Char Siu Bao (叉燒包)

Char siu bao exist in two forms — steamed (white, pillow-soft) and baked (golden, glazed) — and both are the soul of Cantonese dim sum trolley culture. The baked version, with its shiny egg-washed domed crown and sweet-savoury char siu pork filling, is a beloved Hong Kong snack eaten any hour of the day.

Serves: 4 (makes 12 buns)

Ingredients

Dough:

• 300g (2¼ cups) plain flour, plus extra for dusting
• 7g (2¼ tsp) instant yeast
• 150ml (⅔ cup) warm water
• 2 tbsp sugar
• 2 tbsp (30ml) neutral oil
• ½ tsp salt

Char siu filling:

• 300g (10 oz) char siu (Cantonese BBQ pork), finely diced
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp cornflour mixed with 2 tbsp water

Egg wash: 1 egg yolk + 1 tbsp (15ml) milk + 1 tsp honey

Instructions

1. Combine flour, yeast, sugar, and salt. Add water and oil; mix to a dough. Knead 8–10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.
2. For the filling: heat a small pan over medium heat. Combine char siu, oyster sauce, soy sauce, hoisin, sesame oil, and sugar; stir 2 minutes. Add the cornflour slurry and stir until the filling is thick and glossy, about 1 minute. Cool completely.
3. Divide dough into 12 equal portions (about 40g / 1.4 oz each). Roll each into a 10cm (4 in) circle, thinner at the edges.
4. Place 1 heaped tbsp filling in the centre. Gather the edges upward and pinch firmly to seal, rotating as you pleat. Place sealed-side down on a baking tray lined with parchment.
5. Prove uncovered 20 minutes. Preheat oven to 200°C (400°F).
6. Brush buns with egg wash. Bake 15–18 minutes until deep golden and shiny.
7. Brush a second coat of egg wash immediately out of the oven for extra gloss.

Cook's Notes: Pre-made char siu from a Cantonese BBQ shop is ideal for the filling — its smokiness and lacquered fat pockets make all the difference. The filling must be fully cooled before stuffing or it will tear the dough during proving.