barbecued pork buns

How to Make Char Siu Bao: A Complete Guide

Char Siu Bao, or BBQ pork buns, are a beloved dim sum classic. Making them at home is rewarding—follow this simple guide to fluffy buns with savory filling.

For the dough, mix 300g all-purpose flour, 3g yeast, 30g sugar, and a pinch of salt. Gradually add 150ml warm milk and 15g melted butter, knead until smooth. Let it rise in a warm place for 1 hour until doubled.

For the filling, marinate 200g pork shoulder in a blend of 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp five-spice powder, and 1 minced garlic for at least 30 minutes. Stir-fry until caramelized, then let cool.

Assembly: Punch down the dough, divide into 8 balls. Roll each into a circle, wrap in filling, and pinch the top. Place on parchment paper, let rise for 20 minutes. Steam for 15 minutes over high heat.

Tips: For a sweeter dough, add an extra tbsp of sugar. Ensure the filling is cooled to prevent soggy buns. Enjoy these warm with a cup of tea!