Steamed Cantonese-Style Pork Buns with Char Siu Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Soft, fluffy steamed buns filled with sweet and savory Cantonese char siu pork, perfect as a snack or dim sum treat. This chinese-inspired dumplings ready in about 95 minutes pairs all-purpose flour, instant yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g all-purpose flour
• 1 tsp instant yeast
• 30 g sugar
• 150 ml warm water
• 2 tbsp vegetable oil
• 200 g char siu pork, diced
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1 clove minced garlic
• 1 tsp minced ginger

Instructions

1. Step 1: In a large bowl, combine 300 g all-purpose flour, 1 tsp instant yeast, and 30 g sugar. Gradually add 150 ml warm water and 2 tbsp vegetable oil, mixing until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.
2. Step 2: Meanwhile, prepare the filling by heating 1 tsp sesame oil in a pan over medium heat. Add 1 clove minced garlic and 1 tsp minced ginger, sauté for 1 minute until fragrant. Add 200 g diced char siu pork, 2 tbsp hoisin sauce, 1 tbsp soy sauce, and 1 tbsp oyster sauce. Stir to combine and cook for 3 minutes.
3. Step 3: Mix 1 tsp cornstarch with 2 tbsp water to make a slurry, then pour into the pork mixture. Cook and stir for another 1-2 minutes until the sauce thickens and coats the pork. Remove from heat and let cool.
4. Step 4: Punch down the dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle, place 1.5 tbsp filling in the center, and gather the edges to seal into a bun.
5. Step 5: Place buns on parchment squares in a steamer basket. Steam over boiling water for 12-15 minutes until buns are puffed and cooked through. Serve hot.