Char Siu Bao
Pillowy steamed buns stuffed with sweet Cantonese char siu pork — one of the "Four Heavenly Kings" of Guangdong dim sum, a tradition whose origins connect Silk Road teahouses to the most beloved Sunday yum cha tables in the world.
- 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)
- 1Mix diced char siu with hoisin, soy sauce, and sugar; set aside
- 2Combine flour, yeast, sugar in bowl; add water and oil; knead until smooth
- 3Let dough rise covered for 1 hour until doubled
- 4Divide into 16 pieces; flatten each into 4-inch circle
- 5Place filling in center; gather edges and twist to seal
- 6Steam on parchment squares over high heat for 12 minutes; rest 2 minutes before serving
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.
Char siu bao brings together two deep traditions of Chinese culinary history. The char siu filling — Wikipedia translates the characters 叉燒 literally as "fork roasted" — originated in the Guangdong province of southern China, where pork was marinated in a mixture of honey, hoisin, soy sauce, and five-spice powder and roasted to a glistening, caramelised finish. Wikipedia notes that in ancient times wild boar was used before domestic pork became the standard. The bun (bao) itself connects to one of Chinese history's most famous legends: steamed filled buns are associated with Zhuge Liang, the celebrated military strategist of the Three Kingdoms period in the 3rd century AD, who according to tradition invented mantou (plain steamed buns) during a campaign as a practical alternative to older, more dramatic ritual practices. Whether or not the legend is accurate, filled steamed buns became a foundational food for travellers and workers on the Silk Road, being portable, filling, and requiring no utensils. Hashtag Legend records that char siu bao "became popular as a hearty source of sustenance for travellers and workers on the Silk Road." Within Cantonese dim sum culture, char siu bao earned a position of special honour: Red House Spice documents it as one of the "Four Heavenly Kings of Dim Sum" in Guangdong, alongside har gow, shumai, and egg tart — the four dishes that must be ordered at any authentic yum cha table. Dim sum itself (served during yum cha, meaning "drink tea") grew from the teahouse tradition of southern China, where travellers would stop for tea and receive small bites to accompany the drink. Today there are two main forms: the steamed white bun and the baked, glazed version, both served from bamboo steamers in restaurants from Guangzhou to London to New York.