Char Siu Bao Pork Buns

I adapted the char siu recipe from my friend mitch's late great uncle kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an asian deli that sells char siu (chinese bbq pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to pneuma for putting this recipe in her best of 2008 cookbook!!

Steps

To make meat:.

Combine marinade.

Marinate pork at least 3 hours , or overnight.

Cooking methods:.

A) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 f until done or.

B) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart or.

C) you could try grilling or broiling the meat , but it might lack some of the moisture that the other two methods will give you.

To make filling:.

Saut ginger in hot peanut oil , stirring constantly , for about 4 minutes.

Transfer to a bowl and mix with hoisin , chili paste , green onions and meat.

Let cool.

To make dough:.

Mix yeast , sugar and warm water.

Let proof for about 10 minutes.

Place flours and salt in the bowl of an electric mixer fitted with a dough hook , if available.

Add yeast mixture.

Knead until homogeneous and dough forms a ball.

Let rise in a cool place to minimize air bubbles , about 15 minutes.

Portion dough into 16 b.

Ingredients

char siu pork, peanut oil, ginger, hoisin sauce, chili paste, scallions, dry yeast, sugar, warm water, all-purpose flour, cake flour, salt, olive oil, lean pork, garlic cloves, gingerroot, soy sauce, honey, sherry wine, chinese five spice powder