Steamed 蒸
Authentic Char Siu Bao Recipe: Fluffy Steamed BBQ Pork Buns
Char Siu Bao (叉燒包), which literally translates to 'fork-roast bun', is the quintessence of Cantonese dim sum. These buns feature a cloud-like, snowy-white leavened dough wrapped around a rich, honey-glazed barbecue pork filling that is both savory and sweet.
- Prep
- 120 min
- Cook
- 15 min
- Serves
- 12
- Level
- Advanced
- Per serving
- 220 kcal
Method
Prepare the filling: Sauté 1/4 cup diced onion in a pan, add hoisin, oyster sauce, sugar, and sesame oil. Mix cornstarch with 2 tbsp water, pour into the pan to thicken. Fold in the diced char siu. Chill in the refrigerator for at least 1 hour until firm.
Make the dough: Combine cake flour, sugar, and yeast. Gradually add warm water. Knead by hand for 10 minutes until smooth and elastic. Incorporate the lard halfway through kneading. The dough should have a 53% hydration level—stiff enough to hold pleats but soft enough to stretch.
First proof: Place dough in a bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes or until doubled in size.
Divide and roll: Punch down dough to remove air. Divide into 12 equal portions (approx 42g each). Roll each into a ball, then flatten into a disc. Use a small rolling pin to thin the edges while keeping the center thicker.
Pleat: Place 1.5 tbsp of chilled filling in the center. Use your thumb and index finger to create a minimum of 12 and a maximum of 18 pleats, rotating the bun as you pinch. Twist the top to seal.
Second proof: Place buns on individual parchment squares inside a bamboo steamer. Cover and let rest for 20 minutes.
Steaming setup: Bring a wok or pot with 2 inches of water to a rolling boil. Place the bamboo steamer on top. Ensure no steam escapes from the sides.
The steam: Steam on high heat for 12 minutes. Crucially, turn off the heat and wait 5 minutes before opening the lid to prevent the temperature shock from collapsing the buns.
Storage: Once cooled, buns can be frozen in an airtight bag for up to 3 months. Reheat by steaming frozen buns for 8-10 minutes.
Notes
Always use cake flour or 'Hong Kong flour' for that signature white, fine-crumb texture; all-purpose flour results in a yellowish, chewy bun.
Chilling the filling is mandatory; if the sauce is warm or runny, you will never achieve a clean pleat.
The 5-minute 'rest' after turning off the heat prevents the buns from wrinkling or shrinking due to sudden air pressure changes.
For the whitest buns, add a teaspoon of white vinegar to the steaming water.
