Name: BBQ Pork Buns (Char Siu Bao) (Chinese - Appetizer )
Cuisine: Chinese
Ingredients: All-purpose flour - 300 grams (300 grams); Active dry yeast - 1 1/2 teaspoons (1 1/2 teaspoons); Sugar - 2 tablespoons (2 tablespoons); Baking powder - 1 teaspoon (1 teaspoon); Baking soda - 1/2 teaspoon (1/2 teaspoon); Salt - 1/2 teaspoon (1/2 teaspoon); Vegetable oil - 2 tablespoons (2 tablespoons); Milk - 150 milliliters (150 milliliters); Water - 75 milliliters (75 milliliters); Char siu (barbecued pork) - 250 grams (250 grams); Hoisin sauce - 1 tablespoon (1 tablespoon); Soy sauce - 1 tablespoon (1 tablespoon); Oyster sauce - 1 tablespoon (1 tablespoon); Sugar - 2 teaspoons (2 teaspoons); Cornstarch - 1 tablespoon (1 tablespoon); Water - 2 tablespoons (2 tablespoons)

BBQ Pork Buns (Char Siu Bao)

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BBQ Pork Buns (Char Siu Bao) (Chinese - Appetizer) Recipe

Soft and fluffy steamed buns filled with savory barbecued pork. They have a sweet and savory flavor and are a popular dim sum item.

Ingredients:

All-purpose flour - 2 1/2 cups (300 grams)
Active dry yeast - 1 1/2 teaspoons
Sugar - 2 tablespoons
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Vegetable oil - 2 tablespoons
Milk - 2/3 cup (150 milliliters)
Water - 1/3 cup (75 milliliters)
Char siu (barbecued pork) - 9 ounces (250 grams)
Hoisin sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Oyster sauce - 1 tablespoon
Sugar - 2 teaspoons
Cornstarch - 1 tablespoon
Water - 2 tablespoons

Instructions

In a large mixing bowl, combine the flour, yeast, sugar, baking powder, baking soda, and salt. Mix well.
Add the vegetable oil, milk, and water to the bowl. Mix until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
Cover the bowl with a damp cloth and let the dough rest for 1 hour in a warm place.
Meanwhile, prepare the filling. Cut the char siu into small pieces and mix with hoisin sauce, soy sauce, oyster sauce, sugar, cornstarch, and water in a bowl. Stir well.
After 1 hour, divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten it with a rolling pin into a circle.
Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough up and around the filling, pinching it closed at the top to seal it.
Place each bun on a small square of parchment paper and transfer them to a steamer basket. Cover the basket and let the buns rise for 15 minutes.
Steam the buns over high heat for 12-15 minutes until they are cooked through and fluffy. Serve hot.

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