char siu bao recipe

The Best char siu bao recipe

Classic Char Siu Bao (Steamed Pork Buns)

4.8 from 1146 votes

Tender pork filled with sweet-savory glaze, wrapped in fluffy steamed dough. Perfect for a quick weeknight meal or a festive appetizer.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pork

• 1.5 lbs pork shoulder, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp five-spice powder
• 1 tsp star anise
• 1 tsp cinnamon
• 1 clove garlic, minced

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp active dry yeast
• 1 cup warm water
• 1 tbsp neutral oil

For the Glaze

• 1 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp rice vinegar

👨‍🍳Directions

1. 1
   Preheat oven to 375°F. In a bowl, combine pork, soy sauce, brown sugar, honey, rice vinegar, hoisin sauce, five-spice powder, star anise, cinnamon, and garlic. Marinate pork for at least 1 hour, or up to 4 hours.
2. 2
   For the dough, mix yeast and warm water until dissolved. Let sit for 5 minutes until foamy. Stir in flour and oil, then knead for 10 minutes until smooth. Cover and let rise for 1 hour.
3. 3
   Prepare the glaze by mixing hoisin sauce, soy sauce, brown sugar, and rice vinegar.
4. 4
   Roll dough into 8 thin rectangles, each about 12×6 inches. Place 2 tbsp marinated pork on each rectangle, fold in half, and seal edges. Brush with glaze.
5. 5
   Steam for 12–15 minutes until puffed and golden. Serve warm.

🔧Equipment

• Mixing bowls
• Stand mixer or kitchen aid
• Rolling pin
• Steamer basket
• Baking tray

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12.5💛Saturated Fat: 3.5❤️Cholesterol: 45🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 18

📝Notes

Tips: For extra flavor, add a pinch of black pepper to the pork marinade. Store leftovers in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Char Siu Bao (Steamed Pork Buns)

1. What is the secret to keeping the char siu bao filling moist and flavorful?

Use a mix of pork shoulder and pork belly for fat content, and ensure the filling is well-seasoned with soy sauce, oyster sauce, and a touch of brown sugar. Steaming the bao al dente (firm but tender) preserves moisture, while wrapping them tightly in foil before steaming helps retain juices.

2. Can I substitute pork for chicken or another protein in the filling?

While char siu traditionally uses pork, you can try shredded chicken or turkey in the filling, but adjust the sauce ratio to balance moisture and flavor. Chicken may require less soy sauce to avoid a saltiness that overpowers the dish.

3. How do I prevent the bao buns from becoming soggy?

Steam the buns separately for 15–20 seconds before assembling to keep them crisp. Use a light layer of filling—overstuffing leads to sogginess. Also, avoid overcrowding the steamer pan to ensure even heat distribution.

4. What’s the best way to reheat char siu bao without drying them out?

Reheat in a steamer over boiling water for 5–7 minutes until the filling is hot through. For quick reheating, wrap individual bao tightly in foil and warm in a 350°F oven for 5 minutes. Avoid microwaving directly, as it can make the filling rubbery.