Char Siu Bao (BBQ Pork Buns)


  • 300g plain flour
  • 40g sugar
  • 2tsp dry yeast
  • 185ml warm milk
  • 1tbsp neutral oil
  • pinch salt

In a stand mixer, place all of the dough ingredients in and then knead for 9 minutes at low speed. Cover and rest for 10 to 15 minutes.

Knead the dough on low speed for another 2 minutes until the smooth becomes very smooth. Shape into long log first and then divide the dough into 12 equal portions.


In a small sauce pot, add everything except the pork and cook until thick. Add pork and cool in the fridge until ready to use.


Roll each of the dough balls into a round wrapper about 10 cm in diameter with thin edges. Scoop around 1 tablespoon of filling in the centre and seal the buns completely. Repeat to finish all of the buns.

Place the buns on individual baking paper squares, and then place in steamer basket with the lid on.

Heat some water in a pot until warm but not boiling, and rest the steamer over the warm water for 20 minutes.

Turn the heat up and steam the buns over full steam for another 20 minutes (or longer, if you like – they don’t seem to overcook).