Name: Brewery Bhavanas CHAR SIU BAO Recipe
Cook time: 3 h
Total time: 3 h
Yield: 12 servings
Cuisine: Chinese
Ingredients: 3.5 cups all-purpose flour; 2 tsp instant yeast; 0.5 cup granulated sugar; 1 tsp baking powder; 1 cup warm milk; 0.25 cup warm water; 3 tbs vegetable oil; 0.5 tsp salt; 1 lb pork shoulder, trimmed and cut into 1/2-inch pieces; 3 tbs hoisin sauce; 2 tbs soy sauce; 1 tsp Chinese five-spice powder; 2 tbs honey; 1 tbs rice wine (Shaoxing) or dry sherry; 1 tbs granulated sugar; 0.5 tsp sesame oil; 2 clove garlic, minced; 0.25 tsp red food coloring (optional); 1 tsp cornstarch; 1 tbs water (for slurry); 1 tbs vegetable oil (for sauté); 2 tbsp scallions, finely chopped; 0.25 cup soy sauce; 1 tbsp black rice vinegar or Chinese black vinegar; 0.5 tsp sesame oil; 0.5 tsp chili oil (optional); 0.5 tsp granulated sugar; 0.5 clove garlic, minced; 1 tsp water (to taste / thin sauce)

Our most popular dim sum at Bhavana, these buns are hand-made each day and stuffed with Cantonese barbecue pork. Served with house dumpling sauce.

Combine warm milk (about 100–110°F / 38–43°C), warm water, 1 tablespoon of the sugar, and the instant yeast in a small bowl. Let sit 5–8 minutes until foamy.

Activate yeast and mix liquids

In a large bowl, whisk together all-purpose flour, remaining sugar (measure remaining from 1/2 cup), baking powder, and salt.

Combine dry ingredients

Pour the foamy yeast mixture and vegetable oil into the dry ingredients. Stir with a wooden spoon until it comes together, then knead for 8–10 minutes by hand on a lightly floured surface (or 6–7 minutes in a stand mixer with dough hook) until smooth and elastic.

Make the dough

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

First rise

Punch down dough, transfer to a lightly floured surface, and divide into 12 equal pieces (~60–70 g each). Roll each into a smooth ball, then flatten into 4–5 inch circles with thicker edges. Cover with a damp towel and let rest 15 minutes before filling.

Divide and rest

In a bowl, combine hoisin sauce, soy sauce, Chinese five-spice, honey, rice wine, 1 tablespoon sugar, sesame oil, minced garlic, and optional red food coloring. Toss pork pieces in the marinade, cover, and refrigerate for at least 1 hour or up to overnight (longer develops deeper flavor). Reserve marinade.

Marinate pork

Preheat oven to 400°F (200°C). Place marinated pork pieces on a baking sheet lined with foil and a rack. Roast 15–20 minutes until cooked through and edges caramelize, turning halfway. (Alternatively, grill or pan-sear until caramelized and cooked through.) Let cool slightly, then chop finely into small dice or shred coarsely.

Cook the pork

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped roasted pork and cook 1–2 minutes to reheat. Add reserved marinade strained of solids (about 2–3 tablespoons) to the pan. Stir to coat.

Finish filling in pan

Mix cornstarch with 1 tablespoon water to make a slurry. Add slurry to the pork-pan mixture, stirring until sauce thickens and clings to the pork, 1 minute. Stir in chopped scallions. Taste and adjust seasoning — add a pinch more sugar or a splash of soy if needed. Remove from heat and let filling cool to room temperature before assembling.

Thicken and season

Working with one dough circle at a time, place about 1 heaping tablespoon (approx. 25–30 g) of cooled char siu filling in the center. Gather the dough edges up and pleat or pinch to seal at the top, forming a smooth round bun. Place each bun seam-side down on a small square of parchment (or pleated-side up if preferred). Repeat until all buns are formed. Aim for 12 buns.

Fill buns

Arrange buns in a single layer in a steamer basket, leaving at least 1 inch between them to allow expansion. Cover and let rise for 20–30 minutes until slightly puffy.

Second rise

Bring water to a gentle boil in your steamer pot. Place the steamer basket over boiling water, cover, and steam for 12–14 minutes for medium-sized buns. Do not open the lid during steaming. After steaming, turn off heat and let the buns sit covered for 2–3 minutes to prevent collapse.

Steam buns

Transfer char siu bao to a platter. Serve hot with house dumpling sauce on the side.

Serve

Whisk together soy sauce, black rice vinegar, sesame oil, chili oil (if using), sugar, minced garlic, and 1 teaspoon water. Taste and adjust: add more vinegar for tang, a pinch more sugar to balance, or more chili oil for heat.

Mix sauce

Transfer to a small dipping bowl and serve alongside steamed char siu bao.

all-purpose flour

instant yeast

granulated sugar

baking powder

warm milk

warm water

vegetable oil

salt

pork shoulder, trimmed and cut into 1/2-inch pieces

hoisin sauce

soy sauce

Chinese five-spice powder

honey

rice wine (Shaoxing) or dry sherry

sesame oil

garlic, minced

red food coloring (optional)

cornstarch

water (for slurry)

vegetable oil (for sauté)

scallions, finely chopped

black rice vinegar or Chinese black vinegar

chili oil (optional)

water (to taste / thin sauce)

CHAR SIU BAO

Make CHAR SIU BAO Recipe in just 3h . Our most popular dim sum at Bhavana, these buns are hand-made each day and stuffed with Cantonese barbecue pork. Served with house dumpling sauce.

Char Siu Bao Recipe

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