Char Siu Bao

These delicious buns feature a soft, pillowy dough filled with sweet and savory barbecued pork. Here’s what you’ll need to make them:

Ingredients:

 For the Dough:

     270ml warm water (around 105°F)

     1 tsp salt

     1 tbsp sugar

     2 tsp instant yeast

     500g all-purpose flour (or cake flour)

     1 tbsp vegetable oil

 For the Char Siu Filling:

     500g boneless pork shoulder or butt, cut into 2-inch cubes

     1 tbsp soy sauce

     1 tbsp honey

     1 tbsp Shaoxing wine (or dry sherry)

     1 tbsp hoisin sauce

     1 tbsp brown sugar

     1 tsp five-spice powder

     1/2 tsp white pepper

     1/4 tsp red food coloring (optional)

     2 tbsp vegetable oil

     1 onion, finely chopped

     2 cloves garlic, minced

     1/4 cup water

     1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

     2 scallions, chopped (for garnish)

Production Steps:

1. Make the Char Siu Filling:

     In a bowl, combine pork cubes, soy sauce, honey, Shaoxing wine, hoisin sauce, brown sugar, five-spice powder, white pepper, and food coloring (if using). Marinate for at least 30 minutes, or preferably overnight, in the refrigerator.

     Heat oil in a pan or wok over medium-high heat. Add the marinated pork and cook until browned on all sides.

     Add onion and garlic, cook until softened for about 3 minutes.

     Pour in the remaining marinade and water, bring to a simmer, and cook for 10 minutes, or until the pork is tender.

     Stir in the cornstarch slurry and cook for another minute until the sauce thickens.

     Remove from heat and let the filling cool completely.

2. Make the Dough:

     In a large bowl, combine warm water, salt, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy.

     Add flour and oil to the yeast mixture. Use a stand mixer with a dough hook attachment or mix by hand until a shaggy dough forms.

     Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic.

     Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

3. Assemble and Steam the Buns:

     Punch down the dough and transfer it to a lightly floured surface. Knead for a minute to expel air.

     Divide the dough into 16 equal pieces. Roll each piece into a ball.

     Use a rolling pin to roll each dough ball into a thin circle, about 3-4 inches in diameter.

     Place a spoonful of cooled char siu filling in the center of each dough circle.

     Pinch and pleat the dough edges to enclose the filling, forming a bun shape. You can find video tutorials online for detailed pleating techniques.

     Place the assembled buns on squares of parchment paper (cut to about 3 inches) for easier handling later.

     In a steamer basket, arrange the buns with some space between them to allow for expansion.

     Bring a pot of water to a boil. Place the steamer basket over the pot and steam the buns for 15-20 minutes, or until cooked through.

4. Serve and Enjoy:

     Let the buns cool slightly before serving. Garnish with chopped scallions for a pop of color and enjoy these delicious barbecued pork buns while they’re warm!

Tips:

 You can find pre-made char siu pork at some Asian grocery stores.

 If you don’t have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.

 For a richer flavor, brush the tops of the buns with a mixture of 1 tbsp honey and 1 tbsp water before steaming.

 Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes to restore their soft texture.