Steamed Char Siu Bao

Steamed char siu bao are a fundamental piece of the Cantonese dim sum repertoire, distinct from the baked version in both appearance and texture. The dough is a soft, slightly sweet, leavened wheat flour enriched with a small amount of lard, producing a pillowy, cloud-white bun. During steaming the top splits naturally into a three-petal crack — a quality marker that experienced diners look for, indicating correct dough leavening. The filling is diced char siu (Cantonese barbecued pork) in a sauce of oyster sauce, hoisin, sesame oil and soy with a starch thickener, slightly sweet and sticky. Each basket holds three buns. They are eaten by pinching off the cracked top first to taste the bread, then proceeding to the filling-heavy base. Quality depends on the freshness of the char siu and the lightness of the dough — good steamed bao should be airy, not doughy.