Super Chinese Style Meat Bun Recipe

This sort of beef bun is found in Chinese bakeries along with other tasty treats. Char Siu Bao, or pig buns, are barbecued pork-filled buns. I baked mine, but they can be steamed.  

– 1/2 cup water – 2 1/2 teaspoon dry yeast – 1/4 cup sugar – 2 1/4 cups all-purpose flour – 1 large egg – 3 tablespoon oil – 1/2 teaspoon salt – 1 pork loin  – 2 teaspoon garlic and ginger paste – 1 tablespoon vegetable oil – 2 tablespoon honey – 2 tablespoon hoisin sauce – 2 tablespoon soy sauce  – 1 tablespoon red wine – 1/2 teaspoon pepper – 1/4 teaspoon salt



Mix warm water, sugar, and yeast in a small basin and let sit for 15 minutes until foaming. Add flour, egg, oil, salt, and yeast mixture to a large bowl.


If the dough is too sticky, add extra flour and mix with your hands. Knead the dough for a few more minutes on a floured surface until elastic.


The dough should rise in a lightly greased basin until doubled in size in a warm place. Reserve tiny pork loin chunks.


Mix garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil in a medium bowl. 


Marinate the pork for an hour until the dough is almost finished. Add a tablespoon of vegetable oil to a pan over medium heat.


Add the pork mixture and marinade to the hot oil and cook for 5 minutes until the pork is cooked through.


Mix in the green onions before removing from heat. Start with a 350-degree oven. Divide dough into 12 equal pieces. Roll each piece into a ball.


Roll each ball into a 4- or 5-inch disc with a rolling pin. Put a heaping scoop of meat mixture in the middle.


Gather the disc edges to seal the bun. Bun sealed side down on oiled baking sheet. With remaining meat mixture and balls, repeat.


After brushing the buns with egg wash, bake them for 15 to 20 minutes, or until they are nicely browned on top.

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