MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Steamed Pork Buns (Char Siu Bao)
Categories: Breads, Herbs, Pork, Vegetables
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
1/2 ts Active dry yeast
12 oz A-P flour
4 oz Cornstarch
1/4 c Sugar
2 ts Baking powder
3 tb Lard; well chilled
3 sl (1/2") fresh ginger
1 Lemongrass stalk; tied in a
- knot

MMMMM--------------------------FILLING-------------------------------
1 tb Oil
3 Scallions; trimmed, thin
- sliced
8 oz Boneless cooked pork; diced
3 tb Soy sauce
3 tb Oyster sauce
1 tb Sugar
2 ts Cornstarch

MAKE THE DOUGH: In the bowl of a stand mixer fitted with
a dough hook, combine the yeast and 1 cup lukewarm
water. Set aside until small bubbles begin to form,
about 10 minutes.

Meanwhile, in a medium bowl, sift the flour, cornstarch,
sugar, and baking powder. Add the flour mixture and lard
to the yeast mixture and mix on low speed until a shaggy
dough forms, about 6 minutes. Increase the speed to
medium-low and mix until smooth and elastic (8-10
minutes). (Dough will be quite firm and gummy.) Let rest
at least 10 minutes.

Cut a sheet of parchment paper into twelve 2-inch
squares. Set aside.

MAKE THE FILLING: In a small bowl, dissolve the
cornstarch in 3 tablespoons of cold water. Set the
slurry aside.

In a 10" nonstick skillet over medium-high heat, heat
the oil until it shimmers. Add the scallions and cook,
stirring, for 1 minute. Add the pork, soy and oyster
sauces, and sugar, and cook, stirring occasionally,
until the sauces are combined and the pork is heated
through, about 3 minutes. Stir in the prepared slurry
and cook until the sauce thickens, about 1 minute.
Remove from the heat and let cool completely.

Divide the dough into 12 even pieces (about 2 ounces
each), then round and smooth each piece slightly on one
side. Place one ball on a clean workstation and drape
the remaining balls with plastic wrap. Starting with the
smooth, rounded side facing down, roll the dough gently
with a rolling-pin into a 3-inch circle. Use the edge of
your hand to pound the outer edge of the circle slightly
thinner than its center. Place 2 generous tablespoons of
filling into the center, then fold the edges around the
filling to cover and form a sphere. Pinch the edges
closed tightly and evenly, being careful to avoid
getting any sauce on the seam. Transfer the bao to a
square of parchment paper, seam side up, and cover with
more plastic wrap. Repeat with the remaining buns,
filling, and parchment squares. Let the buns rest for 1
hour at room temperature before cooking (they will puff
up a bit, but not double in size).

When ready to steam, place 3 cups of water, ginger, and
the lemongrass into a flat-bottomed wok or large,
high-sided skillet. Place an 11" bamboo steamer into the
wok (the water should not touch the bottom rack of the
bamboo steamer) and bring the water to a rapid boil over
high heat.

Meanwhile, uncover half of the bao. Using kitchen
shears, make 3 cuts in the knotted crown of the bao,
each going out from the center (like a peace sign). Mist
the buns lightly with a spray bottle of cold water, and
transfer them to the steamer basket, leaving space
between each. Quickly replace the lid and steam, adding
more water to the wok as needed, until the buns are
puffed up and no longer tacky, about 12 minutes.

Remove to a platter or serving tray, and cover with a
towel. Repeat with the remaining bao, adding more water
to the wok as needed. Serve warm.

By: Kat Craddock

RECIPE FROM: https://www.saveur.com

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