Char Siu Bao
Instant yeast, char siu pork and shallot come together in this Chinese pork — 65 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Shellfish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Dissolve the yeast and sugar in the warm milk, stir into the flour with the oil, then knead 10 minutes to a soft smooth dough and prove covered until doubled, about 1 hour.
- Dice the char siu pork small and make the filling by frying the chopped shallot until soft, then adding oyster sauce, hoisin, soy, sugar and 4 tbsp water mixed with the cornflour, simmering until thick, then stir in the pork and cool completely.
- Knead the baking powder into the risen dough until smooth, then divide into 12 pieces and roll each into a disc thicker in the centre than at the edges.
- Spoon cooled filling into each disc, gather and pleat the edges up over the filling and pinch closed, then set each bun on a square of parchment.
- Rest the filled buns for 20 to 30 minutes until slightly puffy, spacing them well apart in the steamer.
- Steam over rapidly boiling water for 12 to 14 minutes until the buns are glossy, risen and spring back when pressed, then turn off the heat and wait 3 minutes before opening the lid to serve.
You'll use: Frying pan / skillet · Saucepan · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Char Siu Bao
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Szechuan Beef Beef
Tips & common questions
How long does Char Siu Bao take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Char Siu Bao is an original Chinese recipe developed in-house by Consomee. Photo: HK SW 上環 Sheung Wan 星月樓 Sky Cuisine Chinese Restaurant breakfast steamed food dim sum 叉燒包 Char Siu Bao October 2022 Px3 03.jpg by Puidsauh BOROMAW, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.