Char Siu Bao (Steamed Barbecue Pork Buns)

Char siu bao, the steamed bun stuffed with sweet barbecue pork, is the dim sum that wins over every first-timer. Cantonese cooks fold the filling into a soft, slightly sweet dough and steam it until the buns puff up like clouds. They are sold by the bamboo basket in tea houses across Hong Kong, usually gone within minutes of hitting the table. The best ones are made at home, where you control the sweetness and the filling-to-dough ratio. The dough needs only a handful of pantry staples, and the filling can be made days ahead.

Cloud-soft buns with a glossy pork heart

The dough is feathery and a little sweet, tearing open to reveal a glossy filling of char siu bound in a sticky, savory-sweet sauce. The pork should be diced, not shredded, so every bite has a little chew. Freshly steamed, they are pure happiness; freeze the shaped buns before steaming, and you can have them fresh any morning of the week.

Craving more? Explore all Cantonese Kitchen recipes.

Cantonese recipes →