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Overview

Char Siu Bao

Barbecue Pork Buns

This char siu bao recipe wraps diced barbecue pork in a sweet-savoury sauce inside soft, pillowy steamed dough. It is not char siu: that is the roast pork itself, sliced and eaten on its own, while the bao is a filled steamed bun that uses the pork as a filling. It is not mantou either: mantou are plain, unfilled steamed buns, while char siu bao are filled and finished with the classic split top. One serving is about 300 g, or three buns.

Char siu bao is the most-loved bun of Cantonese dim sum, born in the tea houses of Guangdong where roast-meat shops sold their leftover char siu. Clever cooks diced the pork, sauced it and wrapped it in soft leavened dough, then steamed it until the bun split open at the top — the split became the sign of a good bao. It travelled with Cantonese cooks to Hong Kong and around the world, and today it is the first bun most people reach for on a dim sum trolley.

Pairs well with: Chinese tea, chilli sauce and a dim sum spread

Provenance

China flag China

Cantonese Dim Sum

East & South Asia

Time Dedication

1h 45m

90m prep • 15m cook

Batch Yield

4 Servings

736 kcal per serving

1 serving ≈ 300 g

Technical Skill

Advanced

Advanced (Steamed Buns)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Dim sum brunches, afternoon snacks, Cantonese-themed meals Cost: Low — about $2–3 per serving at home
Tags: Pork Sweet Savory Steamed
Steamed char siu bao buns in a bamboo steamer basket

Cantonese Dim Sum

Photo: Apeach316, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A good char siu bao is judged by its top: split open, white and fluffy, with a glossy, sweet-savoury filling inside.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 45m
P

Prep Stage: Dough, Rise and Filling

90 Mins • Dough & Filling

Mix the flour, sugar, yeast and baking powder, then add the milk, water and oil and knead for 10 minutes until the dough is smooth and springy. Cover and let it rise for 45 minutes until doubled. While it rises, cook the filling: soften the onion, add the char siu, sauces, sugar and the cornstarch mixed with water, and cook until thick and glossy, then cool completely.

Maestro Tip: The filling must be completely cold before shaping — warm filling melts the dough and the buns burst.

  1. 1

    Make and Knead the Dough

    15 Mins Room temperature, 20°C (68°F); liquids at 35°C (95°F)

    Mix the flour, sugar, yeast and baking powder, add the milk, water and oil, and knead for 10 minutes until the dough is smooth, soft and springy.

    Knead until the dough passes the windowpane test — stretch a piece thin and it should not tear.

    Done when: The dough is smooth and springs back when poked.

  2. 2

    First Rise

    45 Mins Warm place, about 28°C (82°F)

    Cover the dough and leave it in a warm place for 45 minutes until it has doubled in size.

    A turned-off oven with the light on is a good warm spot.

    Done when: The dough has doubled and holds a dent when poked.

  3. 3

    Make the Filling

    10 Mins Pan at medium heat, about 160°C (320°F)

    Soften the onion in a little oil, add the char siu, oyster sauce, soy sauce and sugar, then stir in the cornstarch and water and cook until thick and glossy. Cool completely.

    The filling should be thick enough to sit in a spoon — runny filling leaks out of the buns.

    Done when: The filling is thick, glossy and cold.

  4. 4

    Shape the Buns

    20 Mins Room temperature, 20°C (68°F)

    Divide the dough into 12 pieces, flatten each into a round, spoon in the filling, and pinch the edges closed with pleats. Place each bun seam-side down on a square of baking paper and let them rest for 15 minutes.

    Pinch firmly and twice — a weak seal opens in the steamer.

    Done when: The buns are sealed, smooth and puffy.

  5. 5

    Steam Until Fluffy

    15 Mins Boiling water, 100°C (212°F); steamer at full steam

    Steam the buns in batches for 12 minutes until they are puffy, white and springy, with the tops split open. Do not lift the lid in the first 10 minutes.

    Lifting the lid early lets the steam escape and the buns collapse.

    Done when: The buns are puffy, white and springy, with split tops.

  6. 6

    Serve Hot

    3 Mins Serve hot, 60°C (140°F) or hotter

    Serve the buns at once, straight from the steamer, with chilli sauce and Chinese tea.

    Steamed buns firm up as they cool — eat them hot.

    Done when: The buns are hot, soft and steaming.

Finishing Touches & Plating

Char siu bao are at their best hot from the steamer, when the bun is pillowy and the filling is glossy and sweet. This char siu bao recipe gives you the soft white buns and rich barbecue-pork filling of a Cantonese dim sum house — make a double batch, because they disappear fast.

Nutritional Physiology & Benefits

Nutrition

Energy

736

kcal / serving

Protein

27g

Complete AA

Carbs

107g

Complex

Fats

21g

Healthy

Per serving (4 servings · 1 serving ≈ 300 g)
Energy736 kcal
Protein27 g
Carbohydrates107 g
Fat21 g
Fibre3.9 g
Sugar24.4 g
Sodium988 mg
Per 100g
Energy245 kcal
Protein8.9 g
Carbohydrates35.7 g
Fat7.1 g
Fibre1.3 g
Sugar8.1 g
Sodium329 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Thiamine and niacin (pork), vitamin B6 and B12 (pork), calcium (milk), iron (pork).

Protein from Barbecue Pork

The char siu filling gives about 27 g of protein per serving of three buns, which makes these buns far more filling than plain bread.

B Vitamins from Pork

Pork is one of the richest food sources of thiamine (vitamin B1), plus niacin, B6 and B12, which the body uses to turn food into energy.

Steamed, Not Fried

Steaming keeps the buns soft without added frying fat, so the richness comes from the filling, not the cooking method.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Chinese Tea

Unsweetened tea is the classic dim sum drink — it cleanses the palate between rich, sweet buns.

Sauces

Chilli Sauce

A dab of chilli sauce adds the hot, sharp note the sweet filling is missing.

Full Menus

A Dim Sum Spread

Serve the buns with har gow, siu mai and a green vegetable dish for a proper dim sum table.

Sides

Pickled Vegetables

Sharp pickled vegetables cut the sweetness of the filling and refresh the palate.

Complete menu

Serve the buns hot with Chinese tea, chilli sauce and pickled vegetables, as part of a dim sum spread with har gow and siu mai.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Warm Filling in the Dough

Filling that is still warm melts the dough, weakens the seal and makes the buns burst in the steamer. Cool it completely first. This is general guidance, not medical advice.

Lifting the Steamer Lid Early

Opening the lid in the first 10 minutes lets the steam escape and the buns can collapse and wrinkle. Wait until the full steaming time is up.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying snack — soft buns with a rich pork filling, best hot with tea and chilli sauce.
  • ChildrenSuitable from age 5+; cut buns in half for small children and keep the chilli sauce on the side.
  • ElderlySoft and easy to chew; keep the portion to two buns and eat them hot.
  • Pregnant womenGenerally suitable if the pork is fully cooked and the buns are freshly steamed; eat them hot.
  • Breastfeeding womenGenerally suitable; the protein supports recovery — keep the portion moderate because the filling is sweet.
  • AthletesA good post-training snack with protein and carbs from the dough.
  • Weight gainA good choice — eat a full serving of three buns with tea.
  • Weight lossA good choice in a single serving — the buns are filling, so pair them with pickled vegetables and go easy on seconds.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe dough and sugar add carbs; keep the portion to two buns and ask your clinician about portion size.
  • High blood pressureMost of the sodium is in the char siu, oyster sauce and soy sauce; keep the filling light. Ask your clinician about a suitable portion.
  • Kidney diseaseThe filling is salty; keep the portion modest and balance it with pickled vegetables. Ask your clinician about a suitable portion.
  • GoutPork is moderately high in purines; keep portions modest and occasional. Ask your clinician about a suitable portion.
  • Stomach issuesThe sweet, rich filling can feel heavy on a sensitive stomach; eat slowly and keep the portion small. Ask your clinician if unsure.
  • Cardiovascular diseaseThe dough is starchy and the filling is sweet; keep it occasional and the portion to two buns. Ask your clinician about a suitable portion.
  • Fatty liverA sweet pork filling in white dough is a rich snack; keep it occasional and balance it with vegetables. Ask your clinician about a suitable portion.
  • Food allergiesContains wheat (flour), milk, egg (in some char siu), soy (soy sauce, oyster sauce) and sesame; check every label. Ask your clinician if you have a wheat, milk or soy allergy.
  • Special therapeutic dietsNot suitable for a gluten-free or pork-free diet as written; there is no simple swap that keeps this bun. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely and store buns in an airtight container, with baking paper between layers.
In the fridge
3 days.
In the freezer
2 months, wrapped tightly in portions.
How to reheat
Re-steam for 5 minutes until hot and soft; reheat to 74°C (165°F). Do not microwave — the buns turn tough.
Freezing recommended
Yes — cooked buns, in portions, up to 2 months.
Signs it has spoiled
Sour smell, hard or dry crumb, or mould spots.

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