Steamed Pork Buns / Char Siu Bao

Ingredients

For the bread dough
• 300g plain flour or cake flour ( T45 )
• 40g white sugar
• dash of salt
• 1 tsp dry yeast
• 2 tsp baking powder
• 50ml semi-skimmed milk
• 100ml warm water
• 1 tbsp vegetable oil

For the filling
• 500g pork (or char siu pork) - cut into small pieces (about 5mm cubes)
• 2 leek or onion - (about 300g) - roughly chopped
• 2 garlic cloves - finely chopped

- Ingredient A -
• 1/2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp sesame oil
• 3 tbsp brown sugar
• 5 tbsp white wine or cooking sake
• 1/2 tbsp sweet bean paste / tian mian jiang
• 1 tbsp katakuriko/potato starch - dissolve 2 tbsp in the water

Instructions

Make the bread dough
• 1. In a bowl add all the bread dough ingredients. Knead the dough until it becomes elastic and smooth. Lightly coat the bottom of the bowl with oil and place the dough. Cover it with cling film and put it in a warm place for about 1 hour or until the dough doubles in volume.

Prepare the filling
• 2. Meanwhile, let's prepare the filling. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add leek (or onion) and pork until no longer pink inside.
• 3. Add the ingredient A and bring to a boil over medium heat. Once the mixture has boiled, turn down heat and simmer for about 20 to 25 min, stirring continually.
• 4. Turn the heat to high and add dissolved katakuriko/potato starch into the mixture. Thicken the sauce. Let it cool to room temperature.

Put it all together
• 5. Divide the dough into 10 equal size balls. Lay them across a lightly flour dusted surface. Cover with cling film and let them sit for about 15 mins.
• 6. Flatten each ball with your hand and roll with rolling pin into about 10 cm in diameter with thin edges. Place the filling in the middle of each of the dough.
• 7. Wrap and pleat the dough up to seal on the top. Repeat and finish all the buns in this way.
• 8. Arrange the buns on individually cut baking papers in your steamer. Leave about 3cm space between buns (See pictures). Steam for about 10 mins.
• 9. Remove buns from steamer and serve hot.

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