Dairy-Free Char Siu Bao (BBQ Pork Buns)

Ingredients

• 4 cups All-purpose flour
• 2.25 tsp Instant dry yeast
• 0.5 cup Sugar
• 1.5 cups Water
• 2 tbsp Vegetable oil
• 1 lb Char Siu pork
• 0.5 cup Char Siu sauce
• 2 tbsp Cornstarch

Instructions

1. 1In a large mixing bowl, combine the 4 cups all-purpose flour, 2.25 tsp instant dry yeast, 0.5 cup sugar, 1.5 cups water, and 2 tbsp vegetable oil. Lightly grease a clean work surface with a small amount of the 2 tbsp vegetable oil, then knead the dough on this surface by hand or with a stand mixer for 8-10 minutes until it is smooth and elastic and springs back slowly when poked. Form the dough into a ball, place it back into the large mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap; let it rise in a warm place (around 75-80°F / 24-27°C) for 1 hour, or until it has doubled in size.
2. 2Cut the 1 lb Char Siu pork into 1/4-inch (0.6 cm) cubes. In a medium bowl, combine the diced 1 lb Char Siu pork with the 0.5 cup Char Siu sauce and 2 tbsp cornstarch, stirring well until the pork is evenly coated.
3. 3Once the dough has risen, gently punch it down to release the air, then transfer it to a clean work surface lightly greased with a small amount of the 2 tbsp vegetable oil. Divide the dough into 16 equal pieces (a kitchen scale can help ensure each piece weighs approximately 2 ounces or 55-60 grams), then roll each piece into a smooth ball.
4. 4Lightly grease your hands and a clean work surface with a small amount of the 2 tbsp vegetable oil. Flatten one dough ball into a 4-inch (10 cm) diameter circle, making the edges slightly thinner than the center, then place about 1.5 tablespoons of the Char Siu filling in the center of the dough circle.
5. 5Gather the edges of the dough circle upwards and around the filling, then pinch and pleat the dough together at the top to completely seal the filling inside, forming a bun. Twist gently to secure the seal, then place the sealed bun seam-side down onto a 3-inch (7.5 cm) square of parchment paper; repeat for the remaining 15 buns.
6. 6Arrange the shaped buns (on their parchment squares) in a steamer basket, ensuring there is about 1 inch (2.5 cm) of space between each bun to allow for expansion; do not overcrowd the basket, as you may need to steam in batches. Cover the steamer basket with its lid and let the buns rise for another 20-30 minutes, or until they appear slightly puffy.
7. 7Fill a large pot or wok with about 2 inches (5 cm) of water and bring it to a rolling boil over high heat. Carefully place the steamer basket with the buns into the pot, ensuring the water does not touch the bottom of the basket, then cover tightly and steam the buns for 15-20 minutes. The buns are done when they are puffy, white, and spring back when gently pressed; carefully remove the steamer basket from the pot.

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