Char Siu Bao (BBQ Pork Buns, 叉烧包)
User Reviews
5
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Prep Time
40 mins
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Cook Time
15 mins
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Rest
30 mins
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Total Time
1 hr 25 mins
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Servings
14 bao
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Calories
169 kcal
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Course
Main Course
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Cuisine
Chinese
Char Siu Bao (BBQ Pork Buns, 叉烧包)
Description
This Char Siu Bao recipe features a filling of Chinese BBQ pork mixed into a thick sauce made from oyster sauce, Char Siu sauce, and dark soy sauce, thickened with tapioca starch for a glossy texture. The filling incorporates lightly sautéed onion for sweetness and texture. The dough is made from bao or cake flour combined with sugar, baking powder, instant yeast, oil, and lukewarm water. Kneading and resting the dough makes it soft and elastic, ideal for creating the signature fluffy bun.
The buns are formed by rolling the dough into equal portions, filling each with the chilled filling, and shaping them prior to steaming. The combination of the slightly sweet, umami-rich filling and the pillowy dough defines the classic dim sum experience. Using low gluten flour contributes to the tender crumb of the buns.
For the best texture, use low gluten or cake flour; if substituting all-purpose flour, adjust water slightly. The recipe recommends Lee Kum Kee Char Siu sauce but substitutes and homemade Char Siu are possible. The dough-water ratio may vary by flour, so adjust for softness without stickiness. Instant dry yeast can be mixed directly, but if using active dry yeast, dissolve first in water. Increasing oyster sauce can compensate for omission of Char Siu sauce.
Ingredients
For the filling
- ½ tablespoon neutral cooking oil
- ½ onion sliced
- 120 g water
- 2 tablespoon oyster sauce
- 1 tablespoon Char Siu sauce see note 1
- 1 teaspoon dark soy sauce
- 2 tablespoon tapioca starch or corn starch, mixed with 3 tablespoon water
- 130 g char siu see note 2, Chinese BBQ pork
For the dough
- 350 g bao flour see note 3, aka cake flour, or all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 2 teaspoon instant dry yeast see note 5
- 1½ tablespoon neutral cooking oil
- 180 g water see note 4, lukewarm, adjust if necessary
Instructions
Prepare the filling
- Add oil to a pan. Fry onion until slightly golden.
- Pour in water. Then add oyster sauce, Char Siu sauce and dark soy sauce. Leave it to boil for 30 seconds. Use a slotted spoon to remove the onion.
- Turn the heat to the lowest. Mix the starch water very well then pour in. Stir constantly until the liquid turns into jelly. Transfer to a bowl to cool.
- Coarsely chop Char Siu into small pieces. Add to the jelly. Mix well and set aside.
Make the dough
- IF USING HANDS: Mix flour, sugar, baking powder, yeast and oil in a bowl. Add water gradually while mixing with a pair of chopsticks/spatula. Combine with your hands to form a dough. Rest (covered ) for 10 mins then knead again until very smooth.
- IF USING A STAND MIXER: Add all the ingredients for the dough into the mixing bowl. Knead on low speed for about 8 mins until a smooth dough forms.
Roll the wrappers
- Divide the dough into 14 equal parts. Work on one piece at a time and make sure you cover the rest to prevent it from drying out.
- With a rolling pin, flatten one piece into a disc-like wrapper, 9-10cm in diameter. Ideally, it should be thinner on the edge & thicker in the middle (See the rolling technique in the video below).
Shape the bao
- Place a spoonful of filling (about 20g) in the middle of the wrapper. To ensure a “crack open” effect after steaming, follow the folding technique shown in the video below to seal the bao. Alternatively, pleat the bao using the regular method introduced in my recipe for “Steamed Bao Buns, A Complete Guide”.
Rest the bao
- Repeat to finish all the wrappers and filling. Then place the bao into steamer baskets lined with parchment paper to prevent sticking (Alternatively, brush a thin layer of oil if using a metal/plastic steamer).
- Leave to rest for 30 minutes or so until they become very light & plump (no need to cover).
Steam the bao
- Bring water to a full boil in a wok/pot. Place the steamer baskets in. Steam over medium-high heat for 10 mins. Serve immediately.
Store & reheat
- You can make extra filling for later use and store it in the freezer for up to three months.
- It’s not recommended to store uncooked bao. Instead, cooked bao freeze very well. Consume within three months.
- To reheat: Defrost in the fridge then steam for 3 mins. Alternatively, steam for 6 mins without defrosting.
Notes
- Lee Kum Kee Char Siu sauce is recommended; if unavailable, increase oyster sauce to 3 tablespoons.
- Use low gluten flour like cake flour or bao flour for a soft, fluffy bun; if using all-purpose flour, increase water to 190 ml.
- The dough should be soft but not sticky; adjust water amount depending on flour brand.
- Instant dry yeast can be mixed directly; for active dry yeast, dissolve in water before mixing.
- Homemade or store-bought Char Siu pork can be used for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14bao
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1bao | |
| Calories | 169kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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