Char Siu Bao (BBQ Pork Buns)
Char Siu Bao is a classic Cantonese dim sum delicacy, featuring soft, fluffy dough wrapped around a savory-sweet filling of barbecue pork. With every bite, the rich sauce bursts with flavor. Whether enjoyed in teahouses or homemade, it's an unforgettable treat.
Ingredients
14 items- All-purpose flour 300g
- Granulated sugar 40g
- Active dry yeast 3g
- Baking powder 3g
- Warm water 150ml
- Vegetable oil 15ml
- Char siu (barbecue pork) 200g
- Char siu sauce 2 tbsp
- Oyster sauce 1 tbsp
- Light soy sauce 1 tbsp
- Granulated sugar 1 tbsp
- Water 50ml
- Cornstarch 2 tbsp
- Dark soy sauce 1 tsp
Nutrition
Steps （10 steps）
Prepare the filling. In a small bowl, combine char siu sauce, oyster sauce, light soy sauce, sugar, and dark soy sauce to create a seasoning mixture. In another bowl, whisk cornstarch with an equal amount of water to form a slurry; set aside.
Cut the char siu into approximately 0.5 cm cubes. Place in a wok or skillet over medium heat, stirring constantly for about 1 minute to render some fat. Pour in the seasoning mixture and stir-fry quickly to coat the meat evenly. Then add 50 ml of water and bring to a boil over high heat.
Once the sauce is boiling, reduce heat to low and slowly drizzle in the cornstarch slurry while stirring rapidly until the sauce thickens and becomes glossy, fully coating the pork. Turn off heat, transfer filling to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to wrap.
To make the dough: Dissolve sugar and yeast in warm water, let stand for 5 minutes until frothy. Sift the all-purpose flour and baking powder together into a large bowl. Add the yeast mixture and oil, stir with chopsticks to form a shaggy dough, then knead by hand for about 10 minutes until smooth and not sticky.
Place the dough in a bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled in size, about 40-60 minutes. The dough should not spring back when poked with a floured finger.
Punch down the dough on a lightly floured surface, knead for 5 minutes to expel air bubbles. Roll into a log and divide into 12 equal pieces (each about 40 g). Flatten a piece and roll into a round wrapper with thicker center and thinner edges, about 8 cm in diameter.
Place about 15-20 g of chilled filling in the center of a wrapper. Fold the edges with thumb and forefinger to pleat and seal the bun tightly. Repeat for all. Arrange in a steamer lined with parchment paper, leaving space for expansion.
Cover the steamer and allow the buns to proof for 15-20 minutes until noticeably puffed and feel light to the touch. During this final proof, keep the steamer over cold water; once done, start steaming over high heat.
Fill the steamer pan with water, bring to a boil. Place the steamer basket on top, cover, and steam over medium-high heat for 15 minutes. Turn off heat and let rest 3 minutes before opening to avoid collapse. Serve hot, straight from the steamer.
Crucial tips: Make sure bun seals are tight to prevent leaking. Don't overproof the buns in the second rise, or they might collapse during steaming. When steaming, keep the water boiling and do not lift the lid until done.
Tips
The key to char siu bao is a thick, luscious sauce and a fluffy bun wrapper. If char siu sauce is unavailable, hoisin sauce can be substituted. Use cabbage leaves to line the steamer for nonstick and fragrance. Chill the filling thoroughly for easier wrapping.
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