Authentic Fluffy Steamed Pork Buns (Char Siu Bao)
Lauren Phillips
Steamed Pork Buns
Soft, pillowy buns filled with savory-sweet BBQ pork. A dim sum classic you can easily master at home.
Nutrition (per serving)
There is something truly magical about pulling the lid off a bamboo steamer to reveal a batch of perfectly white, cloud-like pork buns. These Char Siu Bao are the ultimate comfort food—a staple of any dim sum brunch that manages to be both airy and incredibly satisfying. The contrast between the slightly sweet, yeasted dough and the rich, savory-sweet BBQ pork filling is a flavor profile that hooks you from the very first bite.
While the pleating technique might take a little practice to get just right, the process of making these at home is deeply rewarding. The key lies in the double proofing of the dough, which ensures that signature fluffy texture that melts in your mouth. Whether you are serving these as a weekend project or an impressive appetizer, these buns are a labor of love that tastes far better than anything you can find in the frozen aisle.
Ingredients
- All-purpose flour:2.5 cups
- Warm water:0.75 cup
- Active dry yeast:1.5 tsp
- Granulated sugar:3 tbsp
- Vegetable oil:1 tbsp
- Baking powder:1 tsp
- Cooked BBQ pork (char siu), diced:0.5 lb
- Oyster sauce:2 tbsp
- Soy sauce:1 tbsp
- Sesame oil:1 tsp
- Cornstarch:1 tbsp
- Scallion, finely chopped:1 piece
Instructions
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In a small bowl, dissolve 2 tablespoons of sugar and the yeast in warm water. Let it sit for 5-10 minutes until foamy.
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In a large mixing bowl, combine the flour, remaining sugar, oil, and yeast mixture. Knead by hand or with a stand mixer for about 8-10 minutes until the dough is smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
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While the dough rises, make the filling. Whisk the oyster sauce, soy sauce, sesame oil, and cornstarch together in a small saucepan with 3 tablespoons of water. Simmer until thickened, then stir in the diced pork and scallions. Let the filling cool completely.
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Punch down the risen dough and knead in the baking powder. Divide the dough into 12 equal pieces.
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Roll each piece into a circle, making the edges thinner than the center. Place a tablespoon of filling in the middle.
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Gather the edges and pleat them together to seal the top. Place each bun on a small square of parchment paper.
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Let the buns rest for 20 minutes. Meanwhile, bring water to a boil in a steamer.
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Steam the buns over medium-high heat for 12-15 minutes. Turn off the heat and wait 3 minutes before opening the lid to prevent the buns from collapsing.
Tips & Notes
- Make sure your filling is completely cold before stuffing the buns to prevent the dough from getting soggy.
- Don't open the steamer lid immediately after cooking; the sudden temperature change can cause the buns to shrink or wrinkle.
- For the whitest dough possible, some chefs use specialized 'Hong Kong' flour or add a teaspoon of white vinegar to the steaming water.
