Prepare the Char Siu filling: In a small bowl, whisk together the Cornstarch and Water (for slurry) until smooth. Set aside.
Heat a wok or large pan over medium heat. Add a splash of cooking oil (not listed as specific ingredient, assume general cooking oil). Sauté Onion and Garlic until fragrant and softened, about 2-3 minutes.
Add diced Char Siu to the pan. Stir-fry for 1-2 minutes.
Pour in Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sugar, Sesame Oil, Shaoxing Wine, and Chicken Stock or Water. Bring the mixture to a simmer.
Stir the cornstarch slurry again and slowly pour it into the simmering filling, stirring constantly until the sauce thickens to your desired consistency. Remove from heat and let the filling cool completely. This is crucial before filling the buns.
Prepare the bun dough: In a large mixing bowl, combine All-Purpose Flour, Wheat Starch, Baking Powder, Instant Yeast, and Sugar. Mix well.
Add Lard or Vegetable Shortening, Warm Water, and White Vinegar to the dry ingredients. Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead the dough for about 10-15 minutes until it is smooth, elastic, and no longer sticky. Form into a ball.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm place for 45-60 minutes, or until doubled in size.
Once proofed, punch down the dough to release air. Transfer to a lightly floured surface and divide into 8-10 equal portions.
Roll each portion of dough into a round wrapper, about 8-10 cm in diameter, with slightly thicker center and thinner edges.
Place a generous spoonful of cooled Char Siu filling in the center of each wrapper. Gather the edges of the dough upwards and pleat them to seal the bun, leaving a small opening at the top for the classic Char Siu Bao look.
Place each bun on a square of Parchment paper. Arrange the buns in a steamer basket, ensuring there is space between them.
Cover the steamer and let the buns proof for another 15-20 minutes, or until slightly puffy.
Bring water in the steamer to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam over high heat for 8-10 minutes.
Carefully remove the buns from the steamer and serve immediately while hot.
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