🥯 Baked char siu bun

Name: Baked char siu bun
Total time: 150 min
Yield: 12
Cuisine: Hong Kong · Cantonese cuisine
Ingredients: 400 g plain flour; 7 g dried yeast, 40 g sugar, 1/2 tsp salt; 220 ml warm water and 2 tbsp vegetable oil; 300 g char siu (roast pork), diced small; 1 tbsp hoisin sauce and 1 tbsp oyster sauce; 1 tbsp cornflour in 80 ml water; 2 tbsp sugar syrup for glazing; 1 tbsp sesame seeds

Origin: Hong Kong · Cantonese cuisine

132kcal

per serving · 80 g

165kcal

per 100 g

7 gProtein9 g / 100 g

3 gFat4 g / 100 g

20 gCarbs25 g / 100 g

Baked char siu buns are soft, golden yeast buns filled with diced barbecue pork in a thick hoisin and oyster sauce gravy. The dough is slightly sweet and fluffy, the filling savoury and sticky, and the tops are glazed and sprinkled with sesame seeds. They are a dim sum and bakery favourite, eaten warm as a snack or with tea.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, oyster sauce

Not veganbecause of: pork, oyster sauce

Contains porkbecause of: pork

Contains glutenbecause of: hoisin sauce, bun dough, oyster sauce

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy ⚠ Sesame ⚠ Molluscs

What it is made of

porkhoisin saucebun doughoyster saucesesame

Recipe

12 servings150 min

Ingredients

400 g plain flour
7 g dried yeast, 40 g sugar, 1/2 tsp salt
220 ml warm water and 2 tbsp vegetable oil
300 g char siu (roast pork), diced small
1 tbsp hoisin sauce and 1 tbsp oyster sauce
1 tbsp cornflour in 80 ml water
2 tbsp sugar syrup for glazing
1 tbsp sesame seeds

Method

Mix the flour, yeast, sugar, salt, water and oil and knead into a smooth dough; leave to rise for 1 hour.
Warm the hoisin, oyster sauce and cornflour mixture until thick, stir in the pork and cool.
Divide the dough into 12 pieces, flatten each, add a spoonful of filling and pinch closed.
Place seam-side down on a lined tray and leave to rise for 30 minutes.
Bake at 180 °C for 15–18 minutes until golden.
Brush with sugar syrup and sprinkle with sesame seeds while warm.

How to make it lighter

One bun is a snack on its own — pair it with a clear soup or vegetables instead of eating several.
Make the buns smaller (about 50 g) to keep each portion lighter.
Skip the sugar-syrup glaze; a light brush of water still lets the sesame stick.

History

Baked char siu buns grew out of Cantonese dim sum and Hong Kong bakery culture, as a baked counterpart to the steamed char siu bao. They are now sold in Chinese bakeries and dim sum restaurants wherever Cantonese communities live.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →