Char Siu Bao (Steamed BBQ Pork Buns)

Instructions

1. 1

   Make the Dough: Dissolve the yeast and sugar in the warm water. Pour into the flour along with the lard. Knead for 10 minutes until smooth and elastic. Cover and let the dough proof in a warm place for 1.5 hours until doubled in size.

2. 2

   Cook the Filling: In a small saucepan over medium heat, combine the diced Char Siu, oyster sauce, and hoisin sauce. Stir-fry for 1 minute to warm through.

3. 3

   Thicken the Sauce: Pour the cornstarch slurry into the pork mixture. Cook for 1 minute, stirring constantly, until the sauce becomes a thick, glossy gel that binds the meat tightly together. Let the filling cool completely in the fridge.

4. 4

   Divide the Dough: Punch down the proofed dough and divide it into 12 equal pieces. Roll each piece into a ball.

5. 5

   Shape the Buns: Flatten a dough ball into a 3-inch circle, keeping the center slightly thicker than the edges. Place 1 tbsp of the cold filling in the center. Pleat the edges up and around the filling, twisting the top tightly to seal.

6. 6

   Steam: Place the buns on small squares of parchment paper in a bamboo steamer. Let them rest for 15 minutes. Steam over rapidly boiling water for 12 minutes. Turn off the heat and leave the lid on for 3 minutes before opening to prevent the fluffy buns from collapsing.