Easy Chinese BBQ Pork Steamed Buns (Char Siu Bao) | Authentic Chinese Food

Mix & Knead the Dough

• In a large bowl, whisk flour, sugar, yeast, and baking powder.

• Gradually stir in warm milk and oil until a shaggy dough forms.

• Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

• Place in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 45–60 minutes, until doubled in size.

Prepare the Filling

• Heat 1 Tbsp oil in a skillet over medium heat. Sauté onion until softened, about 1–2 minutes.

• Add diced char siu, hoisin, soy sauce, oyster sauce, and sugar. Stir to combine and heat through.

• Pour in the cornstarch slurry and cook 1 minute, stirring, until the mixture thickens.

• Remove from heat, stir in sesame oil, spread on a plate, and cool to room temperature.

Shape the Buns

• Punch down the dough and turn onto a floured surface. Divide into 12 equal pieces (about 2 oz/60 g each).

• Roll each piece into a ball, then flatten into a 4″-diameter circle, with the center slightly thicker than the edges.

• Place 1 Tbsp of filling in the center of each wrapper.

• Gather the edges up around the filling, pleating as you go, and pinch at the top to seal. Gently twist to tighten.

Second Proof

• Place each bun on a parchment square (to prevent sticking) and arrange in a steamer basket, leaving space between.

• Cover and let rest 15–20 minutes for a light second rise.

Steam the Buns

• Bring water to a boil in a wok or pot fitted with your steamer.

• Place the steamer over boiling water, cover, and steam on high heat for 12–15 minutes.

• Turn off heat and let the buns sit, covered, for 2 minutes before removing lid (to prevent collapse).

1. Serve
   Transfer hot char siu bao to a platter and serve immediately. They’re perfect on their own or alongside soy-vinegar dipping sauce.

Enjoy your tender, fluffy BBQ Pork Steamed Buns (Char Siu Bao) —a dim sum classic that’s truly better than takeout!

For even more authentic dim sum delights, be sure to check out our step-by-step guide on how to make Chinese-style Siu Mai , elevate your appetizer spread with the Best Homemade Steamed Shrimp Dumplings – Better Than Takeout , and don’t miss the Ultimate Chinese Hot Pot Feast: Authentic Chinese Food for a communal, flavor-packed meal that’s perfect for gathering friends and family around the table.

• Freshness & Control : You oversee every ingredient—no preservatives or questionable additives.
• Cost Savings : Though dim sum shops charge per piece, homemade buns cost pennies each when you buy in bulk.
• Fun & Rewarding : Wrapping and steaming hundreds of little buns is a hands-on, satisfying culinary project.
• Tailored Flavor : Adjust sweetness, soy levels, or dough softness to suit your taste.
• Impress Guests : Serving a steaming platter, fragrant buns show real cooking chops.

• 2 cups (250 g) all-purpose flour
• 2 Tbsp granulated sugar  (for a hint of sweetness)
• 1 tsp instant yeast  (rapid-rise or quick-action)
• 1 tsp baking powder  (ensures extra fluffiness)
• ¾ cup (180 ml) warm milk  (100–110 °F) or water
• 1 Tbsp vegetable oil  (or melted butter)

• 8 oz (225 g) diced char siu barbecue pork  (store-bought or homemade)
• 1 Tbsp vegetable oil
• 2 Tbsp finely diced onion
• 1 Tbsp hoisin sauce
• 1 Tbsp soy sauce  (low-sodium)
• 1 Tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch  mixed with 1 Tbsp water (slurry)
• ½ tsp toasted sesame oil

• Mixing bowls  for Dough and filling
• Measuring cups/spoons  for accuracy
• Stand mixer  with Dough hook (optional for kneading)
• Rolling pin  or small dough scraper
• Kitchen scale  (recommended for uniform buns)
• Bamboo steamer  (multi-tiered if making more than one batch)
• Parchment paper squares  (3″×3″) to line buns
• Clean kitchen towel  dampened to cover Dough

1. Combine Dry Ingredients
2.  Whisk together the flour, sugar, instant yeast, and baking powder in a large bowl. This ensures the learners and seasonings are evenly distributed.
3. Add Liquids
4.  Make a well in the center and pour warm milk and oil. Stir with a wooden spoon until a shaggy dough forms.
5. Knead by Hand or Mixer
   • By Hand : Turn Dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic—Dough should spring back when poked.
   • By Mixer : Attach the Dough hook and knead at low to medium speed for 5–6 minutes until the Dough clears the bowl and feels tacky but not sticky.
6. First Rise
7.  Lightly oil a clean bowl, place Dough inside, and cover with plastic wrap or a damp towel. Let rise in a warm spot (75–80 °F) for 1 hour or until doubled in size.

1. Heat Oil & Sauté
2.  In a skillet over medium heat, warm 1 Tbsp oil. Add diced onion and sauté 1–2 minutes until translucent.
3. Add Pork & Sauces
4.  Stir in diced char siu, hoisin sauce, soy sauce, oyster sauce, and sugar. Cook 1–2 minutes to warm the pork and dissolve the sugar.
5. Thicken
6.  Stir in cornstarch slurry and cook for 30 seconds until the mixture thickens and becomes glossy. Remove from heat, stir in sesame oil, and spread filling on a plate to cool completely.

1. Punch Down & Divide Dough
2.  After rising, punch down Dough to deflate. Turn onto a clean surface and divide into 12 equal pieces (about 60 g each). Roll into smooth balls.
3. Roll Wrappers
4.  With a rolling pin, flatten each ball into a 4″-diameter circle. The center should be slightly thicker than the edges to support the filling.
5. Portion Filling
6.  Place 1 Tbsp of cooled char siu filling in the center of each wrapper.
7. Gather & Seal
   • Pinch the edges around the filling, rotating the Dough to form a pleated top.
   • Gently squeeze to seal the top, leaving a small opening to showcase the filling.
8. Prepare for Steaming
9.  Place each bun on a square of parchment paper. Arrange in the steamer with space between (they will expand). Cover and rest for 15–20 minutes for a light second rise.

1. Heat Water
2.  Fill your wok or steamer pot with 2″ of water. Bring to a rolling boil.
3. Steam
4.  Place the bamboo steamer over the boil, cover, and steam on high for 12–15 minutes. Avoid lifting the lid during steaming to maintain even heat and prevent collapse.
5. Rest
6.  After steaming, turn off the heat and let the buns sit—covered—for 2 minutes before removing the lid. This gradual cooling helps buns retain height.
7. Serve Hot
8.  Use a small spatula to lift buns from parchment. Serve immediately; the Dough is fluffiest fresh from the steamer.

• Dough Temperature : Use warm (not hot) milk—around 100–110 °F—to activate yeast without killing it.
• Sugar & Baking Powder : The sugar feeds the yeast; baking powder adds extra lift and tender crumb.
• Uniform Size : Weighing dough pieces ensures consistent cooking and neat presentation.
• Prevent Sticking : Parchment under each bun or lightly oil the steamer racks.
• Avoid Drafts : During proofing, keep Dough covered and away from cold air to ensure a steady rise.

• Homemade Char Siu : Marinate pork shoulder in hoisin, honey, soy, five-spice, and red yeast rice powder, then roast before dicing.
• Vegetarian “Char Siu” Bao : Use finely chopped king oyster mushrooms sautéed with hoisin and soy sauce.
• Baked Char Siu Bao : Brush assembled buns with egg wash and bake at 350 °F for 15–18 minutes for a golden crust.
• Mini Buns : Divide Dough into smaller pieces (30 g) for bite-sized appetizers.
• Sweet Custard Filling : Swap barbecue pork for a sweet egg custard and finish with a sugar glaze for a dessert twist.

• Dim Sum Feast : Pair with dumplings, spring rolls, and sticky rice for a complete Cantonese brunch.
• Tea Pairing : Serve with jasmine or pu-erh tea to complement savory flavors.
• Sauce Options : Offer hoisin sauce, chili garlic oil, or Chinese black vinegar on the side for dipping.

• Refrigerate : Store cooled buns in an airtight container for 2 days. Re-steam for 5–6 minutes to refresh.
• Freeze : Freeze unsteamed buns—lined on a tray then bagged—for up to 3 months. Steam from frozen, adding 2–3 minutes.
• Avoid Microwaving : Microwaving makes Dough chewy; steaming preserves texture.

• Dense Dough : Under-kneading or low yeast activity. Knead longer and ensure yeast is fresh.
• Collapsed Buns : Opening lid mid-steam or over-proofing. Keep the lid closed and proof only until slightly puffed.
• Gummy Interior : Too much liquid is in the Dough, or it is undercooked. Reduce milk slightly and steam fully.

Can I use bread flour instead of all-purpose?

 Bread flour’s higher protein gives it more chew, while all-purpose flour is more tender. Both work, but expect slight texture differences.

Why won’t my buns rise?

 Check yeast freshness and water/milk temperature. Too hot kills yeast; too cold slows rise.

Can I bake instead of steam?

 Yes—a baked version is called “bao buns” with a glossy top. Brush with egg wash and bake at 350 °F until golden.

How do I make the filling less sweet?

 Reduce hoisin or sugar by half; balance with extra soy sauce or oyster sauce to maintain umami.