Recipe for steamed Char Siu Bao
FOR THE DOUGH:
•1 teaspoon active dry yeast
•¾ cup warm water
2 cups all-purpose flour
•1 cup cornstarch
•5 tablespoons sugar
•1/4 cup canola or vegetable oil2 •1/2 teaspoons baking powder
•1-2 teaspoons water
FOR BAO FILLING:
•1 tablespoon oil
•1/3 cup shallots or red onion (finely chopped)
•1 tablespoon sugar
•1 tablespoon light soy sauce
•1 1/2 tablespoons oyster sauce
•2 teaspoons sesame oil
•2 teaspoons dark soy sauce
•1/2 cup chicken stock
•2 tablespoons all purpose flour
•1 1/2 cups diced Chinese roast pork
STEP ONE – Mix in a bowl & knead by hand – dissolve the yeast in the warm water. Sift together the flour & cornstarch, add it to the yeast mixture along with the sugar & oil. Mix until a smooth dough ball is formed. Cover with a damp cloth, let it rest for 2 hours.
STEP TWO – While dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low & add the sugar, soy sauce, oyster sauce, sesame oil & dark soy. Stir & cook until the mixture starts to bubble up. Add chicken stock & flour, cooking for 2 minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
STEP THREE – After dough has rested for 2 hours, add baking powder to the dough & turn the mixer on to the lowest setting. If the dough looks dry or you have trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead dough until it becomes smooth again. Cover with a damp cloth & let it rest for another 15 mins. Meanwhile, get a large piece of parchment paper & cut it into ten 4×4 inch squares. Prepare steamer by bringing the water to a boil.
STEP FOUR – Making the buns: roll the dough into a long tube & divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (should be thicker in the center & thinner around the edges). Add filling & pleat the buns until they’re closed on top.
STEP FIVE – Place each bun on a parchment paper square & steam. Steam the buns in two separate batches using a bamboo steamer. Once the water boils, place buns in the steamer & steam each batch for 12 mins over high heat