Chinese BBQ Pork Buns + Halal, Vegetarian & Kosher Filling Options (Char Siu Bao)

Here are my famous Chinese BBQ Pork Buns. Growing up, these were my favourite thing to get from the Asian bakery. Everything here is from scratch, including the BBQ pork itself. The bread is so soft and fluffy. The filling inside is juicy and flavourful - savoury and just a bit sweet.
For my halal, vegetarian (lacto-ovo), and kosher friends, I've also created two alternative fillings: one with chicken, and the other with mushroom. They have the same flavours as the classic filling but are delicious in their own right. The chicken is super succulent and tender. The mushroom is full of earthy umami flavour. If you've never been able to try a Chinese BBQ bun before, hopefully now you'll be able to!
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I competed in The Great Canadian Baking Show season 4, a spin-off of Great British Bake Off! It was simultaneously the hardest and most fun thing I've ever done.
www.cbc.ca/life/greatcanadian...
The show is a celebration of food, bringing together 10 amateur bakers from all across Canada. It's the most wholesome cooking program ever, full of joyful moments and successes. If you'd like to check out the show and see how I progress in the competition, there are a few ways you can watch:
The show is available to stream for Canadians (for free) on CBC Gem:
gem.cbc.ca/media/the-great-ca...
Also available to stream on Netflix Canada!
For people outside of Canada, you can either use a VPN to access CBC Gem or there may be streams available online if you google "Great Canadian Baking Show s04e01"
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Come say hi on Instagram! I share lots of behind the scenes stories and more casual content:
/ sheldoskitchen
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** CHINESE BBQ PORK BUN RECIPE **
The detailed written recipe is too long to include in this caption, so I've included the ingredient list below.
Full recipe can be found here:
sheldoskitchen.notion.site/Ba...
Tangzhong
- 40g (4 tbsp) bread flour
- 255mL / 255g (1 cup + 1 tbsp) milk
Dough
- 56g (4 tbsp) unsalted butter
- 1 egg
- 50g (4 tbsp) sugar
- 14g (2 tbsp) milk powder (optional)
- 6g (1 tsp) fine sea salt / table salt
- 350g (2-1/2 cups) bread flour
- 8g (1 packet / 2 tsp) instant yeast
Meat
- 1 lb (454g) pork shoulder (butt) OR skinless boneless chicken thighs
- 1/4 tsp baking soda
- 1 tbsp (15g) water
- 1/2 tsp (3g) fine sea salt / table salt
- 1 tbsp (10g) cornstarch
- 1 tbsp (13g) neutral oil
Mushroom
- 5-6 large dried shiitake mushrooms
- 1 lb (454g) fresh mushrooms (shiitake, cremini, portobello)
- 1/2 tsp (3g) fine sea salt / table salt
- 1 tbsp (13g) neutral oil
Chinese BBQ Marinade
- 3 tbsp (60g) honey
- 1 tbsp (20g) hoisin
- 1/4 tsp Chinese five spice
- 1/8 tsp white pepper
- 2 cloves garlic, finely minced
- 1/4 tsp sesame oil
- 1 tbsp (15g) Shaoxing cooking wine (optional: if not using, add 1-1/2 tsp soy sauce)
- 1 tbsp (15g) light soy sauce
- 1/2 tsp dark soy sauce
Filling Base
- 15g (1-1/2 tbsp) cornstarch
- 15g (1-1/2 tbsp) potato starch (optional, sub: cornstarch)
- 50g (50mL) water
- 20g (1 tbsp) honey
- 1 tbsp (15g) light soy sauce
- 1 tsp (4g) sesame oil
- 20g (1 tbsp) hoisin
- 1/8 tsp white pepper
- 1/4 tsp Chinese five spice
- 1/2 tsp chicken bouillon powder (sub: 1/4 tsp MSG or 1/4 tsp salt)
- 1/4 tsp dark soy sauce
- 150mL (150g) water / mushroom broth
- 1/2 medium onion, finely diced (~100g)
- 1” (15g) ginger, finely minced (~1 tbsp minced)
- 2 tbsp (26g) neutral oil (1/2 for cooking onions, 1/2 for adding after)
Egg Wash
- 1 egg
- Splash of cream or milk
- Sesame seeds for garnish (optional)
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CHAPTERS
00:00 Bread Week - Great Canadian Baking Show (season 4)
00:27 Intro
01:36 Recipe Starts (Tangzhong)
02:24 Make Dough
04:08 Start Filling
04:33 Chinese BBQ Marinade
05:24 What Meat?
05:54 Pork & Chicken
06:29 Tenderize & Marinate Meat
08:05 Cook Meat
09:12 Mushroom Filling
10:57 Filling Base
12:40 Shape Buns
15:12 Egg Wash
15:35 Bake Buns
16:06 Hot Buns
16:51 Outro

[@amanda88988]

Currently chowing down on these at the moment. Sooo good! Followed the recipe exactly and it came out amazing. I've had lots of authentic char siu and was blown away at how similar the taste was. It took most of an afternoon but totally worth it; next time maybe I would prepare the filling on one day then make the dough and bake the next day. Would highly recommend!

[@sheldoskitchen]

Amanda! It fills my heart to hear that the recipe worked so well for you! Thanks for giving it a try. Breaking up the steps over two days will definitely help with spreading out the work. The dough can also be proofed in the fridge for the first proof. Just refrigerate right away instead of leaving at room temp and leave for at least 12 hours. It may not fully double in size but will be ready to be used. Another option is to fill the buns, cover the trays tightly, and proof the shaped buns overnight in the fridge (at least 12 hours). The next day, they can be baked straight from the fridge. Hope this gives you some options to adjust the schedule to fit your needs!

[@TranTran-cn2sr]

you made me feel it's so easy to make. In fact, it's harder than it looks. I like your idea but when I put in kitchen aid, my flour didn't turn out right and my kitchen was heated after beating about 10 minutes. My flour didn't look like yours thinner like a film. Anyhow, I like your attitude funny and very cool. Thanks for sharing

[@matin4198]

You are a good teacher! Thank you!

[@lialowe266]

You're so thoughtful with the timestamps for different dietary preferences and those who don't want to see meat (not me, but I can still appreciate the effort)!! And highlighting an option for an alcohol-free marinade?! As with your other videos, everything is so well thought out and I love your attention to detail- thank you for another delicious video! ❤️

[@vaniar.1583]

I was about to write the same thing! 👍🏻

[@tomprice05]

I came here to say the same thing ♥️ unity through food, hell yeah!

[@EsseQuamViderity]

Gosh yall are insufferable

[@RockBottomM]

This dude has positive vibes

[@sheldoskitchen]

Aw thanks! :)

[@pez725]

Yeah. I like it too 🙂 thanks Sheldo :)

[@diabeticdaniel7848]

You're quickly becoming one of my favourite chefs here on youtube. You are so thoughtful and patient in the way you're explainig each step and you make even the trickiest of recipies seem really managable. Thanks for putting in time and effort in these videos, it's really wholesome and i can say for sure that you've made me a lot more comfortable when it comes to preparing dishes i have perceived as too difficult to make at home.

[@sheldoskitchen]

Hey Daniel, thank you so much for noticing the love I put into these videos. I really appreciate your comment and hope I can keep putting out recipes that you'll enjoy!!!

[@DianaTW]

You are such a thorough and considerate teacher ❤ what you do with the tang zhong in the beginning (mixing it all together) makes so much sense and makes it much simpler! Thank you!

[@bromanguydudesir]

Sheldo seems like such a nice, genuine guy.

[@sheldoskitchen]

I'd have to agree :P

[@handler1990]

Thank u for being so thoughtful to us muslim. I really appreciate it.

[@oknovine]

i made these the other day and let me tell you: they were amazing. after that i made another batch of the dough to make burger buns out of it since it was so soft and delicious. ended up using half of the batch to make your garlic cloud rolls. there you go, three recipes using one dough. thanks a lot, Sheldo! 🥰

[@sheldoskitchen]

Love how you adapted the dough! I have a potato bun recipe on the channel that makes for an EXCELLENT burger bun. Just skip the honey glaze and do an egg wash +sesame like this bun.

[@foxisch8814]

You‘ve instantly become one of my favorite youtube channels. Everything is just perfect. The recipe in the description, the use of grams, time stamps, different choices for the recipe and the list goes on… I just wanted to thank you:) I already tried the bang bang sechuan chicken (it was delicious) and I will be trying more in the future!!

[@Erullise19]

The alternative fillings option are having me in tears 🥹😭😭 Thank you for being so thoughtful and considerate!

[@sheldoskitchen]

You’re so very welcome Natasha!

[@ConfusedQandolack]

The buns look so delicious! Thank you so much for providing a Halal alternative as well. I really love Chinese food, and I am so happy that I will get to try something that I couldn't have before. I learned so much from this video, things that are useful in cooking in general as well.

[@sheldoskitchen]

I'm so happy that you found useful info in the video. Hope that you give the buns a try!!!

[@ConfusedQandolack]

@@sheldoskitchen Thank you, I definitely will :) I love your other recipes too.

[@euwedewilde9478]

I am really glad I discovered this channel. You put so much work in these recipes, it's absolutely insane. I am definitely going to try these buns! Keep up the good work!

[@ishshalmanocha2993]

this channel is amazing, you put in alot of effort with the time stamps, providing measurments in grams and the overall quality of the video is amazing and your explanations and methods are extremely clear! cant wait for more videos

[@sheldoskitchen]

Thank you so much for noticing the details I add into the videos!

[@morinaga7630]

Best instructional video I have ever seen. I don’t cook but made this and it was delicious. Now that I’m a “chef”😂 I make it for my office parties and everyone loves it. Im not the drinks guy anymore.

[@lucagacy]

This is genuinely one of the best cooking videos I have ever seen. Can't wait to see this channel take off. I will for sure use the pan method in the future for the shaoxing pork rather than the oven method I have used in the past. I have never heard of the baking soda thing, so I can't wait to try that.

[@sheldoskitchen]

Wow thank you very much!

[@MolarCravings]

I have made your miso caramel bars, chiffon cake, ube basque cheesecake, and they all turned out amazing! Can't wait to try this one next!

[@azaleaaya]

this is my current favorite channel! love the way you explain with patience, step by step of every recipe ♥️

[@pez725]

Hi Sheldo! Posting here an appreciation comment :) and a question of the recipe at the end hehe. Thanks.❤ I just found your channel and wanted to comment that is very motivating and empathizing how you cook and present the videos. You provide great and thorough insights while still cooking swiftly and naturally. And must importantly, you somehow add how you like to cook and why. It's more personal and really connecting. It motivates to cook how oneself would it, and I love that! ❤ I've always tried to cook this way, finding your own art. And you help for it. So thank you Sheldo. I also really like how you start by identifying the flavors you aim at, and then develop the recipe. I highly recommend that. It makes it more of an experience and feels like building a dish. Lastly, the question about the dish. I noticed that the bread recipe you use here is very similar to Shokupan/Hokkaido or japanese milk bread. Is it the same? Just curious about it. Thank you!🎉😁 Thank you very much Sheldo! Keep it up, wish you the best :).

[@Hoid.]

How thoughtful of you to make alternative versions! ❤

[@Erika-et1zu]

I never imagined making this recipe until watching you. You are so wonderful at explaining each step that I'm no longer intimidated ❤

[@periperae5878]

Omg, they look sooo good! And huge thanks for the detailed recipe, as always 🙏

[@elizabethoconnor1493]

Sheldo, you are always a joy to watch! Your easy explanations and congeniality are comforting for amateur cooks and keep me coming back. Can't wait to try the mushroom recipe!

[@sheldoskitchen]

Thanks so much Elizabeth! Hope you're having a great week so far

[@ul4906]

Awesome video, love the way you properly explain why you're doing something and give several options!

[@alan11121959]

Thanks for all the detail of this beautiful creation! Can't wait to try it, you've really captured the essence of a classic.

[@Saurischian]

I just came across your channel and subscribed without even watching all but 30 seconds because that's all it took to know a subscription was worth it. You're a good guy

[@sheldoskitchen]

Gotta say, you’re a good judge of character 😉 Haha thank you and welcome to the channel!

[@Saurischian]

@@sheldoskitchen Semper Fi

[@HyperactiveNeuron]

I absolutely love you and your content. You're magnificent Sheldo! You and Adam Liaw are my favorite chefs. Please never stop.

[@TallyRocky]

These baked pork buns are absolute heaven!!!!

[@terryli340]

Loved your recipes. New family favorite. 😋😋

[@MoorChannel]

this is amazing!!! Thank you for mentioning Halal, Vegan and all kind of choices 🥰

[@smalmon]

Love these in-depth videos! Super organized and fun to watch ^^ I'd love to see moreeee

[@sheldoskitchen]

Thanks so much!

[@xoxoamazingful]

I love how you give us so many different options to make the recipie work for us 😊

[@sheldoskitchen]

Thank you!!! I want my recipes to be as accessible to as many people as possible :)

[@krysilove]

I just want to say how much I love your channel and I love this recipe in particular. I actually made this and didn't even fill it. I just needed some rolls to go with some soup and this was an absolutely delicious. I gave it a swipe a butter where you gave it meat and it was great. I'm going to make it with the chicken filling probably next week.

[@RJWPG]

THAT'S where I've seen you before! Thought you were great on the show! Please keep the recipes coming - Absolutely love your teachings.

[@sheldoskitchen]

Thank you so much! :)

[@tomatosauce3257]

Deserves a sub.. i love creators who properly explains the process or procedure, as to why we're doing the process rather than just showing the procedure...

[@sheldoskitchen]

I’m the same way and have learned the most from channels like that, such as Helen Rennie’s videos!

[@terryli340]

Tried your pork char sui recipe and it's delicious. The pork buns are to "die for". Thanks for sharing.

[@seckora]

You do a really good job explaining the whole process. Cant wait to try this recipe!

[@lauriebennett6257]

Sheldo, I swear your video made my mouth water watching it! 😋 I've never had Char Siu Bao and want to try your recipe. It looks very simple even though there are several steps to it. Thx so much for sharing your very tasty expertise! 💜

[@buseyilmaz7642]

I'm so glad you added the Halal portion of the video :) I'll definitely try this out soon~

[@lewisjones235]

You smashed it with another complete and informative guide. There’s so many tips in here. Great work. I feel like I need a huge chest freezer so that I can do a crack into this as a project for a day

[@dylanliu1457]

U r getting to be one of my favourite! Thks for all your lovely recipes. Can’t wait to try this one ! Keep it coming!!!

[@sheldoskitchen]

Thanks so much Dylan!

[@BobLennon315]

this is the first video i watch in your channel, instants subs no doubt. you're so kind and thoughtful, there are soooooooooooooooooooooo many recipe i want to try but dont know what is the proper halal substitute

[@jaidenboucher0]

I just found your channel and I am so impressed with the quality of your videos. I seriously hope you understand that your channel is going to get huge if you keep doing what you’re doing.

[@MichaelGrode]

Well I know what I am going to make these weekend (honestly cannot wait). The filling is so unique compared to other char siu bao videos I have seen. Learned so many tips and tricks from this video and got a better idea of how to use certain ingredients in my own recipes. Thank you for another great video!

[@sheldoskitchen]

Cheers Michael! Let me know your thoughts when you do make the recipe! :)

[@leononchik]

Love all the nerdy tips that help me understand the science behind techniques!

[@sheldoskitchen]

Awesome! Thank you!

[@mfardin75]

I really appreciate the alternatives to pork and alcohol! I've made char siu and char siu bao with lamb shoulder and it also worked out pretty well.

[@veggietables6974]

Thank you for the vegetarian considerations !! It is a really helpful video and I love your presentation style

[@isorokudono]

Awesome job! Looks delicious.

[@pura.bakes1]

You're my favourite chef hands down 🥺

[@lisaboban]

THANK you for the KitchenAid numbers!!! Nobody else does that and it's SOOOO helpful!

[@JD-jb8ho]

My wife forwarded your mango sticky rice recipe (have not made it yet but soon) Out of curiosity I started looking at some of your other videos and I just have to say thank you. You’re my new favorite chef!

[@debrascott8775]

This looks Amazing! Love your videos!

[@sahira2525]

I love the way you explain everything. I just subscribed ☺

[@VicZWYnl]

I love (and appreciate) that you incorporate some cooking (food) science into your videos! Keep up the great work :D

[@sheldoskitchen]

Thanks Vic!!! Food science is the best kind of science imo

[@ScottSmith3]

Made these for the first time tonight and they came out amazing. The absolute, perfect, ideal bun. The flavor, the texture, everything. Thank you so much for sharing the recipe and the techniques!

[@sheldoskitchen]

I'm so glad you enjoyed the buns Scott! Thanks for trying out the recipe :)

[@tammipineda4121]

Yummmo!! I’m trying this Shel!!!!

[@ivacheung792]

They look so soft and amazing! 😍

[@mellamccly2583]

Thank you for sharing this with us!!?? ❤️❤️❤️❤️❤️❤️

[@cronosx6174]

Excellent cooking advice. I appreciate it.

[@Irene-b91]

This looks too good. Im saving this for when im ready. Im definitely subbing

[@9thecolor51]

You're already amazing, but you're going to be a star! Your videos are uber visually appealing, and the attention to detail in your techniques ( and the the way you explain) is truly elite. Keep at it!

[@sheldoskitchen]

Thank you so much!

[@williamfotiou7577]

Your cooking and videos are awesome! Thanks for sharing this recipe. When we made bao at a place i worked, we used ground chicken and seasoned it differently. Yours looks like the real thing.

[@tsfrank9665]

Looks great! Will definitely try your recipe with my sister. You have a soothing voice, clear and sounds friendly. Also, I loved the way you explained your recipe. Keep it up.

[@sheldoskitchen]

Cheers! Thanks so much

[@terryli340]

You rock. Love your recipe, so delicious.

[@ctacb27]

So thankful for your consideration of dietary restrictions! I am making these for Sabbath and am so excited! Thank you so much!

[@digitalred1991]

subscribing purely because you provide alternative dietary needs. love to see it

[@EricIskandarZulkarnain]

I love your video! Its so thoughtful and details. Keep up the great works!

[@sheldoskitchen]

Thanks Eric, I really appreciate it!

[@erik0234]

Will make soon! I've made steamed bao buns with char siu and they were amazing (but a lot of work with just an improvised steamer). Never tried them baked. Looking forward to it. Thank you for sharing!

[@gennatran1215]

Thank you for the recipe. It looks so yummmm! I’ll definitely try to bake them 😊

[@snuscaboose1942]

This cooking tutorial is well thought out and a pleasure to follow. Love the consideration for vegetarians to allow them to skip the meat prep.

[@igglewiggle6649]

Sheldo! You make excellent videos. Smart, informative and inclusive. I loved you appearance on the Great Canadian baking show. Your Chinese inspired creatations always held my interest. Just subscribed! Finding your channel made my day!! Will definitely make your char sui bao.❤️❤️

[@lowkwanwong3959]

Love, love, love - thank you for the recipe 😍😍

[@saeclem]

Your attention to details BLOWS MY MIND. You think of everything. How the hell do you not have a million+ followers? You’re on par with Babish IMO.

[@sheldoskitchen]

Thanks so much Stephanie! That really means a lot to me ❤️

[@leailyn2481]

He has a very calm and warm voice. 😊

[@alexsomerslahr8359]

This video is amazing. Demystifies everything!! Can’t wait to make them.

[@sheldoskitchen]

Thanks so much Alex!

[@shamsnida]

Thank you for being so inclusive.

[@emgerson1975]

Just found you and I’m in love! You explain everything so well, great flavours, awesome variations and oh so cute x x x

[@25MartyDK]

This was a joy to watch. I don't think I'll make these, solely because it seems like a lot of work that I sadly don't have the time for, but I'll happily mouth-water while watching you prepare them xD

[@Prosperousakua]

I’m here for the variety! Thanks for looking out for the vegetarians

[@sheldoskitchen]

I just want as many people as possible to try these buns! :)

[@ajtan06]

Can't wait to try this! Maybe even mix the mushroom and chicken filling, which sounds like a great combo to me

[@sheldoskitchen]

That's an EXCELLENT idea

[@GavinKohAquascaping]

Oh my, Char Siu Bao! I have not had that for a long time, so glad you featured the vegetarian variety, I'm going to have to try that. Also, the Baking Show! Wow! Congrats!

[@juju-been]

I wanted to give some filled buns a try with what I had and I came across this super helpful video. I ended up using leftover black beans in gravy, leftover spam, half an onion and BBQ sauce as my filling and WOW

[@ashleyv999]

These look delicious! I will need to try this recipe

[@Szaplod]

Never seen such a nice looking dough

[@SCSHikers]

I love that you included vegan. so sweet :)

[@vladimirprostran1896]

This is awesome😝

[@evonneliu3291]

Wow! Sheldon your bao look amazingly delicious and beautiful!👍👍 I’ve been trying different bbq bao recipes. In fact, made some 2 days ago and I failed the whole thing big time from dough to filling!😪 I will definitely try your recipe . I will try all three filling, they look absolutely scrumptious!😁😁😁 will let you know the out come. Thanks for sharing your recipes and talents- your instructions are very clear and detailed. Easy to follow and good tips!

[@RealGrubert]

Just found your channel, so I am going to be busy in the kitchen for a while. Keep them coming!!

[@paulaschmitt22]

you are wonderful! what a pleasant presentation. thank you!

[@liezlcudaltan7879]

You know something will be extra good when you start dancing. Thank you for sharing another informative and approachable recipe Sheldo 🙏😊💜

[@39coolbeans39]

Gave me inspiration to use up the left of the chicken and try these clumsy hands at making stuffed buns lol thank you for making this amazing video ❤️🎈🎯

[@darakhim3215]

Look yummy. I'll try to make it

[@valf156115]

Wow one of my favourite bake off contestants and an explicitely halal friendly recipe?? 🥺🥺i feel rly seen you dont understand how rare it is to find recipes considerate of muslims!

[@sheldoskitchen]

Hi!!! Thanks for watching the show and supporting this lil channel of mine. Cheers!!!

[@grumpyoldlady_rants]

O. M. Goodness - I love BBQ pork bao! I will definitely be making these!

[@amytran6020]

Tried and only recipe that worked. Soft and taste great, other recipes is hard and has a yeast tast to it. Also I only use your cake recipe. taste amazing, hope u continue to make recipes for us

[@pw0000]

I had these (from a store in the UK) and they are absolutely freaking amazing! I would totally like to try making some day.

[@sheldoskitchen]

Hope you do give the recipe a try!!!

[@kaihoneko]

Wow Sheldo! You are my new favourite KZbinr! I had the pleasure of watching your amazing run on the Canadian Baking show (hello from Mississauga - very proud of you!), and I'm so happy the algorithm had you pop up as a recommended video! Honestly, your style is completely perfect. You have mastered the blend of keeping the video fun, fast, and engaging, with truly excellent camera work and visuals. But the more impressive element is your pacing and informative tone. Your style is even more fantastic because you manage to share incredibly useful information rather than just a snappy recipe. The 'why this works,' and 'pro-tip - don't do this!' notes are super important! The mise-en-place to build up to the recipe, the order of operations, the little nuggets of wisdom like what level to put the oven racks, to start with less filling until you're comfortable crimping the edges (guilty lol), all of it is so comprehensively helpful that it make it less trial and error for the end user! Literally I happened across your whipped cream stabilization video after I had done some of my own wonky trial and errors, and you're deep dive into the 'why' really helped a lot. I'm going to incorporate a mix of marscarpone and gelatin for a Raspberry Charlotte Cake this weekend, which has always been a finicky one to keep from being too soft in the mousse layer, because most recipes just call for regular old whipped cream with nothing to stabilize it. You would make an excellent teacher! I'm so excited to try this and many of your other videos. Baking is one skill to master, but how you treated the proteins in this video have unlocked the secret to bringing some amazing-looking Chinese-style meat into my own kitchen!

[@paulepsimos8396]

Great video and great channel chef! 🙏🏼

[@sheldoskitchen]

Thanks Paul! Really appreciate it :)

[@RYUJJ4]

Ya i made these thanks to your help

[@biuser4092]

Made your cha siu and it was awesome! So easy and quick. Going to make the mushrooms and the buns too! Keep it up and hope to see a steamed bun recipe too.

[@sheldoskitchen]

Awesome! Glad you enjoyed the char siu!!! Working on a steam bun recipe and will share when it's been perfected! :)

[@benchean]

Thank you for making this unitimidating!!!

[@sheldoskitchen]

You’re very welcome Ben! Hope you give the recipe a try :)