Cha Shao Bun Recipe

Activate yeast

Combine warm milk (about 38°C / 100°F), 1 tablespoon sugar and the instant dry yeast in a small bowl. Stir and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer (or a large mixing bowl), combine 350 g all-purpose flour, remaining 2 tablespoons sugar, salt and baking powder. Mix briefly to distribute.

Add the foamy yeast-milk mixture and 2 tablespoons vegetable oil to the dry ingredients. Using the dough hook on low speed (or wooden spoon by hand), mix until a shaggy dough forms, then increase speed to medium and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon extra flour; if too dry, add 1–2 teaspoons water.

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and proof in a warm place until doubled in size, about 60–75 minutes depending on room temperature.

While the dough proofs, prepare the filling. Heat 1 tablespoon lard or vegetable shortening in a skillet over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant.

Add the finely diced char siu to the pan and break up any large pieces. Stir and cook briefly just to warm through, about 1–2 minutes.

Stir in 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon oyster sauce, 1 tablespoon brown sugar, 1 teaspoon honey and 1 teaspoon Chinese five-spice. Toss to coat evenly and cook 30–60 seconds to allow the sugars to begin to glaze the meat.

Mix 1 tablespoon cornstarch with 50 ml water to make a slurry. Pour the slurry into the pan and stir; the sauce will thicken and cling to the pork. Cook another 30–60 seconds until glossy and thick. Taste and adjust seasoning — add up to 1 teaspoon additional sugar or a pinch of salt if needed.

Remove from heat and stir in 1 teaspoon sesame oil and the finely sliced green onion (if using). Let the filling cool to room temperature. Cooling prevents the dough from becoming soggy when assembled.

When the dough has doubled, punch it down gently to deflate. Transfer to a lightly floured work surface and divide into 12 equal pieces (about 50–55 g each). Shape each piece into a smooth ball and cover with a towel for 10 minutes to relax the gluten.

Working with one piece at a time, roll the ball into a 10–12 cm (4–5 in) round with a slightly thicker center and tapering edges. Place about 1½–2 tablespoons (roughly 20–25 g) of the cooled char siu filling in the center.

Brush the edge of the dough lightly with a little vegetable oil to help seal. Gather the edges up over the filling, pleating or simply pinching to close, and seal the bun with the seam side down. Roll gently between your palms to form a smooth ball. Repeat with remaining dough and filling.

Place formed buns on a parchment-lined baking sheet or steamer trays, leaving 2–3 cm between each. Cover loosely with lightly oiled plastic wrap or a damp cloth and proof for a second rise until puffy, about 30–40 minutes.

Option A — Steam (traditional): Prepare a steamer with boiling water. If using bamboo steamer, line with parchment circles or cabbage leaves. Place buns in the steamer with space between. Steam over medium-high heat for 12–14 minutes for 12 buns. After steaming, turn off heat and let sit covered for 2 minutes before uncovering to prevent collapse.

Option B — Bake (baked char siu bao variant): Preheat oven to 190°C (375°F). For a shiny finish, brush tops lightly with a mix of 1 teaspoon water and a pinch of sugar. Sprinkle sesame seeds if desired. Bake on the middle rack for 12–15 minutes until golden. If you prefer a softer, paler bun, reduce bake time slightly and cover loosely with foil for part of the bake.

Allow buns to cool 5 minutes before serving. Serve warm.