Char siu bao are the reason dim sum exists. Fluffy, cloud-like dough wrapped around sweet, savory, sticky BBQ pork.
Yes, they take a little time. No, it’s not hard. The filling comes together fast, the dough is forgiving, and the first bite—warm, soft, porky—makes every minute worth it.
Makes 12 buns.
Step-by-Step Instructions
Make the Filling
In a small pan, mix diced char siu, oyster sauce, soy sauce, hoisin, and sugar.
Cook over medium heat for 2 minutes. Add cornstarch slurry. Stir until thick and sticky. Cool completely.
Make the Dough
In a bowl, mix flour, sugar, yeast, baking powder, and salt. Add warm water and oil.
Knead for 8-10 minutes until smooth and elastic. Let rise 1 hour until doubled.
Shape the Buns
Punch down dough. Divide into 12 balls. Flatten each into a 4-inch circle.
Place 1 tablespoon of filling in the center. Gather edges and pinch to seal.
Second Rise
Place buns seam-side down on parchment squares. Let rise 30 minutes.
Steam
Steam buns in a steamer basket over simmering water for 12 minutes.
Turn off heat. Let rest 5 minutes before opening lid (prevents collapse).
Serve
Serve warm. Buns can be steamed again later.
Summary
Prep Time: 30 minutes + 1½ hours rising | Cook Time: 12 minutes
Total Time: ~2 hours (mostly hands-off)
Yield: 12 buns
Difficulty: Medium (patience required)
Storage Notes
- Fridge: Steamed buns keep 4 days. Re-steam for 5-6 minutes until warm.
- Freezer: Freeze uncooked or cooked buns up to 3 months. Steam from frozen (add 5 minutes).
- Make ahead tip: Make filling 3 days ahead. Make dough, assemble, and steam fresh.
