Char Siu Bao Recipe
Make Char Siu Bao Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Char Siu Filling
Assembly/Steaming
Method
Dough
- 1
Activate yeast and combine wet ingredients
In a small bowl, stir warm water (about 100–110°F / 38–43°C) with 1 teaspoon sugar and the instant dry yeast. Let sit 5–8 minutes until foamy. In a separate bowl, whisk together warm milk, vegetable oil and remaining 3 tablespoons sugar until sugar dissolves.
- 2
Mix dough
In a large mixing bowl, combine all-purpose flour, baking powder and salt. Make a well and pour in the yeast mixture and milk/oil mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium for 6–8 minutes). The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too sticky.
- 4
Char Siu Filling
- 5
Prepare pork
If not already chopped, finely dice char siu into small 1/4" pieces. Measure about 12 oz chopped char siu (this is concentrated and flavorful—use more if you prefer a meatier filling).
- 6
- 7
- 8
Thicken
In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Add to the skillet and cook, stirring, 1–2 minutes until the mixture thickens and coats the pork. Remove from heat and stir in sesame oil and white pepper. Taste and adjust seasoning—add a bit more hoisin or soy if you want sweeter or saltier. Let cool completely before filling (at least 20 minutes).
Shaping and Steaming
- 9
Divide dough
After dough has doubled, gently deflate and transfer to a lightly floured surface. Divide into 12 equal pieces (about 65–70 g each). Cover pieces with a towel while working to prevent drying.
- 10
Shape buns
Take one dough piece and roll into a flat circle about 4" in diameter, with center slightly thicker than edges. Place about 1.5 tablespoons (approx. 20–24 g) of cooled char siu filling in the center. Gather edges up and pleat or pinch to seal the top, twisting lightly to close. Pinch off excess dough and smooth seam. Place sealed bun seam-side down on a parchment square or liner. Repeat with remaining buns.
- 11
Second proof
Arrange buns in the steamer basket with at least 1" between them. Cover loosely with a clean towel and let rest 20–30 minutes until slightly puffy (they will increase a bit).
- 12
- 13
Steam buns
Place steamer basket over simmering water, cover, and steam buns for 12–14 minutes over medium-high heat. Do not open the lid during steaming. After time is up, turn off heat and let buns sit covered for 2–3 minutes to avoid sudden collapse, then remove lid carefully.
- 14
Cool and serve
Transfer buns to a plate and let rest 2–3 minutes. Serve warm. Char siu bao are best the day they are made; to reheat, steam for 4–6 minutes from chilled or microwave briefly wrapped in a damp paper towel for 30–45 seconds (not crisp, but warm).
