Steamed Pork Buns (Soy-Free Char Siu Bao)

Ingredients

• 2 cups All-Purpose Flour
• 2 tsp Instant Yeast
• 2 tbsp Sugar
• 1/2 tsp Salt
• 3/4 cup Warm Water
• 2 tbsp Lard
• 1 lb Pork Shoulder
• 2 tbsp Hoisin Sauce
• 1 tbsp Coconut Aminos
• 1 tbsp Honey
• 1 tbsp Rice Wine
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Tapioca Starch

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 2 tsp of Instant Yeast, 2 tbsp of Sugar, and 1/2 tsp of Salt. Add the 3/4 cup of Warm Water and 2 tbsp of Lard, and mix with your hands or a spoon until a shaggy dough forms.
2. 2Turn the dough out onto a clean surface and knead for 5-7 minutes until it feels smooth and elastic. Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
3. 3While the dough is rising, prepare the filling. Cut the 1 lb of Pork Shoulder into 1/2-inch cubes. Heat a 10-inch skillet over medium-high heat. Add the pork cubes to the hot skillet and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
4. 4Reduce the heat to medium. Add the 2 tbsp of Hoisin Sauce, 1 tbsp of Coconut Aminos, 1 tbsp of Honey, 1 tbsp of Rice Wine, 1 tsp of Ginger, and 2 cloves of Garlic (minced) to the skillet with the pork. Stir everything together and cook for 2-3 minutes, allowing the flavors to meld.
5. 5In a small bowl, whisk together the 1 tbsp of Tapioca Starch with 2 tbsp of cold water to create a slurry. Pour this slurry into the skillet with the pork mixture. Stir continuously until the sauce thickens and becomes glossy, about 1 minute. Remove the skillet from the heat and let the filling cool completely.
6. 6Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal portions. On a lightly floured surface, flatten each portion into a circle about 4 inches in diameter.
7. 7Place about 1 tablespoon of the cooled pork filling in the center of each dough circle. Carefully gather the edges of the dough up and around the filling, pinching them together firmly at the top to seal and create a bun shape. Ensure there are no gaps where the filling can escape.
8. 8Line your steamer baskets with parchment paper or cabbage leaves to prevent sticking. Place the formed buns into the prepared steamer baskets, leaving some space between each bun as they will expand. Place the baskets over a pot of simmering water (ensure the water does not touch the bottom of the baskets). Cover the steamer and steam the buns for 15-20 minutes, or until they are puffed up and cooked through. Carefully remove the buns from the steamer and serve hot.

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