional Chinese dim sum dish. The dough is light and fluffy, creating the ideal vessel for a filling of sweet and savory Chinese roast pork (char siu). Baked rather than steamed, they offer a unique texture that’s crispy on the outside while remaining soft and warm with each bite. These buns can be made in advance, making them a great option for meal prep and entertaining.
Why This Recipe Works?
This recipe combines pantry essentials with a few fresh ingredients, making it simple yet full of flavor. By using bread flour, we achieve that chewy texture characteristic of quality baked buns. The combination of the sweet pork filling with the subtle savory notes adds layers of taste that will leave everyone reaching for seconds.
How Does It Taste Like?
Imagine biting into a warm, fluffy bun with a succulent, sweet-savory filling. The sweetness of the pork is perfectly balanced with savory notes from the sauces, and the hint of toasted sesame adds a lovely depth. Each bun has a softness that feels like a warm hug, and the light crispness from the egg wash makes for a tantalizing contrast.
What Sets This Recipe Apart From Other Baked Pork Bun Recipe Variations?
This recipe sets itself apart by incorporating fresh ingredients and homemade dough. We avoid processed options and focus on using whole ingredients, resulting in buns that are family-friendly without compromising on taste. Plus, I’ve made a few tweaks from traditional recipes, like omitting some of the more excessive sugars while keeping all the flavor intact!
The Ingredients
Here’s what you’ll need for this baked pork bun recipe. I’ve adjusted and added a few ingredients to amp up the flavor:
For the Dough
– 2/3 cup heavy cream (make sure it’s at room temperature)
– 1 cup whole milk (at room temperature)
– 1 large egg (taken out of the fridge earlier to get to room temperature)
– 1/3 cup granulated sugar
– 1/2 cup cake flour (or 1/2 cup all-purpose flour with 1 tbsp cornstarch)
– 3 1/2 cups bread flour (tap your measuring cup to avoid air pockets)
– 1 tablespoon active dry yeast (or instant yeast)
– 1 1/2 teaspoons salt
– 1 teaspoon vanilla extract (adds depth to the dough)
For the Filling
– 2 tablespoons vegetable oil
– 1/2 cup finely chopped shallots or onion
– 2 tablespoons granulated sugar
– 2 teaspoons light soy sauce
– 2 tablespoons oyster sauce
– 1 1/2 teaspoons sesame oil
– 2 teaspoons dark soy sauce
– 3/4 cup chicken stock
– 2 tablespoons all-purpose flour
– 2 cups finely diced Chinese roast pork (char siu)
– 1/4 cup green onions, finely chopped (adds freshness)
To Finish the Buns
– Egg wash (1 egg beaten with 1 tablespoon water)
– 1 tablespoon sesame seeds (optional)
– 1 tablespoon granulated sugar dissolved in 1 tablespoon boiling water
Ingredients From : thewoksoflife.com
How to Make Baked Pork Bun Recipe?
Making these buns is actually quite straightforward, so don’t be intimidated! Let’s walk through the steps together.
Instructions
Step 1: Prepare the Dough
In the bowl of your stand mixer fitted with the dough hook, start by adding the wet ingredients: heavy cream, room temperature milk, and egg. Then, sprinkle in the sugar and the dry ingredients: cake flour, bread flour, yeast, and salt in that order. Turn your mixer on to the lowest setting to start bringing the dough together.
Once the dough takes shape and looks a little scraggly, increase the speed slightly and knead for about 15 minutes. If needed, use a rubber spatula to help incorporate everything together. If you don’t have a mixer, you can always use a wooden spoon in a large mixing bowl and then knead the dough by hand for about 20 minutes. The dough should stick to the bottom but not cling to the sides. If it’s too humid or sticky, add more flour a tablespoon at a time.
When the dough is ready, shape it into a ball and cover it with a damp dish towel or an overturned plate. Set it in a warm spot to proof for 75-90 minutes or until it doubles in size. A tip? Your microwave, with a mug of hot water inside, can create a lovely proofing environment.
Step 2: Make the Filling
While the dough is puffing up, let’s get that delicious filling ready. Finely dice your Chinese roast pork (char siu); the smaller the pieces, the better they will incorporate into your buns. Heat oil in a wok over medium heat and add your shallots or onion, stir-frying for about 2 minutes until they soften.
Next, sprinkle in the sugar, then add the light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Cook until everything is bubbling away. Pour in the chicken stock, and sprinkle the flour over. Lower the heat to medium-low and cook for another 2-3 minutes until thickened. Finally, fold in the diced roast pork. Move the filling to a plate to cool and separate it into 16 equal portions, so each bun has the same amount of filling.
Step 3: Shape the Buns
Once the dough has risen, punch it down and knead for another 5 minutes. Turn it out onto a lightly floured surface, shaping it into a ball. Cut this ball into 16 equal pieces, which you can do easily by slicing it in half, then quarters, and then quarters again. For super accuracy, weigh the dough ball and divide that weight by 16 to ensure each piece is the same size.
To shape, take each piece and slightly flatten it, pushing out any air bubbles. Roll it into a circle about 4 inches wide, ensuring the center is thicker than the edges. Keep a clean workspace; any oil from the filling on your fingers will make it hard to seal the buns.
Take one portion of filling and place it in the center of the dough circle. Pinch and crimp to seal tightly. Place each bun seam side down on lined baking sheets, spaced about 3 inches apart. Cover with a towel and let them rise for another hour.
Step 4: Baking
Set your oven to preheat to 400°F (200°C) with two racks in place—one for the top and one for the bottom. Brush each bun with the egg wash and sprinkle sesame seeds on top if desired. Carefully move the buns into the oven, turning the temperature down to 350°F (175°C) right away. Bake for 22-25 minutes until golden brown.
As soon as they come out, brush them with the sugar syrup while they’re still hot. Let them cool slightly, then enjoy!
Notes
– Use Quality Ingredients: The quality of your pork and oil can significantly affect the flavor; go for the best you can find.
– Knead the Dough Well: Properly kneading helps develop gluten, giving your buns that fluffy texture.
– Watch Your Temperature: Keep an eye on the buns as they bake; oven temperatures can vary, so check for that golden color.
– Experiment with Fillings: While this recipe uses roast pork, feel free to switch it up with chicken, veggies, or even a sweet filling!
– Make Ahead: These buns freeze well; just cool completely before sealing them in an airtight container.
How Do You Store This Baked Pork Bun Recipe?
These buns can be stored in an airtight container at room temperature for up to 2 days, but they are best enjoyed fresh. For longer storage, place the cooled buns in a freezer-friendly bag or container and freeze them—just thaw at room temperature and warm them up in the oven for that fresh-baked taste again.
Nutrition Information
Each bun has approximately 250 calories, comprising a healthy balance of protein, carbohydrates, and fats. This recipe is a good source of energy and contains vitamins and minerals from the pork and vegetables used in the filling.
Sides for Baked Pork Bun Recipe
– Steamed Broccoli: A light, fresh vegetable that contrasts well with the rich flavors of the buns.
– Cucumber Salad: A tangy salad made with sliced cucumbers and a light dressing can elevate the meal.
– Sweet and Sour Sauce: Perfect for dipping those buns into something zesty!
– Fried Rice: A delicious side that enhances the Asian theme of your meal.
– Tea: A warm cup of jasmine or green tea pairs wonderfully to cleanse the palate!
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
– Heavy Cream: Substitute with half-and-half or full-fat coconut milk for a dairy-free option.
– Chinese Roast Pork (Char Siu): Use shredded rotisserie chicken or diced cooked shrimp.
– Oyster Sauce: Replace it with hoisin sauce for a different flavor profile—just keep in mind the sweetness it adds.
– Bread Flour: All-purpose flour can work, but the texture might be less chewy.
– Shallots: If you don’t have shallots, use red or yellow onion instead, or even green onions for a fresher taste.
Baked Pork Bun Recipe
Equipment
- Mixing Bowl
- stand mixer with dough hook
- Rolling pin
- Baking sheets
- Parchment paper
- wok
- measuring cups
Ingredients
For the Dough
- – 2/3 cup heavy cream make sure it’s at room temperature
- – 1 cup whole milk at room temperature
- – 1 large egg taken out of the fridge earlier to get to room temperature
- – 1/3 cup granulated sugar
- – 1/2 cup cake flour or 1/2 cup all-purpose flour with 1 tbsp cornstarch
- – 3 1/2 cups bread flour tap your measuring cup to avoid air pockets
- – 1 tablespoon active dry yeast or instant yeast
- – 1 1/2 teaspoons salt
- – 1 teaspoon vanilla extract adds depth to the dough
For the Filling
- – 2 tablespoons vegetable oil
- – 1/2 cup finely chopped shallots or onion
- – 2 tablespoons granulated sugar
- – 2 teaspoons light soy sauce
- – 2 tablespoons oyster sauce
- – 1 1/2 teaspoons sesame oil
- – 2 teaspoons dark soy sauce
- – 3/4 cup chicken stock
- – 2 tablespoons all-purpose flour
- – 2 cups finely diced Chinese roast pork char siu
- – 1/4 cup green onions finely chopped (adds freshness)
To Finish the Buns
- – Egg wash 1 egg beaten with 1 tablespoon water
- – 1 tablespoon sesame seeds optional
- – 1 tablespoon granulated sugar dissolved in 1 tablespoon boiling water
Instructions
Step 1: Prepare the Dough
- In the bowl of your stand mixer fitted with the dough hook, start by adding the wet ingredients: heavy cream, room temperature milk, and egg. Then, sprinkle in the sugar and the dry ingredients: cake flour, bread flour, yeast, and salt in that order. Turn your mixer on to the lowest setting to start bringing the dough together.
- Once the dough takes shape and looks a little scraggly, increase the speed slightly and knead for about 15 minutes. If needed, use a rubber spatula to help incorporate everything together. If you don’t have a mixer, you can always use a wooden spoon in a large mixing bowl and then knead the dough by hand for about 20 minutes. The dough should stick to the bottom but not cling to the sides. If it’s too humid or sticky, add more flour a tablespoon at a time.
- When the dough is ready, shape it into a ball and cover it with a damp dish towel or an overturned plate. Set it in a warm spot to proof for 75-90 minutes or until it doubles in size. A tip? Your microwave, with a mug of hot water inside, can create a lovely proofing environment.
Step 2: Make the Filling
- While the dough is puffing up, let’s get that delicious filling ready. Finely dice your Chinese roast pork (char siu); the smaller the pieces, the better they will incorporate into your buns. Heat oil in a wok over medium heat and add your shallots or onion, stir-frying for about 2 minutes until they soften.
- Next, sprinkle in the sugar, then add the light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Cook until everything is bubbling away. Pour in the chicken stock, and sprinkle the flour over. Lower the heat to medium-low and cook for another 2-3 minutes until thickened. Finally, fold in the diced roast pork. Move the filling to a plate to cool and separate it into 16 equal portions, so each bun has the same amount of filling.
Step 3: Shape the Buns
- Once the dough has risen, punch it down and knead for another 5 minutes. Turn it out onto a lightly floured surface, shaping it into a ball. Cut this ball into 16 equal pieces, which you can do easily by slicing it in half, then quarters, and then quarters again. For super accuracy, weigh the dough ball and divide that weight by 16 to ensure each piece is the same size.
- To shape, take each piece and slightly flatten it, pushing out any air bubbles. Roll it into a circle about 4 inches wide, ensuring the center is thicker than the edges. Keep a clean workspace; any oil from the filling on your fingers will make it hard to seal the buns.
- Take one portion of filling and place it in the center of the dough circle. Pinch and crimp to seal tightly. Place each bun seam side down on lined baking sheets, spaced about 3 inches apart. Cover with a towel and let them rise for another hour.
Step 4: Baking
- Set your oven to preheat to 400°F (200°C) with two racks in place—one for the top and one for the bottom. Brush each bun with the egg wash and sprinkle sesame seeds on top if desired. Carefully move the buns into the oven, turning the temperature down to 350°F (175°C) right away. Bake for 22-25 minutes until golden brown.
- As soon as they come out, brush them with the sugar syrup while they’re still hot. Let them cool slightly, then enjoy!
Notes
FAQs
1. Can I make the dough in advance?
Absolutely! You can prepare the dough, let it rise, then punch it down and refrigerate it for up to 24 hours before shaping the buns. Just remember to bring it back to room temperature before proceeding.
2. Can I customize the filling?
Of course! Feel free to swap out the filling for your favorite proteins or add in vegetables like diced mushrooms or bell peppers for added texture and taste.
3. How do I know when the buns are perfectly done?
Look for a nice golden-brown color on the tops, and give them a gentle squeeze; they should spring back slightly but feel soft to the touch.
4. Can I freeze them once baked?
Yes! Baked pork buns freeze very well. Just make sure they’re cooled completely before storing them in an airtight container. To reheat, pop them in the oven or microwave until warmed through.
5. Is it necessary to use the egg wash?
The egg wash helps achieve that lovely golden color and glossy finish. If you’re vegan, consider using a plant-based milk or aquafaba as a substitute for the wash.
Conclusion
Baked pork buns are not just a tasty treat but also an enjoyable cooking adventure. With this homemade version, you get to control the ingredients and bring your personal touch to each bite. Enjoy serving these buns at your next gathering or simply indulge in them at home, knowing you’ve created something truly special. Happy cooking!
