Fluffy Chinese Steamed Char Siu Bao with Sweet Pork Filling

Have you ever torn open a steaming hot bun and watched a puff of sweet, savory pork-scented steam escape like magic? That’s the moment that makes every bit of kneading and waiting worthwhile. A perfect Chinese Char Siu Bao is a little cloud of happiness — pillowy soft, warm to the touch, filled with sweet-salty barbecue pork that glistens when you bite in.

If you’ve ever had dim sum at a real Cantonese teahouse, you know that thrill when the server lifts the bamboo lid and the steam billows out. Those white, plump buns sitting inside? That’s the gold standard. But here’s the good news — you can make them at home, fluffy and light as air. It just takes a bit of patience, the right dough, and a juicy, sticky filling that sings with flavor.

I still remember my first attempt at homemade Char Siu Bao. The dough was too dense, the filling too wet, and half of them deflated in the steamer like sad balloons. But once I learned a few tricks — how to balance yeast and baking powder, when to fold, how to steam properly — the bao came out just like the ones I grew up eating. Puffy, soft, shiny, perfect.

Let’s make that happen for you too.

Why This Char Siu Bao Is Special

What makes this recipe stand out? It’s the combination of technique and tenderness. The dough here is designed to be extra soft — it’s part yeast, part baking powder, part magic. When steamed, it puffs into a cloud. Tear one open and the texture almost sighs in your hands.

Then there’s the filling — sweet and glossy Chinese barbecue pork, known as Char Siu. We dice it small so every bite gets an even mix of sauce and meat. The filling is sticky from the cornstarch glaze, smoky from the hoisin, and aromatic from sesame oil and garlic.

Culturally, Char Siu Bao is iconic. It’s one of the most beloved dim sum dishes in Cantonese cuisine, often served in bamboo baskets at morning tea. Families share them, sip hot tea, chat, laugh. It’s comfort food and celebration in one. Making them at home brings a bit of that joy right to your kitchen — the warmth, the smell, the sense of care in every fold of the dough.

Ingredients & Substitutions

A perfect bao starts with balance — the right flour, the right filling, and the right patience. Here’s everything you’ll need.

For the Bao Dough

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons instant yeast
• 3 tablespoons sugar
• ½ teaspoon baking powder
• ¾ cup warm milk (or water if dairy-free)
• 1 tablespoon neutral oil (canola or sunflower)

Substitutions & Expert Tips:
If you want your bao even softer, use a mix of 1½ cups all-purpose flour and ½ cup cake flour. Cake flour has lower protein, giving a finer crumb. For a vegan option, skip the milk and use warm water instead — the texture will stay light. If your kitchen is cold, let your dough rise inside a turned-off oven with a cup of hot water beside it. The gentle humidity helps the yeast thrive.

For the Char Siu Filling

• 1½ cups diced Char Siu pork (homemade or from your favorite Chinese BBQ shop)
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 3 tablespoons water (for thickening)

Substitutions & Expert Tips:
No Char Siu on hand? You can make a quick version with roasted pork shoulder or even leftover roast chicken. Add an extra teaspoon of hoisin sauce for richness. For a vegetarian version, replace the meat with diced mushrooms and firm tofu — they soak up flavor beautifully. And here’s a chef’s trick: let the filling cool fully before wrapping. Warm filling releases steam inside the dough and can make your buns split open.

Step-by-Step Instructions

We’ll go through this step by step — from dough to steamer.

Step 1: Cook the Filling

Heat oil in a skillet over medium heat. Add onion and garlic, cooking until fragrant and slightly golden. Add the diced Char Siu pork, oyster sauce, soy, hoisin, sugar, and sesame oil. Stir until everything starts to bubble together and smell absolutely incredible.

Now pour in the cornstarch slurry while stirring. Watch the sauce transform into a glossy glaze that clings to each piece of pork. Once thick and shiny, remove from heat and cool completely.

Step 2: Make the Dough

In a small bowl, combine warm milk with sugar and yeast. Let it sit for 10 minutes until frothy. In a large mixing bowl, whisk together flour, cornstarch, and baking powder. Add the yeast mixture and oil. Mix until a rough dough forms.

Now knead — about 8 to 10 minutes by hand, or 6 minutes in a stand mixer. The dough should become smooth, soft, and elastic. Not sticky, not dry. Cover the bowl with a damp towel and let it rest in a warm place for 1 hour, or until doubled in size.

Step 3: Shape the Bao

Once your dough has risen, punch it down gently to release air. Divide it into 10 equal pieces. Roll each piece into a ball, then flatten it into a disc about 4 inches wide, keeping the center slightly thicker than the edges.

Spoon about a tablespoon of filling into the middle. Gather the edges and pinch them together at the top to seal. Twist gently to secure, then place the bun seam-side down on a small square of parchment paper.

Step 4: Second Rise

Let the filled buns rest under a damp towel for about 15–20 minutes. This short second proofing helps them relax and puff up again before steaming.

Step 5: Steam the Bao

Bring water to a rolling boil in your steamer base, then reduce to medium-high heat. Arrange the buns inside the steamer basket, leaving some space between them to expand. Steam for 10–12 minutes. Don’t open the lid during steaming — the sudden temperature drop can make them collapse.

When the time’s up, turn off the heat but let the buns sit for 2 minutes before lifting the lid. That little wait helps them firm up and stay perfect. The buns should be white, soft, and slightly glossy — that’s when you know they’re just right.

👉 Recipe Card

Fluffy Chinese Steamed Char Siu Bao with Sweet Pork Filling

Prep Time: 1 hr 30 min
Cook Time: 15 min
Total Time: 1 hr 45 min
Servings: 10 buns

Ingredients

Bao Dough:

• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tsp instant yeast
• 3 tbsp sugar
• ½ tsp baking powder
• ¾ cup warm milk
• 1 tbsp neutral oil

Char Siu Filling:

• 1½ cups diced Char Siu pork
• 1 tbsp oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch + 3 tbsp water

Instructions

1. Cook onion and garlic in oil until fragrant. Add pork, sauces, and sugar. Stir and cook until bubbling. Add cornstarch slurry, cook until thick and glossy. Cool completely.
2. Mix yeast with warm milk and sugar. Let foam. Combine flour, cornstarch, and baking powder. Add wet mixture and oil. Knead until smooth.
3. Let rise for 1 hour. Divide into 10 pieces. Flatten, fill with pork, and seal. Rest 15–20 minutes.
4. Steam for 12 minutes over medium-high heat. Rest 2 minutes before opening.

Nutrition (per bun): 230 calories | 8g fat | 28g carbs | 10g protein

Cooking Techniques & Science

Char Siu Bao might look like simple steamed bread, but the science behind that soft fluffiness is fascinating. The combination of yeast and baking powder is key. Yeast gives slow fermentation and flavor depth, while baking powder provides an extra burst of lift once the buns hit steam. That’s why they puff up so beautifully.

Cornstarch in the dough weakens gluten slightly, giving that tender, melt-in-your-mouth texture instead of a chewy one. It’s also why the buns stay white — less gluten development means a lighter crumb.

The steaming method itself is crucial. Unlike baking, which uses dry heat to brown, steaming cooks the dough gently with moisture. This keeps the surface smooth and white. A bamboo steamer is ideal because it absorbs condensation — metal ones can drip water and cause soggy spots. Always leave a bit of space between buns so the steam circulates evenly.

If you want to go full pro, weigh your dough pieces and fillings. Consistency gives even cooking and perfect presentation.

Serving & Pairing Suggestions

Steamed Char Siu Bao are beautiful on their own, but they also play well with others. For a full dim sum spread, serve alongside delicate Har Gow shrimp dumplings, steamed Chinese greens drizzled with oyster sauce, and egg tarts for dessert.

They pair wonderfully with jasmine tea or hot chrysanthemum tea — the floral notes balance the sweet-salty richness of the pork. For something fun, try modern fusion: mini bao sliders filled with extra Char Siu and pickled cucumbers, or drizzle with spicy mayo for a street-food twist.

Got leftovers? Freeze them! Just cool completely, wrap tightly, and store. To reheat, steam straight from frozen for 5–6 minutes. They’ll taste as fresh as the day you made them.

Conclusion

Making Fluffy Chinese Steamed Char Siu Bao isn’t just about food — it’s about slowing down and creating something comforting from scratch. That moment when you lift the steamer lid and see those plump white buns waiting inside? It’s pure joy.

These buns are soft, warm, slightly sweet, and filled with glossy barbecue pork that bursts with flavor. Once you master this recipe, you’ll never settle for store-bought bao again. Homemade ones have soul. They’re lighter, fresher, more fragrant — and filled with pride.

So go ahead, get your hands a little floury, and steam up a batch of happiness.

FAQs

1. Can I bake these buns instead of steaming?
Yes, but then they become baked Char Siu Bao — a totally different style, with a golden crust and richer dough. Still delicious, just not the same pillowy texture.

2. Why did my bao turn yellow or dense?
Probably over-proofed dough or steam that was too hot. Keep the water at a gentle boil and steam for no more than 12 minutes. Don’t open the lid mid-way.

3. Can I prepare the filling ahead?
Absolutely. In fact, chilling the filling makes it easier to wrap and keeps the dough from tearing. It will last up to 3 days in the fridge.

4. What’s the best pork cut for Char Siu?
Pork shoulder is ideal. It has the right balance of fat and meat to stay juicy after roasting and dicing.

5. Can I make vegan Char Siu Bao?
Yes! Replace the pork with mushrooms or tofu, use mushroom oyster sauce, and follow the same steps. The flavor is surprisingly deep and satisfying.

And here’s a small secret: before steaming, brush a tiny bit of milk over each bun. It gives them that perfectly smooth, glossy surface that looks like they came straight from a Hong Kong dim sum kitchen.

Take a bite. Feel that soft dough, taste that sweet pork, smell that hint of sesame and soy. You just made one of the world’s best comfort foods — the humble, heavenly Char Siu Bao.