📝 About This Recipe
A cornerstone of the traditional Cantonese Yum Cha experience, these Char Siu Bao feature a pillowy, snow-white leavened dough wrapped around a savory-sweet heart of honey-glazed roasted pork. The contrast between the airy, slightly sweet bun and the rich, umami-packed gravy of the filling creates a harmonious morning bite that is both comforting and sophisticated. Perfect for a leisurely weekend brunch, these buns are a labor of love that brings the authentic taste of a Hong Kong teahouse right into your kitchen.
🥗 Ingredients
The Starter (Tangzhong)
- 2 tablespoons All-purpose flour
- 6 tablespoons Water
The Dough
- 3 cups Bao flour or low-protein cake flour (sifted)
- 1.5 teaspoons Instant yeast
- 1/4 cup Granulated sugar
- 1/2 cup Warm milk (approx. 110°F)
- 2 tablespoons Lard or vegetable shortening (melted and cooled)
- 1 teaspoon Baking powder (adds extra lift)
The Char Siu Filling
- 1.5 cups Char Siu (Chinese BBQ Pork) (diced into small cubes)
- 1 Shallot (minced)
- 1 tablespoon Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch slurry (mixed with 2 tbsp water)
- 1/3 cup Chicken stock
👨🍳 Instructions
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1
Prepare the Tangzhong: In a small saucepan over medium-low heat, whisk 2 tbsp flour and 6 tbsp water until a thick, translucent paste forms. Remove from heat and let cool to room temperature.
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2
Activate the yeast: Combine the warm milk, sugar, and instant yeast in a small bowl. Let it sit for 5-10 minutes until it becomes frothy.
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3
Mix the dough: In a large bowl or stand mixer, combine the sifted flour, baking powder, Tangzhong, yeast mixture, and melted lard. Knead for 10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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4
First proof: Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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5
Prepare the filling: While the dough rises, sauté the minced shallots in a pan with a little oil. Add the diced char siu pork and stir-fry for 1 minute.
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6
Thicken the sauce: Add the oyster sauce, hoisin, soy sauce, and chicken stock. Once bubbling, stir in the cornstarch slurry. Cook until the sauce is thick and glossy, coating the pork. Stir in sesame oil, then transfer to a plate to cool completely. (Pro tip: Cold filling is easier to wrap!)
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7
Divide the dough: Punch down the risen dough to release air. Divide it into 12 equal portions (about 50-55g each). Roll each into a smooth ball.
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8
Flatten the wrappers: Take one ball and roll it into a 4-inch circle, making sure the edges are thinner than the center. This ensures the bottom doesn't break and the top isn't too doughy.
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9
Assemble: Place 1.5 tablespoons of the cooled pork filling in the center. Pleat the edges upward, pinching and rotating until the bun is sealed at the top.
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10
Second proof: Place each bun on a small square of parchment paper. Arrange them in a bamboo steamer basket, leaving 2 inches of space between them. Cover and let rise for another 20-30 minutes.
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11
Steam: Bring water to a boil in a wok or pot. Place the steamer baskets over the water. Steam on medium-high heat for 12-15 minutes.
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12
The Reveal: Turn off the heat but do not open the lid immediately. Let the buns sit for 5 minutes to prevent them from collapsing or wrinkling due to the sudden temperature change. Serve hot and enjoy!
💡 Chef's Tips
Use 'Bao Flour' or a mix of cake flour and cornstarch for that signature snow-white, fine-crumb texture. Always ensure your filling is completely chilled before wrapping; a warm filling will melt the dough and cause leaks. Adding a tablespoon of vinegar to the steaming water can help achieve a whiter bun exterior. Avoid over-kneading after the first rise; you want to maintain the delicate air bubbles for maximum fluffiness. If you don't have a bamboo steamer, a metal one works, but wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns.
🍽️ Serving Suggestions
Serve alongside a pot of hot Jasmine or Pu-erh tea to cut through the richness of the pork. Pair with a side of blanched Gai Lan (Chinese broccoli) with oyster sauce for a balanced meal. Offer a small dish of chili oil or soy-vinegar dipping sauce for those who like an extra kick. Include these as part of a larger Dim Sum spread with Har Gow (shrimp dumplings) and Siu Mai. Enjoy as a grab-and-go breakfast, as they reheat beautifully in a microwave covered with a damp paper towel.