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Char Siu Bao (εη§ε ) β Steamed BBQ Pork Buns
Char siu bao (εη§ε ) are the crown jewels of dim sum β fluffy, white steamed buns with a sweet, sticky char siu pork filling that oozes out when you tear the bun open. The distinctive split-top appearance (where the bun cracks open during steaming to reveal the red filling beneath) is achieved by adding a bit more baking powder and proofing the buns until just the right level of puffiness. These take time and practice, but fresh-from-the-steamer char siu bao are one of life's great pleasures.
Char siu bao are one of the 'big three' dim sum items (along with siu mai and har gow) that define a Cantonese yum cha experience. They've been served in dim sum restaurants since the early 20th century.
Ingredients
- β’ Dough: 300g cake flour, 2 tsp instant yeast, 60g sugar, 150ml warm milk, 1 tbsp oil, 1 tsp baking powder, pinch salt
- β’ Filling: 300g char siu pork (diced small), 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp cornstarch mixed with 3 tbsp water, 1 tsp sesame oil
Instructions
- 1
Make dough: dissolve yeast in warm milk with 1 tsp sugar. Mix with flour, remaining sugar, baking powder, salt, and oil. Knead 10 minutes until smooth. Rise for 1 hour.
- 2
Make filling: combine diced char siu, oyster sauce, soy sauce, sugar, and Shaoxing wine in a pan. Heat until bubbling. Add cornstarch slurry and stir until thick. Add sesame oil. Cool completely.
- 3
Divide dough into 12 portions. Flatten each into a circle, thicker in the centre.
- 4
Place 1 tbsp filling in the centre. Gather edges and pleat, twisting to seal at the top.
- 5
Place buns (pleated side down) on small squares of parchment. Let proof for 20 minutes until puffy.
- 6
Steam over boiling water for 12 minutes. Wait 2 minutes before opening the lid.
Pro Tips
- π‘The baking powder helps create the split-top effect. Make sure it's fresh β old baking powder won't give enough lift.
- π‘The filling must be completely cold before wrapping β warm filling melts through the dough.
- π‘Don't over-proof the buns β they should be puffy but not doubled, or they'll collapse during steaming.
- β’The baking powder helps create the split-top effect. Make sure it's fresh β old baking powder won't give enough lift.
- β’The filling must be completely cold before wrapping β warm filling melts through the dough.
- β’Don't over-proof the buns β they should be puffy but not doubled, or they'll collapse during steaming.
Frequently Asked Questions
Why don't my buns have the split-top look?
Increase baking powder slightly. Also ensure buns are proofed until puffy but not overproofed.
Can I use store-bought char siu?
Yes β dice finely and use in the filling sauce. Homemade char siu is better but store-bought works.
Can I freeze these?
Yes β freeze after steaming. Reheat from frozen by steaming 8 minutes.
Serving Suggestions
Serve fresh from the steamer as part of a dim sum spread. Best eaten within minutes of steaming.
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