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.
Step-by-Step Instructions
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.
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.
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.
Second Rise
Cover and rise 30-45 minutes until puffy.
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.
Serve
Cool 5 minutes. Serve warm. Freeze leftovers.
Summary
Prep Time: 30 min + rises | Bake Time: 18 min | Total: 45 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.
