Char Siu Bao (Steamed BBQ Pork Buns)

Recipe View In a glass or ceramic bowl, combine the pork loin roast, barbecue sauce, chicken broth, finely chopped shallots, dark soy sauce, vegetable oil, and white sugar. Ensure the pork is well-coated in the marinade. Cover the bowl tightly and refrigerate for a minimum of 6 hours, or preferably overnight, to allow the flavors to fully infuse. (Marinating time: 6-12 hours)

Recipe View Approximately three hours before the pork has finished marinating, begin preparing the Chinese Steamed Buns dough according to your chosen recipe, completing steps 1 through 4. (Dough preparation: ~4 hours. This ensures the dough is ready when the pork is cooked and shredded.)

Recipe View Once the pork has marinated sufficiently, preheat an outdoor grill to medium heat. Lightly oil the grill grate to prevent sticking. Prepare 24 small squares of parchment paper; these will be used to prevent the buns from sticking during steaming.

Recipe View Remove the marinated pork from the bowl, shaking off any excess marinade. Discard the remaining marinade; do not reuse it.

Recipe View Place the marinated pork on the preheated grill and cook until an instant-read meat thermometer inserted into the thickest part registers 145 degrees F (63 degrees C). This should take approximately 10 to 15 minutes, depending on the thickness of the pork loin. Allow the cooked pork to cool slightly, then shred or finely chop it.

Recipe View Divide the prepared dough into 24 equal-sized balls. On a lightly floured surface, roll each ball into a circle, approximately 3-4 inches in diameter. Place about 1 tablespoon of the shredded or chopped barbecued pork in the center of each circle. Carefully wrap the dough up and over the filling, pinching the edges together to securely seal the bun. Place each filled bun, seam-side down, onto a square of parchment paper. Allow the buns to proof in a warm place until doubled in volume, about 30 minutes to 1 hour. (Proofing time: 30-60 minutes)

Recipe View Bring water to a vigorous boil in a wok over high heat. Once boiling, reduce the heat to medium to maintain a steady boil. Insert a steamer basket or place a steamer plate on a small wire rack in the middle of the wok. Working in batches and ensuring the outer 2 inches of the steam basket remain uncovered to allow for proper steam circulation, carefully place the buns (on their parchment paper squares) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok tightly and steam for 15 to 20 minutes, or until the buns are light and fluffy. (Steaming time per batch: 15-20 minutes)

Recipe View After steaming, remove the lid from the wok, then immediately turn off the heat. (Removing the lid before turning off the heat can cause condensation to drip onto the buns, resulting in a less appealing texture.) Carefully remove the steamed buns from the wok and transfer them to a serving plate.

Recipe View Repeat Steps 6 and 7 to shape and steam any remaining buns, adding more water to the wok as needed to maintain a sufficient level for steaming.