Baked Char Siu Bao

Ingredients

• 2.5 cups all-purpose flour
• ¾ cup whole milk, warmed to 110°F
• 1.5 teaspoons instant yeast
• 3 tablespoons granulated sugar
• 2 tablespoons vegetable oil
• ½ teaspoon kosher salt
• 1.25 pounds boneless pork shoulder, cut into 2-inch cubes
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• ½ tablespoon sesame oil
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, finely minced
• ½ teaspoon red food coloring (optional, traditional)
• 1 tablespoon vegetable oil, for brushing
• 8 pieces parchment paper squares (3-inch), for baos

Instructions

1. 1

   Heat a 12-inch skillet over medium-high heat. Working in batches, sear the 1.25 pounds of pork shoulder cubes until deeply browned on all sides, about 8-10 minutes total. Transfer to a plate. You don't need to cook the pork through—you're building flavor with color.

2. 2

   In a small bowl, whisk together 4 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 0.5 tablespoon sesame oil, and 0.5 teaspoon red food coloring (if using).

3. 3

   Return the seared pork to the skillet over medium heat. Pour in the sauce and add 3 minced garlic cloves and 1 tablespoon finely minced ginger. Stir to coat the meat, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the pork is tender and the sauce reduces to a thick, glossy glaze that coats the meat.

4. 4

   Remove from heat and let cool slightly. Once cool enough to handle, finely chop or shred the glazed pork so it's in small, bite-sized pieces that will hold together in the buns. You should have about 1.5 cups of filling. Set aside to cool completely—cold filling is easier to work with.

5. 5

   In a large mixing bowl, combine 2.5 cups all-purpose flour, 1.5 teaspoons instant yeast, 3 tablespoons granulated sugar, and 0.5 teaspoon kosher salt. Whisk together to distribute the yeast and salt evenly.

6. 6

   Pour in 0.75 cup warmed whole milk (it should feel warm but not hot to the inside of your wrist, around 110°F) and 2 tablespoons vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then knead by hand in the bowl for 8-10 minutes until smooth, elastic, and slightly tacky. The dough should come together cleanly and spring back gently when poked.

7. 7

   Form the dough into a ball and let it rest in the bowl at room temperature, covered loosely with a damp kitchen towel, for 45-50 minutes until roughly doubled in size. It should be puffy and hold an indentation when poked.

8. 8

   Preheat your oven to 375°F. Turn the risen dough onto a lightly floured work surface and gently pat it down to release excess gas—you want to deflate it, not destroy it. Divide the dough into 8 equal pieces and roll each into a ball.

9. 9

   Working with one ball at a time, flatten it into a 4-inch round with your palm, keeping the edges thinner than the center. Place 2-3 tablespoons of cooled char siu filling in the center, then fold the edges up and pinch firmly at the top to seal, creating a gathered pouch. Place each bao seam-side up on a 3-inch parchment square. Arrange the baos on a baking sheet, leaving 2 inches between each one.

10. 10

    Brush the top of each bao lightly with 1 tablespoon vegetable oil, then bake at 375°F for 20-25 minutes until the tops are light golden and a toothpick inserted into the thickest part comes out warm. The buns should feel set but still pillowy.

11. 11

    Remove from the oven and let rest for 2-3 minutes before serving. The residual heat will help them firm up slightly. Serve warm, with the parchment paper still underneath each bao to keep your hands clean and the bun warm.

Tools you’ll need

• 12-inch stainless steel skillet
• small mixing bowl
• large mixing bowl
• wooden spoon
• whisk
• damp kitchen towel
• work surface
• rolling pin (optional, hands work fine)
• baking sheet
• parchment paper squares (3-inch)
• instant-read thermometer (optional, for milk temperature)
• toothpick

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