Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Char Siu Bao (Steamed BBQ Pork Buns)
Fluffy, white steamed buns filled with sweet and savory barbecue pork.
Contains common allergens
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Instructions
6 steps- 1
Make the Dough: Dissolve the yeast and sugar in the warm water. Pour into the flour along with the lard. Knead for 10 minutes until smooth and elastic. Cover and let the dough proof in a warm place for 1.5 hours until doubled in size.
- 2
Cook the Filling: In a small saucepan over medium heat, combine the diced Char Siu, oyster sauce, and hoisin sauce. Stir-fry for 1 minute to warm through.
- 3
Thicken the Sauce: Pour the cornstarch slurry into the pork mixture. Cook for 1 minute, stirring constantly, until the sauce becomes a thick, glossy gel that binds the meat tightly together. Let the filling cool completely in the fridge.
- 4
Divide the Dough: Punch down the proofed dough and divide it into 12 equal pieces. Roll each piece into a ball.
- 5
Shape the Buns: Flatten a dough ball into a 3-inch circle, keeping the center slightly thicker than the edges. Place 1 tbsp of the cold filling in the center. Pleat the edges up and around the filling, twisting the top tightly to seal.
- 6
Steam: Place the buns on small squares of parchment paper in a bamboo steamer. Let them rest for 15 minutes. Steam over rapidly boiling water for 12 minutes. Turn off the heat and leave the lid on for 3 minutes before opening to prevent the fluffy buns from collapsing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving295
Calories
7 g
Protein
57 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Char siu bao are a Cantonese dim sum staple, the steamed counterpart to the baked char siu pork bun, traditionally filled with barbecue pork bound in a glossy sauce and wrapped in a low-protein flour dough that steams up bright white and soft rather than golden and crusted like ordinary bread.
Listahan note
This version chills the char siu filling fully after thickening it with a cornstarch slurry, so the filling holds its shape while being wrapped instead of leaking through the dough's seams during steaming.
Technique cues
- Low-protein flour, cake flour or dedicated steamed-bun flour, develops less gluten than bread flour, which gives the finished buns their soft, tender crumb rather than a chewy, bread-like one.
- The filling is thickened with a cornstarch slurry until it turns into a thick, glossy gel that binds the diced pork; a loose, wet filling leaks through the dough seams during steaming.
- Chilling the filling completely before wrapping firms the gel enough to portion and enclose neatly, since warm filling is too loose to hold its shape inside the dough.
- Pleating and twisting the dough tightly at the top seals the bun fully, and letting the shaped buns rest 15 minutes before steaming gives the yeast a final rise so they don't bake dense.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Char Siu Bao (Steamed BBQ Pork Buns) while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Lard or shortening. Plan around the boil; that's the slow part.
- Make-ahead
- Char Siu Bao (Steamed BBQ Pork Buns) can be assembled a few hours ahead and held, covered, until serving. This one leans on the Lard or shortening. Everything else is quick — the boil is the one step that takes real time.
- Leftover move
- Leftover Char Siu Bao (Steamed BBQ Pork Buns) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Lard or shortening. Plan around the boil; that's the slow part.
- Cleanup rhythm
- Wash serving dishes for Char Siu Bao (Steamed BBQ Pork Buns) promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Lard or shortening. The boil step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cups Steamed bun flour
Structural base
Purpose: cups Steamed bun flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 tsp Active dry yeast
Flavor support
Purpose: tsp Active dry yeast supports the balance of Char Siu Bao (Steamed BBQ Pork Buns) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup Warm water
Flavor support
Purpose: cup Warm water supports the balance of Char Siu Bao (Steamed BBQ Pork Buns) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp Sugar
Sweetness and aroma
Purpose: tbsp Sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp Lard or shortening
Flavor support
Purpose: tbsp Lard or shortening supports the balance of Char Siu Bao (Steamed BBQ Pork Buns) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Leaving the steamer covered for a few minutes after the heat is off prevents the sudden temperature drop that causes the puffed buns to collapse or wrinkle.
- Buns freeze well after steaming and reheat cleanly in a steamer basket, which keeps them from drying out the way a microwave alone would.
- Small parchment squares under each bun keep them from sticking to the steamer without needing to oil the surface directly.
Ingredient swaps
- Gluten-free direction
- Replace the Steamed bun flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Lard or shortening.
- Seafood-aware direction
- Replace the Oyster sauce with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the Lard or shortening.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the Lard or shortening.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Lard or shortening.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
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