Char Siu Pau — Fluffy Steamed BBQ Pork Buns

Uncle Boon's char siu pau with the classic white, pillowy, slightly split top and intensely flavoured barbecue pork filling. The dough uses low-protein flour and a small amount of lard for the authentic dim sum texture. Includes char siu pork recipe from scratch.

🥘 Ingredients

• The bun dough needs low-protein flour (cake flour or Hong Kong flour) for the soft, pillowy texture. Baking powder AND baking soda. A small amount of lard in the dough is traditional. The char siu filling: pork shoulder marinated and roasted in the distinctive red BBQ glaze.

👨‍🍳 Steps

1. Step 1 (Day before): Marinate pork for minimum 4 hours. Roast at 200°C for 25-30 minutes, basting twice. Char edges should appear. Cool, dice into small cubes. Step 2: Reduce leftover marinade with cornstarch mix into a thick glaze. Toss with diced pork...

Already purchased?

📸 Share your attempt