Char Siu Bau (Pork Buns)

Char Siu Bau (Pork Buns)

For many, this is a favourite dim sum – sweet, yielding dough with barbeque pork nestling inside.

Preparation:

1. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce and sugar to a wok with hot oil. Cook for 1 min. and leave to cool.
2. Divide the dough into twelve equal pieces, covering with a tea towel to prevent them from drying out. Take a dough ball, and press it into a circle with the edges thinner than the inside. Place some filling (3 tsp) in the centre and draw up the edges to enclose the filling. Pinch together thoroughly to secure. Put each bun onto greaseproof paper.
3. Arrange the buns into a stacked steamer, and steam for approx 15 mins (rotating them once throughout cooking) until the buns are well risen and an inserted skewer comes out hot. Serve with chilli sauce.

Useful tip:

Make sure you use the right soy sauce in Chinese dishes... more