Char Siu Bao (叉烧包) is one of the most beloved dim sum classics — impossibly fluffy, cloud-like steamed buns cradling a savory-sweet filling of barbecued pork in a glossy, sticky sauce. The buns crack open naturally during steaming, revealing the rich red filling within like a floral blossom.
This recipe comes from a dim sum chef in Guangzhou who taught me that the key to perfectly fluffy bao is in the dough fermentation — a combination of yeast, baking powder, and a touch of lard that creates the signature cotton-soft texture.
Why This Char Siu Bao Recipe Works
- Cloud-like bao dough — the combination of yeast and baking powder gives a light, airy texture that stays soft even after cooling
- Authentic char siu filling — housemade BBQ pork in a savory-sweet sauce thickened with oyster sauce and cornstarch
- Signature “cracked” top — proper shaping technique ensures the bao blossoms open during steaming
- Freezer-friendly — make a big batch and steam from frozen for an instant dim sum fix
Where to Find Chinese Ingredients
- Char siu (Chinese BBQ pork) — homemade or store-bought char siu is the soul of the filling
- Oyster sauce — premium oyster sauce adds depth and gloss to the filling sauce
- Baking powder (aluminum-free) — aluminum-free baking powder prevents a metallic aftertaste
- Lard or shortening — leaf lard gives the fluffiest texture (vegetable shortening works too)
Step-by-Step Char Siu Bao
Make the Dough (1.5 hours including rising)
- Mix 300g all-purpose flour + 1 tsp instant yeast + 1 tsp baking powder + 50g sugar + 1 tbsp lard/shortening.
- Add 160ml warm milk (or water). Knead for 10 minutes until smooth and elastic.
- Cover and rest in a warm place for 1 hour until doubled in size.
Make the Filling (10 minutes)
- Dice 200g char siu into small cubes.
- Mix sauce: 2 tbsp oyster sauce + 1 tbsp light soy sauce + 1 tbsp sugar + 1 tbsp Shaoxing wine + 1/2 cup chicken broth + 1 tbsp cornstarch.
- Heat 1 tbsp oil in a pan. Add char siu. Stir-fry 30 seconds. Pour in sauce. Cook until thickened and glossy. Cool completely.
Assemble and Steam (20 minutes)
- Punch down dough. Divide into 12 pieces (about 45g each). Roll each into a circle (10cm diameter), thicker in the center, thinner at the edges.
- Place 1 heaping tbsp filling in the center. Gather edges around the filling and pleat to seal. Place seam-side down on a parchment square.
- Let proof in the steamer basket for 15 minutes (covered, off heat).
- Steam over boiling water for 12 minutes. Do not open the lid during steaming.
- Turn off heat. Wait 3 minutes before opening — sudden temperature change can collapse the buns.
- Serve warm. The buns should be fluffy, springy, and cracked open at the top.
Frequently Asked Questions
Why are my bao not fluffy?
Three common causes: (1) the dough was not kneaded enough to develop gluten, (2) the second proof was too short, or (3) the steamer lid dripped water onto the buns — wrap the lid with a clean kitchen towel to absorb condensation.
Can I use slow cooker char siu?
Absolutely. Any Chinese BBQ pork works. The key is to dice it small and let the flavors meld with the sauce. Leftover roast pork from Sunday dinner also makes an excellent filling.
What is the difference between char siu bao and man tou?
Char siu bao is a filled bun with BBQ pork. Man tou is a plain steamed bun with no filling. Both use a similar dough, but char siu bao dough is slightly sweeter and softer.
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