Baked Roast-Pork Buns (Char Siu Bao) 烤烤,豬肉包子

For the Filling (make while the dough is rising):
  • 5 Tbsp  clear chicken stock 
  • 1 Tbsp oyster sauce
  • 2 1/2 tsp sugar
  • 2 1/4 tsp tapioca or corn starch
  • 2 tsp ketchup
  • 1 1/2 tsp dark soy sauce
  • Pinch ground white pepper
  • 1 Tbsp oil
  • 1 small onion, cut into 1/4-inch pieces
  • 180 ml (3/4 cup) barbecued pork, cut into 1 cm (~1/2 in) pieces
  • 1 1/2 tsp Shao Xing rice wine or gin
  • 1 tsp toasted sesame oil.

  1. In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.
  2. Heat a wok over high heat and add oil. Coat wok with oil . When a wisp of white smoke appears, add onion. 
  3. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. 
  4. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.
  5. Stir the reserved stock mixture and add it to the wok. 
  6. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. 
  7. Add sesame oil, and stir to combine. 
  8. Transfer to a shallow dish. Cool to room temperature.

Ingredients for the dough:
  • One 8 gm (1/4-oz) envelope active dry yeast
  • 80 ml (1/3 cup) sugar
  • 120 ml (1/2 cup) warm water (110 F)
  • 480 ml (2 cups) bread flour
  • 1 large egg, beaten
  • 3 Tbsp lard or oil
  • 1/2 tsp salt
  • 1 1/2 Tbsp scallion-infused oil or plain oil (optional)
  • Pinch of salt.

  1. In a large mixing bowl, dissolve the yeast and sugar in the hot water. Put in a warm place for 30 minutes to 1 hour, depending on the outside temperature. (In cooler weather, the 
  2. longer time will be required.) When the yeast rises and brownish foam appears on top, add the flour, salt, oil and half the egg, stirring constantly with your hand.
  3. Begin kneading. When the mixture becomes cohesive, sprinkle the work surface with flour and place the dough on it. 
  4. Continue kneading for about 15 minutes, picking up the dough with a scraper and flouring the work surface to prevent sticking. 
  5. When smooth and elastic, place the dough in a large bowl. 
  6. Cover with a damp cloth or plastic wrap and put in a warm place for 2 to 4 hours, depending on the temperature. The dough is ready when it has tripled in size.
  7. Heat the oven to 350F. Cut parchment paper into 12 pieces, 3 1/2 inches square. Or, grease a large piece of foil. Remove the dough from the bowl, knead several times, then roll 
  8. out into a cylinder 12 inches long. Divide into 1-inch pieces.
  9. Work with one piece at a time, keeping the others covered with a damp cloth. Roll each piece into a ball. (A trick: Cup your hand and roll the ball between your palm and the 
  10. work surface. Move your hand very quickly to make the surface taught. The dough is ready when it bounced back after sticking a finger in it. If you can leave an indentation in 
  11. the dough ball, the surface isn’t tight enough.)
  12. Press with your fingers to create a well in the ball. Place 1 1/2 tbsp of the filling into the well, hold a bun in one hand, and with the other turn the bun, pinching it closed. Press 
  13. firmly to seal. Place the bun, seam side down, on the parchment paper or foil. Repeat until all are done.
  14. Place the buns on a cookie sheet, at least 5 cm (2 in) apart to allow for expansion. Place the buns in a warm place to rise for 1 hour. Spritz each bun lightly with warm water. 
  15. Make an egg wash by taking the remaining beaten egg and combining it with an equal amount of water. Brush each bun with the egg mixture.
  16. Bake for 15 to 20 minutes, or until golden brown. Halfway through the baking time, turn the cookie sheet around.
  17. As the buns cool, their crusts will become slightly hard. If you want them to remain soft, brush lightly with oil immediately after baking.