Char Siew Bao aka BBQ Pork Bun

(Filling) Source: http://wendyinkk.blogspot.com.au/2012/07/easy-char-siew-filling.html

 

Char-siew-filling:

600gm pork belly (no skin)

60ml light soy sauce (3 chinese soup spoon)

40ml dark soy sauce

20ml Chinese rose wine / shao xing wine

20ml oyster sauce

150gm sugar

20gm corn starch (1heaped tbsp) aka corn flour1. 

Boil pork belly in 2 cups of water for 15 minutes or until cooked. 

2. Fish out pork belly and let it cool down until it is manageable. 

3. Retain 2 cup of the pork boiling water, cool and mix with corn starch. Set aside. 

4. Finely dice pork belly. 

5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that's when oil starts to ooze out). 

6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry. 

7. Put in sugar and cook until it melts. 

8. Put in corn starch mixture and cook until the gravy thickens. 

9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred. 

10. Chill filling or freeze until time of use, remember to cover it prevent drying out. 

*To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use. 
(Skin) 

Source: http://chinesefood.about.com/u/r/od/dimsumbuns/r/charsiubao.htm and http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm (*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).

• 1 package dried yeast or 1 cake fresh yeast (about 7gm instant yeast)
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil

Preparation:

1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

2. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. 

3. Pour into yeast mixture. Add 3 1/2 cups flour.

4. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place or in a pot. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

5. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Assembly: 

1. Take a ball of dough weighing around 50gm each, flatten it into a circle. 

2. Place a tablespoon of chilled char siew filling into the centre of the circle. 

3. Gather sides of the circle carefully and pinch the top together. 

4. Place onto a piece of paper. 5. Let sit for 30 minutes and steam on high fire for 10 minutes.