Char Siu Bao

also called cha siu bao · cha siu baau · chashao bao · 叉燒包 · BBQ pork bun · steamed pork bun

The table

3/4 cup(180 mL)chicken stocksimmer, slake the cornstarch in, cool 20 minfold the diced pork through, chill 30 minwrap 12 buns, pleat, prove 30 minsteam 12 min, then wait before lifting the lid
2 Tbsoyster sauce
2 Tbshoisin sauce
1 Tbslight soy sauce
1 tspdark soy sauce
2 Tbssugar
1 tsptoasted sesame oil
1(minced)shallot
1 1/2 Tbs(slaked in 2 Tbs cold water)cornstarch
10 oz(285 g; diced small — roast it from the recipe on this shelf)char siu
2 1/2 cups(300 g; Hong Kong flour, or cake flour)low-gluten flourknead smooth, rise 90 min
1/4 cup(50 g)sugar
2 tspinstant yeast
1 tspbaking powder
1/2 cup(120 mL)warm whole milk
1/4 cup(60 mL)water
2 Tbs(or shortening)lard
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.

Pans and tools

1simmer, slake the cornstarch in, cool 20 min

2knead smooth, rise 90 min

3fold the diced pork through, chill 30 min

goes in with what step 1 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
2 hr 12 mintwo waits that overlap count once
Needs you
none of itthe rest you can walk away from

The recipe itself says 3 hr 30 min.

  1. knead smooth, rise 90 min

    1 hr 30 minwalk awayfrom the start

  2. simmer, slake the cornstarch in, cool 20 min

    20 minwalk awayfrom the start

  3. fold the diced pork through, chill 30 min

    30 minwalk away20 min in

  4. wrap 12 buns, pleat, prove 30 min

    30 minwalk away1 hr 30 min in

  5. steam 12 min, then wait before lifting the lid

    12 minwalk away2 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need bamboo steamer · saucepan

Goes with

See how it is written
>> title: Char Siu Bao
>> category: Dumplings & Rolls
>> tags: pork, bun, chinese, steamed, yeast
>> counters: Dim Sum Counter
>> aka: cha siu bao, cha siu baau, chashao bao, 叉燒包, BBQ pork bun, steamed pork bun
>> pairs-with: char-siu
>> servings: 12
>> time: 3 hr 30 min
>> step.1: knead smooth, rise 90 min
>> step.2: simmer, slake the cornstarch in, cool 20 min
>> step.3: fold the diced pork through, chill 30 min
>> step.4: wrap 12 buns, pleat, prove 30 min
>> step.5: steam 12 min, then wait before lifting the lid

Knead @low-gluten flour{2 1/2%cups}(300 g; Hong Kong flour, or cake flour) with @sugar{1/4%cup}(50 g), @instant yeast{2%tsp}, @baking powder{1%tsp}, @warm whole milk{1/2%cup}(120 mL), @water{1/4%cup}(60 mL) and @lard{2%Tbs}(or shortening) to a soft, smooth dough, then ~rise{90%min} until doubled. The baking powder beside the yeast is not a belt-and-braces mistake — it is what splits the top of a steamed bun open and white.

Simmer @chicken stock{3/4%cup}(180 mL) with @oyster sauce{2%Tbs}, @hoisin sauce{2%Tbs}, @light soy sauce{1%Tbs}, @dark soy sauce{1%tsp}, @sugar{2%Tbs}, @toasted sesame oil{1%tsp} and @shallot{1}(minced) in a #saucepan{}, stir @cornstarch{1 1/2%Tbs}(slaked in 2 Tbs cold water) through it until it coats a spoon, and ~cool{20%min}.

Fold @char siu{10%oz}(285 g; diced small — roast it from the recipe on this shelf) into @&(~1)gravy{} and ~chill{30%min}. Diced pork bound in gravy is what makes a bao taste like a bao; sliced char siu in a bun is a different thing.

Divide @&(~3)dough{} into 12, press each piece into a round with a thick middle and a thin rim, close @&(~1)filling{} inside with a spiral of pleats, and stand each one on a 2-in square of parchment to ~rise{30%min}.

Steam @&(~1)buns{} well apart in a #bamboo steamer{} over boiling water for ~steam{12%min}, then take the pan off the heat and leave the lid on a minute longer — a cold draught pulls a proud bun flat.