Authentic Cantonese Char Siu Bao: Fluffy Steamed BBQ Pork Buns

Updated at: 20/06/2025

Char Siu Bao, the iconic Cantonese BBQ pork bun, is a culinary masterpiece that effortlessly blends sweet, savory, and subtly smoky flavors. These fluffy, pillowy steamed buns are a beloved street food treat and a staple in dim sum restaurants worldwide. The tender, melt-in-your-mouth char siu filling, slow-roasted to perfection, is perfectly complemented by the soft, yeasty dough. The contrast in textures – the yielding bun against the succulent meat – creates an unforgettable sensory experience. Each bite is a tiny explosion of flavor, a perfect balance of sweet and savory notes.

Beyond the simple pleasure of eating them, Char Siu Bao offer a rewarding culinary challenge. Making them from scratch might seem daunting, but this recipe breaks down the process into manageable steps, guiding you through each stage with clarity and detail. Ready to embark on this delicious journey and create your own batch of authentic Char Siu Bao? Let's dive into the step-by-step guide.

Tools Needed

  • Mixing bowls
  • Spatula
  • Steamer
  • Saucepan
  • Sifter
  • Measuring tools

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Tangzhong Starter and Char Siu Filling

  • Combine yeast, 2 tbsp water, and 50g cake flour. Mix until a rough dough forms. Cover and let sit at room temperature for 12-16 hours.
  • Add another 50g cake flour and 30g water to the starter. Mix, cover, and let sit for another 12-16 hours.
  • Add 100g cake flour and 60g water to the starter. Mix until combined. Let sit for another 12-16 hours.
  • Make or buy diced Char Siu. Set aside.
Make the La starter: Combine yeast, 2 tbsp water, and 50g cake flour. Mix until a rough dough forms. Cover and let sit at room temperature for 12-16 hours.Add another 50g cake flour and 30g water to the starter. Mix, cover, and let sit for another 12-16 hours.Add 100g cake flour and 60g water to the starter. Mix until combined. Let sit for another 12-16 hours.Prepare the Char Siu filling: Make or buy diced Char Siu. Set aside.
Prepare the Tangzhong Starter and Char Siu Filling
  • In a bowl, mix sugar, soy sauce, oyster sauce, hoisin sauce, water, and red yeast powder (optional).
  • Heat oil in a saucepan, add scallions, garlic, ginger, and onion. Stir until fragrant.
  • Add the Char Siu gravy to the saucepan, simmer for 5 minutes. Remove aromatics, squeezing out excess liquid.
  • Mix cornstarch and water, add to the gravy and stir until thickened. Remove from heat.
Make the Char Siu gravy: In a bowl, mix sugar, soy sauce, oyster sauce, hoisin sauce, water, and red yeast powder (optional).Sauté aromatics: Heat oil in a saucepan, add scallions, garlic, ginger, and onion. Stir until fragrant.Simmer the gravy: Add the Char Siu gravy to the saucepan, simmer for 5 minutes. Remove aromatics, squeezing out excess liquid.Thicken the gravy: Mix cornstarch and water, add to the gravy and stir until thickened. Remove from heat.
Prepare the Tangzhong Starter and Char Siu Filling
  • Add diced Char Siu to the gravy, mix well. Refrigerate overnight.
Combine gravy and Char Siu: Add diced Char Siu to the gravy, mix well. Refrigerate overnight.
Prepare the Tangzhong Starter and Char Siu Filling

Step 2. Make and Prepare the Dough

  • Add the matured La starter to a large bowl. Add sugar, butter, and alkaline water. Mix for 5 minutes until smooth and elastic.
  • Add baker's ammonia, sift in cake flour and baking powder. Mix until combined.
  • Knead by hand for about 5 minutes until smooth and non-sticky.
Prepare the dough: Add the matured La starter to a large bowl. Add sugar, butter, and alkaline water. Mix for 5 minutes until smooth and elastic.Knead the dough: Knead by hand for about 5 minutes until smooth and non-sticky.
Make and Prepare the Dough

Step 3. Assemble and Fill the Buns

  • Roll the dough into a log, divide into 12 pieces (50g each). Flatten each piece, add a portion of filling (30g), and carefully wrap and seal the buns.
Shape the buns: Roll the dough into a log, divide into 12 pieces (50g each). Flatten each piece, add a portion of filling (30g), and carefully wrap and seal the buns.
Assemble and Fill the Buns

Step 4. Steam the Char Siu Bao

  • Steam the buns immediately in a pre-boiled steamer over high heat for 18 minutes.
Steam the buns: Steam the buns immediately in a pre-boiled steamer over high heat for 18 minutes.
Steam the Char Siu Bao

Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight

Tips

  • Cake flour creates a softer, fluffier bun compared to all-purpose flour.
  • The alkaline water (or homemade equivalent) neutralizes the acid from fermentation, improving the leavening process. Avoid using too much.
  • Baker's ammonia is crucial for the characteristic crack on top of the bun; there's no substitute. Be mindful of its strong smell.
  • Adjust the cake flour amount based on the brand you're using. Start with less and add gradually until you achieve the desired dough consistency.
  • Steam the buns over high heat to create the signature cracks. Low heat will result in incomplete decomposition of the baker's ammonia and a bad smell.

Nutrition

  • N/A

FAQs

1. Can I use store-bought char siu for the filling?

Yes, but for the most authentic flavor, making your own char siu is recommended. Store-bought char siu can sometimes be too salty or lack the depth of flavor achieved through slow roasting.

2. My bao buns are tough, what went wrong?

This is usually due to overmixing the dough or insufficient proofing time. Ensure you gently knead the dough and allow it to rise fully in a warm place until doubled in size.


Congratulations! You've successfully navigated the art of making authentic Cantonese Char Siu Bao. Enjoy the sweet reward of your labor – fluffy, flavorful buns bursting with tender, juicy char siu. Share these delightful treats with friends and family, and savor the pride of crafting such a delicious culinary masterpiece.