Barbecue Pork Buns (Char Siu Bao)

Ingredients:

Filling
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsp granulated sugar
4 tsps cornstarch
1 tbsp dark soy sauce (this is not the same as regular soy sauce)
1/2 tsp kosher salt
pinch white pepper, freshly ground
2 tbsps peanut oil
1/2 cup yellow onion, diced (1/4-inch)
1 1/2 cups char siu pork, fine dice (I did 1/4-inch)
1 tbsp Shaoxing Chinese sherry
1 1/2 tsps sesame oil

Dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening

Cut 24 squares of parchment or wax paper, 2 1/2-inches a side.

 

Directions:

Make the filling.

Whisk the chicken broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, salt, and pepper together in a bowl.

Heat the peanut oil over high flame in a wok or heavy-bottomed saucepan.

When the oil is hot, add the onion, reduce the heat to medium-low and cook (stirring often) until golden brown – about 6 minutes. Turn the heat to high and add the pork, stir-frying for about 2-3 minutes.

Pour the sherry in from the edges of the wok and stir together. Reduce the heat to medium and pour the broth mixture into the center of the wok or pan. Stir together until the filling is thickened. This takes only a few minutes.

Remove from heat and stir in the sesame oil. Let cool and refrigerate the filling. Filling can be refrigerated for a few days before using. Do not freeze.

Make the dough.

Dissolve the sugar in warm water and add the yeast in a bowl. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top.

Sift the flour into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well.

If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead the dough until smooth. Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.

Assembling the bao.

Knead the risen dough until it is smooth and elastic. Cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out.

Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough.

Spoon a tablespoon of the pork filling into the center of the dough. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down).

Twist and pinch the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment. Repeat for the rest and let them stand for about 10 minutes.

Cooking the bao.

Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. Don’t cram them together, just steam in two or three batches.

Steam for 10 minutes.

Serve hot. Makes 24.

Storage.

Once cooled, you can seal these in an airtight container or ziploc bag and keep in the refrigerator for up to a week.

To reheat, either steam them again for a few minutes or do the ghetto method: place the bao in a bowl, cover with a plate, and microwave for a minute or two.

You can also freeze the bao in a sealed bag and reheat them by either steaming or nuking (just add more time than if they were refrigerated).