Fluffy steamed BBQ pork buns
Char Siu Bao
Prep Time
40 min
Cook Time
15 min
Total Time
1 hr 55 min
Servings
6
12 buns
Difficulty
Advanced
Cost
Moderate
$$
Char Siu Bao
Fluffy steamed BBQ pork buns
★4.8(12)
Pillowy white steamed buns filled with sweet and savory Cantonese BBQ pork. The signature split-top reveals a glistening, saucy filling inside the cloud-like dough.
40m
Prep Time
15m
Cook Time
115m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Char siu bao are a dim sum icon. The contrast between the snow-white, fluffy bun and the sticky-sweet barbecued pork filling is one of the greatest textural experiences in Cantonese cooking.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Char Siu Bao special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Smart snacking is about balance — enough substance to satisfy, enough flavor to feel like a treat, and enough nutrition to actually fuel your body. This recipe hits all three marks and comes together quickly enough to make from scratch whenever the craving strikes.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 lb char siu (Chinese BBQ pork), diced
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sugar
Instructions
- 1
Mix flour, yeast, sugar, 1/2 tsp baking powder, and 1 tsp white vinegar with 1/2 cup warm water. Knead into a smooth dough and let rise for 1 hour.
- 2
Stir-fry diced char siu with oyster sauce, hoisin, 1 tsp soy sauce, and 1 tsp cornstarch slurry. Cool the filling.
- 3
Divide dough into 12 pieces. Roll each into a round, thicker in the center.
- 4
Place a spoonful of filling in the center, gather edges, and twist to seal. Place seam-side down on a parchment square.
- 5
Let buns rest for 15 minutes, then steam over high heat for 12 to 15 minutes until tops split open and buns are fluffy.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Char siu porkBraised jackfruit in BBQ sauce
Vegan option with similar saucy, shredded texture
All-purpose flourHong Kong flour (low-gluten)
Creates even softer, more tender buns
Tips & Storage
Pro Tips
Add white vinegar to the dough for the characteristic bright white color.
Do not lift the steamer lid during cooking or the buns may collapse.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze steamed buns for up to 2 months. Thaw before resteaming.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Feel free to adjust the seasoning to your taste. The amounts given are a starting point, and the best snacks are the ones customized to exactly how you like them.
Nutrition Facts
Per serving (25mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates4g
Fat36g
Fiber380mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake them instead?
- Yes, baked char siu bao have a golden, slightly sweet crust. Bake at 350F for 15 minutes.
- Where can I buy char siu?
- Cantonese BBQ shops sell it, or make your own by roasting marinated pork shoulder.
- How long does this keep?
- Stored in an airtight container at room temperature, most homemade snacks stay fresh for 5 to 7 days. Refrigerated versions keep for up to 10 days.
- Can I adjust the seasoning?
- Absolutely. The seasoning amounts are starting points — taste and adjust to your preference. Start with less if you are sensitive to salt or spice, and add more gradually.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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