\tCha siu bao is a delicious Chinese dessert. Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.<\/p>\n<\/p>\n
\tIngredients:<\/strong><\/p>\n \t2 tablespoons oil \tPreparation:<\/strong><\/p>\n \tFollow Basic Bun recipe through step 3 (preparing the dough and letting it rest).<\/p>\n \tHeat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.<\/p>\n \tPour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.<\/p>\n \tOn a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.<\/p>\n \tSlice the roll crosswise into 1 inch pieces.<\/p>\n \tFlatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.<\/p>\n \tPlace 2 tablespoons of filling in center of each round.<\/p>\n \tGather dough up around the filling by pleating along the edges.<\/p>\n \tBring the pleats up and twist securely and firmly.<\/p>\n \tPlace each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.<\/p>\n \tSteam over briskly boiling water 10 minutes.<\/p>\n \tMay be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.<\/p>\n
\t1 scallion, chopped fine
\t1 clove garlic, chopped fine
\t1\/2 pound barbecued pork cut into small cubes
\t2 tablespoons light soy sauce
\t2 tablespoons oyster sauce
\t1 tablespoon sugar
\t1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock<\/p>\n