Char Siu Bao Recipe

I finally nailed Char Siu Bao Buns that are soft and fluffy with juicy minced meat tucked inside, and I used one little secret to make the filling irresistibly succulent.

I can’t stop thinking about char siu bao. Soft and fluffy with juicy minced meat.

I never expected something that looks so plain to pack such a punch. I love the way all purpose flour turns into a pillowy shell and how ground pork becomes this sweet savory bite that steam just makes miraculous.

Some folks call them Barbecue Pork Buns or even Char Siu Dumplings depending where you grew up, and both names bring back messy, crowded meals. Honestly my first attempt was a disaster but the second was addictive, you’ll want to hide them from housemates.

Ingredients

• All purpose flour: Mostly carbs, gives structure and chew, low in fiber and vitamins.
• Granulated sugar: Pure carbs, makes sweetness and caramel notes, quick energy but no nutrients.
• Instant dry yeast: Tiny living cells that make dough rise, adds lightness and mild tang.
• Ground pork: High protein and fat, keeps filling juicy, richer flavor and more calories.
• Hoisin sauce: Sweet, salty and umami, boosts depth and glaze, contains sugar and sodium.
• Light soy sauce: Salty umami boost, adds savory depth, low cal but high in sodium.
• Garlic: Pungent aroma, gives savory bite, low calories and some healthful compounds.
• Spring onions: Fresh crunch and color, mild onion flavor, adds vitamin C and brightness.

Ingredient Quantities

• 350 g all purpose flour
• 40 g granulated sugar
• 5 g instant dry yeast
• 1 tsp baking powder
• 180 ml warm water or milk
• 2 tbsp vegetable oil
• 1/4 tsp salt
• 400 g ground pork (about 20 to 25 percent fat)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp sugar or 1 tbsp honey
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 2 cloves garlic
• 2 spring onions
• 1 tbsp vegetable oil for cooking

How to Make this

1. In a big bowl whisk together 350 g all purpose flour, 40 g granulated sugar, 5 g instant dry yeast, 1 tsp baking powder and 1/4 tsp salt. Add 180 ml warm water or milk (about 40 C / 105 F) and 2 tbsp vegetable oil, mix until a shaggy dough forms then knead 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 45 to 60 minutes.

2. While dough rises make the filling sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 2 tbsp hoisin sauce, 1 tbsp sugar or honey, 1 tbsp shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper and 1 tbsp cornstarch. Stir until cornstarch dissolves.

3. Mince 2 cloves garlic and chop 2 spring onions (reserve some green parts for garnish if you want). Put 400 g ground pork in a bowl, add the garlic, spring onions and the sauce mixture, mix thoroughly with your hands or a spoon until sticky and well combined. Let marinate 15 to 30 minutes if you have time.

4. Heat 1 tbsp vegetable oil in a skillet over medium high heat. Add the pork mixture and stir fry, breaking it up, until just cooked and the sauce thickens, 4 to 6 minutes. If it looks too dry add 1 or 2 tbsp water. Taste and adjust salt or sugar if needed. Remove from heat and let cool completely before filling.

5. When the dough has doubled, punch it down and turn out onto a lightly floured surface. Divide into equal pieces, about 12 portions for medium buns. Roll each into a ball and let rest 8 to 10 minutes so the gluten relaxes.

6. Flatten each ball into a 10 cm round, place about 1 to 2 tbsp of cooled pork filling in the center, pleat the edges and pinch to seal at the top. Keep shaped buns covered with a damp towel so they dont dry out while you work.

7. Line a steamer basket with parchment squares or cabbage leaves, place buns with space between them. Let them proof a second time for 15 to 20 minutes until puffy.

8. Bring water to a rolling boil in the steamer pot, place the steamer over high heat and steam the buns for 12 to 15 minutes with the lid on. After steaming turn off the heat and wait 2 to 3 minutes before opening the lid so the buns dont collapse.

9. Serve warm. Tips: use pork with about 20 to 25 percent fat for juicy filling, if filling is too wet add more cornstarch, using milk instead of water makes the dough richer, dont open the lid while steaming and dont oversteam or they’ll sink. Reheat leftovers by steaming 5 to 8 minutes.

Equipment Needed

1. kitchen scale, for weighing flour and pork
2. large mixing bowl
3. whisk and measuring spoons (for sugar, yeast, baking powder, etc)
4. small bowl for the filling sauce
5. knife and cutting board, for garlic and spring onions
6. wooden spoon or silicone spatula, for mixing and stir frying
7. skillet or frying pan, for cooking the pork filling
8. rolling pin and bench scraper or knife, for dividing and shaping dough
9. steamer and pot plus parchment squares or cabbage leaves, and a clean kitchen towel to cover the buns while proofing

FAQ

Char Siu Bao Recipe Substitutions and Variations

• All purpose flour
  • Bread flour, more gluten so buns come out a bit chewier, use same weight and expect a firmer crumb
  • Cake flour, lower protein for softer lighter bao, use same weight or sift before mixing
  • Whole wheat pastry flour, swap up to 25 percent for nuttier flavor, add a touch more water as it absorbs more
  • Gluten free all purpose blend plus 1 teaspoon xanthan gum per 350 g flour, makes gluten free buns though texture will differ
• Ground pork
  • Ground chicken or turkey, leaner so add 1 tablespoon oil or an extra egg yolk for juiciness
  • Ground beef, richer flavor, use 20 percent fat for similar succulence
  • Firm tofu plus finely chopped shiitake mushrooms, press tofu well and season, good vegetarian option
  • Diced leftover char siu or roasted pork, shortcut that keeps the classic flavor, chop small and mix with the sauces
• Light soy sauce
  • Tamari, gluten free and very similar in salt, use same amount
  • Low sodium soy sauce, milder salt so taste before adding more
  • Coconut aminos, soy free and sweeter, use same amount but cut other sweeteners slightly
• Hoisin sauce
  • Plum sauce plus a splash of soy sauce, gives similar sweet tang, mix to taste
  • Sweet bean sauce tianmianjiang, very close in savory sweetness, use same volume
  • BBQ sauce with a little soy and a pinch of five spice, quick pantry fix though flavor shifts a bit

Pro Tips

– Use pork with plenty of fat or add some back-fat or finely diced pork belly if yours is too lean, it keeps the filling juicy and stops the buns from drying out when steamed.

– Cool the cooked filling completely and tighten it up in the pan so it isnt loose and watery; if it still seems wet stir in a little cold cornstarch slurry and cook briefly until glossy and thick, then cool.

– Keep shaped buns covered with a damp cloth while you work and rest them a few minutes after shaping so the gluten relaxes, that makes pleating way easier and the dough wont spring back.

– Seal seams with slightly damp fingers and place buns seam-side down in the steamer, also make sure the water is at a full boil before you start steaming to get an even lift.

– For make-ahead: freeze shaped buns on a tray, then bag them; steam from frozen and add a few extra minutes, or reheat cooked leftovers by steaming briefly to restore softness.