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Chinese Steamed Buns with Barbecued Pork Filling
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Prep Time:
180 minutes
Cook Time:
15 minutes
Total Time:
195 minutes
Indulgent Char Siu Bao: a mouthwatering Chinese Dim Sum recipe that's worth the effort.
Ingredients:
  • 1 (.25 ounce) envelope active dry yeast
  • 1 cup lukewarm water
  • 4.5 cups all-purpose flour
  • 0.25 cup white sugar
  • 2 tablespoons shortening or vegetable oil
  • 0.5 cup boiling water
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 green onion, thinly sliced
  • 1 clove garlic, minced
  • 0.5 pound Asian barbequed pork, cubed
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions:
  • In a large bowl, add warm water and sprinkle yeast over the top. Stir in 1 cup of flour until well combined. Cover with a cloth and let it sit until bubbles form, approximately 20 minutes.
  • Combine sugar and shortening with boiling water, then let it cool to lukewarm. Mix into the yeast mixture along with the rest of the flour. When the dough becomes stiff, transfer to a floured surface and knead until smooth for about 10 minutes. Coat a large bowl with sesame oil, place the dough inside, coat the dough, and cover the bowl with a damp cloth. Allow it to rise in a warm place until doubled in size.
  • Begin by heating 2 tablespoons of oil in a wok over medium-high heat. Quickly sauté green onions and garlic for 30 seconds. Add pork and sear for one minute before incorporating soy sauce, oyster sauce, and sugar. Mix cornstarch with 2 tablespoons of water, then blend it into the pork. Stir constantly until the pork is coated in a delightful glaze. Transfer to a bowl and let it cool before serving.
  • Take the dough out of the bowl and form it into a long log. Cut the log into 1-inch pieces. Flatten each piece into a 3-inch circle using your palm or a rolling pin. Spoon 2 tablespoons of the pork filling onto the center of each circle, then seal the bun by bringing the edges together and pinching them closed. Place each bun seam side down on a piece of aluminum foil. Cover with a towel and allow them to rise for approximately 1 hour.
  • Fill a wok with a couple of inches of water and bring it to a boil. Steam a few buns at a time in a bamboo steamer or a fitted steam tray over the boiling water for 10 minutes. Repeat with the rest of the buns.

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