Char Siu Bao Buns

Among the many Chinese steamed buns, 'char siu bao buns' are probably the most often enjoyed with a cup of chinese tea, served at many cafes throughout South East Asia and a staple in dim sum restaurants. It has a fluffy, soft exterior texture with a sweet, barbeque roast pork filling on the inside. Growing up, I didn't care much for bao buns but now, it has slowly become one of my firm favourite things to eat.

Prep time 50 mins  Cooking time 10 mins

INGREDIENTS:

Filling

160 g pork, cut into small pieces

1/2 medium onion, finely diced

2 tsps corn starch

60 ml water

 2 Tbsps oil

Pork marinade

1 Tbsp oyster sauce

1 1/2 Tbsps light soy sauce

1/2 Tbsp Shaoxing wine

2 tsps five spice powder

3 Tbsps sugar

1 Tbsp honey

1/2 tsp dark soy sauce 

1/4 tsp ground white pepper 

Dough

255 g all-purpose flour 

45 g corn flour 

2 tsp baking powder 

1 1/2 Tbsp oil

30 g sugar 

7 g fast-action yeast (1 packet) 

155 ml lukewarm water 

METHOD:

1) Filling - Either use shop-bought roast char siu pork or make a double batch of roast char siu pork the day before; 

2) Shallow-fry the diced onions in oil for 1- 2 minutes, then add the char siu pork and fried for another minute; 

3) Mix the corn flour with water to make a corn starch slurry and add into the mix. Stir well and cook until the sauce thickens, remove and let it cool. 

4) Dough - Measure out the right quantities of plain flour, corn flour, baking powder and oil into a large bowl. You can also use 300g of cake flour (instead of plain flour + corn flour) or any low-level gluten flour; 

5) In a separate jug, dissolve the sugar into the lukewarm water before adding the fast-action yeast. Leave it for 5 minutes. You will know that it is working when a layer of foam forms on the surface of the water; 

6) Add the liquid to the flour and stir until a dough starts to form. Using your hand, knead for about 5 minutes, then rest covered for 10 minutes; 

7) Knead again for another 10 minutes until smooth, then divide into 2 halves; Cover one half and start rolling the other half into a rod shape. Divide into 7 equal pieces - each weighing approximately 35 g then roll into a ball shape; 

8) Flatten each ball gently and roll the dough out with a rolling pin (using your right hand) at the same time as you turn the dough anti-clockwise with your left hand. This is the same technique used for making dumpling skins; 

9) Repeat the above step with all the dough balls, making sure to cover them loosely with a tea towel to prevent drying out. 

10) Bao Buns - To assemble, place approximately one and a half teaspoons of filling in the center of each dough wrapper. There is more than one way to pleat but I found the easiest one which also resembles the char siu buns in dim sum restaurants is the method introduced by 'Red House Spice'. Here's the link: https://redhousespice.com/char-siu-bao/ for better illustrations; 

11) Fold and press the bottom and top wrapper in the middle together, followed by the fold of the left and right section of the wrapper to the middle. Close the circumference top section of the bao by pressing all the sides together to the middle section;

12) Lay a circular parchment paper on a steamer and let the bao buns rest for 30 minutes before steaming; 

13) Boil some water in the kettle for quickness, then pour the boiling water into a pot. Stand the bamboo steamer or steaming baskets above the pot, cover with the lid and steam the buns for 10 minutes until cooked. Serve immediately. Enjoy!!