Char Siu Bao

Serves 1
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Directions

  1. 1Chop the pork into small pieces.
  2. 2Chop the pork into small pieces.
  3. 3Chop the pork into small pieces.
  4. 4Stir-fry the diced pork in a non-stick pan until oil is rendered.
  5. 5Stir-fry the diced pork in a non-stick pan until oil is rendered.
  6. 6Stir-fry the diced pork in a non-stick pan until oil is rendered.
  7. 7Add ginger slices to the pan.
  8. 8Add ginger slices to the pan.
  9. 9Add ginger slices to the pan.
  10. 10Pour out some of the oil.
  11. 11Pour out some of the oil.
  12. 12Pour out some of the oil.
  13. 13Add char siu sauce, light soy sauce, dark soy sauce, oyster sauce, and a little sugar to the pan.
  14. 14Add char siu sauce, light soy sauce, dark soy sauce, oyster sauce, and a little sugar to the pan.
  15. 15Add char siu sauce, light soy sauce, dark soy sauce, oyster sauce, and a little sugar to the pan.
  16. 16Stir well.
  17. 17Stir well.
  18. 18Stir well.
  19. 19Add a little water to the pan.
  20. 20Add a little water to the pan.
  21. 21Add a little water to the pan.
  22. 22Cover with a lid and simmer over low heat for 30 minutes.
  23. 23Cover with a lid and simmer over low heat for 30 minutes.
  24. 24Cover with a lid and simmer over low heat for 30 minutes.
  25. 25Add a little cornstarch water.
  26. 26Add a little cornstarch water.
  27. 27Add a little cornstarch water.
  28. 28Simmer over high heat until thickened, then remove from the pan.
  29. 29Simmer over high heat until thickened, then remove from the pan.
  30. 30Simmer over high heat until thickened, then remove from the pan.
  31. 31Cool it, cover with plastic wrap, and refrigerate.
  32. 32Cool it, cover with plastic wrap, and refrigerate.
  33. 33Cool it, cover with plastic wrap, and refrigerate.
  34. 34Add water, yeast, and all-purpose flour to a container.
  35. 35Add water, yeast, and all-purpose flour to a container.
  36. 36Add water, yeast, and all-purpose flour to a container.
  37. 37Mix well, cover, and let ferment at room temperature for one hour.
  38. 38Mix well, cover, and let ferment at room temperature for one hour.
  39. 39Mix well, cover, and let ferment at room temperature for one hour.
  40. 40Refrigerate overnight.
  41. 41Refrigerate overnight.
  42. 42Refrigerate overnight.
  43. 43Pour into the plate and add water.
  44. 44Pour into the plate and add water.
  45. 45Pour into the plate and add water.
  46. 46Add all-purpose flour, white sugar, lard and yeast.
  47. 47Add all-purpose flour, white sugar, lard and yeast.
  48. 48Add all-purpose flour, white sugar, lard and yeast.
  49. 49Knead into a smooth dough.
  50. 50Knead into a smooth dough.
  51. 51Knead into a smooth dough.
  52. 52Roll into long strips, then divide into small pieces.
  53. 53Roll into long strips, then divide into small pieces.
  54. 54Roll into long strips, then divide into small pieces.
  55. 55Roll out each piece into a thin wrapper with a thick center.
  56. 56Roll out each piece into a thin wrapper with a thick center.
  57. 57Roll out each piece into a thin wrapper with a thick center.
  58. 58Fill with char siu filling and wrap.
  59. 59Fill with char siu filling and wrap.
  60. 60Fill with char siu filling and wrap.
  61. 61Place on a steamer rack, and steam after proofing until 1.5 times in size.
  62. 62Place on a steamer rack, and steam after proofing until 1.5 times in size.
  63. 63Place on a steamer rack, and steam after proofing until 1.5 times in size.
  64. 64Steam over high heat for 12 minutes.
  65. 65Steam over high heat for 12 minutes.
  66. 66Steam over high heat for 12 minutes.

Ingredients

  • pork
  • pork
  • pork
  • ginger slices
  • ginger slices
  • ginger slices
  • 100 grams char siu sauce
  • 100 grams char siu sauce
  • 100 grams char siu sauce
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • sugar
  • sugar
  • sugar
  • cornstarch
  • cornstarch
  • cornstarch
  • water
  • water
  • water
  • 100 grams water
  • 100 grams water
  • 100 grams water
  • 1 gram yeast
  • 1 gram yeast
  • 1 gram yeast
  • 100 grams all-purpose flour
  • 100 grams all-purpose flour
  • 100 grams all-purpose flour
  • 140 milliliters water
  • 140 milliliters water
  • 140 milliliters water
  • 400 grams all-purpose flour
  • 400 grams all-purpose flour
  • 400 grams all-purpose flour
  • 20 grams sugar
  • 20 grams sugar
  • 20 grams sugar
  • 10 grams lard
  • 10 grams lard
  • 10 grams lard
  • 4 grams yeast
  • 4 grams yeast
  • 4 grams yeast

Equipment

knifecutting boardbowlnon-stick panspatulasteamer