Cha Shao Bao (叉燒包)

Steps

1. 

   Heat a pan, add 0.5 tbsp neutral cooking oil and sauté 0.5 onion until lightly golden.

2. 

   Add 120 g water, 2 tbsp oyster sauce, 1 tbsp Char Siu sauce and 1 tsp dark soy sauce. Bring to a boil, cook for 30 seconds, then remove the onion with a slotted spoon.

3. 

   Mix 2 tbsp tapioca starch with 45 ml water, pour the mixture into the pot over low heat and stir continuously until it reaches a jelly-like consistency. Transfer to a bowl to cool.

4. 

   Coarsely chop the 130 g Char Siu and add it to the cooled jelly, mixing thoroughly.

5. 

   In a large bowl combine 350 g flour, 2 tbsp sugar, 2 tsp baking powder and 2 tsp dry yeast, add 1.5 tbsp neutral cooking oil. Gradually pour in 180 g warm water, knead the dough, cover and let rest for 10 minutes, then knead again until smooth.

6. 

   Divide the dough into 14 equal pieces, covering each with plastic wrap to prevent drying.

7. 

   Roll each piece with a rolling pin into a round disc about 9‑10 cm in diameter, making the edges thin and the center slightly thicker.

8. 

   Place about 20 g of the filling (jelly with Char Siu) in the center of each disc and pinch the edges, forming the traditional “seal”.

9. 

   Arrange the ready buns in a steamer lined with parchment paper (or greased), let rest for 30 minutes.

10. 

    Steam the buns over boiling water for 10 minutes over medium‑high heat, then serve hot.