I was captivated by the savory hoisin and soy sauce pairing in this Char Siu Bao Recipe. Tender pork shoulder melds harmoniously with minced garlic, ginger and Chinese five-spice, all embraced with a light flour and yeast dough. I crafted these steamed buns to echo a cherished dim sum tradition.

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I’ve always been fascinated by how a simple recipe can transform into an experience, and my Steamed BBQ Pork Buns (Char Siu Bao) is no exception. I’ve spent countless hours perfecting the dough made from 2 cups all purpose flour, 2 tsp active dry yeast, a bit of sugar, and 1/2 cup lukewarm water.

The secret is in the slow fermentation that brings the dough to life. When it comes to the pork filling, I take 1 lb pork shoulder, thinly sliced, and toss it with a blend of hoisin sauce, soy sauce, oyster sauce, and just the right dash of Chinese five spice.

Garlic, fresh ginger, and a touch of Shaoxing wine (if you’re feeling adventurous) add that authentic punch of flavor. I promise you, after trying these steamed pork buns, you’ll be hooked on the unbeatable taste of Chinese BBQ Pork dim sum classics.

Give it a try, and let the flavors surprise you.

Why I Like this Recipe

1. I really like how simple and fun this recipe is – i mean, the ingredients are basic and easy to find but they still create an amazing flavor that tastes just like what you’d get at a dim sum place. Sometimes I get a bit intimidated by fancy recipes but this one makes me feel like i can totally nail it.

2. I love the flavor combo, especially how the marinated pork turns out so savory and sweet. The mix of hoisin, soy, and oyster sauces with a little garlic and ginger really gives the filling some serious kick that makes each bite interesting.

3. The step-by-step process is pretty chill too – even though i sometimes mess up the measurements or overfill the buns, it still turns out delicious. I enjoy working with the dough, letting it rise, and then steaming everything to soft, fluffy perfection.

4. Plus, making these buns gives me a cool way to experiment with different spices and techniques. Each time i cook them, i learn a bit more about balancing the flavors and it feels satisfying to see a store bought dim sum recreate in my own kitchen.

Ingredients

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All-purpose Flour: Base carbohydrate for dough; gives soft, pillowy texture with a mild flavor.
Active Dry Yeast: Leavening agent that helps dough rise and creates airy buns.
Pork Shoulder: Protein-rich, juicy meat sliced thinly to absorb all those savory spices.
Hoisin Sauce: Sweet and tangy sauce that gives the pork its signature BBQ flavor.
Soy Sauce: Salty, umami liquid boosting flavors and adding depth to the marinade.
Garlic and Ginger: Aromatic duo where garlic brings pungency and ginger adds a zesty kick.
Shaoxing Wine: Optional ingredient that lends a mellow, complex note to the marinade.

Ingredient Quantities

2 cups all-purpose flour

2 tsp active dry yeast (about 1 packet)

2 tbsp sugar

1/2 cup lukewarm water

1/2 tsp salt

2 tbsp vegetable oil

1 lb pork shoulder, thinly sliced

3 tbsp hoisin sauce

2 tbsp soy sauce

2 tbsp oyster sauce

2 tsp sugar

1/2 tsp Chinese five-spice powder

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp Shaoxing wine (optional)

How to Make this

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1. In a bowl, combine 2 cups of flour, 2 tsp active dry yeast, 2 tbsp sugar, 1/2 cup lukewarm water, 1/2 tsp salt, and 2 tbsp vegetable oil. Knead until smooth, cover with a cloth and let it rest for about an hour.

2. While the dough is rising, slice 1 lb pork shoulder thinly and place it in another bowl.

3. Add 3 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp sugar, 1/2 tsp Chinese five-spice powder, 2 minced garlic cloves, 1 tbsp grated fresh ginger, and if you like, 1 tbsp Shaoxing wine to the pork. Mix well so that every piece is nicely coated.

4. Let the pork marinate for at least 30 minutes. This step really helps develop the flavors.

5. After the dough has doubled in size, punch it down and divide it into small equal pieces. Roll each piece into a ball.

6. Flatten each dough ball into a round disc with a rolling pin. Make them thinner around the edges so that the filling is at the center.

7. Place a spoonful of the marinated pork onto the center of each disc. Be careful not to overfill.

8. Gather the edges of the dough and pinch them together to seal the pork inside. Try to make sure there aren’t any gaps.

9. Prepare a steamer by lining it with parchment paper or lightly greasing it. Place each bun in the steamer basket, leaving some space between them.

10. Steam the buns on high heat for about 15 minutes until the dough is soft and fully cooked. Let them cool a bit before enjoying your homemade BBQ pork buns.

Equipment Needed

1. Mixing bowls – one big bowl for the dough and one for the pork marinade
2. Measuring cups and spoons – for accurately measuring flour, water, sauces, sugar, and spices
3. A knife and cutting board – to thinly slice the pork shoulder
4. A rolling pin – to roll each dough ball into a thin disc
5. A steamer basket – for steaming the buns (make sure you have parchment paper or a greasing tool to line or coat it)
6. A clean cloth – to cover the dough while it rises
7. A spoon – to scoop a proper amount of marinade onto each dough disc
8. A spatula (optional) – to help transfer the buns to the steamer safely

FAQ

How do i make the dough for these pork buns?

Its pretty simple. You mix all-purpose flour, sugar, salt, yeast, lukewarm water, and vegetable oil until you get a smooth dough. Let it rest so it can rise.

How should i marinate the pork?

Just combine thinly sliced pork shoulder with hoisin, soy, and oyster sauces along with sugar, Chinese five-spice powder, minced garlic, grated ginger, and Shaoxing wine if you have it. Let it sit for at least 30 minutes.

Is it possible to make these buns ahead of time?

Yeah, you can shape the buns and let them rise in the fridge overnight. Just steam them when youre ready.

What’s the best way to steam the buns?

Place your buns in a bamboo steamer lined with parchment paper. steam them over boiling water until they are soft and fluffy.

Where do i get the Chinese five-spice powder?

Most grocery stores carry it in the spice aisle, or you can find it in an asian market if yours doesn't.

Steamed BBQ Pork Buns (Char Siu Bao) Recipe Substitutions and Variations

All-purpose flour: You can use bread flour or even whole wheat pastry flour if you want a slightly denser but tasty texture.
Active dry yeast: If you’re in a hurry or don’t have this type, try using instant yeast but make sure to adjust the water slightly since it acts a bit faster.
Hoisin sauce: You can make a similar flavor by mixing plum sauce with a bit of soy sauce, though it might not be an exact match, it’s a fun twist.
Shaoxing wine: If you don’t have it, dry sherry is a pretty good alternative. Some people even mix a small bit of rice vinegar with sugar for a similar aroma.

Pro Tips

1. Make sure your water is really lukewarm cuz if its too hot it can kill the yeast and then your dough won’t rise right and if its too cold the yeast just sits there doing nothing.
2. Don’t overfill the dough with pork or else it’s hard to seal and you might get leaks when you’re steaming your buns, which really messes up the overall texture.
3. When you’re making the dough discs, roll them so the edges are thinner than the middle, so the pork gets heated evenly and you don’t end up with a half-raw bun.
4. Give the pork as much time as you can to marinate, even if it means waiting a bit longer; a longer marination means more flavor and tastier filling when you bite into your bun.