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Chā Shāo Bāo 叉烧包 (Char Siu Bao)

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Char Siu Bao

You can use this Chā Shāo Bāo filling for steamed or baked bao.

Active Time: 15 minutes

Total Time: 45 minutes

Yield: 8 bao


  • 1 tablespoon neutral oil | 14g
  • 1/3 cup red onion, finely chopped | 40g
  • 1 tablespoon sugar | 14g
  • 1 tablespoon light soy sauce | 15g
  • 1 1/2 tablespoons oyster sauce | 40g
  • 2 teaspoons sesame oil | 9g
  • 2 teaspoons dark soy sauce | 10g
  • 1/2 cup chicken stock | 120g
  • 2 tablespoons all purpose flour | 15g
  • 1 1/2 cups diced Chinese roast pork | 200g


  1. Alternatively, you can use a stand mixer with the flat beater attachment. You can also skip step 2 (above) and instead add the unbroken cookies to the stand mixer once the cream cheese and sugar are mixed. The mixer will break up the cookies. Mix a low speed, and stop the mixer when the cookies are brown into small pieces.


Prepare your dough. While it rests, you can make the filling. See Bāozi (aka Bāo) Dough recipe or Bao Dough recipe.

Make the filling

  1. Heat a small pot over medium high heat. Add oil, then onion. Sauté for 2 minutes.
  2. In small bowl combine sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Stir to dissolve the sugar. Add to the pot with the onions.
  3. Lower the heat to medium. Stir to combine.
  4. In a small bowl, whisk flour into the stock until fully incorporated. Add to the pot, stir to combine, and cook until the sauce has thickened. Remove from heat.
  5. Add the diced roast pork and stir to combine. Set aside and allow to cool for at least 15 minutes before filling your bao.

Make the bao

  1. Add water to your steamer base, and turn the heat on high to bring it to a boil while you make your bao.
  2. Punch down the dough and roll it with a rolling pin into a rectangle, about 8”x10”, but the dimensions are not that important.
  3. Roll the dough into a jelly roll from the long edge. Cut the roll in half, then piece in half, and then once more so that you have 8 equal sized pieces.
  4. Stand each piece on it’s end so that the cut ends are facing up and down. Reshape into a circle by pressing the edges as needed, then using your palm, press the dough into a flat disk. Repeat for each piece. Set aside and cover to prevent them from drying out. Do not overlap the disks as they will stick to each other.
  5. Roll a disk into a larger circle, approximately 6 inches in diameter. Roll away from you toward the middle of the disk, but only go about ⅓ of the way across the circle. Then rotate the circle and repeat. The goal is to keep the center of the disk thick, and the edges thin.
  6. Add about 2 tablespoons (50-55g) of filling to the center, and fold/pleat to close the bao. Place on a small square of parchment paper (3”x3”) and into your steamer basket.
  7. Steam the bao, covered, for 10 minutes. Serve immediately!

More information about cooking pan fried baozi.


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