Char Siu Bao 叉燒包

A classic Cantonese dim sum, these fluffy steamed buns are filled with savory-sweet barbecued pork. Perfect for breakfast or a snack.

Nutrition (per serving)

Ingredients

• 250g Diced Char Siu
• 1 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Sugar (for filling)
• 1 tsp Sesame Oil
• 1 tbsp Cornstarch
• 2 tbsp Water (for slurry)
• 1/4 small Onion, diced
• 250g All-purpose flour
• 50g Wheat starch
• 50g Sugar (for dough)
• 1.5 tsp Baking powder
• 1 tsp Instant yeast
• 150ml Warm water
• 1 tbsp Shortening or Vegetable Oil
• 1 tsp White Vinegar

Steps

1. In a hot wok with a little oil, sauté the Small Onion until fragrant.
2. Add Diced Char Siu, Oyster Sauce, Soy Sauce, Sugar (for filling), and Sesame Oil. Stir-fry briefly.
3. Mix Cornstarch with Water (for slurry) and add to the char siu mixture. Stir until the filling thickens. Remove from heat and let it cool completely.
4. In a small bowl, combine Warm water, Sugar (for dough), and Instant yeast. Stir and let it sit for 5-10 minutes until foamy.
5. In a large bowl, whisk together All-purpose flour, Wheat starch, and Baking powder.
6. Pour the yeast mixture, Shortening or Vegetable Oil, and White Vinegar into the dry ingredients. Mix until a rough dough forms, then knead on a lightly floured surface for about 10-15 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm place for 45-60 minutes, or until doubled in size.
8. Gently punch down the dough to release air. Divide it into 8-10 equal portions. Roll each portion into a smooth ball, then flatten into a round wrapper.
9. Place a spoonful of cooled Char Siu Filling in the center of each wrapper. Pleat the edges of the wrapper and twist to seal the bun.
10. Place each bun on a small square of parchment paper. Arrange them in a steamer basket, ensuring space between each. Cover and let them proof for another 20-30 minutes.
11. Bring water in a steamer to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-12 minutes on high heat.
12. Serve the Char Siu Bao hot.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce