Steamed Char Siu Bao

Headnote

Char siu bao is a study in contrast: a cloud-soft bun enclosing a glossy, savory-sweet pork filling. Its success depends on discipline in both dough and filling, so the crumb stays tender and the center remains moist, never wet. Served warm, it should feel light in the hand and complete in the mouth.

Recipe essentials

Dish category: Steamed filled bun
Cuisine or origin: Cantonese
Course type: Snack or dim sum
Yield: 3 buns
Serving size: 1 bun, approximately 60 g
Prep time: 35 minutes
Cook time: 15 minutes
Total time: 1 hour 50 minutes
Difficulty: Intermediate

Equipment

Mixing bowl
Small saucepan
Steamer with lid
Parchment paper
Rolling pin
Bench scraper
Kitchen scale

Ingredients

Dough

Wheat flour 90 g

Sugar 10 g

Yeast 3 g

Baking powder 2 g

Lard 5 g

Water 48 g

Filling

Barbecued pork 45 g, finely diced

Soy sauce 4 g

Oyster sauce 6 g

Sugar 4 g

Cornstarch 3 g

Water 10 g

Sesame oil 1 g

Method

1. Combine the wheat flour, sugar, yeast, and baking powder in a mixing bowl. Add the lard and rub it through the dry ingredients until evenly dispersed and slightly sandy.

2. Add the water and mix until a rough dough forms. Knead for 8 minutes, until smooth, elastic, and no longer sticky. Cover and rest for 45 minutes, or until the dough has increased noticeably in volume and feels light to the touch.

3. While the dough rests, prepare the filling. Place the barbecued pork, soy sauce, oyster sauce, sugar, cornstarch, water, and sesame oil in a small saucepan. Cook over medium heat for 3 to 4 minutes, stirring constantly, until the mixture thickens to a glossy paste that holds together cleanly. Transfer to a plate and cool completely.

4. Divide the dough into 3 equal pieces. Roll each piece into a smooth ball, then flatten and roll into a round approximately 10 cm across, keeping the center slightly thicker than the edge.

5. Divide the cooled filling into 3 equal portions. Place one portion in the center of each round, then gather the dough around the filling and pinch firmly to seal. Turn each bun seam-side down and rest for 10 minutes under a light cover.

6. Cut 3 squares of parchment and set the buns on them with space between each one. Steam over actively boiling water for 12 minutes over medium-high heat. Keep the lid closed throughout. When done, the buns should be expanded, pale, and springy, with a smooth surface and no wet patches.

7. Remove the steamer from the heat and let the buns stand, covered, for 2 minutes before lifting out. This prevents sudden collapse and preserves the soft crumb.

Plating and serving

Serve the buns warm, arranged with space between them so their rounded tops remain intact. The exterior should be white and tender, the seam hidden beneath, and the filling should present as a glossy center that gives gently at the first bite.

Professional notes

The filling must be fully cool before enclosing, or it will weaken the dough. Keep the dough slightly thicker at the center to prevent splitting during steaming. Steam at a steady boil, never a weak simmer, so the buns rise cleanly and remain supple.