Char Siu Bao

Method

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1. Fry the onion in the oil over medium heat for 4 minutes, add the oyster, hoisin and soy sauces with the sugar, and cook 1 minute.

   Mark done Start 4 min timer

2. Add the stock, bring to a simmer, then stir in the cornflour slurry and cook until very thick — thicker than seems right, as it must not run when the buns are shaped.

   Mark done

3. Stir in the pork and sesame oil, spread on a tray, and chill completely, at least 2 hours.

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4. For the dough, combine the flours, sugar, yeast, baking powder and salt. Add the milk and shortening and knead 10 minutes to a smooth, soft dough.

   Mark done

5. Prove, covered, for 60 minutes until doubled. Knock back and divide into 12 pieces.

   Mark done Start 60 min timer

6. Roll each piece into a 10 cm circle, thicker in the centre. Place a heaped tablespoon of cold filling in the middle.

   Mark done

7. Gather the edges up in pleats around the filling and pinch firmly closed at the top, then set each bun on a square of baking paper.

   Mark done

8. Prove 30 minutes until visibly puffed, then steam over vigorously boiling water for 12 minutes.

   Mark done Start 12 min timer

9. Turn the heat off and wait 2 minutes before lifting the lid — a sudden temperature drop collapses the buns.

   Mark done

Chef’s Tips

• A splash of white vinegar in the steaming water keeps the buns whiter.
• Cold filling, always. Warm filling melts the dough from inside and the buns leak.
• Line the steamer lid with a cloth so condensation does not drip onto the buns and pit the surface.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Jasmine or chrysanthemum tea
• A wider dim sum spread with har gow and siu mai
• Chilli oil, for dipping

Storage & Reheating

Refrigerate 3 days or freeze 2 months. Re-steam for 6 minutes from chilled or 12 from frozen; the microwave makes them tough.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.