Make your own soft, white, and fine textured steamed Char Siew Bao filled with sweet barbecued pork filling. With step-by-step instructions.
Char Siew Bao is a soft, white, and fine textured steamed bun filled with sweet barbecued pork filling. In Malaysia, these warm delicious buns are popular on-the-go breakfast food. In the old days, they are often found steaming in huge bamboo steamers stacked high in front of the coffee shop (food court). This and the scent of the baos and bamboo steamers are truly comforting!
Steamers for Char Siew Bao
Today, the bamboo steamers have been replaced by neat but sterilized glass case steamers. Sadly, many home cooks including myself have also switched to the more convenient and contained electric steamers. I do this to prevent the steam from fogging up the windows in our tightly insulated home especially during the colder months.
Dim Sum Mainstay
Mini Char Siew Baos are a mainstay of a dim sum spread. They usually come in threes served in small bamboo steamers. For us, they are not as popular during a dim sum feast because they are so easily available. My parents usually pick a rack or two as a filler towards the end just in case we have not had enough of the other goodies.
Char Siew Bao Filling
The filling for Char Siew Bao as the name suggests, consists mainly of char siew (Chinese barbecued pork) which can be purchased at most dim sum restaurants. It can also be homemade but that is a post for another time. In the recipe below, I added some chopped carrots and green peas because I had only a small piece of char siew insufficient for 12 baos. Please use an entire pound (450g) of char siew (without the carrots and peas) if preferred.
The secret to a super soft, white, and fine textured bao is in the flour. While all-purpose flour produces decent baos, Hongkong or bao flour is the best. It is a highly bleached low-gluten flour processed specifically for baos and other Asian delicacies. Unfortunately, it is not found in my part of the US. I purchase my Hongkong flour whenever I visit my parents in Malaysia. It keeps well in the refrigerator.
Over the years, I have tried a few different types of flour yielding different results. You can see pictures and read about it in my Tau Sar Bao post. You can also read more about it here.
Similar Tools Used in Making These Char Siew Bao
This post contains affiliate links. Please read my disclosure policy here.
Bamboo Steamer Basket Set (8 Inch)
Bamboo Steamer Basket 2 Tiers (10 Inch)
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Electric Double Tiered Stackable Baskets Food Steamer with Timer
Char Siew Bao (Steamed Barbecued Pork Buns)
Ingredients
Filling
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 small onion (finely diced)
- 1 small carrot (finely diced)
- 8 oz char siew / Chinese barbecue pork, cubed (225g)
- 2 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- ½ cup water (120ml)
- ½ cup frozen green peas (75g)
- 1 tsp cornstarch mix with 2 tbsp water
- 2 green onion (spring onion), finely sliced
Dough
- 3 cups bao flour or all-purpose flour (400g)
- ¼ cup powdered sugar (35g)
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp active dry yeast
- 1 cup warm water (about 110°F / 43°C) (240ml)
- 3 tbsp vegetable oil
Instructions
Filling
- Heat vegetable oil in a medium size pan. Saute garlic, onion, and carrot for 2 minutes. Add char siew and fry for another 3 minutes.
- Add hoisin sauce, dark soy sauce, and ½ cup (120ml) water. When liquid comes to a boil, reduce heat and simmer for 3 minutes. Add frozen green peas and continue to cook for another 3 minutes.
- Pour in cornstarch mixture. When sauce thickens, turn off heat. Mix in sliced green onions. Set aside and allow filling to cool.
Dough
- Sift flour, powdered sugar, salt, and baking powder into a large bowl. Make a well in the middle. Fill well with warm water and yeast. Gently stir the water with a spatula to dissolve the yeast.
- Then mix in flour to form a soft dough. With clean hands, knead dough in the bowl for about 5 minutes. Cover bowl with plastic wrap and allow it to rest for 10 minutes.
- Add vegetable oil and knead to get oil incorporated into dough. Remove from bowl and continue to knead on a flat surface for another 8 to 10 minutes until dough is nice and smooth.
- Put dough back into the bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1½ hours or until double in size.
- Prepare 12 pieces of 2x2 inch wax paper on a large platter.
- When dough is ready, remove from bowl. Gently punch down and cut into 12 equal portions.
- Roll a portion of dough in the palm of your hands to form a ball. Flatten the ball into a disk of about 3 inches in diameter with a slightly thicker center and tapered edges.
- Add a rounded tablespoon of filling in the middle of dough. Gather and pleat the edges. Then pinch and twist to seal.
- Place seam side up onto wax paper. Repeat with remaining dough. Cover with tea towel and allow prepared buns to rest and rise for another 15 minutes.
- Prepare a steamer and allow water to come to a boil. Place buns in steamer, cover with lid, and steam for 12 minutes. Remove lid carefully to avoid water from dripping onto buns. Steam in 2 batches if necessary.
- Serve immediately.
Notes
Nutrition
Enjoy…..and have a wonderful day! 😎
nusrat2010 says
Thank you for disclosing the secrets of fluffy, smooth, yummy buns 🙂 They look adorable 🙂
Great pictures.
Biren says
Thanks Nusrat for stopping by! 🙂
Lea Ann (Cooking On The Ranch) says
I have, have, have, have to learn to make these. I was having lunch with another food blogger last week and we both agreed this is next on the list. And the filling for these sounds wonderful. Thanks for such good instructions. Pinned.
Biren says
Good to see you here Lea Ann. 🙂 It took me forever to post these char siew bao although I have made it several times. I am glad you find the step-by-step instructions useful.
Bonnie says
These look delicious…and so beautiful too! =)
Biren says
Thanks Bonnie for stopping by and commenting! 🙂
mjskit says
I don’t have a steamer of any kind whats so ever, but I sure would love one! I just added it to my Christmas list. 🙂 I love these BBQ buns! Yours looks much better than the ones I get when I go for Dim Sum, much healthy as well. Great addition with the carrots and peas! Thanks for the instructions and the great recipe Biren!
Ramona says
These pork buns look amazing. 🙂
Anita says
My favorite dim sum item. I am bookmarking this for future when I manage to get some char siew 🙂
Biren says
Have fun making these buns. I hope yours turn out well. 🙂
Jaya Menon says
Thank you for the recipe looks delicious!
Alyssa Murphy says
I know it isn’t traditional, but can these be made with chicken? We don’t eat any pork at all in my family, but the flavors in this sound amazing!
Biren says
Yes, you can make the filling using chicken. It will be delicious! 🙂
Shristi says
Just tried these with chicken and they turned out perfect! defo a weeknight staple in our household now thank you!
Linda says
I am glad to hear the recipe turned out well for you. It is also a favorite of ours. Chicken filling is delicious as well. 🙂
Kat says
I have made these buns twice this week! My husband and 3 and 5 year old love them. A firm family favourite. I dont have a proper steamer, but used a big saucepan with a tuna can and cast iron pot stand in the bottom, and it worked a treat!
I have copied the recipe into my book of favourite recipes for future use.
Linda says
So happy to hear that your family loves these steamed buns and it is now one of your favorite recipes. They are great for breakfast and also snack time. I have to say you are very creative in making your own steamer. Whatever works! 🙂