Steamed Char Sui Bao (Cantonese BBQ Pork Bun)

FILLING DIRECTIONS

Step 1

Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft.

Step 2

Add diced char sui to the wok/pan and stir.

Step 3

Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.

Step 4

Mix cornflour and stock together and then add to the pork mixture.

Step 5

Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.

Step 6

Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.

BUN DIRECTIONS

Step 7

Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 - 15 minutes.

Step 8

Sift flour in to a large bowl.

Step 9

Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.

Step 10

Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.

Step 11

Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.

Step 12

Punch down dough and divide in to 20 equal portions.

Step 13

Roll each dough portion in to a 7 – 8cm (2¾ - 3 ¼ inches) round.

Step 14

Place 1 tablespoon of filling in the centre of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.

Step 15

Cover and let rise for 20 minutes.

Step 16

Place buns in bamboo steamer, leaving space between the buns.

Step 17

Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.

Step 18

Place lid on top bamboo steamer and steam for approximately 12 minutes.