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Steamed Pork Buns  – Char Siu Bao

Steamed Pork Buns  – Char Siu Bao

 

Steamed Pork Buns are a great addition to a chinese banquet or starter to any chinese meal. Steamed Pork Buns can be made in advance and kept in the refrigerator.

  • 1 teaspoon active dry yeast
  • ¾ cup warm water
  • 2 cups plain flour
  • 1 cup cornflour
  • 5 tablespoons sugar
  • ¼ cup canola or vegetable oil
  • 2½ teaspoons baking powder

In the bowl of an electric mixer fitted with a dough hook attachment, dissolve the yeast in the warm water.

Sift together the flour and cornflour, and add it to the yeast mixture along with the sugar and oil. Mix to form a smooth dough ball. Cover with a damp cloth and let it rest for 2 hours.

For the filling:

  • 1 tablespoon oil
  • ½ cup finely chopped shallots or red onion
  • 1 tablespoon sugar
  • 1 tablespoon light soy sauce
  • 1½ tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons dark soy sauce
  • ½ cup chicken stock
  • 2 tablespoons flour
  • 1½ cups diced Chinese roast pork (you can buy it ready-made, or make your own)

 

Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.

After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. If the dough looks dry or you’re having trouble incorporating the baking powder, add 1-2 teaspoons water.

Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes.

In the meantime, get a large piece of baking paper and cut it into ten 100×100 mm squares. You can also use paper cupcake liners, flattened out.

Roll the dough and divide it into 10 equal pieces. Make 100mm circles and fill each and seal tops.

Steam for around 10 minutes.

 

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