Chinese Steamed Buns with Char Siu Pork Filling
Also known as 'Char Siu Bao' these buns are widely available and while can be eaten at any time of the day, are generally eaten for breakfast. These buns are filled with char siu pork and have Cantonese origins. Other varieties and fillings can be found all over China, and even in Singapore and Malaysia.
- 1Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with a cloth and allow to rise for 1 hour, until bubbles appear.
- 2Dissolve 1/4 cup sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add remaining flour.
- 3Knead dough on a lightly floured board until smooth. Put into an extra large, greased bowl in a warm place. Cover with a damp cloth and allow to rise until doubled in size (approx 2 hours).
- 4Heat 2 tablespoons oil in wok. Stir fry finely chopped spring onion and garlic for 30 seconds. Add pork cut into small cubes. Stir fry for 1 minute. Add soy sauce, oyster sauce, char siu sauce and remaining sugar.
- 5Add dissolved cornflour. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
- 6On a floured board, knead dough for 1 minute and roll into one long, sausage-like roll 5cm in diameter. Slice the roll crosswise into 3cm pieces.
- 7Flatten each piece with the palm of your hand and roll with rolling pin into 8cm rounds.
- 8Place 2 tablespoons of filling in the centre of each round of dough.
- 9Gather the dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
- 10Place each bun on 2 inch square baking paper on a steamer tray. cover with a towel. Allow to rise for 1 hour, until dough springs back when touched with finger. Remove towel.
- 11Steam over briskly boiling water for 10 minutes.