Char Siu Bao

Recipe:

Bao Dough

Basic Dough 1 serving

Filling:

Chicken stock                   1/2 cup
Corn starch                      1 Tbsp.
Oyster sauce                   2 Tbsp.
Hoisin sauce 2 Tbsp.
Dark soy sauce 2 Tbsp.
Sugar 2 Tbsp.
Shaoxing wine 1 Tbs.

Chinese five spice Small pinch
black pepper 1/8 tsp.
Cooking oil 2 Tbs.
Onion 1 Medium size, small diced (Approximately 1 cup)
Garlic 1 Clove, minced
Pork Loin/ Shoulder/ Belly 10 oz

Procedures:

Heat the milk in the microwave for 15 seconds (lukewarm).
Pour in the yeast and sugar, set aside for 15 minutes.
Place the all purpose flour, salt, sugar, and oil into another bowl
Pour in the milk mixture into the flour mixture.
Mix it with a folk, until it form a dough.
Knead it for 3 to 5 minutes.
Transfer it to another bowl, cover it with a thin layer of oil, then set it aside for at least an hour, wait until it double the size.
Mix chicken stock, cornstarch, oyster sauce, Hoisin sauce, dark Soy sauce, sugar, Shaoxin wine, Chinese five spice, black pepper together in a bowl.
Then chop the pork into smaller pieces.
In the frying pan, heat the onion along with garlic until golden brown.
Put in the pork, and then slowly pour in the sauces.
Cook until the meat is fully cooked, and the sauce is thickens.
Wrap the bread with the filling; steam it for 5- 15 minutes.