BBQ PORK BUNS (Char Siu Bao) Using Pillsburry Biscuits | Can't be easier than this

barbecue pork

🥗Healthier: chicken

💰Cheaper: ground pork

Chicken is leaner, while ground pork is more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

hoisin sauce

🥗Healthier: miso paste

💰Cheaper: plum sauce

Miso paste offers umami flavor with fewer sugars, while plum sauce is often cheaper.

Mix warm water and sugar in a bowl until dissolved.

Sprinkle yeast over the water and let it sit for 5-10 minutes until frothy.

Combine flour and salt in a mixing bowl.

Add the yeast mixture and vegetable oil to the flour.

Knead the dough on a floured surface for 8-10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Prepare the filling by mixing barbecue pork, soy sauce, hoisin sauce, green onions, ginger, garlic, sesame oil, and black pepper in a bowl.

Punch down the risen dough and divide it into equal portions.

Flatten each portion into a circle and place a spoonful of filling in the center.

Gather the edges of the dough to enclose the filling and pinch to seal.

Place the buns on parchment paper squares in a steamer basket, leaving space between them.

Steam the buns over boiling water for 15-20 minutes until fluffy and cooked through.

Serve warm, enjoying the soft texture and savory filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens