- Measure the soy sauce, oyster sauce, honey and boiling water into a small saucepan over a gentle heat.
- Put the cornflour and cold water into a small bowl and stir to make a paste.
- Remove the pan from the heat and slowly tip the paste into the saucepan while stirring.
- Return the pan to a medium heat, stirring as the sauce thickens.
- Remove the pan from the heat and leave the sauce to cool.
- Chop the leftover pork or chicken into small dice and mix it into the cold sauce.
Bao Bun Dough
- Measure the water into a jug, add the honey and stir until dissolved.
- Melt the lard then remove from the heat.
- Put the plain white flour and yeast into a mixing bowl.
- Pour the liquid from the jug into the bowl and stir to make a batter.
- Invert a large bowl over the batter and leave in a warm place until starting to bubble, 1 – 2 hours.
- Add the self raising flour and salt to the bowl and stir until lumpy.
- Tip the melted lard into the bowl and stir to make a dough.
- Gather everything together with your hands to form a ball of dough
- Knead the dough for 100 presses.
- Cut the dough into 16 equal pieces and roll each into a ball.
- Flatten each ball of dough into a circle 75mm/3” in diameter.
- Return to each circle of dough and roll it into a 10-12cm /4-5” circle.
Steamed Pork Buns - Char Sui Bao
- Brush oil around the inside of 16 paper muffin cases using a pastry brush and arrange them in the steamer baskets.
- Divide the pork filling into piles in the middle of each 10-12cm /4-5” dough circle.
- Pull the outside edges of the dough circles up and over the filling, pinching and twisting them together to seal at the top of each bun.
- Lift the buns into the prepared muffin cases.
- Cover with an upturned bowl and leave in a warm place to rise for 35-40 minutes.
- Quarter fill a wok or saucepan with boiling water and put it on a medium heat.
- Place the steamer baskets on top of the pan and steam for 20 minutes. Half way through cooking, check the water has not all evaporated.
- The buns are best served warm but also good when cold.
- To re-heat the buns put them back into the steamer over boiling water for 10 minutes.
jug, 2 x mixing bowls, pastry brush, steamer, wok or saucepan with the same diameter as the steamer and saucepan and 16 paper muffin cases