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Cantonese

Char Siu Bao

Fluffy steamed buns filled with sweet Cantonese BBQ pork

hot_biteAdvancedCantonese
Prep120 minCook30 minTotal150 minServes16Temphot
⚠ Contains: 🌾 Gluten, 🫘 Soy
Recipe
Ingredients
  • 1 lbchar siu pork(store-bought or homemade, diced)
  • 2 tbsphoisin sauce
  • 1 tbspsoy sauce
  • 1 tbspsugar
  • 3 cupsbao flour(or low-protein flour)
  • 1 packetinstant yeast
  • 1 cupwarm water
  • 2 tbspsugar(for dough)
  • 2 tbspvegetable oil(for dough)
Instructions
  1. 1Mix diced char siu with hoisin, soy sauce, and sugar; set aside
  2. 2Combine flour, yeast, sugar in bowl; add water and oil; knead until smooth
  3. 3Let dough rise covered for 1 hour until doubled
  4. 4Divide into 16 pieces; flatten each into 4-inch circle
  5. 5Place filling in center; gather edges and twist to seal
  6. 6Steam on parchment squares over high heat for 12 minutes; rest 2 minutes before serving
Notes
Pro Tips

The dough requires practice—it should be smooth and slightly sticky. Use bao flour (low-protein) for authentic texture. Char siu can be store-bought to simplify. Steam over high heat; lifting lid causes buns to collapse. Rest 2 minutes before serving.

History & Origin

Char siu bao (BBQ pork buns) are a cornerstone of Cantonese dim sum and became a tiki restaurant favorite through the mid-century American embrace of "Polynesian" cuisine. The pillowy white buns with glistening red pork filling are unmistakable.

Pairs Well With
sakebeerrum
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