Char Siu Bao
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Char siu bao (叉燒包, chā sīu bāau) are the iconic Cantonese dim sum: pillowy, snow-white steamed buns filled with diced char siu (Chinese BBQ pork) in a sweet-savory hoisin-and-oyster-sauce gravy. The bun is a soft, slightly sweet leavened dough that steams up cloud-like and fluffy, splitting open at the top to reveal the glossy filling. The keys are a well-risen dough enriched with sugar and a little fat (and often a touch of baking powder for extra fluff and the classic burst-open top), a filling thickened with a cornstarch slurry so it's saucy but not runny, and pleating then proofing the buns again before a strong steam. Use leftover char siu or a quick stovetop version. There's also a baked golden version, but the steamed white bun is the dim sum standard. Serve them hot — they're a brunch-table favorite and freeze beautifully for a fast snack.
Why you'll love this char siu bao
- Cloud-soft steamed buns bursting with sweet-savory BBQ pork — the dim sum classic.
- That signature fluffy, split-open top, made at home.
- A great way to turn leftover char siu into a whole new treat.
- They freeze beautifully — steam from frozen for an instant snack.
Ingredients
Bao dough
- 2½ cups bao flour or cake flour, low-protein flour for the whitest, softest buns
- 2 tsp instant yeast
- ¼ cup sugar
- 1 tsp baking powder, for fluff and the split-open top
- ¾ cup warm milk or water
- 2 tbsp neutral oil
Char siu filling
- 2 cups char siu (Chinese BBQ pork), diced small
- 1 small shallot or ¼ onion, finely diced
- 2 tbsp char siu saucesubstitutes →
- 1 tbsp oyster saucesubstitutes →
- 1 tbsp hoisin saucesubstitutes →
- 1 tsp sugar
- 1 tsp toasted sesame oilsubstitutes →
- 1 tbsp cornstarch, mixed with 3 tbsp water
- ½ cup water or stock
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Stock the pantry once and you can cook this anytime: char siu sauce, oyster sauce, hoisin sauce. Asian groceries deliver nationwide.
Equipment
- Bamboo or metal steamer — For a strong, even steam.(shop →)
- Stand mixer (optional) — Makes quick work of kneading the soft dough.(shop →)
Instructions
Make & rise the dough
Make the dough: mix the flour, yeast, sugar, and baking powder. Add the warm milk and oil and knead 8–10 minutes into a smooth, soft dough. Cover and let rise in a warm spot until doubled, about 1 hour.
Make the char siu filling
Make the filling: sauté the shallot in a little oil, add the char siu sauce, oyster sauce, hoisin, sugar, sesame oil, and water; simmer 1 minute. Stir in the cornstarch slurry to thicken into a glossy gravy, then fold in the diced char siu. Cool completely.
💡 Chill the filling before wrapping — a firm, cool filling is far easier to seal inside the soft dough without tearing it.
Divide & fill
Punch down the dough and divide into 10. Roll each into a circle thicker in the center than the edges. Place a spoonful of cooled filling in the middle.
Pleat & proof again
Gather the edges up and around the filling, pleating as you go, and pinch closed at the top. Set each bun on a square of parchment. Cover and proof 30 minutes until puffy.
💡 The second proof is what gives light, fluffy buns — don't skip it. They should look noticeably puffed and feel airy before steaming.
Steam & serve
Steam over strongly boiling water for 12–15 minutes, then turn off the heat and wait 5 minutes before opening the lid (sudden cold air collapses the buns). Serve hot.
💡 Resting before you lift the lid keeps the buns from wrinkling and deflating. They should be tall, white, and fluffy, often split open at the top.
Tips & notes
- Low-protein flour (bao or cake flour) gives the whitest, softest, fluffiest buns; all-purpose works but is a touch denser and less white.
- Cool the filling fully before wrapping — warm, loose filling tears the delicate dough.
- Don't skip the second proof; under-proofed buns steam up dense instead of cloud-light.
- Turn off the heat and wait 5 minutes before opening the steamer so the buns don't shrink from the temperature shock.
- No char siu? Make a quick stovetop version, or see our char siu recipe — and these buns freeze well, so make a double batch.
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Char Siu Bao
- Prep
- 40 min
- Cook
- 15 min
- Total
- 2 hr 30 min
- Serves
- 5
- Level
- Advanced
Ingredients
- 2½ cups bao flour or cake flour, low-protein flour for the whitest, softest buns
- 2 tsp instant yeast
- ¼ cup sugar
- 1 tsp baking powder, for fluff and the split-open top
- ¾ cup warm milk or water
- 2 tbsp neutral oil
- 2 cups char siu (Chinese BBQ pork), diced small
- 1 small shallot or ¼ onion, finely diced
- 2 tbsp char siu sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch, mixed with 3 tbsp water
- ½ cup water or stock
Instructions
- Make the dough: mix the flour, yeast, sugar, and baking powder. Add the warm milk and oil and knead 8–10 minutes into a smooth, soft dough. Cover and let rise in a warm spot until doubled, about 1 hour.
- Make the filling: sauté the shallot in a little oil, add the char siu sauce, oyster sauce, hoisin, sugar, sesame oil, and water; simmer 1 minute. Stir in the cornstarch slurry to thicken into a glossy gravy, then fold in the diced char siu. Cool completely.
- Punch down the dough and divide into 10. Roll each into a circle thicker in the center than the edges. Place a spoonful of cooled filling in the middle.
- Gather the edges up and around the filling, pleating as you go, and pinch closed at the top. Set each bun on a square of parchment. Cover and proof 30 minutes until puffy.
- Steam over strongly boiling water for 12–15 minutes, then turn off the heat and wait 5 minutes before opening the lid (sudden cold air collapses the buns). Serve hot.
Nutrition (est., per serving): 390 cal · 16 g protein · 56 g carbs · 11 g fat
Char Siu Bao FAQ
What is char siu bao?
Char siu bao (叉燒包) are Cantonese steamed buns filled with diced char siu (Chinese BBQ pork) in a sweet-savory sauce. The bun is a fluffy, slightly sweet leavened dough that steams up white and pillowy, often splitting open at the top. They're a dim sum staple, served hot. A baked golden version exists too, but the steamed white bun is the classic.
What flour is best for char siu bao?
A low-protein flour — sold as 'bao flour' or 'Hong Kong flour,' or cake flour — gives the whitest, softest, fluffiest buns. All-purpose flour works and is more accessible, but produces a slightly denser, less snowy bun. The low gluten is what makes dim sum bao so tender and cloud-like.
Why did my bao buns turn out dense or wrinkled?
Dense buns usually mean under-proofing — let the dough rise until doubled and proof the shaped buns again until puffy. Wrinkled, collapsed buns come from opening the steamer too fast; turn off the heat and wait 5 minutes before lifting the lid so the buns don't deflate from the sudden cold air. Strong, steady steam also helps them rise tall.
Can I use store-bought char siu?
Absolutely — char siu bao is a classic way to use leftover or store-bought char siu. Just dice it and fold it into the quick sweet-savory sauce. If you want to make the pork yourself, our char siu recipe walks you through the glaze and roast. Either way, the filling should be cooled before you wrap the buns.
Can you freeze char siu bao?
Yes — steamed bao freeze very well. Cool them completely, then freeze in a bag. Re-steam from frozen for about 8–10 minutes until hot and fluffy again (don't microwave from frozen, which makes them tough). They're a perfect make-ahead snack or quick breakfast, so a double batch is always worth it.
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