Char Siu Bao (Steamed BBQ Pork Buns) Recipe

I can never resist Char Siu Bao with cloud-soft buns wrapped around glossy, savory-sweet BBQ pork filling. This homemade version is everything I crave from a dim sum cart, only fresher and more satisfying.

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I’m obsessed with Char Siu Bao because every bite hits that sweet-savory pocket I can’t stop thinking about. The bun is soft and fluffy, but the real pull is the glossy pork shoulder tucked inside, rich with char siu sauce and that sticky, BBQ-shop flavor I crave hard.

I love the contrast: pillowy outside, saucy chopped pork inside, a little messy in the best way. And yes, I will absolutely eat more than one straight from the steamer.

No shame. But the best part is that deep Cantonese roast pork flavor hiding inside such a simple-looking bun.

Total dim sum weakness for me.

Ingredients

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Flour gives the buns that soft, fluffy, slightly chewy bite everyone wants.
Yeast makes the dough puff up, so it’s light instead of dense.
Sugar sweetens the dough and helps it taste like classic bakery bao.
Warm water wakes the yeast up and pulls the dough together.
Oil keeps the bun tender, not dry or tough.
Salt balances the sweetness.
Tiny amount, big job.
Baking powder gives extra lift, so you’ll get that pillowy top.
Char siu pork brings the juicy, savory protein and smoky barbecue vibe.
Soy sauce adds saltiness and that deep, cozy umami thing.
Oyster sauce makes the filling glossy, rich, and a little sticky.
Hoisin sauce adds sweet, tangy depth that tastes super familiar.
Garlic keeps the pork from tasting flat.
Basically, it wakes everything up.
Sesame oil adds a nutty smell you’ll notice right away.
Cornstarch slurry thickens the sauce, so it doesn’t leak everywhere.
Plus, parchment rounds save you from sad buns stuck to the steamer.

Ingredient Quantities

Dough ingredients:
- All purpose flour 300 g
- Instant yeast 1 tsp (about 3 g)
- Granulated sugar 40 g
- Warm water 170 ml
- Vegetable oil 2 tbsp (30 ml)
- Salt 1/4 tsp
- Baking powder 1 tsp

Char siu pork filling:
- Pork shoulder or pork butt 400 g (cooked char siu style and diced)
- Char siu sauce 3 tbsp (or prepared char siu glaze)
- Soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tbsp
- Shao xing wine or dry sherry 1 tbsp
- Hoisin sauce 1 tbsp
- Sesame oil 1 tsp
- Chinese five spice 1/2 tsp
- Garlic 2 cloves minced
- White pepper 1/8 tsp
- Water or chicken stock 2 to 3 tbsp (for sauce)
- Cornstarch 1 tsp mixed with 1 tbsp water (slurry to thicken)

Optional finishing and assembly:
- Vegetable oil or lard 1 tbsp (for filling sheen)
- Light corn syrup or honey 1 tsp (optional glaze)
- Parchment rounds for steaming (optional, not an eating ingredient)

How to Make this

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1. Prepare the char siu filling by dicing 400 g cooked char siu pork and combining in a pan with 3 tbsp char siu sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin, 1 tbsp Shao Xing wine or dry sherry, 1 tbsp sugar, 1 tsp sesame oil, 1/2 tsp Chinese five spice, 2 minced garlic cloves, and 1/8 tsp white pepper; stir over medium heat to warm through.

2. Add 2 to 3 tbsp water or chicken stock, then stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) until the sauce thickens; remove from heat and stir in 1 tbsp vegetable oil or lard for sheen and set the filling aside to cool.

3. For the dough combine 300 g all purpose flour, 40 g granulated sugar, 1/4 tsp salt, and 1 tsp baking powder in a large bowl.

4. Dissolve 1 tsp instant yeast (about 3 g) in 170 ml warm water, then add 2 tbsp (30 ml) vegetable oil; pour the liquid into the dry ingredients and mix until a shaggy dough forms.

5. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 6 to 8 minutes.

6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 to 60 minutes until doubled in size.

7. Punch down the dough, divide into 12 equal pieces, roll each piece into a round, flatten into a circle about 10 cm diameter, place about
1.5 to 2 tbsp of cooled filling in the center, pleat and seal the bun at the top, then place each bun on a parchment round.

8. Arrange buns in a steamer with space between them, cover, and let rest for 15 to 20 minutes for a short second proof.

9. Steam over high heat for 12 to 15 minutes with the lid wrapped in a towel or left slightly ajar to prevent water dripping onto the buns; once steamed, turn off the heat and leave the lid on for 2 minutes before opening.

10. Optionally brush the tops with 1 tsp light corn syrup or honey for a subtle glaze, then serve the char siu bao warm.

Equipment Needed

1. Large mixing bowl
2. Kitchen scale and measuring spoons/cups
3. Small saucepan and wooden spoon or silicone spatula
4. Measuring jug for warm water
5. Stand mixer with dough hook or rolling pin and floured surface for kneading
6. Bench scraper or sharp knife for dividing dough
7. Steamer (bamboo or metal) with lid
8. Parchment rounds or parchment paper squares
9. Pastry brush for glazing

FAQ

Q: How do I know the dough has risen enough? A: The dough should double in size after the first rise, about 60 to 90 minutes at warm room temperature. A gentle poke should leave a slight indentation that springs back slowly.

Q: Can I use active dry yeast instead of instant yeast? A: Yes. Proof 1 tsp active dry yeast in 170 ml warm water with a pinch of sugar for 5 to 10 minutes until foamy, then proceed. Reduce rise time slightly if the dough becomes very puffy.

Q: What if I do not have pre-cooked char siu pork? A: You can roast or pan sear pork shoulder or butt with char siu glaze or a mix of soy, hoisin, sugar, shaoxing, five spice and honey until cooked through, then dice. Alternatively use store bought char siu or leftover roast pork.

Q: How do I prevent soggy bottoms after steaming? A: Use parchment rounds or lightly oil the base of each bun. Make sure steam is steady but not boiling aggressively and keep buns spaced so steam circulates evenly.

Q: How long do I steam the buns and how do I avoid overcooking? A: Steam medium sized buns for 12 to 15 minutes with the lid wrapped in a cloth to prevent drips. Remove the steamer from heat and let sit covered for 2 minutes before opening to avoid collapse.

Q: Can I freeze the buns and how should I reheat them? A: Freeze fully cooled buns on a tray, then transfer to a bag. To reheat from frozen, steam for 10 to 12 minutes. To reheat refrigerated buns, steam 6 to 8 minutes until heated through.

Char Siu Bao (Steamed BBQ Pork Buns) Recipe Substitutions and Variations

All purpose flour
- Bread flour: higher protein for chewier, stronger buns.
- Whole wheat pastry flour: lighter whole grain option, use part substitution.
- Gluten free flour blend: use a 1-to-1 baking blend and add a binder like xanthan gum if not included.
Instant yeast
- Active dry yeast: dissolve in warm water first, use about 1.25 times the amount of instant yeast.
- Sourdough starter: favors longer ferment and tang; adjust liquids and proofing times.
- Baking powder + baking soda is not a yeast replacement for texture but can be used for quick steamed buns when leavening is needed fast.
Pork shoulder (char siu)
- Chicken thigh: use cooked, diced and toss in the same sauces for a lighter bun.
- Canned or firm tofu: press, cube and pan brown, then coat in char siu sauce for a vegetarian option.
- King oyster mushrooms: shredded or diced and sautéed to mimic meaty texture with the same seasonings.
Cornstarch slurry
- Arrowroot starch: same thickening power and gives a glossy finish, use 1:1 substitute.
- Potato starch: good thickener, add near the end of cooking and avoid prolonged high heat.
- Flour slurry: mix 2 teaspoons flour with 1 tablespoon water, cook a little longer to remove raw taste.

Pro Tips

1. Cool the filling completely before stuffing. Warm filling will make the dough sticky and hard to seal, and it can cause the buns to deflate during steaming. If the filling seems loose, chill it briefly so it firms up and is easier to handle.

2. Keep your hands and work surface lightly floured but not dusted with too much flour. A little flour prevents sticking without drying the dough. If the dough starts to feel tough while shaping, let the pieces rest under a damp cloth for 10 minutes to relax the gluten.

3. Use a small spoonful of cornstarch-thickened sauce rather than a very wet filling. Excess liquid pools in the bun cavity and can make the bottoms soggy. If your cooked char siu released a lot of juices, reduce the added stock and thicken more aggressively.

4. Steam with steady high heat and protect the buns from water drip. Wrap the lid with a clean towel or prop it slightly so condensation does not drop onto the buns. After the timer, turn off the heat and leave the lid closed for 1 to 2 minutes to let the buns set so they keep their shape.