Recipe: Char Siu Bao

Ingredients

Heat oil in a pan and sauté the onion for 1 to 2 minutes.
Add the char siu, soy sauce, oyster sauce, sugar, sesame oil, and red food coloring (if using). Stir-fry for 1-2 minutes, then add salt to taste.
Mix the cornstarch and water together, then add it to the filling. Simmer on low heat until the sauce thickens and let it cool.
Divide the filling into 16 portions and set aside.
Sift the flour, wheat starch, and powdered sugar into a large mixing bowl.
Make a well in the center of the flour mixture and add the yeast, lukewarm water, and vinegar or lemon juice (if using).
Gently dissolve the yeast in the water, then incorporate the flour mixture and add the vegetable oil.
Knead the dough by hand for 15 minutes until a soft, smooth, and shiny dough forms.
Cover the dough with a damp cloth and let it rise for 60 to 90 minutes until it has expanded in size.
Dissolve the baking powder in the cold water and sprinkle it over the dough, kneading until well combined.
Cut the dough into 16 equal portions and roll each into a 3-inch circle.
Place a portion of the filling in the center, wrap and fold the dough over the filling, and pinch to seal.
Place each bun on a piece of parchment paper and arrange them in a steamer, leaving gaps between them.
Spray a light mist of water over the buns and steam in a preheated steamer on high heat for 10 minutes.
Remove the buns from the steamer and serve warm.

Servings

16 Buns

Calories

193

Total fat

Total carbohydrates

21g

Total protein

19g

Sodium

263mg

Cholesterol

12mg