Char Siu Bao (Steamed Buns)

Ingredients

• 350 g wheat flour
• 1 tsp dry yeast
• 2 tbsp white sugar
• 1¾ dl milk, warm
• 1 tbsp vegetable oil
• 1 tsp baking powder
• 300 g pork tenderloin, diced, cooked
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp cornstarch

Method

1. 1.

   Activate the yeast — Whisk the yeast and sugar into the warm milk and let stand for 5 minutes until foamy.

2. 2.

   Knead and rise the dough — Mix the flour and baking powder with the yeast mixture and oil into a soft dough, knead for 8 minutes until smooth, then cover and let rise for 1 hour until doubled.

3. 3.

   Make the pork filling — Meanwhile, toss the cooked pork with hoisin sauce, soy sauce, honey, and sesame oil, then thicken with cornstarch mixed into a splash of water over low heat for the filling.

4. 4.

   Fill and shape the buns — Punch down the dough, divide into 8 pieces, flatten each into a disc, and spoon the pork filling into the centre. Gather the edges up and twist to seal.

5. 5.

   Steam the buns — Rest the buns for 10 minutes, then steam over boiling water for 15 minutes until puffed and fluffy. Serve warm.