Char Shu Bao
Char Shu Bao are delicious fluffy, doughy dim sum filled with sticky, barbecued pork. These traditional Cantonese pork-filled buns have a texture of a slightly dense, but fine soft bread.
Cooking Time2 hours 30 minutesServes24
Cooking Time2 hours 30 minutes
- 750g plain flour
- 30g white sugar
- 250ml warm water
- 1 tbs active dry yeast
- 1 tbs baking powder
- 2 tbs shortening
- 450g finely chopped pork
- 2 tbs light soy sauce
- 2 tbs hoisin sauce
- 1 tsp soy sauce
- 2 tbs white sugar
- 2 tbs soy sauce
- 2 tbsoyster sauce
- 125ml water
- 2 tbs cornstarch
- 1 tsp sesame oil
- Dissolve sugar in warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy.
- Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
- Knead the dough until smooth and elastic.
- Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
- Cut the pork into 2 inch thick strips. Marinate for 5 hours in a mixture of light soy sauce and hoisin sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
- Combine sugar, 2 tablespoons soy sauce, oyster sauce, and 125ml of water in a wok. Bring to the boil. Mix cornstarch with small amount of water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons of shortening and sesame oil. Cool, and mix in the roasted pork.
- Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.
- Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The centre of the circle should be thicker than the edge.
- Place one portion of the pork filling in the centre of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
- Steam buns for 12 minutes in an ACK steamer