BBQ Pork Buns - Char Siu Bao
Makes 32 buns
Filling
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500g BBQ Pork diced
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oil for frying
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110ml chicken stock
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1/2 teaspoon salt
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1/2 teaspoon light soya sauce
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1/2 teaspoon dark soya sauce
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1 teaspoon sesame oil
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2 tablespoons sugar
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1 1/2 tablespoons oyster sauce
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a shake of white pepper
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3 tablespoons cornflour
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3 tablespoons cold water
Bun pastry
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600g self raising flour
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110g sugar
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6 tablespoons lard
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250ml water
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32 small squares of greaseproof paper for steaming
Make filling
Step 1 - Mix chicken stock, salt, soy sauces, sesame oil, sugar, oyster sauce and white pepper in a jug. Mix cornflour and water in a separate small bowl.
Step 2 - Heat frypan with 3 tablespoons of oil and then pour in the sauce. When it starts to boil, add in cornflour mixture to thicken the sauce. Let the sauce cool before adding in the diced pork. Place the mixture in the fridge.
Make pastry
Step 1 - On a clean benchtop, empty flour and make a hollow in the centre. Add in sugar, lard and water. You can also do this in an electric mixer using a dough hook. Knead flour by hand for about 10 minutes or about 5 minutes if using a dough hook.
Step 2 - Roll the pastry into 2 long rolls and cut each length into 16 pieces (32 pieces in total). Using a rolling pin or the heel of you hand to flatten the dough out into a circle trying to make the edges a little thinner.
Step 3 - Put 1 1/2 tablespoons of filling in the middle and pinch the pastry closed. Place each bun on a square of parchment paper.
Step 4 - Place the buns in a steamer to steam at high temperature for 10-15 minutes.