Char Siew Bao by Veronica Chia

Pau Skin (10 qty) : 300gm Hong Kong flour
60gm sugar
1/4 tsp salt

150ml warm water
1 tsp instant yeast
1 tsp double-action yeast (optional)
1/2 tsp sugar
30gm softened shortening

Combine water, yeast and sugar. Wait for the mixture to froth.
Combine flour, sugar, salt in a mixing bowl. Add in yeast mixture.
Knead until it form a soft dough.
Add in shortening and knead until the dough is smooth.
Shape into a ball and cover. Proof for about 1 hour until double in bulk.
Punch down dough and knead lightly. Divide into 10 equal portions, approx 50-53gm each.
Flatten dough into a circle. Place a frozen filling into the centre of the dough. Gather the sides of the circle and pinch the top together. Place onto a piece of paper.
Rest for 30mins and steam over preheated steamer on high fire for 10mins.
Char Siew Fillings:
400gm pork belly (skin removed)
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
1 tbsp Chinese rose wine
1 tbsp oyster sauce
80gm sugar
2 tsp corn starch

Boil pork belly in 2 cups water for 15 mins until cooked. Remove pork belly and cool down. Finely dice pork belly.
Retain 1/2 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
In a dry pan, cook diced pork belly until fragrant.
Add in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
Add in sugar and cook until it melts.
Put in cornstarch mixture and cook until the gravy thickens. Remove from fire.
Divide filling in 12 small portion and freeze until time of use. (Tip : I lay a piece of cling wrap over a small muffin cup, scoop in filling and gather the wrap and twist to seal. Place all individual wrapped filling into container and freeze)

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