CHAR SIU BAO Recipe

Activate yeast and mix liquids

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.

Combine dry ingredients

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

Make the dough

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.

First rise

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.

Divide and rest

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.

Marinate pork

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.

Cook the 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.

Finish filling in pan

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.

Thicken and season

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.

Fill buns

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.

Second rise

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.

Steam buns

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.

Serve

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

Mix sauce

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.

Serve

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