Char Siu Bao

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Recipe

Ingredients

1 cup	all-purpose flour
1/2 cup	warm water
1 teaspoon	active dry yeast
1 tablespoon	sugar
1 tablespoon	vegetable oil
1/4 teaspoon	salt
1/2 pound	pork shoulder, diced
2 tablespoons	hoisin sauce
1 tablespoon	soy sauce
1 tablespoon	oyster sauce
1 tablespoon	honey
1 teaspoon	sesame oil
1 clove	garlic, minced
1 teaspoon	cornstarch
2 tablespoons	water

Instructions

1. 1 In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 10 minutes until frothy.
2. 2 In a large bowl, combine flour and salt. Add the yeast mixture and vegetable oil, and mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. 4 Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5 While the dough is rising, prepare the filling. In a pan over medium heat, cook the diced pork until browned.
6. 6 Add hoisin sauce, soy sauce, oyster sauce, honey, sesame oil, and minced garlic to the pork. Stir to combine and simmer for 5 minutes.
7. 7 In a small bowl, mix cornstarch with 2 tablespoons of water. Add this mixture to the pork and cook until the sauce thickens. Remove from heat and let it cool.
8. 8 Once the dough has risen, punch it down and divide it into 6 equal portions.
9. 9 Flatten each portion into a disc and place a spoonful of the pork filling in the center. Gather the edges and pinch them together to seal the bao.
10. 10 Place the baos on a piece of parchment paper, seam side down, and let them rest for 15 minutes.
11. 11 Steam the baos in a steamer over boiling water for 15 minutes.
12. 12 Remove from steamer and serve warm.