Fluffy steamed BBQ pork buns
Char Siu Bao
Char Siu Bao
1h 55mHard
Prep Time
40 min
Cook Time
15 min
Total Time
1 hr 55 min
Servings
6
12 buns
Difficulty
Advanced
Cost
Moderate
$$
Char Siu Bao
Fluffy steamed BBQ pork buns
Pillowy white steamed buns filled with sweet and savory Cantonese BBQ pork. The signature split-top reveals a glistening, saucy filling inside the cloud-like dough.
40m
Prep Time
15m
Cook Time
115m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Char siu bao are a dim sum icon. The contrast between the snow-white, fluffy bun and the sticky-sweet barbecued pork filling is one of the greatest textural experiences in Cantonese cooking.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 lb char siu (Chinese BBQ pork), diced
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sugar
Instructions
- 1
Mix flour, yeast, sugar, 1/2 tsp baking powder, and 1 tsp white vinegar with 1/2 cup warm water. Knead into a smooth dough and let rise for 1 hour.
- 2
Stir-fry diced char siu with oyster sauce, hoisin, 1 tsp soy sauce, and 1 tsp cornstarch slurry. Cool the filling.
- 3
Divide dough into 12 pieces. Roll each into a round, thicker in the center.
- 4
Place a spoonful of filling in the center, gather edges, and twist to seal. Place seam-side down on a parchment square.
- 5
Let buns rest for 15 minutes, then steam over high heat for 12 to 15 minutes until tops split open and buns are fluffy.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Char siu porkBraised jackfruit in BBQ sauce
Vegan option with similar saucy, shredded texture
All-purpose flourHong Kong flour (low-gluten)
Creates even softer, more tender buns
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Add white vinegar to the dough for the characteristic bright white color.
Do not lift the steamer lid during cooking or the buns may collapse.
Storage
Freeze steamed buns for up to 2 months. Thaw before resteaming.
Reheating
Steam for 5 minutes from thawed, or 8 minutes from frozen.
Nutrition Facts
Per serving (25mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates4g
Fat36g
Fiber380mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake them instead?
- Yes, baked char siu bao have a golden, slightly sweet crust. Bake at 350F for 15 minutes.
- Where can I buy char siu?
- Cantonese BBQ shops sell it, or make your own by roasting marinated pork shoulder.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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