Char siu bao are the dim sum classic that everyone fights over. Soft, pillowy steamed buns, cloud-like and slightly sweet, wrapped around a filling of sticky, savory, caramelized BBQ pork. One bite, and you understand why people wait in line at dim sum restaurants for these little bundles of joy.
Making them at home is a labor of love—but it’s deeply satisfying. The dough comes together like a dream. The filling is simple but packed with flavor. And the moment you lift the lid of the steamer to reveal those glossy, perfect buns? Pure magic. Make a batch, invite friends over, and pretend you’re in a Chinatown teahouse.
Make the Char Siu (or Use Store-Bought)
- If using store-bought char siu, skip to Step 2.
- Combine hoisin, soy sauce, oyster sauce, honey, sugar, five-spice powder, sesame oil, garlic, and food coloring (if using) in a bowl.
- Marinate pork for at least 4 hours or overnight in the refrigerator.
- Preheat oven to 400°F (200°C). Roast pork on a wire rack for 20-25 minutes, flipping halfway, until caramelized and cooked through.
- Let cool, then finely dice. Set aside 1 cup for the filling.
Make the Filling
- Heat oil in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes.
- Add diced char siu and stir-fry for 1-2 minutes.
- Add oyster sauce, soy sauce, hoisin sauce, sugar, and water. Stir to combine.
- Bring to a simmer, then add cornstarch slurry. Cook until thickened, about 1 minute.
- Remove from heat and let cool completely. The filling should be thick and glossy.
Make the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
- Add yeast mixture and oil. Stir until a shaggy dough forms.
- Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
Shape the Buns
- Punch down dough and knead briefly. Divide into 12 equal pieces (about 1.5 oz each).
- Roll each piece into a ball, then flatten into a 4-inch circle. The edges should be thinner than the center.
- Place 1-2 tablespoons of filling in the center.
- Gather edges and pleat to seal, pinching the top closed. Place seam-side down on a square of parchment paper.
- Repeat with remaining dough and filling.
Second Rise
- Place buns in a steamer basket or on a baking sheet, leaving space between them.
- Cover and let rise for 30-45 minutes until slightly puffed.
Steam the Buns
- Fill a wok or large pot with water and bring to a simmer.
- Place steamer basket over the water. Steam buns in batches for 12-15 minutes.
- Do not open the lid during steaming—the steam keeps the buns fluffy.
- After steaming, turn off heat and let buns sit for 5 minutes before opening the lid to prevent collapsing.
Serve Immediately
- Remove buns from steamer and serve warm.
- Take a bite. Fluffy, cloud-like dough. Sweet, savory, sticky pork filling. This is dim sum heaven.
Summary
Prep Time: 45 minutes + marinating/rising | Cook Time: 30 minutes | Total Time: 4 hours (mostly hands-off)
Yield: 12 buns
Difficulty: Labor of love (so worth it)
Storage Notes
Leftovers:
Store steamed buns in an airtight container in the fridge for up to 3 days. Reheat by steaming for 5 minutes until fluffy again.
Freezer-Friendly (The Dream):
Freeze uncooked, shaped buns on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. Steam from frozen—add 3-5 minutes to steaming time. No need to thaw. Steamed buns can also be frozen after cooking and reheated by steaming.
Reheating:
Steamer (best): Reheat for 5-7 minutes until fluffy and warmed through. Microwave: 30-45 seconds wrapped in a damp paper towel—this helps keep them soft. Oven: Not recommended—they’ll dry out.
Make Ahead:
Filling can be made up to 3 days in advance and refrigerated. Dough is best made fresh, but shaped buns can be refrigerated overnight for the second rise before steaming.
