Char Siu Bao

Name: Char Siu Bao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g bao dough; 250 g char siu — diced; 2 tbsp oyster sauce; 1 tbsp hoisin; 1 tsp sugar; 1 tsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Char Siu Bao hails from the bustling dim sum parlors of Cantonese cuisine, where the art of small dishes and shared plates thrives. Traditionally enjoyed as part of a leisurely brunch, these buns are a staple in dim sum carts, appearing both in vibrant restaurants and at home gatherings. This version captures the essence of those shared meals, carefully crafted with the same attention to detail that a Chinese family cook would employ.

Each bite of Char Siu Bao should deliver a symphony of flavors — the sweet and savory char siu harmonizing with the umami notes of oyster and hoisin sauces, all wrapped in a soft, pillowy bao. The dough envelops the rich filling, creating a delightful contrast in texture and taste, perfect for sharing around a table adorned with other dim sum delights.

Ingredients

400 gbao dough
250 gchar siu — diced
2 tbspoyster sauce
1 tbsphoisin
1 tspsugar
1 tspsoy sauce
to tastefine sea salt

Method

1. Begin by preparing the filling for the Char Siu Bao. Dice the 250 g char siu into small, bite-sized pieces, ensuring they are uniform in size for even cooking. In a mixing bowl, combine the diced char siu with 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sugar, and 1 tsp soy sauce. Mix well until the char siu is evenly coated with the sauces and sugar has dissolved.
2. Heat a non-stick skillet over medium heat. Add the char siu mixture to the skillet and cook for about 3-4 minutes, stirring occasionally. You want the sauce to thicken slightly and coat the char siu, giving it a glossy appearance. The filling is ready when it is fragrant and the sauce clings to the meat without being runny.
3. Remove the skillet from heat and let the char siu filling cool slightly. This step is crucial as it prevents the bao dough from becoming soggy when filled. Taste the filling and adjust the seasoning with fine sea salt if needed, keeping in mind the balance of sweet and savory flavors.
4. Divide the 400 g bao dough into equal portions, each about the size of a golf ball. Roll each portion into a smooth ball, then flatten it into a disc about 10 cm in diameter, with the edges slightly thinner than the center. This ensures the bao will have an even thickness after steaming.
5. Place a spoonful of the cooled char siu filling in the center of each dough disc. Gather the edges of the dough around the filling, pinching them together at the top to seal the bao. Ensure there are no gaps or holes, as this will prevent the filling from leaking out during steaming.
6. Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the filled bao in the steamer, leaving space between each to allow for expansion. Cover the steamer with its lid.
7. Bring a pot of water to a boil, then reduce to a gentle simmer. Place the steamer over the simmering water and steam the bao for about 10-12 minutes. The bao are done when they are puffed up and the dough is firm to the touch but still soft and fluffy.
8. Carefully remove the steamer from the pot and let the bao cool for a minute before serving. The bao should be enjoyed warm, with the dough tender and the filling savory and aromatic. Serve immediately as part of a dim sum spread or as a delicious snack.