Yue Char Siu Bao

Introduction to Char Siu Bao

Char Siu Bao, known for its savory and sweet barbecue pork filling, is a popular dim sum delight originating from Guangdong province in Southern China. These steamed or baked buns boast a rich history that intertwines with the art of Cantonese barbecue, often enjoyed both as a snack and as part of a larger meal. The art of making char siu (barbecue pork) is at the heart of this culinary masterpiece, combining technique with a balance of flavors.

The History of Char Siu Bao

The term 'Char Siu' is derived from the Cantonese words for 'fork' (char) and 'roast' (siu), referring to the method of cooking where seasoned strips of pork are skewered and roasted. This traditional method imparts a distinct flavor that is beloved globally. The bao, or bun, is believed to have originated in Northern China, eventually making its way south to become a staple of Cantonese cuisine.

Ingredients

• Flour
• Yeast
• Sugar
• Salt
• Baking Powder
• Milk
• Water
• Char Siu (Barbecue Pork)
• Oyster Sauce
• Soy Sauce
• Cornstarch
• Scallions
• Sesame Oil
• Vegetable Oil

Preparing the Dough

To start making the bao, you need to prepare the dough, which forms the fluffy casing around the flavorful char siu filling.

Ingredients for the Dough

• 2 cups of flour
• 1 teaspoon of yeast
• 2 tablespoons of sugar
• 1/2 teaspoon of salt
• 1/2 cup warm milk
• Water, as needed

Instructions

1. In a large bowl, combine flour, yeast, sugar, and salt.
2. Gradually add warm milk and mix until the dough begins to form.
3. Add a small amount of water if necessary to ensure the dough is moist but not sticky.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Making the Char Siu Filling

Ingredients for Filling

• 1 cup diced char siu
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 3 tablespoons water
• 2 scallions, chopped
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil

Instructions

1. Heat vegetable oil in a pan over medium heat.
2. Add scallions and sauté until fragrant.
3. Add the diced char siu and stir fry for 2 minutes.
4. Add oyster sauce and soy sauce; mix well.
5. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional minute.
6. Finish with a drizzle of sesame oil.
7. Remove from heat and allow the filling to cool slightly.

Assembling the Bao

Once both your dough and filling are prepared, it's time to combine them into the iconic bao shape.

1. Punch down the risen dough and divide it into equal-sized portions, approximately 12 pieces.
2. Roll each piece into a ball, and flatten into a disc with your palm.
3. Spoon a generous amount of filling into the center.
4. Carefully pleat the edges of the dough around the filling, pinching to seal at the top.
5. Place each bao on a piece of parchment paper to prevent sticking.

Cooking the Bao

Steaming Method

1. Prepare a steamer and bring water to a boil.
2. Arrange the baos in the steamer, leaving enough space to expand during cooking.
3. Steam for about 15 minutes, ensuring the dough is cooked through.

Baking Method

Alternatively, baos can be baked for a different texture.

1. Preheat your oven to 375°F (190°C).
2. Brush baos with a mixture of egg and milk for a glossy finish.
3. Bake for 15 to 18 minutes or until golden brown.

Use a cooking timer to keep track of steaming or baking times accurately.

Enjoying Your Char Siu Bao

Char Siu Baos are best enjoyed warm, either fresh from the steamer or oven. Serve them alongside a hot cup of tea or as part of a larger dim sum spread, complete with small plates of dumplings, rolls, and other traditional favorites.

Whether you enjoy the steamed version's chewy texture or the baked one's flaky crust, Char Siu Bao is a timeless dish that captures the essence of Cantonese cuisine, providing a comforting taste that resonates through generations and across cultures.