Steamed Char Siu Bao 叉烧包

You've been asking for it and I've been working at it! These steamed char siu bao are the perfect handheld snack on the go, or when relaxing at the dim sum table with friends and family (anyone else missing yum cha?). The red, meaty filling contrasted with the stark white and fluffy bun is instantly recognizable. I never understood why steamed meat buns were so popular in China but it's grown on me after making this recipe. Perhaps it's a sense of nostalgia that I have been yearning for but never experienced (yet) firsthand. But at the very least, let this be a way to transport you to the streets of China enjoying the fresh tenderness of a sweet and salty bun on a cold fall morning. Enjoy!

Char Siu Recipe:
   • Char Siu 叉烧  Chinese Barbecue Pork  
*If using char siu recipe above, you will need half the amount listed. However, I recommend making the whole recipe and saving half for dinner!

Char Siu Bao Filling (see the description box for the baked char siu bao linked below)
   • Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Re...  

Bao dough:
2 cups (260 g) all purpose flour
3/4 cup (~85 g) wheat starch
3 to 4 tablespoons (40 to 50 g) granulated white sugar
1 teaspoon yeast
150 mL (1 cup plus 2 tablespoons) warm water
2 tablespoons oil

1-1/2 teaspoons baking powder
2 teaspoons water

Combine all ingredients except for baking powder and 2 teaspoons water. Knead until smooth and set aside covered to proof. Once doubled in size, combine baking powder and water until smooth. Knead into proofed dough until thoroughly incorporated. Roll dough into a cylinder and divide into 8 to 10 even sized pieces depending on how large you want your buns. Roll into a sphere and allow to rest for 10 minutes. Roll into a circle and fill with 1 tablespoon of prepared char siu filling. Wrap and enclose the filling, and optionally leaving a very small hole in the center. Place onto a piece of parchment paper and into a steamer basket if using. Alternatively, place the parchment lined bao onto a plate that will fit into a deep sided pan that has a fitted lid. Place steamer basket in the pan that is filled halfway with water. Heat on medium until water is boiling and steam starts to appear. Steam bao for 10 minutes. Then turn off the heat and enjoy warm and fresh!

Baked Char Siu Bao recipe:
   • Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Re...  

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