Yield: 16 Buns

Char Siu Bao (Steamed Pork Buns)

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!

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Char Siu Filling:

  • 1/2 tablespoon cooking oil
  • 1 small onion, diced
  • 250 g (9 oz.) char siu, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1-2 drops red food color, optional
  • Salt, to taste
  • 1 1/2 tablespoons corn starch
  • 150 ml water

Char Siu Bao Dough:

  • 280 g (10 oz.) low-protein flour (Hong Kong flour), cake flour or all-purpose flour
  • 100 g (3.5 oz.) wheat starch
  • 90 g (3 oz.) powdered sugar
  • 8 g (1 scant tablespoon) active dry yeast or instant yeast
  • 160 ml lukewarm water
  • 1/2 teaspoon Chinese white vinegar or lemon juice, optional
  • 30 g (2 tablespoons) vegetable oil
  • 10 g (2 teaspoons) baking powder
  • 10 ml (2 teaspoons) cold water

Instructions

Char Siu Filling:

  1. Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Stir fry for 1-2 minutes and add salt to taste.
  2. Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
  3. Remove the filling from pan. Let cool.
  4. Divide the filling into 16 portions. Set aside.

Char Siu Bao Dough Recipe:

  1. Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast, lukewarm water and vinegar or lemon juice, if using. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the vegetable oil. Char siu bao dough ingredients.
  2. Knead with hands for 15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface. Char siu bao dough.
  3. Cover the dough with a damp cloth and let rise for 60 - 90 minutes or until it expands in size.
  4. Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
  5. Cut and divide the dough to 16 equal portions. Cutting char siu bao dough into pieces.
  6. Using a rolling pin, roll and flatten each dough ball to a 3” circle. Place a portion of the filling in the middle. Char siu bao dough with char siu filling in the middle of the dough.
  7. Wrap and fold the dough up. Wrapping char siu bao.
  8. Pinch and twist to enclose the opening. Make sure the char siu bao is sealed tight at the top. Place it on a 2" x 3" piece of parchment paper. Repeat the same until you make 16 buns. Wrapped char siu bao ready for steaming.
  9. Arrange the buns on a steamer, leave about 1” gap in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the char siu bao white.)
  10. Remove buns from the steamer, serve warm. Char siu bao

Notes

1. For homemade Char Siu, please try my recipes: Char Siu or Chinese BBQ Pork.
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.

Recipe Contributor: My Kitchen

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