Char Siu Bao

Char siu bao are the soft, pillowy steamed buns of dim sum fame, filled with sweet-savoury char siu pork in a glossy sauce. They look like little clouds and taste even better, and this recipe makes the whole process simple enough for a first try.

Prep time

40 mins

Cook time

25 mins

Total time

1 hour 5 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g plain flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 150 ml warm milk
• 1 tablespoon vegetable oil
• 1/2 teaspoon baking powder
• 250 g char siu pork, diced
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 spring onion, chopped
• 1 teaspoon cornflour mixed with 2 tablespoons water
• 1 tablespoon honey

Instructions

1. Mix the flour, yeast, sugar, warm milk and oil, then knead for 8 minutes until smooth.
2. Cover and rest the dough for 40 minutes until doubled in size.
3. Cook the char siu with the hoisin, soy, oyster sauce and honey, then thicken with the cornflour slurry and stir in the spring onion.
4. Divide the dough into 8 pieces, roll each into a round, and place a spoonful of filling in the centre.
5. Pleat the edges together and pinch to seal, then rest the buns on squares of baking paper.
6. Steam the buns over boiling water for 12 minutes, then rest for 2 minutes before opening the lid.
7. Serve warm, fresh from the steamer.

Pro tips

• Do not open the steamer lid too soon, or the buns may collapse.
• Use warm, not hot, milk so the yeast activates properly.
• Let the filling cool before shaping, or it will soften the dough.
• Leftover buns reheat beautifully with a quick 5-minute steam.

Frequently asked questions