{"id":1257,"date":"2026-03-29T18:09:23","date_gmt":"2026-03-29T18:09:23","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=1257"},"modified":"2026-03-29T18:09:24","modified_gmt":"2026-03-29T18:09:24","slug":"char-siu-bao-fluffy-bbq-pork-buns","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/03\/29\/char-siu-bao-fluffy-bbq-pork-buns\/","title":{"rendered":"Char Siu Bao (Fluffy BBQ Pork Buns)"},"content":{"rendered":"\n

Char siu bao are the dim sum classic that everyone fights over. Soft, pillowy steamed buns, cloud-like and slightly sweet, wrapped around a filling of sticky, savory, caramelized BBQ pork. One bite, and you understand why people wait in line at dim sum restaurants for these little bundles of joy.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Making them at home is a labor of love\u2014but it’s deeply satisfying. The dough comes together like a dream. The filling is simple but packed with flavor. And the moment you lift the lid of the steamer to reveal those glossy, perfect buns? Pure magic. Make a batch, invite friends over, and pretend you’re in a Chinatown teahouse.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makes 12 buns.<\/em><\/p>\n\n\n\n

For the Char Siu (BBQ Pork):<\/h3>\n\n\n\n
    \n
  • 1 lb pork shoulder or pork butt (or pre-made char siu from a Chinese BBQ shop)<\/li>\n\n\n\n
  • 2 tbsp hoisin sauce<\/li>\n\n\n\n
  • 1 tbsp soy sauce<\/li>\n\n\n\n
  • 1 tbsp oyster sauce<\/li>\n\n\n\n
  • 1 tbsp honey<\/li>\n\n\n\n
  • 1 tbsp sugar<\/li>\n\n\n\n
  • 1 tsp five-spice powder<\/li>\n\n\n\n
  • 1 tsp sesame oil<\/li>\n\n\n\n
  • 2 cloves garlic, minced<\/li>\n\n\n\n
  • 1 tsp red food coloring or red yeast rice powder (optional, for color)<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the Filling:<\/h3>\n\n\n\n
      \n
    • 1 cup prepared char siu, finely diced<\/li>\n\n\n\n
    • 1 shallot, finely chopped<\/li>\n\n\n\n
    • 1 tbsp oil<\/li>\n\n\n\n
    • 2 tbsp oyster sauce<\/li>\n\n\n\n
    • 1 tbsp soy sauce<\/li>\n\n\n\n
    • 1 tbsp hoisin sauce<\/li>\n\n\n\n
    • 1 tbsp sugar<\/li>\n\n\n\n
    • \u00bd cup water<\/li>\n\n\n\n
    • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      For the Dough:<\/h3>\n\n\n\n
        \n
      • 2 cups all-purpose flour, plus more for dusting<\/li>\n\n\n\n
      • \u00bd cup cake flour (or all-purpose flour substitute)<\/li>\n\n\n\n
      • 2 tsp baking powder<\/li>\n\n\n\n
      • 3 tbsp sugar<\/li>\n\n\n\n
      • \u00bd tsp salt<\/li>\n\n\n\n
      • \u00be cup warm water (110\u00b0F)<\/li>\n\n\n\n
      • 1 tbsp vegetable oil<\/li>\n\n\n\n
      • 1 tsp active dry yeast<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n
        <\/div>\n\n\n\n

        Step 1: Make the Char Siu (or Use Store-Bought)<\/h3>\n\n\n\n
          \n
        1. If using store-bought char siu, skip to Step 2.<\/li>\n\n\n\n
        2. Combine hoisin, soy sauce, oyster sauce, honey, sugar, five-spice powder, sesame oil, garlic, and food coloring (if using) in a bowl.<\/li>\n\n\n\n
        3. Marinate pork for at least 4 hours or overnight in the refrigerator.<\/li>\n\n\n\n
        4. Preheat oven to 400\u00b0F (200\u00b0C). Roast pork on a wire rack for 20-25 minutes, flipping halfway, until caramelized and cooked through.<\/li>\n\n\n\n
        5. Let cool, then finely dice. Set aside 1 cup for the filling.<\/li>\n<\/ol>\n\n\n\n
          <\/div>\n\n\n\n

          Step 2: Make the Filling<\/h3>\n\n\n\n
            \n
          1. Heat oil in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes.<\/li>\n\n\n\n
          2. Add diced char siu and stir-fry for 1-2 minutes.<\/li>\n\n\n\n
          3. Add oyster sauce, soy sauce, hoisin sauce, sugar, and water. Stir to combine.<\/li>\n\n\n\n
          4. Bring to a simmer, then add cornstarch slurry. Cook until thickened, about 1 minute.<\/li>\n\n\n\n
          5. Remove from heat and let cool completely. The filling should be thick and glossy.<\/li>\n<\/ol>\n\n\n\n
            <\/div>\n\n\n\n

            Step 3: Make the Dough<\/h3>\n\n\n\n
              \n
            1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.<\/li>\n\n\n\n
            2. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.<\/li>\n\n\n\n
            3. Add yeast mixture and oil. Stir until a shaggy dough forms.<\/li>\n\n\n\n
            4. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.<\/li>\n\n\n\n
            5. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.<\/li>\n<\/ol>\n\n\n\n
              <\/div>\n\n\n\n

              Step 4: Shape the Buns<\/h3>\n\n\n\n
                \n
              1. Punch down dough and knead briefly. Divide into 12 equal pieces (about 1.5 oz each).<\/li>\n\n\n\n
              2. Roll each piece into a ball, then flatten into a 4-inch circle. The edges should be thinner than the center.<\/li>\n\n\n\n
              3. Place 1-2 tablespoons of filling in the center.<\/li>\n\n\n\n
              4. Gather edges and pleat to seal, pinching the top closed. Place seam-side down on a square of parchment paper.<\/li>\n\n\n\n
              5. Repeat with remaining dough and filling.<\/li>\n<\/ol>\n\n\n\n
                <\/div>\n\n\n\n

                Step 5: Second Rise<\/h3>\n\n\n\n
                  \n
                1. Place buns in a steamer basket or on a baking sheet, leaving space between them.<\/li>\n\n\n\n
                2. Cover and let rise for 30-45 minutes until slightly puffed.<\/li>\n<\/ol>\n\n\n\n
                  <\/div>\n\n\n\n

                  Step 6: Steam the Buns<\/h3>\n\n\n\n
                    \n
                  1. Fill a wok or large pot with water and bring to a simmer.<\/li>\n\n\n\n
                  2. Place steamer basket over the water. Steam buns in batches for 12-15 minutes.<\/li>\n\n\n\n
                  3. Do not open the lid during steaming\u2014the steam keeps the buns fluffy.<\/li>\n\n\n\n
                  4. After steaming, turn off heat and let buns sit for 5 minutes before opening the lid to prevent collapsing.<\/li>\n<\/ol>\n\n\n\n
                    <\/div>\n\n\n\n

                    Step 7: Serve Immediately<\/h3>\n\n\n\n
                      \n
                    1. Remove buns from steamer and serve warm.<\/li>\n\n\n\n
                    2. Take a bite. Fluffy, cloud-like dough. Sweet, savory, sticky pork filling. This is dim sum heaven.<\/li>\n<\/ol>\n\n\n\n
                      <\/div>\n\n\n\n
                      \"\"<\/figure>\n\n\n\n

                      Summary<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Prep Time:<\/strong> 45 minutes + marinating\/rising | Cook Time:<\/strong> 30 minutes | Total Time:<\/strong> 4 hours (mostly hands-off)<\/p>\n\n\n\n

                      Yield:<\/strong> 12 buns<\/p>\n\n\n\n

                      Difficulty:<\/strong> Labor of love (so worth it)<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Storage Notes<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Leftovers:<\/h3>\n\n\n\n

                      Store steamed buns in an airtight container in the fridge for up to 3 days. Reheat by steaming for 5 minutes until fluffy again.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Freezer-Friendly (The Dream):<\/h3>\n\n\n\n

                      Freeze uncooked, shaped buns on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. Steam from frozen\u2014add 3-5 minutes to steaming time. No need to thaw. Steamed buns can also be frozen after cooking and reheated by steaming.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Reheating:<\/h3>\n\n\n\n

                      Steamer (best):<\/strong> Reheat for 5-7 minutes until fluffy and warmed through. Microwave:<\/strong> 30-45 seconds wrapped in a damp paper towel\u2014this helps keep them soft. Oven:<\/strong> Not recommended\u2014they’ll dry out.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Make Ahead:<\/h3>\n\n\n\n

                      Filling can be made up to 3 days in advance and refrigerated. Dough is best made fresh, but shaped buns can be refrigerated overnight for the second rise before steaming.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n
                      \"\"<\/figure>\n\n\n\n

                      <\/p>\n","protected":false},"excerpt":{"rendered":"

                      Soft, pillowy steamed buns filled with sweet, savory, and sticky Chinese BBQ pork. They’re the dim sum favorite that feels like a warm hug\u2014and now you can make them at home. <\/p>\n","protected":false},"author":1,"featured_media":1308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[546,541,545,540,543,544,542],"class_list":["post-1257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-bao-buns","tag-bbq-pork-buns","tag-char-siu","tag-char-siu-bao","tag-chinese-pork-buns","tag-dim-sum-recipe","tag-steamed-pork-buns"],"yoast_head":"\nChar Siu Bao (Fluffy BBQ Pork Buns) - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/03\/29\/char-siu-bao-fluffy-bbq-pork-buns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Char Siu Bao (Fluffy BBQ Pork Buns) - Gentle Simmer\" \/>\n<meta property=\"og:description\" content=\"Soft, pillowy steamed buns filled with sweet, savory, and sticky Chinese BBQ pork. 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