Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 300 g (2 1/2 cups)
- Cake flour 100 g (3/4 cup)
- Granulated sugar 50 g (1/4 cup)
- Instant yeast 8 g (2 1/4 tsp)
- Baking powder 6 g (1 1/2 tsp)
- Fine salt 3 g (1/2 tsp)
- Warm water 190 ml (3/4 cup + 2 tsp), 105–115°F
- Neutral oil 30 g (2 tbsp)
- Diced char siu (Chinese BBQ pork) 300 g (10.5 oz)
- Hoisin 2 tbsp, Oyster sauce 1 tbsp, Light soy 1 tbsp, Sugar 1 tbsp, Shaoxing wine 2 tsp
- Low-sodium chicken stock 160 ml (2/3 cup)
- Cornstarch 2 tbsp + water 3 tbsp (slurry)
- Sesame oil 1 tsp; garlic 2 cloves; onion/shallot 1/4 cup
- Dip: Light soy 3 tbsp, Rice vinegar 2 tbsp, Sesame oil 1 tbsp, Sugar 1 tsp, Water 1 tbsp, Grated ginger 1 tsp
Do This
- 1. Whisk warm water, sugar, and yeast. Add flours, baking powder, salt, and oil; knead until smooth (8–10 minutes). Cover and rise until nearly doubled, 45–60 minutes.
- 2. Cook onion and garlic in a little oil, stir in diced char siu, stock, sauces, and sugar; simmer. Thicken with cornstarch slurry until glossy and jammy; cool completely.
- 3. Divide dough into 30 pieces (about 23 g each). Roll each to a 3-inch round, thinner edges.
- 4. Fill with about 2 tsp (12 g) cooled filling. Pleat and pinch shut; place seam-side down on parchment squares.
- 5. Proof 15–20 minutes until slightly puffy.
- 6. Steam over boiling water on medium-high, 8 minutes per batch; rest 3 minutes before uncovering.
- 7. Mix dip ingredients; serve buns warm with light soy–sesame dip.
Why You’ll Love This Recipe
- Pillowy, fluffy dough that stays soft even as the buns cool.
- Sweet-savory, glossy char siu filling that holds its shape without leaking.
- Bite-size portions perfect for parties, snacks, or dim sum at home.
- Make-ahead friendly: freeze raw or cooked buns and steam to reheat.
Grocery List
- Produce: 1 small onion or shallot, 2 cloves garlic, 1 knob fresh ginger, 1 scallion (for garnish, optional)
- Dairy: None
- Pantry: All-purpose flour, cake flour, granulated sugar, instant yeast, baking powder, fine salt, neutral oil, toasted sesame oil, cornstarch, light soy sauce, dark soy sauce (optional), hoisin, oyster sauce, Shaoxing wine or dry sherry, low-sodium chicken stock, rice vinegar, sesame seeds (optional)
Full Ingredients
Fluffy Bao Dough
- All-purpose flour 300 g (2 1/2 cups), preferably bleached for the whitest buns
- Cake flour 100 g (about 3/4 cup), or sub 100 g all-purpose + 15 g cornstarch
- Granulated sugar 50 g (1/4 cup)
- Instant yeast 8 g (2 1/4 tsp)
- Baking powder 6 g (1 1/2 tsp)
- Fine salt 3 g (1/2 tsp)
- Warm water 190 ml (3/4 cup + 2 tsp), 105–115°F (40–46°C)
- Neutral oil 30 g (2 tbsp), plus more to grease the bowl
Sweet-Savory Char Siu Filling
- Neutral oil 2 tsp
- Onion or shallot, finely diced 40 g (1/4 cup)
- Garlic 2 cloves, minced
- Diced char siu (Chinese BBQ pork) 300 g (10.5 oz), cut 1/4-inch
- Low-sodium chicken stock 160 ml (2/3 cup)
- Hoisin sauce 2 tbsp
- Oyster sauce 1 tbsp
- Light soy sauce 1 tbsp
- Granulated sugar or honey 1 tbsp
- Shaoxing wine (or dry sherry) 2 tsp
- Chinese five-spice 1/2 tsp (optional)
- White pepper 1/4 tsp
- Dark soy sauce 1 tsp (optional, for color)
- Cornstarch 2 tbsp + water 3 tbsp (slurry)
- Toasted sesame oil 1 tsp (finish)
Light Soy–Sesame Dip
- Light soy sauce 3 tbsp
- Rice vinegar 2 tbsp
- Toasted sesame oil 1 tbsp
- Granulated sugar 1 tsp
- Water 1 tbsp
- Fresh ginger, finely grated 1 tsp
- Optional: 1 tsp toasted sesame seeds, 1 thinly sliced scallion
For Steaming
- Bamboo or metal steamer with lid
- Parchment squares (3 x 3 inches) with a few holes poked for steam flow
- Water for steaming (add 1 tbsp white vinegar to the water for extra-white buns, optional)
- Clean kitchen towel to wrap the lid (prevents condensation from dripping)
Step-by-Step Instructions
Step 1: Mix and knead the dough
In a large bowl, whisk warm water (105–115°F), sugar, and instant yeast. Let sit 3–5 minutes until slightly foamy. Add all-purpose flour, cake flour, baking powder, salt, and oil. Stir to a shaggy dough, then knead until smooth and elastic, 8–10 minutes by hand or 5–6 minutes in a stand mixer on medium-low. The dough should be soft and just slightly tacky; if needed, add 1–2 tsp water or flour to adjust. Shape into a ball.
Step 2: First rise
Lightly oil a clean bowl, add the dough, cover, and proof in a warm spot (75–80°F) until nearly doubled, 45–60 minutes. Tip: you can place the bowl in an off oven with the light on for gentle warmth.
Step 3: Cook and cool the filling
Heat 2 tsp neutral oil in a small saucepan over medium heat. Cook onion/shallot for 2–3 minutes until translucent; add garlic and cook 30 seconds until fragrant. Stir in diced char siu, stock, hoisin, oyster sauce, light soy, sugar, Shaoxing wine, five-spice (if using), white pepper, and optional dark soy. Bring to a simmer for 2 minutes. Stream in the cornstarch slurry while stirring. Simmer 1–2 minutes more until thick, glossy, and jammy—the mixture should mound on a spoon and not run. Remove from heat, stir in sesame oil, and spread on a plate to cool. Refrigerate 20 minutes to firm up.
Step 4: Portion, fill, and pleat
Line trays with perforated parchment squares. Turn the dough onto a lightly floured surface and gently deflate. Weigh and divide into 30 equal pieces (about 23 g each). Keep pieces covered with a towel. Working one at a time, roll a piece into a 3-inch round, keeping the center slightly thicker than the edges. Place about 2 tsp (12 g) cooled filling in the center. Pleat the edges (8–10 pleats), then twist and pinch to seal. Place seam-side down on a parchment square. Repeat with remaining dough, keeping shaped buns covered.
Step 5: Proof the buns briefly
Let the filled buns rest at room temperature until slightly puffy, 15–20 minutes. They should relax and look a touch fuller, not doubled. Over-proofing can cause collapse after steaming.
Step 6: Steam to fluffy perfection
Bring 1–2 inches of water to a rolling boil in your steamer base. Optionally add 1 tbsp white vinegar to help keep buns bright white. Wrap the steamer lid with a clean towel to catch condensation. Arrange buns at least 1 inch apart in the steamer (work in batches). Reduce to medium-high to maintain vigorous steam and cook for 8 minutes per batch. Turn off the heat and wait 3 minutes before lifting the lid to prevent shrinkage. Transfer buns to a warm plate. Refill water as needed between batches.
Step 7: Make the light soy–sesame dip and serve
In a small bowl, whisk light soy sauce, rice vinegar, sesame oil, sugar, water, and grated ginger until the sugar dissolves. Garnish with sesame seeds and sliced scallion if desired. Serve the buns warm with the dip.
Pro Tips
- Weigh your flour for consistent, fluffy buns; bao dough is forgiving but prefers precise hydration.
- Keep the filling thick and fully cooled. Too loose or warm filling will leak and tear the dough.
- Roll wrappers with a thicker center and thinner rim so pleats don’t become doughy.
- Wrap your steamer lid with a towel to prevent water droplets from pitting the bun surface.
- Let steamed buns rest covered for 3 minutes off heat before uncovering; it prevents sudden temperature shock and collapse.
Variations
- Spicy Char Siu: Stir 1–2 tsp chili crisp or sambal into the filling for a gentle kick.
- Chicken or Mushroom: Swap pork with diced char siu-style chicken thighs or a mix of shiitake and king oyster mushrooms; keep the same sauce and thickening.
- Pan-Fried Leftovers: Flatten cold buns slightly and pan-fry in a thin film of oil until golden on both sides for a crunchy-chewy treat.
Storage & Make-Ahead
Filling can be made up to 3 days ahead and refrigerated. Shaped, unsteamed buns can be frozen on a tray, then stored in a freezer bag for up to 2 months; steam from frozen 10–11 minutes. Cooked buns keep 3 days in the fridge or 2 months in the freezer. Reheat by steaming 4–5 minutes (from chilled) or 8–9 minutes (from frozen). For a quick fix, microwave a bun with a damp paper towel for 20–30 seconds, though steaming yields the softest texture.
Nutrition (per serving)
Approximate per 3 bite-size buns with a spoonful of dip: 320 calories; 12 g protein; 9 g fat; 45 g carbohydrates; 2 g fiber; 1050 mg sodium. Values will vary with char siu and sauce brands.
