Char Siu Bao (Pork Buns)

• For the filling
• char siu pork, cut into small dice (store bought or recipe below)1 1⁄2 cups
• peanut oil1 tablespoon
• ginger, minced↗1 tablespoon
• hoisin sauce1⁄2 cup
• sweet chili paste (or garlic chili paste)↗1 tablespoon
• scallions, sliced↗4
• For the dough
• dry yeast↗1 1⁄2 teaspoons
• sugar↗2 tablespoons
• warm water (105-115 degrees)1 1⁄4 cups
• all-purpose flour↗2 1⁄2 cups
• cake flour↗1 1⁄2 cups
• pinch salt↗1 pinch
• olive oil↗
• For the meat
• lb lean pork↗1
• garlic cloves, minced↗4
• teaspoon gingerroot, minced1
• tablespoons soy sauce↗2
• tablespoons honey↗2
• tablespoons sugar↗2
• 2 tablespoons Chinese wine or 2 tablespoons sake↗2
• tablespoons hoisin sauce2
• teaspoon Chinese five spice powder (optional)1

Step-by-step instructions

1. 1

   Combine marinade. Marinate pork at least 3 hours, or overnight.

2. 2

   a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.

3. 3

   b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.

4. 4

   c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.

5. 5

   Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.

6. 6

   Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.

7. 7

   Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).

8. 8

   Add yeast mixture. Knead until homogeneous and dough forms a ball.

9. 9

   Let rise in a cool place to minimize air bubbles, about 15 minutes.

10. 10

    Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.

11. 11

    Pinch back to close and form a ball shape.

12. 12

    Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.

13. 13

    Place in a covered steamer, and cook for 8-10 minutes.

14. 14

    Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).

15. 15

    Enjoy the fruits of your labor!