Char Siew Bao
A classic in dimsum restaurants worldwide, here’s how to create the perfect Chinese steamed pork bun at home!
Let's start cooking!
Step 1 - Activate yeast
- To prepare the dough, dissolve yeast in lukewarm water.
- Add 1 cup of flour.
- Mix thoroughly and cover with a cloth.
- Leave to rise for an hour until bubbles appear.
Step 2 - Stir-fry pork
- Meanwhile, heat 2 Tbsp vegetable oil in a wok, stir fry spring onion and garlic for 30 seconds, then add pork and stir fry for another 1 minute.
- Add 2 Tbsp soy sauce, 2 Tbsp oyster sauce, and 1 Tbsp sugar , then pour in dissolved cornstarch.
- Stir fry quickly until pork is glazed, then set aside to cool.
Step 3 - Prepare dough and leave to proof
- Dissolve sugar and vegetable oil in ½ cup boiling water, stirring well.
- Set aside to cool, then pour into yeast mixture.
- Add 3½ cups flour and mix well.
- Knead dough on lightly floured board until smooth.
- Put into extra large, greased bowl in a warm place.
- Cover with damp cloth.
- Let rise until double in bulk, about 2 hours.
Step 4 - Wrap buns and leave to proof
- On a floured board, knead dough 1 minute and roll into one long, sausage-like roll, 5 cm in diameter.
- Slice the roll crosswise into 1 inch pieces.
- Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
- Place 2 Tbsp of filling in center of each round.
- Gather dough up around the filling by pleating along the edges.
- Bring the pleats up and twist securely and firmly.
- Place each bun on 2 inch square of baking paper on steamer tray.
- Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger.
!Plate and Serve
Remove towel. Steam in a bamboo steamer over boiling water for 10 minutes. Serve hot, with other types of dimsum and Chinese tea.