There are few dishes that are more iconic of Dim Sum (or Yum Cha if you’re in Australia) than Char Siu Bao. Read on to discover how you can make your own at home.
18 ingredients | 14 steps | 3 hrs 30 min
Why You Need This Recipe
- The soft, fluffy steamed bun recipe is foolproof and so easy to make.
- You can easily use Char Siu BBQ Pork bought from your local Chinese BBQ Pork & Duck shop or Chinese restaurant in this recipe if you’re short on time
About Char Siu Bao
Char Siu Bao (叉烧包) are Chinese Steamed BBQ Pork buns. These soft, fluffy steamed buns are commonly found at Dim Sum or Yum Cha restaurants and are loaded with Char Siu or Chinese BBQ pork. This recipe is so easy to make and will satisfy any Dim Sum craving you’re having.
What You Will Need
Bamboo Steamer
A bamboo steamer is a type of cookware that consists of individual bamboo cooking trays with openings at the bottom. The main benefit of using a steamer is that it allows you to steam your food (e.g. dumplings) above boiling water rather than in it.
Star Ingredient
Oyster Sauce (háo yóu, 蚝油)
If you have done your fair share of Chinese cooking, you will have come across the thick syrup-like seasoning that is oyster sauce. Despite the name, it doesn’t taste at all like fish, even though it is made with oyster extract.
In fact, oyster sauce tastes earthy, a little bit sweet, and salty. Along with salt, sugar, and caramelised oyster juices, some versions also contain soy sauce that has been thickened with corn flour. Oyster sauce has a thick texture and a dark brown shade that is almost black.
It is primarily used in Cantonese, Thai, and Vietnamese cuisines for both meat and vegetable dishes. Even though oyster sauce typically costs around the same as soy sauce, prices can vary based on the brand.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- If you are making the Char Siu BBQ Pork from scratch, you can make it ahead of time and store it in an airtight container in the fridge.
- A warm room or next to a warm windowsill are the best places to allow the dough to rest. It helps the dough to rise higher.
- It is important to make sure the steamer is prepped and warm before you start to steam your buns.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Char Siu Bao.
1
Dissolve the yeast in the warm water in the bowl of an electric mixer with a dough hook attachment (you can also use a standard mixing bowl and knead by hand as well).
2
Sift the flour and corn flour together into the yeast mixture. Then, add the sugar and the oil. Using the lowest speed, let the mixer run until a smooth dough ball forms.
Scroll to the bottom for the printable recipe card
3
Turn off the mixer, cover the dough with a damp tea towel and allow it to rest for two hours. (Don’t worry, I didn’t miss the baking powder. We’ll come back to it later!)
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9
To make the dough smooth once more, gently knead it, cover with a damp tea towel, then give it another 15 minutes of resting time.
10
Grab a large piece of baking paper and cut it into ten squares measuring 10cm by 10cm (4×4 inches).
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Time to shape those buns! Roll the dough into a long tube then divide into 10 equal pieces. Use a rolling pin to flatten each piece of dough into a disc with a diameter of roughly 12cm (4 1/2 inches). The disc should be thicker in the centre and thinner around the edges.
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How to Serve Char Siu Bao
These steamed BBQ Pork Buns are best served hot and fluffy straight out of the steamer. But if you do have any left over, these can be packed in an airtight container or bag and kept in the fridge for up to one week.
For a quick snack or breakfast, reheat the buns in the steamer or in the microwave for one minute before serving so that they are deliciously piping hot.
If you want to have an authentic at-home Dim Sum or Yum Cha experience, I highly recommend serving your Steamed BBQ Pork Buns with:
- Prawn Dumplings (Har Gow 虾饺)
- Chicken Shu Mai (Siu Mai 烧卖)
- Mango Pudding (芒果布丁)
- Hong Kong Egg Tarts (港式蛋挞)
Recipe FAQs
Can I check on the buns while they are steaming?
Try not to open the steamer’s lid during the steaming process. I’ve done this before out of sheer excitement but doing this allows the hot air to escape and can result in buns that have not risen properly.
Why are there yellowish spots on my buns?
If there are yellowish spots on your buns, it means the baking powder has not properly dissolved.
How do I get whiter steamed buns?
Add a dash of white vinegar or lemon juice to the steaming water to get whiter buns. This is an optional step.
Printable Recipe Card
Char Siu Bao (叉烧包)
Equipment
- Bamboo steamer
Ingredients
Steamed Char Siu Bao dough
- 7 g yeast active dry
- 180 ml water warm
- 270 g plain flour sifted
- 120 g corn flour sifted
- 5 tbsp sugar
- ¼ cup rice bran oil
- 2½ tsp baking powder
- 1-2 tsp water optional
Bao filling
- 1 tbsp rice bran oil
- 1 shallot small and finely chopped
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1½ tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp dark soy sauce
- 2 tbsp plain flour
- ½ cup chicken stock
- 1½ cups Chinese roast pork diced
Complete Recipe Steps
- Dissolve the yeast in the warm water in the bowl of an electric mixer with a dough hook attachment (you can also use a standard mixing bowl and knead by hand as well).7 g yeast, 180 ml water
- Sift the flour and corn flour together into the yeast mixture. Then, add the sugar and the oil. Using the lowest speed, let the mixer run until a smooth dough ball forms.270 g plain flour, 120 g corn flour, 5 tbsp sugar, ¼ cup rice bran oil
- Turn off the mixer, cover the dough with a damp tea towel and allow it to rest for two hours. (Don't worry, I didn't miss the baking powder. We’ll come back to it later!)
- If this is the first time you are using your bamboo steamer, soak the bottom rim in some water to prevent it from burning during cooking.
- Prepare the meat filling while the dough is resting. In a wok or a large pan, heat the oil at a medium-high temperature. Stir-fry the shallot (or onion, if you’re using onion instead) in the hot oil for a minute until fragrant.1 shallot, 1 tbsp rice bran oil
- Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Reduce the heat to medium-low and cook while stirring until the mixture begins to boil.1 tbsp sugar, 1 tbsp light soy sauce, 2 tsp sesame oil, 2 tsp dark soy sauce, 1½ tbsp oyster sauce
- Add the flour and chicken stock, then cook the mixture for a few minutes until it has thickened. Turn off the heat, then add the roast pork and stir through. Set it to the side to allow it to cool.2 tbsp plain flour, ½ cup chicken stock, 1½ cups Chinese roast pork
- Once the dough has rested for 2 hours, add the baking powder to the dough and start the mixer on the lowest setting. If the dough appears dry or you're having trouble mixing the baking powder at this point, add 1-2 tablespoons of water.2½ tsp baking powder, 1-2 tsp water
- To make the dough smooth once more, gently knead it, cover with a damp tea towel, then give it another 15 minutes of resting time.
- Grab a large piece of baking paper and cut it into ten squares measuring 10cm by 10cm (4x4 inches).
- Prepare your steamer while the dough is resting. Put your steamer in a clean wok and add enough water so that it comes up the bottom rim of the steamer by about 0.5cm to 1cm (quarter inch to half inch). Bring the water to a gentle boil to get your steamer ready.
- Time to shape those buns! Roll the dough into a long tube then divide into 10 equal pieces. Use a rolling pin to flatten each piece of dough into a disc with a diameter of roughly 12cm (4 1/2 inches). The disc should be thicker in the centre and thinner around the edges.
- Fill the bun dough with the Char Siu BBQ pork filling and pleat each one until the tops are sealed then place onto a square of baking paper.
- Once the water has reached a low boil, place five of the buns in the steamer with even spacing. Steam for 12 minutes over high heat until the buns are light and fluffy. Repeat again with the remaining five buns. I used a bamboo steamer to steam the buns in two separate batches (be careful not to let the boiling water touch the buns during steaming otherwise this will leave the buns soggy).
Notes
- To prevent the Char Siu BBQ Pork filling from drying out, keep it in an airtight container in the fridge if you prepare it ahead of time.
- You can use a large bamboo steamer to steam the buns in two batches of five buns. It will take about 24 minutes in total.
- The easiest way to use a bamboo steamer is with a wok. Make sure you have soaked the bamboo steamer in water before using it to prevent it from burning. Then place the steamer inside the wok and fill with enough water that it comes up the bottom rim of the steamer by about 0.5cm to 1cm (quarter inch to half inch)
- If you don’t have a wok and are using a pan instead, you will need a stainless steel steam rack to put in your pan so that the bamboo steamer is not touching the water.
Quite lengthy preparation time. But satisfaction surely there in the end. 👍