Soft, pillowy baked buns filled with a sweet and savoury bacon, ginger and honey-soy filling — a homemade take on Asian barbecue pork buns.
These fluffy, pillowy barbecue pork buns are a homemade take on the dim-sum favourite — soft enriched dough wrapped around a sweet, sticky, savoury filling. Baked golden rather than steamed, they're brilliant warm from the oven with a dipping sauce.
Prep 30 min
Cook 25 min
Total 90 min
Medium
- 85g Sugar
- 500g White Bread Mix
- 1 tablespoon Sunflower Oil
- 12 Bacon
- Knob Ginger
- 2 cloves chopped Garlic
- 2 tablespoons Soy Sauce
- 3 tablespoons Clear Honey
- 3 tablespoons Tomato Puree
- 1 beaten Egg
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Mix the sugar into the bread mix in a large bowl, add water as instructed on the pack, and bring together with a wooden spoon. Knead on a lightly floured surface for 5 minutes until smooth, then place in a large bowl, cover with oiled cling film, and leave somewhere warm until doubled in size.
- Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute until soft, then stir in the soy, honey and tomato purée (this can be made up to 3 days ahead).
- Turn out the dough, knead briefly, and pull into 12 even balls. Flatten each with your hands, place a teaspoon of filling in the middle, draw the dough up and pinch closed like a purse, then turn over and sit on a large baking sheet.
- Cover with oiled cling film and leave to rise for about 30 minutes until pillowy.
- Brush with beaten egg and bake for 20 minutes until golden.
- Serve warm with dipping sauce.
Tips from the ZestyPlate Kitchen
- Let the dough prove until properly doubled for the lightest, fluffiest buns.
- Cool the filling before wrapping so it doesn't melt through the soft dough.
- Pinch the dough firmly into a tight purse so the filling stays sealed in during baking.
- Brush with egg wash for that glossy, golden bakery finish.
Frequently Asked Questions
Yes — steamed gives the classic soft, white char siu bao; baking gives a golden, slightly richer bun.
Yes — the filling keeps for up to 3 days in the fridge, so you can prep it in advance.
Yes — freeze them baked, then reheat in a warm oven until heated through and soft again.
