There’s nothing quite like biting into a warm, fluffy char siu bao fresh from the steamer—the cloud-like bun yielding to a sweet, savory pork filling that practically melts in your mouth. This Chinese classic, also known as steamed pork buns, is a staple at dim sum tables, but making it at home is surprisingly doable and incredibly rewarding. Our version brings you a traditional pork buns steamed dish that combines a tender, flavorful sweet pork belly filling with soft and chewy bao buns made entirely from scratch. Whether you’re a fan of Korean buns recipe ideas or looking to perfect your easy bao buns recipe repertoire, this one is a must-try.
Fluffy Chinese Steamed Char Siu Bao with Sweet Pork Filling
Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Appetizer, Snack
Cuisine Chinese
Steamer A bamboo steamer is ideal for that authentic feel and proper moisture distribution, but any steamer basket or a metal steamer insert in a large pot will work.
Mixing bowls At least two: one for the dough and another for mixing the filling.
Rolling Pin For shaping the buns, although your hands will do much of the shaping.
Parchment paper Prevents sticking when steaming the buns.
Knife and Cutting Board For prepping the meat and aromatics.
Skillet To cook the filling before stuffing the buns.
Stand mixer with dough hook (optional) Makes kneading easier, but hand kneading works perfectly well.
For the Dough (Bao Buns)
- 2 ¼ teaspoons active dry yeast 1 packet
- ¾ cup warm water about 110°F
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Sweet Char Siu Pork Filling
- 1 pound Chinese BBQ pork char siu, preferably made from pork belly or pork shoulder
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- ½ teaspoon five spice powder
- 2 teaspoons cornstarch mixed with 2 tablespoons water slurry
- 1 tablespoon sesame oil optional
Make the Dough
In a bowl, combine warm water and sugar, then sprinkle in the yeast. Let it sit for about 10 minutes until foamy—this is a key step in ensuring fluffy steamed pork buns. Add oil, flour, cornstarch, baking powder, and salt. Mix until a shaggy dough forms.
Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm area until doubled in size, about 1 hour.
Prepare the Filling
While the dough is rising, dice the char siu pork into small cubes. In a skillet over medium heat, warm the oil and sauté the garlic until fragrant. Add the pork and stir in the oyster sauce, soy sauce, hoisin, sugar, and five spice powder.
Cook for 2–3 minutes, then add the cornstarch slurry to thicken the mixture. Once the filling becomes glossy and slightly sticky, remove from heat and stir in sesame oil. Let the filling cool completely before using.
Shape the Buns
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and cover with a damp towel to prevent drying. Take one ball at a time, flatten it into a disk about 4 inches wide, keeping the center slightly thicker.
Spoon about 1 tablespoon of filling into the center. Gather the edges and pleat them up, twisting to seal the top. Place each bun seam-side down on a square of parchment paper. Let the shaped buns rest for another 20 minutes to puff up slightly.
Steam the Buns
Bring water to a boil in your steamer setup. Arrange the buns (on their parchment squares) in the steamer, leaving enough space between each one. Cover and steam for 12–15 minutes over medium-high heat.
Do not open the lid during steaming—this could cause the buns to collapse.
Once done, turn off the heat and let the buns sit for 2 minutes before removing the lid. This prevents the sudden rush of cold air from affecting their texture.
Pairings
These pork belly bao buns are amazing on their own, but a few sides or drinks can elevate the experience:
- Quick Pickled Cucumbers – The sharp crunch balances the sweet pork filling beautifully.
- Spicy Kimchi – For those leaning toward a Korean BBQ pork or Korean buns recipe vibe, kimchi adds an umami-rich bite.
- Hot and Sour Soup – Adds a brothy, savory element to contrast the soft buns.
- Chilled Jasmine Tea – A refreshing contrast that also helps cleanse the palate.
- Asian Slaw – Something with a bit of sesame and rice vinegar to bring brightness to the plate.
These buns also work well in a party platter alongside different variations like chicken bao buns recipe versions or meat buns with minced beef.
FAQs
1. What kind of pork should I use for char siu bao?
For the juiciest filling, pork belly is ideal thanks to its fat content and tenderness. However, pork shoulder is also excellent and more affordable. Avoid lean cuts like pork loin, which can turn dry.
2. Can I use other meats besides pork?
Absolutely! If you're not into pork, try a chicken version using chopped chicken thighs for a chicken bao buns recipe alternative. Ground beef can also be used for a meat buns variation, but it should be well-seasoned.
3. How do I store and reheat leftover buns?
Store cooked buns in an airtight container in the fridge for up to 3 days. For longer storage, freeze them. Reheat by steaming for 5–7 minutes straight from the fridge, or 10–12 minutes from frozen.
4. Can I make the dough in advance?
Yes! After kneading the dough, cover and refrigerate it overnight. Let it come to room temperature and rise before shaping the buns. This makes it an even more easy bao buns recipe for busy days.
5. Why are my buns not fluffy or collapsed after steaming?
This could be due to over-proofing, under-proofing, or removing the steamer lid too early. Be sure to let the dough rise just until doubled, not more, and keep the lid on for at least 2 minutes after steaming ends.
