Serves 1
Directions
- 1Chop the pork into small pieces.
- 2Stir-fry the diced pork in a non-stick pan until oil is rendered.
- 3Add ginger slices to the pan.
- 4Pour out some of the oil.
- 5Add char siu sauce, light soy sauce, dark soy sauce, oyster sauce, and a little sugar to the pan.
- 6Stir well.
- 7Add a little water to the pan.
- 8Cover with a lid and simmer over low heat for 30 minutes.
- 9Add a little cornstarch water.
- 10Simmer over high heat until thickened, then remove from the pan.
- 11Cool it, cover with plastic wrap, and refrigerate.
- 12Add water, yeast, and all-purpose flour to a container.
- 13Mix well, cover, and let ferment at room temperature for one hour.
- 14Refrigerate overnight.
- 15Pour into the plate and add water.
- 16Add all-purpose flour, white sugar, lard and yeast.
- 17Knead into a smooth dough.
- 18Roll into long strips, then divide into small pieces.
- 19Roll out each piece into a thin wrapper with a thick center.
- 20Fill with char siu filling and wrap.
- 21Place on a steamer rack, and steam after proofing until 1.5 times in size.
- 22Steam over high heat for 12 minutes.
Ingredients
- pork
- ginger slices
- 100 grams char siu sauce
- light soy sauce
- dark soy sauce
- oyster sauce
- sugar
- cornstarch
- water
- 100 grams water
- 1 gram yeast
- 100 grams all-purpose flour
- 140 milliliters water
- 400 grams all-purpose flour
- 20 grams sugar
- 10 grams lard
- 4 grams yeast
Equipment
knifecutting boardbowlnon-stick panspatulasteamer
Related recipes
Korean BBQ Steak Fried Rice
Chinese · Lunch
EGG ROLL KAWE
Chinese · Lunch
Chicken fried rice
Chinese · Lunch
Blackstone Chinese Lo Mein
Chinese · Lunch
Mongolian Beef and Noodles
Chinese · Lunch
Authentic Cantonese Char Siu
Chinese · Lunch1h 30m
Egg Fried Rice
Chinese · Lunch
鲜虾瘦肉汤米粉
Chinese · Lunch
High Protein Korean BBQ Beef Bowls
Chinese · Lunch
Egg roll in a bowl
Chinese · Lunch
Simple Beef Bowl
Chinese · Lunch5m
Soy Sauce Chicken Rice
Chinese · Lunch15m