A delightful variation of the classic Char Siu Bao, these buns are filled with a savory pork mixture and steamed to perfection.
Prepare the pork by marinating it with hoisin sauce, Chinese five spice powder, and ginger for at least 3 hours.
Marinating the pork overnight will enhance the flavor.
Cook the marinated pork until tender, then shred it into small pieces.
Use a slow cooker for tender and flavorful pork.
Mix the yeast, sugar, and warm water in a bowl and let it sit for 10 minutes until frothy.
Ensure the water is warm, not hot, to activate the yeast properly.
Combine the flours and salt in a mixing bowl, then add the yeast mixture and knead into a smooth dough.
Knead the dough until it is smooth and elastic for the best texture.
Let the dough rise in a warm place for 1 hour or until doubled in size.
Cover the dough with a damp cloth to prevent it from drying out.
Divide the dough into 16 portions, flatten each, and place a spoonful of filling in the center. Pinch the edges to seal.
Ensure the edges are sealed properly to prevent the filling from leaking.
Place the buns on parchment paper in a steamer and let them proof for 15 minutes.
Proofing the buns ensures a light and fluffy texture.
Steam the buns for 10 minutes until cooked through.
Avoid opening the steamer during cooking to maintain the temperature.
Serve the buns warm and enjoy!
Serve with a side of soy sauce for dipping.
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