Char Siu Bao BBQ Pork Buns

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Char Siu Bao are pillowy steamed buns filled with sweet-savory Cantonese BBQ pork, a cornerstone of any dim sum cart. The tender yeasted dough wraps a glossy, caramelized pork filling spiked with hoisin, oyster sauce, and toasted sesame oil. This homemade version delivers that classic bakery-soft, snow-white bun with a richly saucy center in under two hours.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 18 gSugar
• 21 gProtein
• 860 mgSodium
• 320 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Bao Dough

• 2 1/2 cups (315 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup (180 ml) warm whole milk (about 110°F)
• 2 tablespoons neutral vegetable oil
• 1 large egg yolk

For the Char Siu Pork Filling

• 12 oz (340 g) cooked char siu pork, finely diced
• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon light soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• 2 tablespoons water

For Steaming

• Square parchment paper pieces for lining
• Neutral oil for brushing

Directions

1. Activate the yeast by stirring it into the warm milk with a pinch of sugar; let stand 5-8 minutes until foamy. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Make a well in the dry ingredients and add the foamy yeast mixture, oil, and egg yolk. Stir with chopsticks or a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly tacky.
3. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45-60 minutes, or until roughly doubled in size.
4. While the dough rises, prepare the filling: heat 1 tablespoon oil in a wok or skillet over medium-high heat. Sauté onion 2 minutes until softened, then add garlic and cook 30 seconds more.
5. Add the diced char siu, oyster sauce, hoisin, soy sauce, brown sugar, sesame oil, white pepper, and 2 tablespoons water. Stir to coat and simmer 2 minutes.
6. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce turns glossy and thick enough to coat the pork, about 1-2 minutes. Transfer to a shallow dish and cool completely to room temperature.
7. Punch down the dough and divide into 10 equal pieces (about 50 g each). Roll each piece into a smooth ball, then flatten with a rolling pin into a 4-inch round about 1/8-inch thick.
8. Spoon about 1 1/2 tablespoons of cooled filling into the center of each round. Pleat the edges up around the filling, pinching and twisting the top to seal completely. Twist the gathered top into a small knot and place each bun seam-side down on a parchment square.
9. Arrange buns seam-side down on parchment squares in a steamer basket, leaving at least 1 1/2 inches of space between each for expansion. Cover and let rest 15 minutes while you bring a wok or pot of water to a full rolling boil.
10. Steam the buns over rapidly boiling water for 12 minutes (do not lift the lid during cooking). Turn off the heat and let the buns rest, covered, for 3 minutes before opening the lid to prevent collapse. Serve warm with extra hoisin or chili oil on the side.

Cook’s Notes

• Do not peek while steaming – releasing steam causes the buns to deflate and wrinkle on top.
• For a shortcut, use store-bought char siu from a Chinese BBQ shop and dice it finely to save time.
• If you don't have parchment squares, cabbage leaves or lightly oiled lettuce work beautifully as liners and add a subtle aroma.
• Keep the filling cool (not cold) when wrapping – too cold stiffens the dough and causes tearing.
• Leftover buns re-steam well for 3-4 minutes; do not microwave as the dough turns tough.

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