Barbecue Pork Buns (Char Siu Bao)
叉烧包 chāshāo bāoSay it: cha-shao-bao
When you bite through the pillowy white exterior, these buns deliver a burst of glossy, sticky-sweet pork filling fragrant with five-spice and hoisin. The tender, slightly sweet steamed dough contrasts beautifully with the savory chopped char siu inside, making them an irresistible choice for quick homemade dim sum.
Barbecue Pork Buns (Char Siu Bao)
叉烧包, chāshāo bāo
Pronounced cha-shao-bao
- Serves
- 6
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, shellfish, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
Method
Combine the chicken stock, hoisin sauce, oyster sauce, light soy sauce, Shaoxing wine, sugar, minced garlic, and five-spice powder inside a small saucepan and whisk thoroughly. Heat the mixture over medium until it begins to simmer, then add the prepared cornstarch slurry while stirring continuously until the sauce becomes thick enough to coat a spoon, roughly 1 minute.
Take the pan off the burner and gently incorporate the finely diced char siu so every piece receives an even coating. Allow the mixture to reach room temperature, then place it in the refrigerator for a minimum of 20 minutes until it firms up for easy handling.
Place the low-gluten flour, sugar, instant yeast, baking powder, and sea salt into the bowl of a stand mixer and whisk to combine evenly. Heat the water to the proper temperature and blend in the lard along with the vegetable oil until fully dissolved, then pour this blend into the dry mixture.
Attach the dough hook and run the mixer on low speed to create a rough dough, then raise the speed to medium and continue kneading for 8–10 minutes so the dough turns smooth and elastic while pulling away from the bowl sides yet retaining a slightly sticky feel. Drape a damp cloth over the bowl and allow the dough to relax for 10 minutes.
Move the rested dough onto a surface dusted lightly with flour, give it a short knead, and separate it into 12 equal portions of approximately 45 g each. Shape every portion into a smooth ball before pressing it out to a 4-inch (10 cm) disc that remains thicker in the middle than at the perimeter. Keep any dough not being used covered to avoid drying.
Cradle one flattened disc in your palm and add a generous tablespoon of the chilled filling to the center. To achieve the classic split-top appearance, bring two opposite sides up and pinch them together above the filling, then fold the other two sides inward to create an X shape before gathering and loosely pressing all four points together. Set each completed bun onto a small square of parchment with the seam facing downward.
Position the prepared buns inside steamer baskets leaving at least 2 inches (5 cm) of space between each. Cover them and allow them to proof in a warm spot until they expand by roughly one-third in volume and the surface slowly rebounds when gently pressed, taking 20–30 minutes.
Heat water in the steamer base until it reaches a full boil over medium-high heat. Set the baskets containing the buns above the boiling water, cover tightly, and steam them for 12–15 minutes so they become fully puffed with slight splits forming on top. Switch off the heat and leave the buns undisturbed for 5 minutes before removing the cover. Serve them immediately while hot.
Regional variant: Baked BBQ pork buns (chā shāo cān bāo, 叉烧餐包)
Replace the steamed water-based dough with a richer version containing milk, butter, and egg along with a small amount of baking powder. After the buns are filled and sealed, apply an egg wash to the surface and bake them at 350°F (175°C) for 15–18 minutes until they develop a golden color. This approach yields a tender, mildly sweet bun featuring a glossy baked crust instead of the light steamed texture.
Cook's notes
- Using low-gluten flour or cake flour produces the lightest and palest buns possible, although all-purpose flour can be substituted and will simply result in a texture that is a bit more chewy.
- Avoid lifting the steamer lid while the buns cook to prevent them from sinking. Allowing the buns to rest for 5 minutes once steaming ends helps create an even, smooth exterior.
- Prepare the filling up to one day in advance and refrigerate it thoroughly, since using a cold filling makes wrapping the buns far simpler and neater.
Serve with
Serve hot as part of a dim sum spread with jasmine tea, Chinese mustard, or a small dish of soy sauce and chili paste.
Make ahead and storage
Steam, cool completely, and freeze in an airtight container for up to 2 months; re-steam from frozen for 8–10 minutes.
