Homemade Char Siu Bao (Steamed BBQ Pork Buns)

Char Siu Bao or Chinese BBQ Pork Buns is something I’ve had since I was a kid. They’re fluffy, unbelievably tasty, and can be eaten at every meal. In this blog post, I break down how to make this yummy Chinese pastry at home from how to get the fluffiest bao texture to comparing which steamer is the best one to use. (Yes I tested both!)

Ever since making making Char Siu from scratch, I have been obsessed with everything char siu. So the obvious next step is to make Char Siu Bao or Chinese BBQ Pork Buns, perhaps the most well known application of this Chinese bbq pork recipe. Note this recipe specifically focuses on STEAMED bbq pork buns. I will put the recipe for baked char siu bao in another blog post since the dough is completely different.

My connection to Char Siu Bao

I am absolutely obsessed with Char Siu Bao. It’s something I’ve eaten my entire life for as long as I can remember, and is a core part of my Chinese heritage. The fluffy white bao combined with the umami taste of the pork filling makes it one of the best Chinese pastries out there. I’ve had it at dim sum, as a snack I’ve picked up from Chinese bakeries, or for breakfast before school when my mom was too tired to cook. It is probably one of the most popular Chinese pastries out there (and for good reason!). I’ve come across so many people in my life from all kinds of backgrounds, and even if they don’t know much about Chinese cuisine, this is one dish they recognize.

How I developed my steamed Char Siu Bao recipe

Honestly, I was pretty intimidated developing this recipe because getting the bao dough just right can be difficult. I wanted to make this recipe as easy and accessible as possible while staying true to the spirit of the original dish. I first started with my banh bao recipe as a starting point. I then tweaked the recipe by replacing some of the flour with corn starch to make the dough fluffier. I also increased the amount of baking powder to account for the addition of corn starch. Adding corn starch to flour softens the gluten proteins, making the texture softer, but it also has the adverse effect of making it harder for the dough to rise. I accounted for that by increasing the amount of baking powder.

Once I had a starting point for the recipe, I did a grand total of 3 tests. Shockingly, the first test yielded the perfect texture for the dough, but I really needed to work on my pleating technique, which steadily improved in subsequent tests.

Using a bamboo steamer vs. steamer pot

I also tested this recipe with both a stainless steel steamer pot and bamboo steamer. Through my research, I found that some people had issues with the excess condensation of a steamer pot making the bao soggy. Personally, I did not experience that. The pork buns came out perfectly in both steamer pot and bamboo steamer.

Why is Char Siu Bao white?

This is something I researched while developing this recipe, and found that the main culprit was bleached flour. You can buy bleached flour or bao flour from certain stores like large Asian grocery stores. However, I am not a huge fan of bleached flour because of the process manufacturers use to bleach flour, so I stuck with all purpose flour for this recipe. One thing you can do to make the baos whiter is add a teaspoon of white vinegar to the steaming water. This is a technique I learned making Banh Bao. It won’t completely erase the slightly yellow coloring, but they will be whiter.

Key Ingredients, Substitutions & Adjustments

Char Siu Bao Dough

• All purpose flour – I used all purpose flour for this recipe, but as mentioned if you want a whiter bao, use bleached flour. You can buy bao flour at large Asian grocery stores. I would not recommend higher protein flour for this recipe such as bread flour. The lower the protein, the fluffier and softer the bao will be.
• Corn starch – Corn starch is used for 2 purposes in this recipe: 1) To soften the gluten proteins in the dough, making the dough tender and fluffy and 2) To thicken the char siu filling. This is a super important ingredient in making the dough, so I wouldn’t substitute it with any other starch. However for the filling, if you happen to run out of corn starch, you can substitute with tapioca starch.
• Vegetable oil – Oil helps make the bread moist and fluffy. I chose to use vegetable oil because it has a neutral flavor compared to other oils. A great substitute would be grapeseed oil. One drawback of using vegetable oil is it does contribute to the slightly yellow color of the bun. That’s why traditionally lard is used, but I didn’t want to use lard because it’s not an accessible ingredient. I wouldn’t recommend using other oils like olive oil or avocado oil since those oils will add a different flavor and color to the bao. The white bun part should be mostly neutral.

Char Siu Bao Filling

• Shallots – I used 2 shallots or ~1/3 cup of minced shallots for the filling. If you don’t have shallots, use the same amount (~1/3 cups) of sweet yellow onion or white onion. If you don’t like shallots, feel free to leave it out as well, but note that the flavor of the filling will be different.
• Soy sauce – I used a combination of light and dark soy sauce for the color and flavor of the filling. The dark soy sauce is responsible for most of the color of the filling, so if you want more color, add more dark soy sauce. If you don’t have dark soy sauce, feel free to use only light soy sauce. And yes, tamari can be used as a substitute.
• Oyster sauce – A great substitute for oyster sauce is vegan oyster sauce which is typically made from mushrooms. I’ve used both interchangeably and found no flavor difference in the final dish.
• Chicken broth – You can use any kind of broth for the filling including beef, chicken, and vegetable broths. You can also use water, but that will add less flavor to the filling.
• Char Siu – Use store bought or homemade char siu. I have to admit while testing this recipe, I ordered Char Siu from a local restaurant because I didn’t want to make it from scratch. Using store bought cuts down the cook time.

How to make Char Siu Bao at home

For a simplified version of this recipe, refer to the recipe card. This section is a more nuanced breakdown of the recipe with tips, tricks, and things to look for while making your buns.

Prepping the dough

1. Combine 3/4 cup of warm water (100-110 degrees F) with 1 packet of active dry yeast and 1 tsp of granulated sugar. Stir and let it sit for 10 minutes until the surface gets foamy.
   • Tip: You can use 1 tsp of the 5 tbsp of sugar you will add to the dough. This is what I do.
2. Add 2 cups of all purpose flour, 1/2 cup of corn starch, 1 tbsp of baking powder, 5 tbsp of granulated sugar, and 2 tbsp of vegetable oil to a stand mixer bowl fitted with the hook attachment. Pour the yeast mixture into the stand mixer bowl.
3. Run the mixer on low (speed 2) until the dough is combined then increase to 6 to knead for 15-20 minutes until a smooth dough forms.
   • How do you know the dough has been kneaded enough? The dough will stick to the hook attachment, not the sides of the bowl. If you stop the mixer and lift up the hook attachment, the dough should come with it.
   • Please note that this is a wetter dough. A wetter dough yields a fluffier texture. It might stick slightly to your hands, but that is okay. If it is really sticking to your hands, add a little bit of flour.
4. Cover and let it rise in an oiled bowl for 1-2 hours until it doubles in size.
   • Tip: If your home is cold, warm your oven to the lowest temperature setting. Turn it off and place your dough in the oven with the oven door slightly ajar. That will create a warm enough environment for your dough to rise properly.

Making your filling

1. While the dough is proofing, make your filling. Saute 2 minced shallots in 1 tbsp of oil.
   • Tip: You can use any kind of oil, but personally, I like olive oil.
2. Add 1/4 tsp of salt, 1 tbsp of granulated sugar, 1 tbsp of light soy sauce, 1 tsp of dark soy sauce, 1 tbsp of oyster sauce, 1 tsp of sesame oil, and 1/2 cup of chicken broth. Stir until the liquid starts to simmer.
   • Tip: I like to mix together all the ingredients from sugar to sesame oil to make it easier on myself, so I’m not stressing out trying to measure everything then adding it to the pan. Soy sauce and sugar also burn easily.
3. Mix together 1 tbsp of corn starch and 1 tbsp of water. Pour into the pan and cook until the mixture thickens.
4. Finally, add 1 1/2 cup of minced char siu and cook for 1-2 minutes. Set aside.

Forming your Char Siu Baos

1. Once the dough is proofed, punch out the air. Roll out it out into a 20 inch log and divide it into 10 equal pieces (2 inch long each).
   • Tip: In testing, I found it difficult to divide the dough evenly into 10 pieces (I’m not great at eyeballing it.) and found measuring each piece more accurate.
2. Now it’s time to put it together. Roll each dough piece into a ball and then flatten it into a 4 1/2 inch disc. The edges should be thinner than the center. Scoop ~2 tbsp of filling into the center. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely  covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper. Repeat this process until you have 10 completed pork buns.
   • Tip: In testing, I found using 1 scoop of a #40 cookie scoop easier then scooping with a spoon.

How to pleat your baos

This process can be hard, and I don’t have it down perfect, but this works for me!

1. Roll the dough into a ball and flatten it. Using a rolling pin, roll the dough out into a 4.5 inch disc with the edges thinner than the center.
2. Using a #40 cookie scoop, scoop some of the filling into the center of the disc.
3. Lift one part of the dough up, holding it between your thumb and pointer finger. Your thumb should be on the outside of the bao.
4. Grab another part of the dough with your other hand. I am left handed so I lifted the dough in step 1 with my right hand and then grabbed another part of the dough with my left hand.
5. Bring the part of the dough in part 4 over your thumb.
6. Press the second part of the dough into the first part of the dough. This is your first pleat. Repeat the process around the filling until you get back to your first pleat.
7. Pinch all the pleats together in the center to seal the bao. Make sure there are no openings.
8. Place the finished dough on a small piece of parchment paper. The parchment paper should be about 5×5 inches.
9. If your baos look a little lopsided, run your hand around the bao to make it more round. That will ensure your baos remain round when you steam them.

Steaming your baos

1. Place baos in a steamer. Prep your steamer by bringing water to a simmer with 1 tsp of white vinegar in a large pan. Place baos in bamboo steamer and put the steamer in the water. I like to do this in 2 batches because the baos will expand. If using a steamer pot, add the steamer insert and place baos on top.
   • Tip: Make sure the water doesn’t touch the buns on the bottom-most tier of the bamboo steamer. This will make them soggy. I usually like to test out the water level by putting the bottom layer into the water before putting my buns in the steamer.
2. Steam for 12 minutes until baos are cooked through.
3. Once done, remove the parchment paper from the bottom of the buns and enjoy!
   • Don’t forget to remove the parchment paper! I’ve eaten a lot of parchment paper in my life unfortunately.

Can I make the dough without a stand mixer?

Yes, but it will be a lot more labor intensive. You will have to knead the dough by hand for 15-20 minutes until it is smooth. (I would recommend 20 minutes.) The dough is done if you poke it, and it slowly springs back at you. Other than labor intensive, the other drawback of doing this by hand is you will have to use more flour since the dough is so sticky, especially in the beginning. Using more flour will make the bun less tender and fluffy.

Additional tips on how to make Char Siu Bao

Use a kitchen scale for more precise measurements

I didn’t have issues using measuring cups for this dough recipe, but if you want to be very precise, I would use a kitchen scale. There can be a lot of variation between a scoop of flour here in my kitchen and what you have in yours, so a kitchen scale gives you a greater chance of success. I have included the measurements for the dough in grams as well in the recipe card.

Be patient with yourself

Making dough is hard and the pleating is hard, so if you don’t get it right the first time, it’s okay! I’ve had to practice making bao dough at least 10 times before I felt comfortable with it. Don’t be afraid to try again, and if you have any questions, ask in the comments!

How do you store and reheat Char Siu Bao?

Store Char Siu Bao in an airtight container in the fridge for up to 3 days. It can also be stored in the freezer for up to 3 months. To reheat, wet a paper towel, place it over the bun. and microwave for 30 seconds. The fridge will make the bun dry, so the wet paper towel rehydrates it.

Can you make it ahead of time?

I would not recommend forming the buns then leaving them in the fridge overnight. If you would like to make these ahead of time, I would store the dough and filling separately, so the moisture from the filling doesn’t change the texture of the dough. (It will make it mushy.) The next day, let the dough come to room temperature before working with it to form your buns. You can also steam the buns and then store them in the fridge. I would recommend this method for the best results.

Did you make this dish?

If you made this dish, I would love to see!

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