Step-by-Step Char Siu Steamed Buns: Dim Sum at Home 2025
Char Siu Steamed Buns, also known as Char Siu Bao, are one of the most beloved dim sum dishes in Chinese cuisine. Originating from Cantonese cooking traditions, these buns combine the comforting fluffiness of steamed dough with the sweet and savory richness of Chinese BBQ pork, known as Char Siu. While you can find them in restaurants or frozen sections of supermarkets, making them at home offers a superior taste, freshness, and satisfaction that no pre-made product can match.
Homemade Char Siu Steamed Buns are not just a treat for your taste buds—they are an experience. The process of kneading the dough, folding the buns, and steaming them to perfection is incredibly rewarding. Once you master the technique, you’ll never look at takeout bao the same way again. This guide will take you through every step, from making the pillowy dough to crafting a perfectly filled bun, ensuring a delicious result that rivals any restaurant.
Why You’ll Love This Recipe
There are countless reasons to try making Char Siu Steamed Buns at home:
- Soft and Pillowy Texture: The dough is light, airy, and melts in your mouth.
- Rich, Flavorful Filling: The combination of sweet, sticky, and savory pork makes every bite irresistible.
- Freezer-Friendly: Make a batch ahead of time and steam them fresh whenever you crave a snack or lunch.
- Fun to Make: Folding and shaping the buns is both creative and satisfying.
- Authentic Taste: Enjoy the classic flavors of dim sum without paying restaurant prices.
These buns are perfect for weekends when you want to impress family or friends, or for a cozy solo cooking session.
Ingredients and Their Role
To achieve the perfect Char Siu Steamed Bun, it’s important to understand the ingredients and how they contribute to the final result.
Dough Ingredients
- All-purpose flour: Forms the base of the soft, fluffy bao dough.
- Skim milk powder: Adds tenderness and a subtle richness to the dough.
- Baking powder & yeast: The combination ensures a light, airy texture.
- Sugar: Feeds the yeast and adds a hint of sweetness to the dough.
- Vegetable oil: Moisturizes the dough, making it soft and pliable.
- Warm water: Activates the yeast and helps bring the dough together.
Filling Ingredients
- Char Siu pork: The star of the filling. Use either leftover BBQ pork or homemade char siu for the best flavor.
- Char Siu sauce: Provides the sweet and savory profile essential to this dish.
- Onion and garlic: Enhance the aroma and depth of flavor.
- Soy sauce and sugar: Boost umami and balance the sweetness.
- Cornflour slurry: Thickens the filling to prevent leaks during steaming.
Optional Ingredients & Substitutions
- Vegetables (like water chestnuts or mushrooms): Add crunch and texture.
- Chicken or tofu: For a vegetarian or alternative protein option.
- Hoisin sauce: Can complement or replace char siu sauce for different flavor nuances.
Pro Tips Before You Start
Before diving into the recipe, keep these tips in mind to ensure perfect results:
- Activate yeast correctly: Use warm water (not hot) to avoid killing the yeast.
- Chill the filling: This prevents the dough from becoming soggy during assembly.
- Flour your surface generously: Prevents sticking when rolling and shaping.
- Use parchment paper or cabbage leaves in the steamer: Avoids sticking.
- Give buns space in the steamer: Overcrowding will prevent them from expanding properly.
- Work in batches if needed: Smaller batches are easier to manage and shape.
Step-by-Step Guide to Making Char Siu Steamed Buns
Step 1: Preparing the Dough
- In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of skim milk powder, 1 tablespoon of baking powder, 2 teaspoons of instant yeast, and 2 tablespoons of sugar.
- Make a well in the center and pour in 1 cup of warm water and 2 tablespoons of vegetable oil.
- Mix with a spatula until the dough starts to come together.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour or until doubled in size.
Step 2: Preparing the Filling
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Add 1 small diced onion and 2 minced garlic cloves. Sauté until fragrant and translucent.
- Stir in 2 cups of diced char siu pork.
- Add 3 tablespoons of char siu sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and 2 tablespoons of water.
- Simmer for 3–4 minutes to let the flavors meld.
- Mix 1 tablespoon cornflour with 2 tablespoons water to make a slurry and stir into the filling to thicken.
- Spread the filling on a tray and chill in the freezer for 15 minutes to make it easier to handle.
Step 3: Rolling and Shaping the Dough
- Roll the dough into a rectangle about ½ inch thick.
- Fold the rectangle into thirds and roll again. Repeat this process two more times for a layered texture.
- Roll the dough into a log and cut into 16 equal pieces.
- Flatten each piece into a disc, rolling the edges thinner than the center.
Step 4: Filling and Pleating the Buns
- Place 2 heaping tablespoons of the cooled filling in the center of each disc.
- Bring the edges up and pleat carefully around the filling, pinching to seal.
- Place each bun seam-side down on a parchment-lined tray.
- Cover with a damp towel and let rest for 1 hour for the second rise.
Step 5: Steaming the Buns
- Bring water to a boil in a steamer.
- Place buns in the steamer with enough space between each to expand.
- Steam for 10–12 minutes until the buns are puffed, firm, and cooked through.
- Serve hot for the best flavor and texture.
Serving Suggestions
- Tea pairing: Chinese jasmine tea or green tea enhances the flavors.
- Side dishes: Pickled vegetables, cucumber salad, or lightly sautéed greens.
- Dips: Soy sauce, chili oil, or hoisin sauce for extra flavor.
Variations and Creative Twists
- Vegetarian Option: Use tofu, mushrooms, hoisin, and water chestnuts.
- Mini Buns: Perfect for parties or appetizer servings.
- Alternative Proteins: Chicken, shrimp, or plant-based meat alternatives.
- Flavor Boosts: Add ginger, scallions, or chili for additional depth.
Storage, Freezing, and Reheating
- Refrigeration: Store cooked buns in an airtight container for up to 3 days.
- Freezing: Place uncooked shaped buns on a tray, freeze, and then store in a freezer bag. Steam directly from frozen.
- Reheating: Steam refrigerated buns for 5–6 minutes or microwave with a damp paper towel for 30–40 seconds.
FAQs and Troubleshooting
Can I make the dough ahead of time?
Yes, refrigerate after the first rise and use within 24 hours.
Can I pan-fry instead of steaming?
Yes, pan-fry for golden-bottomed buns, but steaming keeps them soft and fluffy.
What is char siu sauce?
A sweet and savory Chinese BBQ sauce available at Asian grocery stores.
My buns are sticking—what should I do?
Use parchment paper, cabbage leaves, or silicone liners under each bun.
Can I substitute milk powder?
Yes, use whole milk powder or omit entirely.
Final Thoughts
Making Char Siu Steamed Buns from scratch is a rewarding experience. The combination of soft, pillowy dough with rich, sweet-savory pork filling is irresistible. Once you master the technique, you can experiment with flavors, shapes, and fillings, making this a versatile recipe for any occasion. Serve fresh out of the steamer, and you’ll understand why these buns are a dim sum favorite worldwide.
With practice, patience, and attention to detail, homemade Char Siu Steamed Buns can surpass any takeout option in flavor, texture, and satisfaction. Share them with family and friends, and watch them disappear in minutes!
