Authentic Cha Siu Bao Recipe
Guangdong, China
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A Cantonese creation and the traditional part of a dim sum meal, cha siu bao is a pork roast bun that can be either steamed or baked, steamed cha siu buns being the better-known of the two. The two components needed to make the buns are the dough and the filling. The dough is characterized by its sweet and pillowy texture, which is due to the special method of preparation: it’s made days in advance with low-gluten flour and a starter, and the use of ammonium carbonate and baking powder causes the buns to split open during steaming. The filling is typically prepared with char siu pork, oyster sauce, soy sauce, chicken stock, scallions, ginger, and sugar for shine, then thickened with cornstarch. The key thing is to have the same amount of filling as dough and that the filling doesn’t pour out of the bun. Baked cha siu bao are prepared much the same way, except for the fact that they are completely sealed, as opposed to the steamed ones, and glazed before baking. Cha siu bao ... Read more
Cooking tips
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steamed buns dough
Making the traditional dough for steamed buns is a very complex and arduous process, starting with making the starter, getting the right balance of acid and alkaline, using multiple leaveners, etc. This is why many recipes have been produced that try to achieve similar results but with much less hassle. For example, some will ask that you employ the tangzhong method — cooking a small amount of flour ... Read more -
baked buns dough
Most often, the recipes for baked buns will state that you need to make milk bread dough, which has a soft, pillowy texture when baked. Typically milk bread is made employing the tangzhong method, which is cooking a portion of the flour and liquid into a roux which is then mixed with the rest of the dough ingredients. However, that’s not always the case, as some simplify the matter even more, so instead ... Read more -
filling
The traditional filling is typically made with char siu pork, shallots, ginger, scallion, soy sauce, oyster sauce, and chicken stock, and thickened with cornstarch or cornflour. It can also include hoisin sauce, sesame oil, chu hou paste, and sugar. You can buy premade char siu pork or make one at home, but you should always cut it up very finely no matter the choice. -
method
When rolling the dough, make sure that you roll it in such a way that the center is thicker than the edges. Another thing to be mindful of is always to have a 1:1 ratio of dough to filling. And finally, when shaping the bun, it’s important that your hands are clean and grease-free, or you might have trouble closing the dumplings. -
shaping steamed buns
To shape into a bun, place the round piece of dough on the palm of your hand and place the filling in the center. Fix a starting point with the thumb of the hand you’re holding the wrapper in. Then, pleat the dough with the other hand, fixing the dough to the thumb of the hand holding the dough. You should end up with a round bun that closes at the top (still, do not completely close the bun, leave ... Read more -
shaping baked buns
Place the filling into the center of the round of dough, then bring the edges up and crimp them together well so the bun is fully sealed. When arranging the buns on the tray, place them seam side down, so they hold shape. -
alternate folding method for steamed buns
Because most modern and western recipes do not call for ammonium bicarbonate, getting the cracked look of buns following a non-traditional recipe is difficult, so we recommend using an alternate folding method. When you’ve placed the filling on your circle of dough, first fold the two opposite sides of the wrapper and pinch them together, then fold the other two opposite sides of the wrapper and pinch ... Read more -
steaming
When steaming, take care that you place the buns on pieces of parchment paper so they don't stick to the steamer. Also, make sure that the boiling water doesn't touch the buns. If you do not own a bamboo steamer, you can use a colander or a sieve and suspend it over a pot of boiling water and cover it with a lid. -
make ahead
The steamed cha siu bao buns should be eaten the day they’re made, as should the baked ones. However, you can freeze the baked ones for up to 2 weeks, then defrost and heat them before consumption.
Recipe variations
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Steamed Cha Siu Bao
Ready in 4h 10minThis recipe gives instructions on preparing the steamed char siu bao in a way adjusted to Western kitchens and in less time. The buns will be done in a few hours instead of days, as is the case with the traditional recipe. The dough is leavened with yeast and baking powder; the cornstarch makes for super white buns, and the baking powder causes the buns to crack open at the top during steaming.
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Baked Cha Siu Bao
Ready in 4h 40minThis recipe gives instructions on preparing baked cha siu bao buns. The dough is super soft and fluffy, while the filling is full of flavors that balance each other out perfectly. The sesame seeds for the topping are optional but don’t forget to glaze the buns with sugar syrup while still hot to give them a lovely shine.
Steamed Cha Siu Bao
PREP 1h
COOK 40min
RESTING 2h 30min
READY IN 4h 10min
This recipe gives instructions on preparing the steamed char siu bao in a way adjusted to Western kitchens and in less time. The buns will be done in a few hours instead of days, as is the case with the traditional recipe. The dough is leavened with yeast and baking powder; the cornstarch makes for super white buns, and the baking powder causes the buns to crack open at the top during steaming.
Ingredients
DOUGH
1 tsp active dry yeast
¾ cup (180 ml) warm water
2 cups (240g) all-purpose flour
1 cup (120g) cornstarch
5 tbsp sugar
1/4 cup (60 ml) canola or vegetable oil
2 1/2 tsp baking powder
1-2 tsp water
FILLING
1 tbsp oil
1/3 cup (50g) shallots or red onion, finely chopped
1 tbsp sugar
1 tbsp light soy sauce
1 1/2 tbsp oyster sauce
2 tsp sesame oil
2 tsp dark soy sauce
1/2 cup (120 ml) chicken stock
2 tbsp all-purpose flour
1 1/2 cups (210g) diced Chinese roast pork
Preparation
Add the yeast and the warm water to the bowl of an electric mixer (fit the stand mixer with a dough hook attachment) and dissolve the yeast. Then, combine the flour and the cornstarch and sift them into the bowl of an electric mixer and add the sugar and the oil. Set the mixer to the lowest speed and turn it on and let it mix until you have a smooth dough. Cover with a damp piece of cloth and let rest for 2 hours.
Meanwhile, make the filling. Add the oil to a wok and heat over high heat. Then, add the onion and stir-fry it shortly. Set the heat to medium-low and add all the sugar, the light soy sauce, the oyster sauce, the sesame oil, and the dark soy sauce and cook until bubbles start to appear in the mixture. Now, add chicken stock and the flour, and cook until thickened. Take off the heat and mix in the roast pork. Let it cool. If you decide to make it in advance, once it’s cooled, cover and refrigerate it.
After 2 hours have passed, add the baking powder to the dough and knead with the mixer set at the lowest speeds. If you need help with working the baking powder in the dough, add a tablespoon or two of water. Knead until smooth, then cover with a damp piece of fabric and let rest for 15 minutes.
While the dough is resting, cut out 10 pieces of 4x4” (10x10 cm) parchment paper squares. Then, set up the steamer and bring the water to a boil.
Shape the dough into a log, then cut into ten equal slices. Shape each slice into a 4.5” (11.5 cm) round that is thicker in the center and thinner on the outer edges.
To shape into a bun, place the round piece of dough on the palm of your hand and place the filling in the center. Fix a starting point with the thumb of the hand you’re holding the wrapper in. Then, pleat the dough with the other hand, fixing the dough to the thumb of the hand holding the dough. You should end up with a round bun that closes at the top (still, do not completely close the bun, leave a small hole at the top). Shape the remaining buns the same way.
Place each bun on a square of parchment paper, arrange them in the steamer (you will probably need to steam the buns in two batches), then place on the pot of boiling water and steam for 12 minutes. When steaming, take care that the boiling water does not touch the buns and that the buns are steamed over high heat.
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