Chinese Cha Siu Bao Roasted Pork Buns 叉燒包
Chinese roasted pork Cha Siu 叉燒 by itself is already soooo good. But luscious roasted pork cha siu, diced into a deliciously sweet and savory filling as the secret heart of a warm and incredibly soft and hot Chinese bun? Ammmaazing!
- Prep time
- 20 min
- Cook time
- 7 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups all purpose flour, 720g
- 1/4 cup sugar, 52g
- 1 3/4 cups warm water
- 1 tbsp instant yeast
- 2 1/2 tsp baking powder
- 2 tbsp lard (or sub in equal amount of oil, coconut oil or shortening)
- 1 lb Chinese roasted pork, 450g
- 1-2 tbsp oil
- 2 shallots, diced
- 2 tbsp ginger, finely minced
- 1/2 onion, diced
- 1 1/2 cup water
- 1/2 cups sugar, 100g
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1/4 tsp white pepper
- 3 tbsp potato starch (or corn starch)
- 1 tbsp sesame oil
Instructions
- 1
Preheat oven to 200°F (100°C).
- 2
Dissolve sugar in warm water in small bowl, add the yeast and mix to incorporate. Let stand undisturbed for 10 mins or until foam head forms over the the water. In large mixing bowl sift flour, add lard and use fingertips to rub it in until flour resembles crumbs. Add in the yeast water and mix until dough comes together. If the dough does not come together, add in extra water, 1 tbsp at a time.
- 3
Knead the dough. The dough should end up soft, smooth and elastic. To achieve soft as baby bottom softness add additional water a careful tbsp at a time, incorporating thoroughly each time until the consistency is correct. Check if kneaded enough with the window pane test*.
- 4
Put kneaded dough in a deep bowl and cover. Let rise in a warm spot for 2-3 hours or until the dough almost triples in size.
- 5
While the dough is rising make the filling. First dice roast pork to pieces the size of a thumbnail. Heat wok over medium heat. When hot add oil, then shallots, ginger and onions. Stir fry until golden brown. Add in 1 cup water, sugar, light and dark soy sauce, oyster sauce and white pepper. When this reaches a boil bring heat down to a simmer. In a bowl thoroughly mix remaining half cup of water and starch. Pour starch slowly into the wok, stirring constantly until the sauce become quite thick. Turn off heat, add in roast pork and sesame oil, stir to combine. When cooled to room temp the mixture should become stiff enough to spoon out in scoops.
- 6
Punch the risen dough down. Knead for 5 mins until smooth and elastic. If the dough is too sticky add a tbsp of flour at a time, same for water if too dry. Cover and let rest for 10 mins.
- 7
Sprinkle working surface lightly with flour and cut the dough into 24 equal sized pieces. (Use a food scale to measure weight to ensure equal sized buns). Roll each piece to a ball and set aside. Take one ball and roll out to 3 1/2 inch diameter. Measure out a heaping tbsp or approx 20g of filling and place in the middle of rolled out dough.
- 8
To wrap the bun take the edge of the dough and make one pleat. Hold this pleat between fore finger and thumb and then use other hand to pleat and add to the first pleat, all the while not moving your fore finger and thumb from their original position. Repeat until the top is completely pleated and closed in. Repeat for all the buns.
- 9
Line steaming basket with parchment paper. Place the buns with 1 inch spacing between buns. Steam 7 mins over high heat. Eat hot and enjoy!