Cha Siu Bao Recipe
Cha Siu Bao (also spelled as Cha Siu Bao or Char Siew Bao) is one of the signature dishes in dim sum restaurants around the world.
Called 叉烧包, or cha shao bao in Chinese, they are a Chinatown classic!
Originated from Guangzhou in mainland China, Cha Siu Bao is a delicacy.
These Cantonese steamed pork buns are found in many Cantonese-Chinese restaurants serving dim sum.
Imagine soft, fluffy white steamed buns filled with savory char siu or Chinese BBQ pork filling in a sweet and savory char siu sauce; they are absolutely delicious!
How to Make Cha Siu Bao?
For soft and fluffy homemade steamed buns, you need a mixture of low-gluten flour and wheat starch.
The low-gluten flour is called Hong Kong Flour in Malaysia and you can get the flour from supermarket.
If you can’t find Hong Kong flour, you may use cake flour as the substitute.
The end result will be softer and fluffier steamed buns compared to all-purpose flour.
Cook’s Tips for Steamed Pork Buns
To make dim sum restaurant quality char siu bao or steamed pork buns, please following the cooking tips below:
- If bigger bun is desired, divide dough into 12 equal portions.
- There is no need to rest the char siu bao dough after adding in the baking powder. If time allows, rest it for 10 minutes to get fluffier buns.
- Add Chinese hite vinegar into the steaming water to produce whiter buns. This is an optional step.
- The steamer must be preheated before steaming the buns. They will not rise properly without the hot steam.
- Spray the surface of the buns with water mist will help to produce steamed buns with beautiful and smooth surface.
- DO NOT open the steamer’s lid during the steaming process.
- If there are yellowish spots on the steamed buns, it means the baking powder is not properly dissolved.
Frequently Asked Questions
Can I Freeze Steamed Pork Buns?
I don’t recommend freezing but you can certainly keep them in the refrigerator.
Pack the leftovers in a plastic bag and keep in the fridge for up to a week.
To serve, just reheat them in a steamer or microwave for 1 minute.
For the filling, use homemade char siu for the best results. You can also use char siu from restaurants.
How Many Calories Per Serving?
Each bun is only 193 calories.
What to Serve with this Recipe?
Serve this dish with other Cantonese dim sum or Chinese appetizers. For a homemade dim sum meal, I recommend the following recipes.
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Char Siu Bao are steamed pork buns. Soft, fluffy steamed buns filled with Chinese BBQ pork or char siu. Easy, authentic and the best char siu bao recipe! 1. For homemade Char Siu, please try my recipes: Char Siu or Chinese BBQ Pork. Recipe Contributor: My KitchenChar Siu Bao (Steamed Pork Buns)
Ingredients
Char Siu Filling:
Char Siu Bao Dough:
Instructions
Char Siu Filling:
Char Siu Bao Dough Recipe:
Notes
2. To make bigger buns, divide the dough into 12 equal portions.
3. To make char siu bao white, add 1 teaspoon of Chinese white vinegar in the steaming water.
4. The water must be boiling in the steamer before you steam the buns.
5. Spraying water mist over the buns will ensure a smooth surface on each bun.
6. DO NOT open the lid during the steaming process.
7. If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories 193Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 263mgCarbohydrates 21gFiber 1gSugar 7gProtein 19g
julie wong
All I can say is YUM! The bread came out so fluffy and delicious. I was a little hesitant adding the powdered sugar, but it works. I made mine a little bigger and steamed for 12 minutes. The tips were very useful, otherwise I would have totally peeked on them during the cooking process. Absolutely delicious and I will be making it again.
Admin
Thanks for your support!
Emeryn
Hi,
Is there a substitute for wheat starch?
Rasa Malaysia
Cornstarch is OK but it’s best to use wheat starch.
LyLy
The best dough I’ve tried! Some recipes calls for double proofing, poolish egg whites, or ammonium, but they don’t yield that smooth, fluffy delicious tasting buns like this recipe. I use this dough for everything, from Lai Wong Bao, Liu Sha Bao, Chicken, and plain mantou. Thank you!
Rasa Malaysia
Awesome thanks. You can also try my mantou recipe!
Emeryn
I found it! Best dough I have ever worked with. Thank you so much Rasa M’sia.
Rasa Malaysia
Awesome.
Sandra
Hi, just made this but to my surprise the dough is brown I spite of putting white vinegar in the boiling water before steaming, so far so good except for the color
Rasa Malaysia
If it’s brown, it means you over steam the buns.
Lim theng theng
Do I need to proof the bun before steam it?
Rasa Malaysia
Please follow the instructions on the recipe card!
Linda
Hi, I try your recipe , according to your measurement, but my dough is so sticky and wet that I needed to add 2 cups of flour , is it normal?
Rasa Malaysia
No, it’s not correct. Your measurement must be way off.
Donna
Linda,
My experience in twice making this : it’s better to also weigh the water (water 160ml = 160gr).
By weighing the water, my 2nd attempt result is a flexible dough with a nice dough feel that is neither sticky nor dry (my 1st attempt result was a rather dry & tougher dough).
Carrie
Can you also bake these? In Hawaii, we eat these (aka manapua) steamed or baked. Our favorite is pizza manapua, which I’m trying to recreate.
Rasa Malaysia
You can’t bake this. You will need puff pastry for baked buns.