About this recipe:This is a simple recipe for Char Siu Bao- Chinese barbecue pork buns. A pot equipped with a stainless steel steam plate ( like for idlis, a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Hom Bao (Chinese steamed buns).
Carol chi-wa Chung
250g boneless pork loin roast, cooked and shredded
Mix together cooked and shredded pork, barbecue sauce, onions, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
Prepare dough for Hom Bao.
Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
Bring water to a boil in a pot, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the pot. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the pot. Cover pot with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish blisters. Continue steaming batches of buns until all are cooked.