baking

Baked Char Siu Bao (Fluffy, Sweet, Sticky BBQ Pork Buns)

Pam 2026
Baked Char Siu Bao (Fluffy, Sweet, Sticky BBQ Pork Buns)

Ingredients

Ingredients

Makes 8 buns.

For the Filling (Char Siu):

  • 1½ cups cooked char siu (Chinese BBQ pork), finely diced
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

For the Dough:

  • 2½ cups (310g) bread flour or all-purpose flour
  • ¼ cup (50g) sugar
  • 1 packet (2¼ tsp) instant yeast
  • ½ tsp salt
  • ½ cup (120ml) warm milk (110°F / 45°C)
  • ¼ cup (60ml) warm water
  • 2 tbsp vegetable oil
  • 1 egg

For Topping:

  • 1 egg, beaten (egg wash)
  • Sesame seeds (optional)

Char siu bao are the highlight of dim sum. Sweet, sticky BBQ pork wrapped in soft, fluffy milk bread. Baked, not steamed. Golden on the outside. Pillowy inside. Make a batch. Freeze the rest.

1

Make Filling

In a skillet, combine diced char siu, hoisin, oyster sauce, soy sauce, honey, and sesame oil. Cook 2 minutes.

Add cornstarch slurry. Cook 1 minute until thick and sticky. Cool completely.

2

Make Dough

Whisk flour, sugar, yeast, and salt. Add warm milk, warm water, oil, and egg. Knead 8-10 minutes until smooth and elastic.

Cover and rise 1-2 hours until doubled.

3

Shape Buns

Punch down dough. Divide into 8 equal pieces (about 75g each).

Flatten each into a 4-inch circle. Place 2 tablespoons filling in center.

Gather edges and pinch to seal tightly. Place seam-side down on a parchment-lined baking sheet.

4

Second Rise

Cover and rise 30-45 minutes until puffy.

5

Bake

Preheat oven to 350°F (175°C). Brush buns with egg wash. Sprinkle with sesame seeds if desired.

Bake 15-18 minutes until golden brown.

6

Serve

Cool 5 minutes. Serve warm. Freeze leftovers.

Summary

Prep Time: 30 min + rises | Bake Time: 18 min | Total: 48 min + rises

Yield: 8 buns | Difficulty: Medium

Storage Notes

Fridge: 4 days. Freezer: 3 months. Reheat in oven at 350°F for 8-10 minutes or microwave for 30 seconds (but oven is better). Make a double batch — these disappear fast.

More Reading