Cha Siu Bao (Sweet Barbecue Pork Buns)

1. 1

   You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.

2. 2

   I like the Noh brand, personally.

3. 3

   Chop the char siu and mushrooms finely.

4. 4

   Combine the water and cornstarch and stir into the char siu and mushrooms.

5. 5

   Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.

6. 6

   Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.

7. 7

   To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.

8. 8

   Combine water with salt, milk and oil; stir in flour.

9. 9

   Knead 5-10 minutes or until dough is smooth.

10. 10

    Divide dough into 8 even balls.

11. 11

    Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.

12. 12

    Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.

13. 13

    Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.

14. 14

    Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.

15. 15

    Bring the water under the steamer to a boil and steam bao for 10 minutes.

* Per serving · 4 servings · Values may vary.