Char Siu Bao Recipe (Authentic Hong Kong BBQ Pork Buns)
Char Siu Bao is a beloved Hong Kong dim sum favorite featuring soft, fluffy steamed buns filled with sweet and savory char siu (Chinese BBQ pork). Known for its slightly cracked top and pillowy texture, this bun is a staple in dim sum restaurants and a must-try for dumpling lovers.
Menu: Char Siu Bao (BBQ Pork Bun)
Prep Time, Cook Time, Servings
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (plus proofing time)
- Servings: 10–12 buns
Ingredients
For the Filling
- 250 grams char siu (Chinese BBQ pork), diced
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 cup water
For the Dough
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 1 tablespoon oil
- 1/2 teaspoon baking powder
Step-by-Step Instructions
Step 1: Prepare the Filling
In a pan over medium heat, combine hoisin sauce, oyster sauce, soy sauce, sugar, sesame oil, and water. Bring to a simmer, then add diced char siu. Stir in the cornstarch slurry and cook until the sauce thickens. Let it cool completely before using.
Step 2: Make the Dough
In a bowl, dissolve yeast in warm water. Add sugar, oil, and flour, then mix into a soft dough. Knead for 8–10 minutes until smooth. Cover and let it rise for 1–1.5 hours or until doubled in size.
Step 3: Add Baking Powder
Punch down the dough and knead in baking powder until fully incorporated. Let it rest for 10 minutes.
Step 4: Shape the Buns
Divide dough into equal portions. Flatten each into a circle and place a spoonful of filling in the center. Gather edges and seal at the top, slightly twisting to create the signature look.
Step 5: Prepare the Steamer
Place each bun on parchment paper squares. Arrange in a bamboo steamer with space between each bun.
Step 6: Steam the Buns
Steam over medium heat for 12–15 minutes until the buns are fluffy and cooked through. Avoid opening the lid immediately to prevent collapse.
Step 7: Serve
Serve warm and enjoy the soft bun with its rich BBQ pork filling.
Tips for Perfect Char Siu Bao
- Use well-seasoned char siu for authentic flavor.
- Do not overfill to prevent leaking.
- Allow proper proofing for soft and fluffy buns.
- Steam on medium heat to avoid wrinkled surfaces.
Common Mistakes to Avoid
- Overproofing – buns may collapse after steaming.
- Undercooked filling – results in runny texture.
- Opening steamer too soon – causes buns to shrink.
- Dense dough – due to insufficient kneading.
Extra Info / Insights
Char Siu Bao comes in two popular versions: steamed and baked. The steamed version, popular in Hong Kong dim sum, is known for its soft white exterior, while the baked version has a golden crust. Traditionally, the filling is made from leftover char siu, making it both flavorful and economical.
Nutrition Information (Approximate per serving)
- Calories: 220 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fat: 6g
- Sodium: 450mg
FAQ
- Can I use chicken instead of pork? – Yes, but traditional flavor uses pork.
- Can I bake instead of steam? – Yes, for baked Char Siu Bao variation.
- Can I freeze the buns? – Yes, freeze after shaping or after steaming.
- How long to reheat? – Steam for 5–7 minutes.
- Why did my buns collapse? – Likely due to sudden temperature change or overproofing.
Internal Links
Related recipes: Siu Mai, Har Gow
Conclusion
This Char Siu Bao Recipe delivers soft, fluffy buns packed with sweet and savory BBQ pork filling. Perfect for dim sum lovers, it’s a comforting and satisfying dish you can easily recreate at home.
