Yields: 10 buns
Prep time: 1 hour
Cook time: 4 hours
For the pork:
1 ½ pounds pork shoulder/pork butt
1 tablespoons sugar
½ teaspoon salt
¼ teaspoon five spice powder
½ teaspoon paprika
¼ teaspoon white pepper
½ tablespoon sherry or Chinese plum wine
½ tablespoon soy sauce
¼ teaspoon sesame oil
1 teaspoons hoisin sauce
1 teaspoons tomato paste
1 teaspoons molasses
½ tablespoon oil
2 cloves minced garlic
½ tablespoon hot water
For the dough:
1 teaspoon active dry yeast
¾ cup warm water
2 cups all-purpose flour
1 cup cornstarch
5 tablespoons sugar
¼ cup canola or vegetable oil
2½ teaspoons baking powder
For the filling:
1 tablespoon oil
⅓ cup finely chopped shallots or red onion
1 tablespoon sugar
1 tablespoon light soy sauce
1½ tablespoons oyster sauce
1 tablespoon sesame oil
2 teaspoons dark soy sauce
½ cup chicken stock
2 tablespoons flour
1½ cups diced Chinese roast pork (you can buy it ready-made)
For the pork:
Combine the rest of the ingredients in a bowl to make the BBQ sauce. Make sure the pork is coated with the sauce & cover or seal in a bag. Marinate in the refrigerator overnight.
Preheat oven to 475 degrees. Line a sheet pan with foil and place a metal rack on top.
Use the metal rack to keep the pork off of the pan. Place the pork on the racks & put the pan in the upper portion of the oven.
After 25 min flip the pork to cook other side.
Baste extra sauce if needed.
For the Dough and Filling:
In an electric mixer fitted with a dough hook attachment dissolve the yeast in the warm water. Sift flour and cornstarch, and then add it to the yeast mixture and add the oil & sugar. Turn mixer to the lowest setting and mix until dough has formed into a smooth ball. Cover with a damp cloth & let it rest for 2 hours.
Heat oil in a wok over medium high heat. Add onion & fry for about a minute. Add sugar, soy sauce, oyster sauce, sesame oil, & dark soy. Cook until the mixture starts to simmer. Add chicken stock and flour. Remove the pan from the heat and add roast pork.
To finish the dough after resting, add the baking powder and mix on to the lowest setting until the dough is a cohesive smooth shape. Cover and let rest for 15 more mines.
Cut parchment paper into 10 4x4 squares (this will be used for the steaming step).
Prepare your steamer & bring water to a boil.
Roll out the dough in a long tube shape and cut into 10 equal pieces.
Form 4 inch (in diameter) circles as best you can, making sure it is not too thin since thickness is what the buns are known for.
Add some filling (less is more) and pleat the buns until they're closed on top.
Place each bun on a parchment paper square, and steam for 12 minutes.
Serve while hot! Enjoy!