Hong Kong-Style Char Siu Bao (Steamed Pork Buns)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy steamed buns filled with sweet-savory barbecued pork, inspired by Hong Kong's dim sum tradition. These bite-sized treats are perfect for brunch or as a savory snack. This Asian recipe, ready in about 105 minutes, pairs all-purpose flour, warm water, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 15 min Serves 6 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup warm water, 1/4 cup granulated sugar, and 1/2 tsp active dry yeast. Let sit for 5 minutes until foamy, then set aside.
  2. Step 2: In a large bowl, mix 2 cups all-purpose flour and 1/4 tsp salt. Create a well in the center, pour in the yeast mixture, and stir until a shaggy dough forms. Knead for 5 minutes on a floured surface until smooth and elastic.
  3. Step 3: Place dough in a greased bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.
  4. Step 4: While dough rises, mix 1 cup pork shoulder, 3 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice wine, and 1/2 tsp five-spice powder in a bowl until well combined.
  5. Step 5: Divide risen dough into 12 equal portions. Roll each into a ball, then flatten into 3-inch circles. Place 2 tablespoons of filling in the center of each circle, fold edges over the filling, and pinch tightly to seal.
  6. Step 6: Arrange buns on a parchment-lined steamer tray, leaving 1 inch between each. Steam over boiling water for 15 minutes until puffed and dough is translucent.

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