Homemade Dim Sum Char Siu Bao (Steamed BBQ Pork Buns)

Slice 200g char siu into small fingernail-sized thin pieces and set aside on a plate.

In a bowl, combine 20g plain flour and 10g potato starch with 60ml water. Stir with a spoon until completely smooth without lumps.

Heat a wok over medium heat, add 2 tsp cooking oil, 20g sliced ginger, 30g crushed shallots, and 1 star anise. Stir-fry for about 90 seconds until fragrant and the shallots turn lightly golden.

Pour 320ml water into the wok. Bring to a boil, cover with a lid, and reduce to low heat to simmer for 4 minutes to extract flavors.

Remove lid and discard ginger, shallots, and star anise using a skimmer. Add 1/4 tsp cumin powder, 1/4 tsp five spice powder, 1/4 tsp pepper, 1 tbsp char siu sauce, 1 tbsp oyster sauce, 3/4 tbsp dark soy sauce (reserve a little), 1 tbsp sugar, and 1/4 tsp salt. Turn to high heat and stir until sugar and salt fully dissolve. Taste sauce.

Turn to medium-low heat. Stir continuously with a spatula while slowly pouring in the flour slurry. Cook until thickened, add the reserved dark soy sauce for color, then stir in 1 tsp sesame oil. Keep stirring on low heat for 40 seconds until shiny and silky smooth.

Add the sliced 200g char siu into the thickened gravy and stir until thoroughly coated. Transfer to a bowl, allow to cool, then cover and chill in the fridge until set.

Reserve 10ml from 110ml water. In the remaining 100ml water, dissolve 3g yeast and 2g sugar. Let rest for 12-13 minutes until rich foam appears on the surface.

Pour 200g cake flour into a mixer bowl and add the foamy yeast mixture. Knead into a dough (add the reserved 10ml water if dry). Form a ball, place in a bowl, cover tightly with cling film, and proof at room temperature for 14 hours.

Scrape the 14-hour fermented starter dough into the mixer bowl and add 130g powdered sugar. Beat with a paddle attachment for 6 minutes until blended into a thick batter.

Pause the mixer, add 2g baking ammonia carbonate, and continue beating at medium speed to neutralize fermentation sourness.

Combine 140g cake flour and 10g baking powder in a bowl and sift together.

After mixing for ~7 min total, test batter with fingers to ensure sugar is dissolved. Add sifted flour mixture and 20g room temp lard. Mix on low speed, then medium speed, adding 1/2 tsp white vinegar until incorporated.

Switch to a dough hook once the mixture forms a rough dough. Knead on medium speed for ~25 minutes until a smooth, soft dough forms.

Transfer dough to a floured worktop, knead briefly with palms into a smooth log. Wrap tightly in cling film and let rest on the board for 20 minutes.

Unwrap dough and cut in half; keep unused half covered with cling film. Roll into a long cylinder and cut into 16 dough portions (approx 40g each). Keep covered with cling film.

Take a 40g dough piece, roll into a ball and flatten. Use a rolling pin to roll out edges while rotating, making a wrapper thicker in the center and thin around the edges (~10cm diameter).

Take chilled filling and place ~25g in the center. Pleat edges with thumb and index fingers while rotating with left palm, forming a pointed top birdcage shape. Place on a piece of baking paper inside steamer, cover with cling wrap.

Let packed buns proof in steamer for 10 min. Bring water to boil in a wok, add 1 tbsp white vinegar to the water. Place steamer over boiling water, cover, and steam on HIGH HEAT for 8 minutes.

Turn off heat after 8 minutes. Carefully remove lid; the steamed buns should split open naturally at top into three lobes. Serve hot.