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Fluffy steamed buns filled with sticky char siu pork. A weekend project that is easier than it looks with a shortcut dough.
Char Siu Bao Buns
- 300g bao flour or plain flour
- 1 tsp instant yeast
- 2 tbsp sugar
- 150ml warm milk or water
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
- 250g cooked char siu pork, diced or shredded
- 2 tbsp hoisin sauce, plus extra to serve
- 2 spring onions, sliced
- Mix flour, yeast, and sugar. Add the warm milk and oil and bring together into a dough.
- Knead for 8 to 10 minutes until smooth, then rest for 1 hour until doubled.
- Knock back the dough, knead in the baking powder, and divide into 8 pieces.
- Roll each piece into an oval, fold in half around a spoonful of char siu and hoisin filling.
- Place each bun on a small square of baking paper and rest for 20 minutes.
- Steam over boiling water for 10 to 12 minutes until puffed. Serve with extra hoisin and spring onion.
Why this recipe works
Resting the shaped buns before steaming lets the dough rise a second time, which is what gives bao their light, pillowy texture rather than a dense one.
Tips for the best bao buns
- Do not let the steaming water touch the bottom of the steamer basket, or the buns will turn soggy.
- Leave space between buns, since they expand significantly as they steam.
- Use leftover char siu pork to make this a two-recipes-in-one weekend.
