Char Siu Bao

Ingredients:

• For the dough:
• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast
• 1 teaspoon (6g) salt
• 1 1/4 cups (300ml) warm water
• 2 tablespoons (30ml) vegetable oil
• 1 tablespoon (15g) baking powder mixed with 1 tablespoon water
• For the filling:
• 1 lb (450g) boneless pork shoulder, cut into 1-inch chunks
• 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon (15g) ginger, minced
• 2 green onions, chopped
• 2 tablespoons (30ml) hoisin sauce
• 2 tablespoons (30ml) oyster sauce
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Shaoxing wine or dry sherry
• 2 tablespoons (25g) brown sugar
• 1 teaspoon (5ml) sesame oil
• 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water

Instructions:

1. For the filling:
2. In a large pot, bring water to a boil and add the pork. Simmer for about 30 minutes until tender.
3. Remove the pork and let cool, then chop into small pieces.
4. In a wok or large pan, heat the vegetable oil over medium heat. Add the garlic, ginger, and green onions, and stir-fry for 30 seconds until fragrant.
5. Add the chopped pork and stir-fry for 1 minute.
6. Add the hoisin sauce, oyster sauce, soy sauce, Shaoxing wine, brown sugar, and sesame oil. Stir to combine.
7. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
8. Remove from heat and let the filling cool completely.
9. For the dough:
10. In a large bowl, combine flour, sugar, yeast, and salt.
11. Add warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
12. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
13. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
14. Punch down the dough and knead in the baking powder mixture.
15. Divide the dough into 16 equal pieces and roll each into a ball.
16. Assembly and cooking:
17. Flatten each dough ball into a 4-inch circle, making the edges thinner than the center.
18. Place 1-2 tablespoons of filling in the center of each circle.
19. Gather the edges of the dough and pleat them together at the top, making sure to seal completely.
20. Place each bun, sealed side down, on a square of parchment paper.
21. Arrange the buns in a steamer basket, leaving space between them for expansion.
22. Cover and let rest for 15 minutes.
23. Steam the buns over high heat for 12-15 minutes.
24. Turn off the heat and let the buns sit in the steamer for 5 more minutes before serving.

Notes:

These steamed buns are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. To reheat, steam for 5-8 minutes or microwave wrapped in a damp paper towel. For a shortcut, you can use pre-made char siu pork from a Chinese deli. The dough can also be prepared in a stand mixer with a dough hook attachment.