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Fluffy Chinese Steamed Char Siu Bao with Sweet Pork filling

Fluffy Chinese Steamed Char Siu Bao with Sweet Pork Filling

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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Snack
Cuisine Chinese
Servings 12 Buns

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Dough

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Do not open the lid during steaming—this could cause the buns to collapse.
  3. 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.