BBQ Pork Buns

Ingredients

• 400g All-purpose flour
• 7g Active dry yeast
• 50g Sugar
• 1 TL Baking powder
• 180ml Warm water
• 300g Pork (shoulder or neck)
• 3 EL Hoisin sauce
• 1 EL Soy sauce
• 1 EL Rice vinegar
• 1 TL Ginger, grated
• 1 Zehe Garlic, minced
• 1 EL Cornstarch
• 1 EL Sesame oil

Instructions

1. For the filling, cut the pork into small cubes and mix in a bowl with hoisin sauce, soy sauce, rice vinegar, grated ginger, and minced garlic. Let it marinate.
2. In a pan, sauté the marinated pork until cooked through. Dissolve cornstarch in a little water and stir it into the mixture until the sauce thickens. Finish with sesame oil and let it cool.
3. For the dough, mix flour, active dry yeast, sugar, and baking powder in a large bowl. Gradually add the warm water and knead into a smooth dough for about 8-10 minutes. Cover the dough and let it rise in a warm place.
4. Divide the risen dough into 8-10 equal pieces and roll each piece into a circle. Place a spoonful of the cooled Char Siu filling in the center of each.
5. Pinch the edges of the dough together and shape the buns into small balls, ensuring the filling is well sealed. Place the shaped buns on squares of parchment paper.
6. Steam the shaped buns in a steamer with enough space for about 10-15 minutes over medium heat until they are puffed up and cooked through. Serve hot.

Nutrition