How to make Char Siu Bao

Why cooks start here

Char Siu Bao is cooked the way Cantonese dim sum cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.