Char Siu Bao (Steamed Barbecued Pork Dumplings)

Ingredients:

For the Filling:
1 fillet Char Siu
2 tbsp lard
4 garlic cloves, very finely chopped
1 medium onion, finely diced
5 tsp caster sugar
2 tsp sesame oil
1 tsp dark soy sauce
2 tsp light soy sauce
2 tbsp plain flour
2 tbsp vegetable oil
115ml water

For the Dough:
1 packet dried active yeast
1 tsp sugar
2 tbsp lukewarm water
1/2 tbsp salt
3 tbsp vegetable oil
8 tbsp sugar
600g plain flour
230ml water

Method:

Cut the pork into strips and then into small cubes and set aside. Meanwhile whisk together the vegetable oil and flour to a small bowl. Melt the lard in a frying pan and use to cook the garlic until it begins to brown then add the onion and cook until translucent. Now add the sesame oil, soy sauces, water and sugar to the pan and slowly bring to a simmer before adding the diced meat.

Stir to combine thoroughly then add the oil and flour mix. Stir to combine, return to a simmer and cook for 30 seconds before transferring to a bowl and allowing to cool completely. Place in the refrigerator an chill for at least an hour before continuing.

Activate the yeast by mixing it with 1 tsp sugar, the lukewarm water and 1/2 tbsp salt in a cup. Allow to stand for 5 minutes then add the vegetable oil and leave to stand for 5 minutes more.

Once done, sift the flour into a bowl, form a well in the centre and add the yeast mixture. Stir to blend then add the remaining sugar and the water. Combine with your hands until the mixture comes together as a soft and sticky dough.

The dough is very sticky at this point and you will need to turn it out onto a very lightly floured surface and knead for at least 10 minutes until it becomes smooth and glossy. The dough is ready when it's smooth and no longer has a tendency to stick.

Cover the bowl then set aside in a warm place to rise for about an hour, or until doubled in size. Knock the dough back then pinch off an egg-sized piece. Stretch and squash this until the dough is about the size of your hand. Place about a tablespoon of the chilled pork mixture in the centre of the disk then bring the edges of the dough together and pinch closed. Set aside on a piece of greaseproof paper (with the pinched side downwards) and set aside in a warm place until doubled in size.

Place the buns in a steamer basket or a bamboo steamer and cook over rapidly-boiling water for 10 minutes. The steamed buns can be cooked immediately or can be stored in the refrigerator for a few days before steaming again to re-heat. They also freeze well for later use.