Steamed Char Siu Pork Buns

Soft, white dough gives way to a glossy, dark pork filling. The char siu stays juicy beneath its thickened sauce, with hoisin, five-spice and sesame carrying the roasted notes of the pork.

Instructions

1. Marinate the pork

   Stir together the hoisin, light soy, oyster sauce, maltose, honey, Shaoxing wine, sugar, five-spice, crushed garlic and mashed red fermented tofu. Cut the pork into long strips, coat thoroughly and refrigerate for at least 4 hours, preferably overnight.

2. Roast and glaze the pork

   Heat the oven to 220°C. Set the pork on a rack over a tray with a little water. Roast for 15 minutes, turn the strips and brush with marinade. Reduce the oven to 190°C and roast for 20–25 minutes more, brushing once or twice, until cooked through and deeply glazed. Leave to cool.

3. Thicken the filling

   Finely chop 300 g of the cooled char siu and thinly slice the onion. Heat the oil in a pan and cook the onion until tender. Add the pork, hoisin, oyster sauce, light soy, sugar and 100 ml water; simmer for 2–3 minutes. Stir the cornflour into 15 ml cold water, pour it in while stirring and cook until the sauce coats the spoon. Stir in the sesame oil and cool completely.

4. Knead and prove the dough

   Dissolve the dried yeast in the warm water with a spoonful of sugar taken from the measured amount. Leave for 5–10 minutes, until foamy. Mix the flour, remaining sugar, baking powder and salt. Add the yeast mixture and lard, then knead for 10 minutes until smooth, supple and only slightly tacky. Cover and prove for about 1 hour, until doubled in size.

5. Shape, prove and steam the buns

   Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten into a round, keeping the centre thicker than the edges. Place a portion of cold filling in the middle; draw up the edges and pinch firmly to seal. Set each bun seam-side up on a square of baking parchment. Cover and prove for 20–30 minutes. Arrange with space between them in a steamer and steam over gently simmering water for 12 minutes. Turn off the heat and leave covered for 3 minutes before opening.

Chef's tips

• Marinate the pork overnight; the strips take on deeper colour and the five-spice has time to reach the centre.
• Keep the filling cold when shaping. Warm filling softens the dough and makes a clean seal harder to achieve.
• Do not lift the lid as soon as steaming ends; the 3-minute rest helps prevent wrinkled buns.

Storage

Keep cooked buns covered in the refrigerator for up to 2 days. Reheat over steam for 5–6 minutes. They freeze well once cooked; steam from frozen for 10–12 minutes.