Steamed BBQ Pork Buns (Char Siu Bao) Recipe

I finally cracked the restaurant secret to perfect Steamed Pork Buns, and the one small step that sets them apart will surprise you.

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Ive chased that perfect steamed bun for years and this Char Siu Bao Recipe finally made me stop tinkering. I wanted the dough to be pillowy but with a tiny chew, the kind that when you bite it the char siu inside hits you with sweet smoky surprise like at a dim sum place.

It still has flaws, sure, sometimes a fold isnt perfect, but thats part of why I love it. If youre curious how a simple change can flip familiar into unforgettable, this one will make you want to try it again and maybe mess up on purpose.

Ingredients

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Yeast eats sugar, creates carbon dioxide so buns rise, no real nutrients itself.
Milk adds fat and protein, helps browning and tenderness, adds mild sweetness.
All purpose flour gives carbs and structure, some fiber if whole grain but mostly starch.
BBQ pork is protein rich, a bit fatty and salty, adds savory sweetness.
Hoisin is sweet salty and tangy, high in sugar, deep umami flavor.
Scallions add freshness, little calories, some vitamins and a mild sharp onion kick.
Cornstarch thickens the filling, adds calories but no real nutrients, gives glossy texture.
Crunchy bits add fiber and texture, low calorie, balances soft pillowy bun.

Ingredient Quantities

Dough
- 2 1/4 tsp (1 packet) active dry yeast
- 3 tbsp granulated sugar, divided (about 1 tbsp for yeast, 2 tbsp for dough)
- 3/4 cup warm milk (about 105 to 115 F)
- 2 1/2 to 3 cups all purpose flour (about 315 to 375 g), plus extra for dusting
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 tsp baking powder (optional for a softer pillowy bun)

Filling
- 1 lb (450 g) char siu (Chinese BBQ pork), chopped small, pre cooked
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tbsp granulated sugar
- 1/4 cup chicken stock or water
- 1 tbsp cornstarch plus 2 tbsp water (cornstarch slurry)
- 1/2 tsp toasted sesame oil
- 1/4 cup bamboo shoots or water chestnuts, finely chopped (optional for crunch)

How to Make this

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1. Proof the yeast: stir 2 1/4 tsp active dry yeast with 1 tbsp of the granulated sugar into 3/4 cup warm milk (about 105 to 115 F) and let sit 5 to 10 minutes until foamy.

2. Make the dough: in a bowl mix 2 1/2 to 3 cups all purpose flour, 2 tbsp granulated sugar, 1/2 tsp salt and 1 tsp baking powder if using. Add the yeast milk and 2 tbsp vegetable oil, mix then knead about 8 to 10 minutes until smooth and slightly tacky, add a little more flour if it’s too sticky.

3. First rise: put dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 hour.

4. Make the filling: heat 1 tbsp vegetable oil in a skillet, sauté 2 cloves minced garlic briefly then add 2 scallions and 1 lb chopped char siu. Stir in 2 tbsp hoisin, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine or sherry if using, and 1 tbsp sugar. Add 1/4 cup chicken stock or water and simmer a couple minutes. Stir in 1/4 cup finely chopped bamboo shoots or water chestnuts if using. Mix 1 tbsp cornstarch with 2 tbsp water and add to thicken, cook until glossy, finish with 1/2 tsp toasted sesame oil, then cool completely.

5. Divide and rest: punch down the risen dough, turn onto a lightly floured surface and divide into 12 to 16 equal pieces (about 60 to 75 g each for medium buns). Roll into balls, cover and rest 10 minutes so the gluten relaxes.

6. Fill the buns: flatten each ball into a round about 4 inches across with thicker edges, put 1 to 2 tbsp cooled filling in the center (don’t overfill or they’ll burst), pleat or pinch the top to seal and set each bun on a small square of parchment or a cabbage leaf.

7. Second rise: place buns in the steamer basket leaving space between them, cover loosely and let rise 20 to 30 minutes until puffy but not overproofed.

8. Steam: bring water to a full boil in your steamer pot, place buns over boiling water on medium-high heat and steam for 12 to 15 minutes (12 for smaller, 15 for larger). Don’t open the lid while steaming; optionally wrap the steamer lid with a clean kitchen towel to prevent water dripping onto the buns.

9. Rest and serve: turn off heat and let buns sit covered for 2 to 3 minutes before opening the lid to avoid collapse, then remove buns and serve warm.

Equipment Needed

1. Large mixing bowl, for proofing the yeast and mixing the dough
2. Measuring cups and spoons plus a kitchen scale (optional but very handy for even buns)
3. Instant read thermometer, to get the milk to about 105 to 115 F
4. Wooden spoon and a silicone spatula, for stirring and scraping the bowl
5. Bench scraper or sharp knife, to divide the dough into equal pieces
6. Rolling pin, to flatten each ball to about 4 inches across
7. Skillet or small sauté pan, to cook the char siu filling
8. Steamer setup (bamboo or metal steamer basket and a pot with a lid) for steaming the buns
9. Parchment squares or cabbage leaves, to set each bun on so they dont stick

FAQ

Q: Can I make the dough or buns ahead of time? A: Yes. You can make the dough and let it proof in the fridge overnight, then shape and steam the next day. Or shape the buns, freeze them on a tray, then transfer to a bag; steam from frozen and add about 5 to 8 minutes to the steaming time. Dont thaw on the counter first or they might get soggy.

Q: My buns turned out dense, why and how do I fix it? A: Dense buns usually mean the yeast was weak, the liquid was too cold, or you added too much flour. Make sure the milk is about 105 to 115 F and proof the yeast with 1 tbsp sugar until foamy. Measure flour by spooning into the cup or better use a scale (about 315 to 375 g total), and dont pack it. Give the dough enough time to rise, and you can add the optional 1 tsp baking powder for a softer, pillowy result.

Q: How do I keep bottoms from getting soggy or sticking to the steamer? A: Line the basket with parchment squares with a few holes, or use cabbage leaves or silicone liners. Keep a steady simmer not a crazy rolling boil so water wont splash onto the buns. Also give space between buns so steam circulates; overcrowding traps moisture and makes soggy bottoms.

Q: Can I bake these instead of steaming? A: Yes, there's a baked version. Brush the shaped buns with egg wash and bake at about 375 F for 15 to 20 minutes until golden. The texture will be more breadlike and less pillowy than the steamed version, but still tasty.

Q: My filling is too runny, how do I fix that? A: Cook the filling a bit longer to reduce excess liquid, then add your cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until glossy and thick. Let it cool before filling the dough so the buns dont get soggy. If its still loose, add a touch more slurry and heat briefly.

Q: What can I use if I dont have char siu or want a substitute? A: Leftover roast pork, diced rotisserie chicken tossed with hoisin and oyster sauce, or even finely chopped tofu with the same seasonings can work. The flavor will change a bit but keep the sweet savory balance and the cornstarch to bind the filling.

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

Active dry yeast: use instant (rapid rise) yeast instead, about 25% less and you can mix it straight into the flour (no proofing). Fresh (cake) yeast works too, roughly 3 times the weight of dry. If you’re desperate use 1 to 1 1/2 tsp baking powder for quick baked buns, but texture will be different and less chewy.
Warm milk: swap for unsweetened soy or oat milk at the same warm temp, or use water plus 2 tbsp milk powder if you dont have fresh milk. Whole milk gives richer buns, skim makes them lighter.
Char siu (BBQ pork): sub with chopped leftover roast pork or rotisserie chicken, or for veggie buns use finely chopped shiitake mushrooms plus extra hoisin and a little soy for umami. Crumbled firm tofu pan-fried and tossed in the sauce also works.
Hoisin sauce: use plum sauce or a mix of 1 tbsp oyster sauce + 1 tsp sugar, or plain BBQ sauce thinned with a little soy sauce and a splash of rice vinegar if you need a quick stand-in.

Pro Tips

1) Proof the yeast like a pro: milk temp is everything, if its hotter than about 115 F you can kill the yeast so test with a finger or a thermometer. If the yeast doesnt foam in 10 minutes, throw it out and start over, dont try to push it or the dough wont rise right.

2) Get the dough feel down, not the exact cups: add flour a little at a time so it stays slightly tacky but not gluey, and knead until smooth about 8 to 10 minutes. Let the dough rest 10 minutes after dividing so the gluten relaxes or youll fight pleats and the buns wont seal well.

3) Dry the filling and cool it completely: over-moist filling makes seams burst and soggy bottoms, so simmer a bit longer or strain excess sauce and then add the cornstarch slurry to finish. Chop the char siu fairly small so each bun gets an even bite, and taste the filling warm and adjust sweetness or salt before you cool it.

4) Steaming tricks for perfect buns: steam over a steady, rolling boil but turn the burner to medium-high so it stays consistent, dont open the lid while steaming or the buns will collapse. Let them rest covered for 2 to 3 minutes after you turn off the heat, and use parchment squares or cabbage leaves so they dont stick or tear when you remove them.