福气叉烧包 Homemade Char Siu Bao

Instructions

• Steps for Filling
• Cut the pork shoulder into small pieces and set it aside
• Heat the wok with oil, add in the pork and fry, followed by all seasoning ingredients except cornstarch mix, stir-fry again and add in some water, simmer it with small heat, make gravy and set it aside
• Steps for Bun
• Mix pau flour, fine sugar, salt, instant dry yeast, vegetable shortening, water to form a dough
• Cut the dough into 16 portions with 50g each, knead to form soft dough, insert the filling, wrap and pleat the dough to seal, let it rest for 30 minutes or whenever dough doubles it size
• Bring the water to boil, steam the bao with medium heat for around 12 minutes, turn off the gas, leave a small gap with the lid covered, retrieve after 2-3 minutes and it’s done!