Cooking Lucid
Char Siu Bao
Fluffy steamed buns filled with sweet, sticky char siu pork. A dim sum favorite — pillowy soft dough wrapped around savory barbecue pork.
Prep 45 min
Cook 20 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Make the dough
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tsp instant yeast
- ½ cup warm milk
- 2 tbsp vegetable oil
- ½ tsp baking powder
Step 2 — Char siu filling
- 1.5 cups char siu pork (finely diced)
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 2 green onions (minced)
Step 3 — Steam
- Parchment paper squares
- Steamer basket
Instructions
- 1
Make the dough
Mix flour, sugar, and yeast. Add warm milk and oil, knead 8 minutes until smooth. Cover and rise 1 hour until doubled. Punch down and mix in baking powder, knead 2 more minutes.
- 2
Make the filling
Heat oil in a wok. Stir-fry char siu 2 minutes. Add hoisin, soy sauce, sugar, and cornstarch slurry. Cook until thick and glossy. Stir in green onions. Cool completely.
- 3
Shape and steam
Divide dough into 12 pieces. Roll each into a 4-inch circle, place 1 tablespoon filling in center, pleat and pinch to seal. Rest 15 minutes. Steam on parchment-lined baskets over boiling water 12–15 minutes until puffed and cooked through. Serve warm.
Nutrition per serving: 280 cal · 12g protein · 38g carbs · 8g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
