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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Cut 500g of pork shoulder into small dice, do not mince, and set aside.
Watch out
Cut the meat into even-sized pieces, otherwise some will overcook while others remain undercooked.
Chop 3 shallots and set aside.
Watch out
Be careful with your fingers when chopping shallots to avoid cuts.
In a bowl, add 30g char siu sauce, 10g oyster sauce, 20g light soy sauce, and 5g honey, mix well to form a sauce.
Watch out
The sauce must be mixed thoroughly, otherwise separation will lead to uneven flavor.
Hot oil and boiling sauce may splatter, be careful when stirring and pouring water to avoid burns.
Heat 15ml cooking oil in a pot, sauté shallots until fragrant, add 500g diced pork and stir-fry until fat renders, pour in 8g kaoliang liquor to remove gaminess, pour in the sauce, add 400ml water, bring to a boil, cover and simmer on medium-low heat for 40 minutes until meat is tender and broth is reduced by half, then add 30ml starch slurry gradually over high heat until thick, turn off heat.
local_fire_departmentMedium-low heat for 40 minutes, then high heat for thickeningWatch out
Pour water and starch slurry slowly while stirring constantly, otherwise the starch will clump and stick to the bottom.
Transfer the cooked char siu filling into a bowl, let it cool, then place in the freezer for 2 hours until set.
Watch out
The filling must be completely frozen and set before wrapping, otherwise the dough will melt or leak juice.
Prepare 300g all-purpose flour, add 10g white sugar to aid fermentation; dissolve 3g yeast in 160ml water, pour into flour and stir with chopsticks, then knead into a smooth dough, cover and ferment for 1 hour.
Watch out
The water temperature must not be too high, otherwise it will kill the yeast and prevent the dough from rising.
Transfer the fermented dough to a board to knead and expel air, roll into a log and divide into 12 equal pieces, dust with a little dry flour to prevent sticking.
Watch out
Air must be expelled thoroughly, otherwise the steamed buns will have large cavities or collapse.
Take a dough piece, dust both sides with a little dry flour, flatten and roll with a rolling pin into a wrapper that is thick in the center and thin at the edges.
Watch out
The wrapper must be thick in the center and thin at the edges, otherwise the bottom will easily break and leak juice.
Take a wrapper, scoop a spoonful of the frozen char siu filling into the center, then pleat and seal the bun.
Watch out
The seal must be pinched tightly, otherwise the juice will leak out during steaming.
Place the assembled buns into the steamer, let rest for 20 minutes for a second proof.
Watch out
Second proofing time must be sufficient, otherwise the steamed buns will be dense and not fluffy.
Wear heat-resistant gloves when moving or opening the steaming pot to avoid steam burns.
After proofing, place in the steamer with cold water, steam on high heat for 15 minutes, turn off heat and let sit for 3 minutes before opening.
local_fire_departmentHigh heat steam for 15 minutes, turn off heat and rest for 3 minutesWatch out
Must rest for 3 minutes after steaming before opening the lid, otherwise the buns will shrink and collapse from the cold air.
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