CHAR SIU BAO RECIPE STEAMED RECIPES

Steps:

• To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
• Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
• To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
• Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
• Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
• Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Steps:

• For the filling, combine the hoisin, ketchup, soy (or tamari), chili sauce (or sriracha), sugar, and pepper; stir until smooth and set aside.
• Heat a cast iron skillet over medium-high heat and add the oil. When it shimmers, add the onions and minced ginger. When the onions are translucent, add the scallions and pork. Cook stirring frequently until the meat is browned. Add the chicken broth and stir to deglaze the bottom of the pan. Remove from the heat and stir in the sesame oil and sauce. Cool completely. 
• For the dough, in a large mixing bowl or the pan of your bread machine (set on the Dough cycle), combine all the ingredients in the order listed and mix until a cohesive dough forms. Knead by hand on an oiled surface for 8 to 10 minutes, in a stand mixer for 6 to 8 minutes on medium speed, or by letting the bread machine finish its cycle. Cover the bowl and let the dough rise for 1 hour.
• After the first rise, divide the dough into 8 equal pieces, weighing about 2 ½ ounces each. Cover the dough balls while you work with one at a time.
• Roll each piece of dough into a 4 ½” circle. Have a small dish of water nearby. Wet the outer edge of the circle, then place a tablespoon of the filling into the center.  Stretch the sides up and over to encase the filling; gather and pinch the edges together. Pinch and twist the seam to seal, then put the bun seam side down on parchment squares on a baking sheet, leaving 2” between them. Repeat with the remaining buns. Cover and let rise for 45 minutes to 1 hour. They won’t expand much, but will get a bit puffy-looking.
• Toward the end of the rise time, set up a large skillet with a cover; place a rack or trivet and ½” of water in the bottom. Cover tightly and place over medium-low heat.
• Alternately, you can bake the buns; if that’s your plan preheat the oven to 350°F. 
• When the buns are ready, remove the steamer lid and gently transfer the buns, parchment and all, onto the steamer rack. Leave 2” of space between the buns to allow for expansion. Cover the pan and set a timer for 20 minutes. When it goes off, place a digital thermometer into the center of one of the buns; when it reads 180°F the buns are ready.
• To bake, brush the tops of the buns with beaten egg and bake for 20 to 25 minutes.