Chinese · PANTRYHOP RECIPE
Steamed Pork Buns (Char Siu Bao using ready-made filling)
35 minutes · 6 servings · omnivore
A practical shortcut version of the popular barbecue pork bun.
Ingredients
Check you have the quantities below.
- 12 rounds refrigerated biscuit dough or ready-made bao dough
- 2 cups char siu pork, chopped finely
- 1 tbsp hoisin sauce
- 1 tbsp water
- 1 tbsp egg wash or milk for brushing
Let’s make it
- Heat oven to 375 F/190 C if using biscuit dough, or steam according to bao dough package directions.
- Mix chopped char siu with hoisin and water.
- Flatten each dough round, add filling, and seal tightly.
- Bake biscuit-dough buns 12–15 minutes until golden, or steam bao 10–12 minutes until cooked through.
- Rest 2 minutes and serve warm.
Make the buns small for little hands and let them cool before serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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