Steamed Pork Buns (Char Siu Bao)

Instructions

1. 1

   In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and oil, then knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.

2. 2

   While dough rises, cut pork shoulder into 1-inch cubes. Mince garlic and grate ginger.

3. 3

   In a bowl, mix soy sauce, hoisin sauce, oyster sauce, honey, rice wine, garlic, ginger, and five-spice powder to create marinade.

4. 4

   Marinate pork cubes in the mixture for at least 30 minutes, preferably 2 hours in the refrigerator.

5. 5

   Heat a wok or large pan over medium-high heat. Cook marinated pork for 8-10 minutes until caramelized and cooked through. Let cool slightly.

6. 6

   Mix cornstarch with 2 tablespoons water to create a slurry. Add to the pan juices and cook until thickened. Toss pork in the thickened sauce and let cool completely.

7. 7

   Punch down risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch circle, thicker in the center and thinner at edges.

8. 8

   Place 2 tablespoons of pork filling in the center of each dough circle. Gather edges and pinch tightly at the top to seal, twisting slightly.

9. 9

   Cut 12 small squares of parchment paper and place each bun on a square. Arrange in bamboo steamer baskets, leaving space between buns.

10. 10

    Cover and let buns proof for 30 minutes until puffy.

11. 11

    Bring water to a boil in a wok or large pot. Place steamer baskets over boiling water and steam for 15-18 minutes.

12. 12

    Turn off heat and let sit for 5 minutes before removing lid to prevent buns from deflating. Serve warm.