Asado Buns

Sweet buns filled with meaty, sweet, tasty filling. 

Asado Buns - The Not So Creative Cook 2

This is the reason why I made Char Siu Chicken in the first place.

Asado Buns are sweet buns with meaty, sweet and tasty filling. Asado is another term for barbecue in some countries. It is said that Asado Buns originated from China, thus, having Char Siu filling. Some fillings are red in color, most especially at the restaurants because red food coloring or beet juice is used.

Asado Buns - The Not So Creative Cook

You will notice in the recipe that I used the Char Siu Chicken I made, but you could completely used shredded cooked chicken or rotisserie chicken.

Asado Buns

  • Servings: 12 Asado Buns
  • Print


For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk


For the buns:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands.
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

While your dough resting, prepare your filling:

Asado buns filling:


  • 3 cups char siu chicken, diced*
  • 1 1/4 cup water
  • 2 1/2 tbsp rice vinegar
  • 5 tbsp brown sugar
  • 1 1/2 tbsp sesame oil
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp corn flour dissolved in 2 tbsp water


  1. In a pan, add diced char siu chicken and water. Bring to a boil.
  2. Add rice vinegar, sesame oil, oyster sauce and brown sugar. Simmer for 3 minutes.
  3. Add corn flour and water mixture. Cook until thick (about 1 to 2 minutes). (The filling should not be too runny or thick.)
  4. Set aside until ready to use.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. Flatten each and fill the a heaping tablespoon of char sit filling. Seal the edges. Place on the baking sheet, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.


* Cooked shredded chicken or shredded rotisserie chicken can be used instead of Char Siu Chicken. Or even your left over chicken barbecue.

Source Recipe: Asado Buns by Adora’s Box

Asado Buns - The Not So Creative Cook 3

This is my first time to make filled-buns and I must say that I am very much proud of myself. 😀 These are so good and I am sure that I will be making this all over again.

I hope you try this and let me know what you think. Have a wonderful weekend!

Wishing you a day full of smiles! 😀 😀 😀


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56 thoughts on “Asado Buns

    1. Christine, I made the Char Siu Chicken for these buns. It was difficult to reserve some, I know. But there’s always next time to make the Char Siu Chicken, right? Especially when you have friends coming over. 😀 Thanks for stopping by, Christine! I hope ypu are having a good time. xx

  1. I’ve never had Asado buns – or any meat-filled buns for that matter- and I think that needs to change ASAP! These look and sound so delicious – I’m seriously dying to try it! Pinning!

    1. I hope you will love these as much as I did. These are my favorite meat-filled buns! 🙂 Thanks fot stopping by and for pinning. Appreciate it much! Have a lovely weekend. xx

  2. Ooooo these buns look so delicious Jhuls. Coincidentally i made Chicken Fatayer buns recently and I was about to post it but yours look so much more prettier than mine. Love the glaze👍☺

    1. Ssshhh, yours are pretty, too. And I look forward to seeing that Fatayers. I’ve wanted to make them for the longest time. 😀 Thanks for your lovely comment and for stopping by. 🙂 xx

  3. Hi Jhuls! Welcome to FF and thank you for tempting us with these incredible buns. I remember very fondly buying them in a little bakery in Toronto’s Chinatown for years. I never knew what they were called except that they were always so delicious with the delightful surprise filling inside. Fond memories and yours look professional and beautifully photographed. That turquoise background! Sigh.

  4. These are so cute!! And sensational looking! I had similar while in Japan and at first the sweet bun with the savoury centre was a little strange but I quickly got the taste for it 🙂

    1. I love the combination of sweet and savoury. For others, it sounds strange, but works for me. 😀 Thanks a lot for stopping by. Have a fab week. xx

  5. I love love love Chinese meat buns and yours look absolutely perfect. Nice job shaping the buns. Another must try recipe (you’re keeping me busy in the kitchen Jhuls with all you fab food)

    1. Thank you so much, Lynz. Making bread will always be a challenge for me. I am really happy that these turned out amazing! 😀 I hope you are having a good time. xx

    1. Thank you, Cher. I really loved how these buns turned out – so delicious! I could have finished all of them, if nobody would know. 😀 Thanks for stopping by. xx

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