Chinese BBQ Pork Buns

• Produce

  • 2 tbsp Shallots

• Baking & Spices

  • 500 g All-purpose flour
  • 5 g Instant yeast

• Oils & Vinegars

  • 1 tbsp Peanuts oil

• Liquids

  • 250 g Water

• Other

  • around 250g left over char siu (method 1, method 2
  • 1 Root ginger chopped and soaks with 1 tablespoon of warm water to make ginger water

Found on chinasichuanfood.com

Description

Ingredients

• 1 tablespoon peanuts oil for brushing
• around 250g left over char siu (method 1, method 2)
• 1 root ginger chopped and soaks with 1 tablespoon of warm water to make ginger water
• 2 tablespoons finely chopped shallots
• 500g all-purpose flour
• 5g to 7g instant yeast
• 250g water

Directions

• Cut the leftover pork belly char siu into small cubes and then mix other ingredients for the filling. Set aside.
• Prepare the dough according to the instruction here.
• Then firstly shape the dough into a long log around 5 cm in diameter. Cut the long log into 12 equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using a rolling pin.
• Place around 1 tablespoon of the filling in the center of the wrapper and seal the bun completely. You can adjust the amount of filling accordingly if you are quite confident about your assembly skills.
• Pour some cold water in a wok or pot and set up the steamer.
• Brush some oil on the bottom and place the buns one by one in your steamer. Leave some spaces between each one as they will expand along with the steaming process. Cover your steamer with a lid and rest for around 10 to 20 minutes until they becomes fluffy again.
• Then turn the heat up to boil the water and steam the buns for 15 to 20 minutes.
• Turn off the fire and wait for 5 minutes. Transfer the buns out and serve immediately.

Nutrition