These homemade Char Siu Steamed Buns are soft, fluffy, and filled with sweet and savory Chinese BBQ pork.

The dough is pillowy and light, while the filling is rich and sticky with classic char siu flavor.

Perfect for dim sum or a cozy weekend project!

Why You’ll Love This Recipe

Soft and pillowy dough with a beautiful spiral texture

Sticky, sweet, and savory pork filling

Freezer-friendly for future snacks or lunches

Fun to make with satisfying folding and shaping

Authentic taste without the takeout bill

What You’ll Need (Ingredient Highlights)

Plain (all-purpose) flour – Forms the base of the soft bao dough.

Skim milk powder – Adds a touch of richness and tenderness to the buns.

Baking powder & yeast – Creates the signature fluffy texture.

Char siu pork – Use leftover or homemade BBQ pork for authentic flavor.

Char siu sauce – Key to that sweet and sticky BBQ glaze.

Soy sauce & sugar – Enhances umami and balances the savory-sweet.

Cornflour slurry – Thickens the filling so it doesn’t leak out during steaming.

Pro Tips Before You Start

Warm water activates the yeast faster. Avoid hot water.

Chill the filling so it’s easier to wrap and won’t make the dough soggy.

Flour your surface well when rolling and shaping.

Use parchment paper under buns to prevent sticking while steaming.

Don’t overcrowd your steamer—give buns space to expand.

How to Make Char Siu Steamed Buns

Step 1: Make the Dough
In a large bowl, mix flour, milk powder, baking powder, yeast, and sugar.

Make a well, pour in warm water and oil, and mix until a dough forms.

Knead for 10 minutes until smooth.

Cover and let rest in a greased bowl for 1 hour or until doubled in size.

Step 2: Cook the Filling
Heat oil in a skillet over medium-high heat.

Add onion, garlic, and a pinch of salt.

Cook until softened. Stir in diced char siu pork, char siu sauce, soy sauce, sugar, and water.

Simmer 3–4 minutes, then stir in the cornflour slurry.

Cook until thick. Spread on a tray and place in the freezer to cool for 15 minutes.

Step 3: Roll and Shape Dough
Roll dough into a rectangle, then fold and roll again 2 more times.

Roll into a log and cut into 16 equal pieces.

Flatten each piece, then roll edges thinner than the center to make a disc.

Step 4: Fill and Shape Buns
Place 2 heaping tablespoons of cooled filling in the center of each disc.

Pleat and pinch edges to seal the bun.

Place seam-side down on parchment-lined tray.

Cover with damp towel and rest 1 hour.

Step 5: Steam the Buns
Place buns in a steamer over boiling water.

Cover and steam for 10 minutes until fluffy and cooked through. Serve hot.

What to Serve It With

Hot tea or Chinese jasmine tea

Pickled vegetables or cucumber salad

Chili oil or soy dipping sauce

Variations / Substitutions

Try chicken or tofu with hoisin for a vegetarian twist

Add chopped water chestnuts for crunch

Use pre-made char siu or rotisserie pork for convenience

Storage & Leftovers

Store leftovers in the fridge for up to 3 days

Reheat by steaming or microwaving with a damp paper towel

Freeze uncooked shaped buns and steam straight from frozen

FAQs

Can I make the dough ahead of time?
Yes, refrigerate after the first rise and use within 24 hours.

What is char siu sauce?
A sweet and savory Chinese BBQ sauce available at Asian grocers.

Can I pan-fry instead of steaming?
These are best steamed, but you can pan-fry for a golden-bottomed bun.

What if I don’t have skim milk powder?
You can omit it or use whole milk powder instead.

How do I know the buns are cooked?
They should look puffed, firm, and not doughy inside after steaming.

Can I use bread flour?
Yes, but the texture may be slightly chewier.

How do I prevent buns from sticking?
Use parchment paper or cabbage leaves under each bun in the steamer.

Final Thoughts

Making homemade char siu bao is a labor of love but worth every bite!

These buns are soft, flavorful, and perfect for sharing.

Once you try them fresh out of the steamer, you’ll crave them again and again.