15-Minute Char Siu Bao Buns
Makes 6 bao buns (serves 2 to 3) · Prep: 5 minutes · Cook: 10 minutes · Total: 15 minutes
Bao buns are a happy-hour favorite, but they are much easier to make at home than most people realize. I use frozen folded buns and char siu from a Chinese barbecue shop, then glaze the pork while the buns steam. The whole thing takes about 15 minutes and looks great on a platter when friends come over.
Ingredients
Bao buns
- 6 frozen folded bao buns
- 8 to 10 ounces prepared char siu
- 2 scallions, thinly sliced
Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 small garlic clove, finely grated
Dipping sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 to 2 teaspoons warm water
- A few drops toasted sesame oil
Instructions
- 1
Set up the steamer
Fill a pot or wok with about 1 inch of water. Bring it to a gentle simmer, making sure the water will not touch the bottom of the steamer.
- 2
Steam the buns
Arrange the frozen bao buns in the steamer with a little room between them. Cover and steam according to the package directions. Most frozen buns take 6 to 8 minutes.
- 3
Slice the pork
Slice the char siu about ⅓ inch thick. You want pieces sturdy enough to hold their shape inside the buns.
- 4
Mix the glaze
Stir together the hoisin, water, soy sauce, rice vinegar, sesame oil, and garlic.
- 5
Glaze the pork
Place the pork in a skillet over medium heat. Pour in the sauce and gently turn the slices until they are hot and lightly glazed, about 2 to 3 minutes. If the sauce becomes sticky before the pork is warm, add another spoonful of water.
- 6
Make the dipping sauce
In a small bowl, combine the hoisin, rice vinegar, and sesame oil. Add the warm water gradually until the sauce is easy to dip into but still thick enough to cling to the pork.
- 7
Fill the buns
Leave the steamed buns covered until you are ready to fill them. Open each one and add a thick slice of char siu. Spoon a little of the glaze from the skillet over the pork, then add scallions.
- 8
Serve
Serve immediately with the dipping sauce on the side.
Recipe notes
Cook’s notes
- Keep the buns covered after steaming, and fill them only when you are ready to serve. They dry out quickly, while an early spoonful of sauce makes the bottoms gummy.
- Prepared char siu can be fairly salty, so taste it before adding more soy sauce. One thick slice of pork is usually enough for each bun.
Equipment & shortcuts
- Where to buy: look for frozen folded bao buns at Asian grocery stores under the names gua bao, folded steamed buns, lotus leaf buns, or steamed sandwich buns.
- No bamboo steamer: use a metal steamer basket, or set a heatproof plate on a steaming rack inside a covered pot. Put each bun on a small square of parchment and keep the simmering water below the plate. In a hurry, wrap the buns loosely in a damp paper towel and microwave them according to the package directions.
Make ahead & storage
- Prepared char siu is commonly sold by the pound at Chinese barbecue shops and grocery-store roast-meat counters. Ask for it unsliced or cut thick. Paper-thin pieces tend to get lost inside the buns.
- Substitutions: use thick slices of cooked pork belly, leftover roast pork, or cooked boneless chicken thighs. If you cannot find char siu, add 1 teaspoon brown sugar to the glaze. Brown pork belly first and pour off most of the rendered fat before adding the sauce.
- Make ahead: mix the glaze up to 3 days in advance and refrigerate it. You can also slice the pork and scallions earlier in the day. Steam the buns and warm the char siu just before serving.
- Storage: refrigerate leftover pork for up to 3 days, keeping it separate from the buns, dipping sauce, and scallions. Reheat the pork in a skillet over medium-low heat with a splash of water. Steam refrigerated buns for 3 to 4 minutes, and avoid storing assembled buns.
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