Char Siu Bao

As promised, char siu bao!

These have always been one of my favorites in Chinese dim sum, the baked version of the steamed classic... that sweet, savory melt-in-your-mouthness that just cant quite be matched by its American cousin the BBQ pork sandwich.

Although the bun on this isnt quite up to par with the ones from Chan's, it will do when I cant make it all the way to Orlando to get a fix! This recipe comes from a fantastic book, Dim Sum by Ellen Leong Blonder.

Char Siu Bao
INGREDIENTS
filling
1 tbsp sugar
2 tbsp soy sauce
1 tsp rice wine
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tbsp cornstarch, dissolved in 1/3 cup water
1/2 lb char siu, chopped into teeny tiny pieces!

dough
3.5 cups all-purpose flour
1/2 tsp salt
1/4 cup sugar
1/4 cup veg shortening
1/4 cup lukewarm water
1 cup milk

METHOD
Sift 2 cups of flour, salt, sugar into a large bowl. Cut in shortening until it the flour resembles coarse meal.
In a small bowl, mix 1/4 cup water with the yeast and let sit for 5 mins.
Put the milk and 1/3 cup of water in a medium saucepan and heat the mixture to 110 degrees. Remove from heat and add yeast mixture. Add this to the flour mixture and mix well. Add the remaining flour and mix until the dough is a shaggy mass. Turn onto a well floured surface and knead for 5-8 mins until the dough is elastic.

Place in a greased bowl and let rise for 2 hours.

Meanwhile, for the filling, mix together all ingredients except pork and cornstarch and bring to a boil. Add cornstarch and conintue cooking until thickened. Add pork. Cool to room temperature.

After 2 hours, roll out the dough again and flatten into an 8x 12 inch rectangle; cutting 24 equal portions about 2 inch square. Fill each portion with the filling pinching dough to seal. Place, pinched side down on a greased baking pan and let rise again for 30 mins. Brush tops with a beaten egg.

Bake in a 350 degree oven for 20-25 mins or until golden brown.

By the way, these freeze very well!