Char Siu Bao (Chinese BBQ Pork Buns)

(Makes 12 buns, or 4 servings)


  • 1 1/2 Cups Char Siu, chopped finely
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon Chinese five spice
  • 1 batch dough (see below)


  1. In a bowl, mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and Chinese five spice.
  2. Roll the dough into a log and cut it into 12 equally sized pieces.
  3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center.
  4. Wrap the filling by pressing and pulling the edges of the dough.  Gather and pull the edges up and twist the top to fully cover the filling.
  5. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
  6. **If you don't own a steamer, line a collander with 2 small squares of tin foil.  Place 2 buns onto the tin foil, making sure that the buns aren't touching (creating a little wall of tin foil works well). Fill a saucepan 1/4 way full with water and bring to a boil.  Place the collander in the pan and cover, and steam for about 20 minutes. 
  7. If you DO have a steamer: Place the balls into a steamer, without touching each other, and steam for 10 minutes.