Homemade Char Siu Bao (Chinese Barbecue Pork Steamed Buns)
Recipe by Taste of Asian Food
A step‑by‑step guide to making soft, fluffy Cantonese‑style Char Siu Bao at home. The recipe simplifies the traditional method by skipping the overnight starter while still delivering the classic airy texture, thanks to a mix of instant yeast, baking powder, and a pinch of ammonium bicarbonate. Filled with sweet‑savory barbecue pork and a glossy sauce, these steamed buns are perfect for dim sum, brunch, or a tasty snack.
MediumChinese (Cantonese)Serves 6
Printable version with shopping checklist
Source Video
2h 9m
Prep
48m
Cook
21m
Cleanup
3h 18m
Total
Cost Breakdown
Total cost:$6.31
Per serving:$1.05
Critical Success Points
- • Incorporating ammonium bicarbonate correctly (step 3).
- • First proof until the dough doubles (step 4).
- • Sealing the buns tightly to prevent filling leakage (step 8).
- • Second proof before steaming (step 9).
- • Steaming with a tightly sealed lid for the full 8 minutes (step 10).
Safety Warnings
- • Steam is extremely hot; use oven mitts and keep face away from the opening.
- • Ammonium bicarbonate releases a faint ammonia smell when heated; ensure good ventilation.
- • Handle hot oil when sautéing the filling.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium