Char Siu Bao -Soft, Steamed Chinese BBQ Pork Buns

Difficulty:

5/5

Serves:

20 PEOPLE

Prep Time:

20 minutes

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Yield: 18-20 bao

Char Siu Bao (China)

Fluffy, cloud-like bao buns filled with tender slices of sweet and savory Chinese barbecue pork, this Char Siu Bao recipe is a street food classic that captures the essence of China’s bustling markets. Chef Devan Rajkumar brings this beloved dish to life in Global Street Eats, where he explores how street food connects cultures around the world.

In Episode 1 of Global Street Eats, Asian Favorites, Chef Dev shares stories from his travels across Asia while recreating some of his most memorable bites — from smoky Japanese Yakitori to crispy Vietnamese Salt and Pepper Crab. His take on the Chinese Pork Bun showcases the perfect balance of textures and flavors: soft steamed bao, tangy pickled vegetables, and rich, sticky Char Siu glazed in a bold, umami-packed sauce.

The Inspiration

In Global Street Eats, food becomes a passport—and Char Siu Bao is the gateway to understanding China’s vibrant food culture. “Char siu” literally means “fork roasted,” referring to the skewered, red-glazed pork traditionally cooked over open charcoal flames. The meat embodies centuries of Cantonese barbecue mastery, known for its irresistible balance of salty, sweet, and smoky.

Devan Rajkumar reinterprets the street classic by cooking the filling in a flavorful sauce—melding Worcestershire, hoisin, dark soy, and ketchup—before folding it into homemade bao dough. He focuses on texture as much as taste: the buns must be feather-light and supple, requiring proper proofing and gentle steaming.

Ingredients

Bao Dough:

525 g cake flour
1 tsp (4.9 ml) baking powder
1 ½ tbsp (22 ml) granulated sugar
½ tsp (2.5 ml) salt
2 tsp (9.9 ml) instant yeast
50 g warm water
300 g milk

Char Siu:

350 g store bought char siu pork from the Asian market, sliced thin
2 cloves garlic, grated
1 inch hunk of ginger, grated
2 tbsp (29.6 ml) Worcestershire sauce
4 tbsp (59 ml) ketchup
4 tbsp (59 ml) hoisin sauce
2 tbsp (29.6 ml) dark soy sauce
2 tbsp (29.6 ml) rice vinegar

To Finish:

2 cups (480 ml) carrot cut into matchsticks
2 cups (480 ml) purple cabbage cut into matchsticks
½ cup (120 ml) rice vinegar
Sesame seeds
1 small cucumber, sliced
6 tbsp (88.7 ml) spicy mayonnaise

Methods

For the Bao Dough:

Add the yeast to the warm water to bloom.
Whisk together the cake flour, sugar, and salt in a large bowl. Add the yeast and water along with the milk to the dry ingredients and stir to bring together.
Lightly flour your work surface and turn out the dough. Knead for 10 minutes, or until the dough is smooth. Lightly oil a bowl, form the dough into a ball, and place it in the bowl. Cover with plastic wrap or a cloth towel and leave the dough to rise until it has doubled in size, about 2 hours.
Punch down the dough and turn it out onto a work surface. Roll out to ¼ inch thickness and use a 6-inch round cookie cutter to cut out about 18-20 rounds.
Lightly brush the tops of the dough rounds with oil, fold them over, and place on a parchment-lined baking sheet. Cover with plastic wrap or a cloth towel and allow to rest for 1 hour, or until the dough pockets have doubled in size.
Line the basket of a bamboo steamer with a round of parchment paper to prevent the bao from sticking. Add the steamer to a wok or large skillet set over medium-high heat, add 2 inches of water to the pan and bring to a boil. Working in batches, add bao to the steamer basket, cover, and steam until the bao have puffed up, about 8 minutes.

For the Char Siu:

Add the garlic, ginger, Worcestershire sauce, ketchup, hoisin sauce, dark soy sauce, and rice vinegar to a medium skillet over medium-high heat and stir to combine. Once the sauce comes to a simmer, stir in the char siu pork and take the skillet off the heat.

To Finish:

Toss the carrot and cabbage in the rice vinegar and set aside to marinate for 1 hour. Drain in a colander.
Spread the bottom of the individual bao pockets with spicy mayo. Top with char siu pork, carrots and cabbage, cucumber slices, and sesame seeds.

Serving Suggestions

Serve Char Siu Bao warm straight from the steamer basket, with sides of pickled vegetables or chili oil. It’s an ideal centerpiece for a dim sum-inspired feast, paired with jasmine tea or an ice-cold beer to cut through the richness.

For presentation, arrange buns in bamboo steamers lined with parchment, garnish with sesame seeds, and serve alongside extra spicy mayo for dipping. The burst of color from the cabbage and carrot slaw brings both texture and visual flair—perfect for sharing at gatherings or food festivals.

Final Thoughts

In this Char Siu Bao recipe, Devan Rajkumar honors the spirit of Chinese street food, bringing together craftsmanship, community, and culinary curiosity. As he often says, “Street food tells the story of the people.” Here, that story is told through the slow rise of dough, the aroma of caramelized pork, and the ritual of steaming that defines a nation’s comfort food heritage.

This dish captures exactly what Global Street Eats stands for—bridging tradition and modernity, technique and taste. With care, patience, and curiosity, you’ll have not only bao but a deeper appreciation for the artistry behind one of China’s most beloved bites.

Find more recipes from Global Street Eats here!