Char Siu Bao (Steamed Barbecue Pork Buns)

Steps

1. Step 1

   Stir the warm milk, yeast and sugar together in a large bowl and let it sit until foamy, about 5 minutes. Add the flour, cornstarch, salt and 3 tbsp oil and stir to a shaggy dough.

   8 min

   • 3/4 cup whole milk
   • 2 1/4 tsp instant yeast (1 packet)
   • 1/4 cup granulated sugar
   • 2 1/2 cups all-purpose flour
   • 2 tbsp cornstarch
   • 1/2 tsp salt
   • 3 tbsp neutral oil
2. Step 2

   Turn the dough onto a lightly floured counter and knead until smooth and springy, 8 to 10 minutes (it should be soft but not sticky; add flour a spoonful at a time only if it clings). Return it to the bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

   1 hr, hands-off

3. Step 3

   While the dough rises, make the filling. Heat 1 tbsp oil in a skillet over medium-high heat. Add the diced pork in a single layer and cook, stirring now and then, until browned, about 6 minutes. Add the scallion whites and garlic and cook 1 minute more.

   8 min

   • 1 lb boneless pork shoulder
   • 1 tbsp neutral oil
   • 2 tbsp scallions
   • 2 cloves garlic
4. Step 4

   Stir in the hoisin, oyster sauce, honey, soy sauce, sesame oil, five-spice and 1/2 cup of the water. Lower the heat, cover, and simmer until the pork is tender, about 25 minutes, adding a splash of water if it dries out.

   25 min, hands-off

   • 3 tbsp hoisin sauce
   • 2 tbsp oyster sauce
   • 2 tbsp honey
   • 1 tbsp soy sauce
   • 1 tsp toasted sesame oil
   • 1/2 tsp five-spice powder
   • 1/2 cup water
5. Step 5

   Whisk the cornstarch into the remaining 1/4 cup water and stir it into the pan. Cook, stirring, until the sauce is thick and glossy and coats the pork, about 1 minute. Stir in the scallion greens, then spread the filling on a plate and chill until cold and scoopable, at least 30 minutes.

   30 min, hands-off

   • 1 tbsp scallions
   • 1/4 cup water
   • 1 tbsp cornstarch
6. Step 6

   Punch down the risen dough, sprinkle the baking powder over it, and knead 2 to 3 minutes so it is worked in evenly and the dough is smooth. Divide into 12 equal pieces and roll each into a ball. Cut 12 squares of parchment, about 3 inches each.

   10 min

   • 1 1/2 tsp baking powder
7. Step 7

   Working with one ball at a time (keep the rest covered), flatten it and roll into a 4-inch circle, thinner at the edges than the center. Put a heaping tablespoon of cold filling in the middle. Gather the edge up in small pleats, turning as you go, then pinch and twist the top closed. Set each bun seam-side up on a parchment square.

   20 min

8. Step 8

   Arrange the buns in a steamer basket or on a rack in a wide pot, at least 1 1/2 inches apart, and cover. Let them rise until puffy and light, about 25 minutes. Work in batches if needed.

   25 min, hands-off

9. Step 9

   Bring 1 to 2 inches of water to a steady simmer under the steamer. Steam the buns, covered, for 12 minutes, then turn off the heat and wait 3 minutes before lifting the lid so they don't deflate. Serve warm.

   15 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026