Char siu bao
Fluffy white steamed buns around sticky barbecued pork. A dim sum favourite you can make in your own kitchen.
- Time2 hr 15
- LevelHard
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and baking powder. Add the 200 ml water and the oil and knead for 8 minutes into a soft smooth dough. Cover and prove for 1 hour, until doubled.
60 min - 2
For the filling, fry the pork in a dry pan over a medium heat for 6 minutes until browned. Add the hoisin, soy sauce, oyster sauce and spring onions and cook for 1 minute.
6 min - 3
Mix the cornflour with the 100 ml water and stir in. Simmer for 2 minutes until thick and sticky. Add the sesame oil and cool fully.
2 min - 4
Divide the dough into 12. Flatten each into a 9cm round, thinner at the edges. Put a spoonful of filling in the middle, gather the edges up and pinch to seal.
- 5
Place each bun on a square of baking parchment in a steamer, leaving gaps. Rest for 20 minutes.
20 min - 6
Steam over boiling water for 12 minutes, until puffed and firm. Do not lift the lid early.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.